Types of Sauces

1. sauces 1

2.  Sauces are liquids or semi-liquid mixtures.
 A keen sense of smell,delicate sense of
taste,a light,strong hand for the blending-all
contribute to the perfect sauce.
sauces 2

3.  Bechamel
 Veloute
 Espagnole
 Hollandaise
 Tomato
 Mayonnaise
sauces 3

4.  Ingredients
Flour
Butter
Milk
Onion studded with cloves and bay leaf
sauces 4

5. sauces 5

6.  Mornay (bechamel+cream+gruyere+egg yolk)
 Onion sauce (bechamel+minced onioncooked
in milk+eggs + nut meg)
 Mustard (bechamel+fresh +butter+mustard)
 Cream (bechamel+fresh cream+butter)
sauces 6

7.  Blond sauce
 Ingredients
Butter
Flour
Stock (chicken ,veal or fish)
Mushroom trimmings
sauces 7

8. sauces 8

9.  Ivory (sauce supreme+meat glaze)
 Mushroom (supreme+sliced button
mushrooms)
 Supreme (chicken veloute+white
wine+parsley+mushroom +trimmings+fresh
cream+yolk of eggs+juice of lemon )
 Curry sauce (dices of onion+apples saute in
butter+curry powder+coconut milk+veloute
sauce )
sauces 9

10. sauces 10

11.  Brown sauce
 Ingredients
Fat
Flour
Tomato puree
Brown stock
Vegetables (carrot,onion)
Parsley ,bay leaf and celery
sauces 11

12. sauces 12

13.  Devil (chopped shallots+white
wine+vinegar+peppercorn,salt+demi-
glaze+chopped parsley)
 Madeira (demi-glaze+madeira wine)
 Chaudfroid (demi-glaze+aspic jelly+essence
of truffles+madeira)
sauces 13

14. sauces 14

15.  Warm yellow and rich sauce.
 Ingredients
Butter
Egg yolks
Crushed peppercorns
Vinegar
Lemon juice
sauces 15

16. sauces 16

17.  Noisette (hollandaise+chopped
tarragon+chervil)
 Mousseline (hollandaisesauce mixed with
stiffly whipped cream)
 Bearnaise (hollandaise sauce+chopped
tarragon+chervil)
sauces 17

18. sauces 18

19.  Red kitchen sauce
 Ingredients
Flour
Butter
Onion
Carrot
Celery
Bay leaf
Garlic crushed
Tomato puree
Tomatoes chopped
Brown stock
Sugar
Salt
sauces 19

20. sauces 20

21.  Bretonne (tomato sauce+saute chopped
onion+white wine+butter+parsley)
 Italienne (tomato sauce+demi glaze+chopped
shallots+mushroom+lean ham+fine herbs)
 Barbecue (tomato
sauce+ketchup+vinegar+sugar)
sauces 21

22. sauces 22

23.  Cold sauce
 Ingredients
Olive oil
Eggs
French mustard
Vinegar
Lemon
Seasoning
sauces 23

24. sauces 24

25.  Chantilly (mayonnaise+lemon juice+whipped
cream)
 Tartare (mayonnaise+hard yolk of egg
,garnished with finely chopped onion and
chives)
 Vincent (half tartare sauce half green sauce
mix together)
 Green sauce (mayonnaise sauce mixed with
puree of blanched herbs
,spinach,parsley,chervil)
sauces 25

26. sauces 26

27. THANK YOU
sauces 27