BECHAMEL SAUCE /WHITE SAUCE

S. No. Ingredients Quantity

1 Flour 90grm.

2 Butter 90grm.

3 Milk 1 ltr.

4 Onion, clove, bay leaf As per requirement

METHOD
 Melt the butter in a thick bottom pan.
 Add flour and mixed it.
 Cooked for a few minutes over a gentle heat without coloring (white roux).
 Remove from the heat.
 Gradually add the warm milk and stair still smooth.
 Add the onion and clove, bay leaf.
 Allow the simmer for 30 min.
Remove the onion and pass the since in conical strainer.

ESPANOLA SAUCE/ BROWN SAUCE

Sl. No. Ingredients Quantity

1 Flour 70grm.

2 Butter 70grm.

3 Tomato Puree 30grm.

4 Brown Stock 1 % ltr.

5 Carrot 70grm.

6 Onion 70grm.

7 Garlic 70grm.

8 Ginger 20grm.

1
 Flavoring Agent

9 Parsley, Bay leaf, Celery (Fine chopped) 3grm.

METHOD
1. Add the flour and cooked to a light brown color and stair.
2. Cool and mixed it in the tomato puree.
3. Gradually mixed the boiling stock and bring in the boil.
4. Washed, peel and mire posing the vegetable.
5. Lightly brown in a little fat in a frying pan (Roast the vegetable).
6. Drain of the fat and add to the sauce.
7. Simmer gently for 3-4 hrs. And strain.

VELOUTE SAUCE

Sl.
No. Ingredients Quantity

1 Flour 90-100grm.

2 Butter 90-100grm.

3 Stock (chicken, fish, veal) 1 ltr.

4 Mushroom (as per requirement) 25grm.

METHOD
 Melt the butter in a thin bottom pan,
 Add the flour and mixed it.
 Cooked to a sandy texture over gentle heat without color or little bit of color (bland roux).
 Allow to cool.
 Gradients add the boiling stock, stir until smooth and allow simmering approxe 1 hrs.
Pass through a conical strainer.

2
 HOLLANDAISE SAUCE
Sl. No. Ingredients Quantity

1 Egg yolk 2 no.

2 Butter 100grm.

3 Crush pepper corn 6 no.

4 Salt To taste

5 Vinegar/ lemon juice 1 tbs.

METHOD
 Melt butter in a pan and kept aside.
 Placed curse paper corn and vinegar in a pan and reduced completely.
 Add 1tbs cold water.
 Mixed the egg yolk and whisk properly.
 Placed to a gentle heat and whisk continuously till to a sabayon consistency (thick or sauce
like consistency).
 Then gradually add the melted butter until it is blended and forms a smooth sauce. Then add
few drop of lemon juice.
 Strain through a fine strainer and curette the seasoning.

TOMATO SAUCE/RED SAUCE

Sl. No. Ingredients Quantity

1 Flour 10grm.

2 Butter 100grm.

3 Tomato Puree 50grm.

4 Brown Stock 350ml.

5 Carrot 50grm.

6 Onion 50grm.

3
 7 Garlic/ Clove Few no.

8 Bay Leaf 1- 2no.

9 Celery 25grm.

10 Spring thyme 1 branch

11 Small dice cut of bacon 10grm.

12 Salt and pepper To taste

METHOD
1. Melt the butter in a sauté pan.
2. Add the mire proxy veg. and bacon cude and sauté.
3. Mixed in the flour and cooked to a scanty texture and allow to lightly coloring (Blond roux).
4. Mixed the tomato puree and cold it.
5. Gradually add the boiling stock and simmer for 1 hour.
6. Correct the seasoning and cold it.
Pass through a conical strainer.

MAYONNAISE SAUCE / COLD SAUCE:

S.No Ingredients Quantity

1 Egg yolk 8 no.

2 Olive/ Salad oil 1ltr.

3 French mustard powder 1 tps.

4 Salt, pepper To taste

5 Vinegar 25ml.

METHOD
 Placed vinegar, egg yolk and seasoning in a bowl and whisked properly.
 Gradually add oil very slowly and whisked continuously.
Correct the seasoning and consistency.