CLASSIFICATIO

N OF SAUCES
COOKERY TVL
OBJECTIVES
At the end of the lesson, you will be able to understand
the concepts in preparing Stocks, Sauces and Soups.
Specifically, you are expected to:

• identify and deal with problems in the preparation of

sauce
• understand basic concepts and underlying theories in
preparing sauce
• evaluate sauces for flavor, color, and consistency
• present and evaluating soup

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CLASSIFICATION
OF SAUCES
There are five principal classifications
or types of sauce from which all other
sauces are derived (made).
• Béchamel
• Veloute
• Espagnole
• Purée
• Jus Lie

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Béchamel

• is a white sauce, made with

milk and thickened with
a roux.
• during the cooking process, a
cloute onion will be added to
enhance the flavour.
• Milk is the based liquid

4
Béchamel

• is a white sauce, made with

milk and thickened with
a roux.
• during the cooking process, a
cloute onion will be added to
enhance the flavour.
• Milk is the based liquid

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Veloute

• A veloute is made by
thickening a stock with a
blonde roux.
• As a result, a white stock will
take a light brown colour when
the roux is added.
• White veal stock/Chicken
stock/Fish stock
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Espagnole

• is made using a brown stock

with a brown roux to thicken
it.
• traditional Sunday lunch
gravy is a very basic example
of an Espagnole
• a true Espagnole will take
considerably longer to make.
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Purée

• Purees are the result of a fruit

or vegetable being cooked or
processed to a point where
they lose structure and become
a liquid.
• This is then strained or forced
through a sieve to give a thick
liquid form of the primary
ingredient. 8
Jus Lie

• Jus Lie is produced by

thickening the reduced cooking
juices or stock and thickening
them with arrowroot

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Jus Lie

• Jus Lie is produced by

thickening the reduced cooking
juices or stock and thickening
them with arrowroot

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 “ Business opportunities are like
buses. There’s always another
one coming.

”
Richard Branson

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