Sauces

• serve a particular function in the composition of a dish.

• enhance the taste of the food to be served as well as add
moisture or succulence to food that are cooked dry
• enhance the appearance of a dish by adding luster and
sheen
• a fluid dressing for poultry, meat, fish, dessert and other
culinary products
Sauce
It adds:
• 1. Moistness
• 2. Flavor
• 3. Richness
• 4. Appearance (color and shine)
• 5. Appeal
Basic Sauces for Meat,
Vegetables, and Fish
White sauce
• Its basic ingredient is
milk which is
thickened with flour
enriched with butter
Veloute sauce
•Its chief ingredients
are veal, chicken and
fish broth, thickened
with blonde roux
 Hollandaise
• It is a rich emulsified
sauce made from
butter, egg yolks,
lemon juice and
cayenne
 Hollandaise
•Emulsion – (as fat in milk)
consists of liquid dispersed with
or without an emulsifier in
another liquid that usually
would not mix together.
Brown sauce /
Espagnole
• It is a brown roux-
based sauce made
with margarine or
butter, flavor and
brown stock.
 Tomato sauce
• It is made from stock
(ham/pork) and
tomato products
seasoned with spices
and herbs
A. Variation of Sauces
1. Hot Sauces – made just
before they are to be
used.
2. Cold sauces – cooked
ahead of time, then
cooled, covered, and
placed in the refrigerator
to chill.
B. Thickening Agents
• Thickens sauce to the
right consistency.
• The sauce must be thick
enough to cling lightly to
the food
B. Thickening Agents
• Starches are the most • Other products include
commonly used cornstarch,
maize,
arrowroot, waxy
pre-gelatinized
thickeners for sauce starch, bread crumbs, and
making. other vegetables and grain
products like potato starch
• Flour is the principal and rice flour
starch used.
B. Thickening Agents
•Roux – is a cooked
mixture of equal parts by
weight of fat and flour.
Roux (Fats)
• A. Clarified butter. Using
clarified butter results to
finest sauces because of
its flavor.
Roux
• B. Margarine. Used as a
substitute for butter
because of its lower cost.
Roux
• C. Animal fat. Chicken fat,
beef drippings and lard.
Roux
• D. Vegetable oil and
shortening. Can be used
for roux, but it adds no
flavor.
Roux (Flour)
• The thickening power of flour
depends on its starch content.
• Bread flour is commonly used
in commercial cooking. It is
sometimes browned for use in
brown roux.
• Heavily browned flour has only
1/3 the thickening power of not
brown flour.
B. Thickening Agents
• Thickens sauce to the
right consistency.
• The sauce must be thick
enough to cling lightly to
the food
B. Thickening Agents
• Thickens sauce to the
right consistency.
• The sauce must be thick
enough to cling lightly to
the food
B. Thickening Agents
• Thickens sauce to the
right consistency.
• The sauce must be thick
enough to cling lightly to
the food