Basic Sauces: www.chefqtrainer.blogspot.com

BASIC SAUCES
Delhindra/delhindra.blogspot.com

 The clear liquid that remains after slowly cooking foods such as
meat, poultry, fish, or vegetables.
 The liquid is strained and becomes the base that is used for
sauces, soups, and stews.
 Stock can also be boiled to eliminate some of the liquid, which
thickens the stock and intensifies the flavor. This thicker stock is
known as reduced stock.
STOCK

Composition
:
Bones 50%
Mirepoix 10% ( carrot, celery, onion )
Water/ air 100%

Fish Sock
Beef Stock
Chicken Stock
Kinds of Stock

Brown
stock
White
stock
Mirepoix Bouquet
garnie
STOCK

1. White stock :
Blanching,
simmer at 85° C - 90° C .
2. Brown stock : Baking
bone 180 -190 ° C,
simmer at 85 ° C- 90° C .
Types Of Stock:

How Long to Simmer
 Beef or veal stock 6 – 8 jam
 Chicken stock 2 – 4 jam
 Fish stock 30 - 40menit

How to make white stock
1. Cut the bone along the 3 "to 4" or 8-10 cm.
2. Wash the bone – by Blanching Method.
3. Put the bones - in stock pot and add cold water
to cover the surface
4. Simmering.
5. Put vegetable mirepoix, bouquet garnie or spice sachet.
6. Keep simmering temperature at 85 ° C
7. Skim of the dirt and foam on the surface of the broth.
A.WHITE STOCK

White Chicken Stock Recipe
Chicken Bones
Onion
Carrots
Celery
Bouquet garnie
Black peppercorns
Whole garlic
Water
2 kg
200 gr
100 gr
50 gr
1 pcs
10 pcs
2 pcs
4 ltr

B. BROWN STOCK
 Cut - cut bone 8 -10 cm
 Put the bones on a roasting pan and roast with heat 180-190 ° C
or more, approximately one hour ..
 Lift bone being brown and put in the stock pot, add cold water
to cover the bones - these bones.
 Remove oil that remains in the roasting baking tray.
 Add mirepoix and tomato paste on a baking tray and in oven
until brown, or add mirepoix during the bone slightly brown.
 The last , after brown color put all together (merepoix, tomato
paste , bone) in the stock pot..
 Furthermore, just as the white stock
How to make Brown stock

Beurre manié
Butter &
Flour
(uncooked)
Liaison
Cream
and Egg
Yolk
Slurry
Rice Flour/
Corn starch
and
Water/Milk
Roux
Butter &
Flour
50% + 50%
(cooked)
Types of Thickening Agent

3 Kinds of Roux
 White Roux
 Blond Roux
 Brown Roux

Aromatic Vegetables :
Bouquet Garnie
Recipe
(Fresh Version) : 2 sprigs thyme, 5
parsley parsley,1 bay leaf.
Mirepoix .
4:2:1
Carrot, Onion, Celery

GLAZE OR GLACE
 Simmering brown broth continuously until slightly thick
"gelatinous form", size of thickness is when it can be stick on
the back of a spoon "coats the back of a spoon". usually from 1
liter brown stock becomes ¼ liter meat glace.
 Very rich and strong flavor

SAUCES
 Liquid, cream, or semi-solid food served on or used in
preparing other foods.
 Sauces are not normally consumed by themselves; they add
flavor, moisture, and visual appeal to another dish.
 Based European Cuisine, sauce derived from the basic sauce,
"MOTHER SAUCE".
 Mother Sauce derivatives is "secondary sauce.
 Sauce is made by the creation of a person "chef creation".

Brown sauce
DEMI GLACE
or
ESPAGNOLE
Blonde Sauce
VELOUTE
SAUCE
White Sauce
BECHAMEL
SAUCE
Red Sauce
TOMATO
SAUCE
Yellow Sauce
HOLLANDAISE
SAUCE
5 Basic Sauces :

1. Brown Sauce : Demi-Glace/ Española Sauce

Brown Stock 3.79 lt
Brown Roux 300 gr
Chopped / Roughly cut Onions 300 gr
Chopped / Roughly cut Carrots 200 gr
Chopped / Roughly cut Celery 100 gr
Freshly Whole black pepper
Tomato Paste/Puree 100 gr
Bay leaves
Thyme
White wine 200 ml
Recipe Brown Sauce - Demi-Glace/ Española Sauce

 Madeira Sauce- Madeira Wine
 Périgourdine Sauce - Chopped , Sliced Truffles , Madeira.
Butter.
 Robert Sauce - White Wine , Onions , Mustard ,Butter
 Bordelaise - Red Wine Reduction , Poached Marrow ( sumsum
sapi )
 Chasseur Sauce - Mushroom , Shallot , White Wine ,Tomato
concassé
 Mushroom Sauce –sliced mushroom, cream.
 Lyonnaise Sauce - Onions fried in butter
Brown Sauce - Demi-Glace Derivatives

2. Blonde Sauce: Velouté Sauce

Velouté Sauce ;
Butter 50 gr
Flour 50 gr
chicken stock 0.5 lt
salt, Freshly ground white pepper
Recipe Blonde Sauce - Velouté Sauce

 Curry Sauce : Veal Stock , Onions , Apple ,Curry ,Coconut Milk
 Normande Sauce : Fish Stock , Mushrooms , Oysters , Egg Yolk ,
Butter , Cream
 Diplomate Sauce : Sauce Normande , Lobster Butter , Lobster ,
Truffle
 Suprême Sauce -: Chicken Stock , Reduced Heavy Cream
 Aurore : Sauce Supreme , Tomato Puree
 Hongroise Sauce : Sauce Supreme (Veal Base) , Chopped Onion
, Paprika Powder, White Wine,Butter
 Allemande Sauce : Veal Valoute , Cream, egg yolk
Blonde Sauce - Velouté Sauce Derivatives

3. White Sauce: Béchamel

Butter 75 gr
flour 75 gr
milk 1 lt
salt
freshly grated nutmeg
Recipe White Sauce - Béchamel

White Sauce - Béchamel Sauce Derivatives
 Cardinal Sauce : Fish Stock ,Truffle , Cream , Lobster Butter,
Lemon Juice
 Crème Sauce : Cream , Lemon Juice
 Mornay Sauce : Butter , Gruyère & Parmesan Cheese
 Soubise Sauce : Cream, Sautéed Chopped Onion,
 Oeufs à l'Anglaise : Diced Hard Boiled Egg, Nutmeg
 Aomard à l'Anglaise : Anchovy, Cayenne, Lobster

4. Red Sauce: Tomato sauce

Tomato sauce:
Roma tomatoes (plum tomato) 1.5 kg
Olive oil 125 gr
Minced garlic 50 gr
Finely diced onion 250 gr
Tomato Paste (additional)
Finely chopped Basil leaves
Salt
white pepper
Recipe Red Sauce - Tomato sauce

 Nantua ( Crayfish Sauce ): Mirepoix (Onion, Celery, Carrot)
fried in Crayfish Butter , White Wine , Cognac, Tomatoes , Fish
Velouté ,Cayenne
 Portugaise : Fried Onions, Tomato Concassé, Meat Glaze
,Garlic, Parsley
 Provençal : Sliced Mushrooms, Sugar, Garlic Parsley, Oil
 Marinara : White Wine , Oregano, Seafood
 Puttanesca sauce : Cappers, Black Olive,Anchovie
 Arabita : Chili Flake (Dried Chili)
 Amatriciana : Sliced Onion, Slice Bacon, Chili Flake.
Red Sauce - Tomato Sauces derivative

5. Yellow Sauce: Hollandaise Sauce

egg yolks 4 pcs
lemon juice 15 gr
unsalted butter 150 gr
cayenne
salt
Recipe Yellow Sauce : Hollandaise Sauce

Yellow Sauce - Hollandaise Sauce Derivatives
 Foyot : Bearnaise with Meat Glaze
 Maltaise : Blood Orange (fresh orange juice)
 Mousseline : Whipped Cream
 Noisette : Brown Butter
 Paloise : Bearnaise , Mint leaves
 Bavaroise : Reduction of Pepper (cayenne pepper),
Horseradish, Thyme, Cream Crayfish Sauce ,Garnished
w/Crayfish Tails
 Béarnaise : Tarragon , Chervil, redauction vinegar (Shallat,
tarragon vinegar, black pepper, bay leaf.
 Choron : Béarnaise with Tomato Ketchup (Tomato Sauce)

Compound Butter Sauce (Butter sauce)

1. Café De Paris
2. Orange Butter
3. Maître D hotel
4. Herb butter
5. Garlic Butter
Compound Butter Sauce (Butter sauce)

 Mole sauce (Mexican sauce) : Sauce made from
blended chili pepper ( Bell pepper, Jalapeno, Red
Chilli, ect )
 Coulis : Sauce made from puree of vegetable or
fruit
 Indonesian basic paste :
- White Paste : Garlic, Shallot, Candle nut, Ginger.
- Yellow Paste: White Sauce, Turmeric.
- Red Paste : Shallot, Garlic, Red Chili, Tomato
Notes

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