• Sauces • “The sauce is to culinary art what grammar is to language.” • Gastronomer • Presented by: • Manjeet Nehra(16) • Mudit Grover(18) • Sauces Sauces are liquid or semi-liquid mixtures. Sauces are liquid that has been thickened by either: Egg yolks Roux Cornflour , Arrowroot or Starch Reducing cooking liquor or stock. • Importance of Sauces Enhances flavours. Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork. Enhances nutritional value of food. Provides moisture , colour & shine to the food. • Chef De Saucier Responsible for most of the sauces made in the kitchen of the Hotels. He holds the one of the most demanding jobs of the kitchen in Hotels. • Sauce Boats A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce. Mainly Sauce is served in this sauce boat in 5* Hotels. • Basic Sauces These are the Six Basic types of Sauces originated from French Cuisine. • White Sauce Also known as “Bechamel Sauce.” Prepared with white Roux & mildly flavoured with onion. Can be used as an ingredient in baked pasta recipes. Some of the basic derivatives are Cheese Sauce Mustard Sauce • Veloute Prepared from light brown roux and stock. It get it’s name from the type of stock used. Ex : Fish Stock & Blond roux-Chicken veloute Some of the basic Derivaitives are Caper Mutton Velloute Aurore Chicken Veloute • Hollandaise Warm yellow and rich sauce. An emulsion of butter , lemmon juice , and egg yolk. Particularly delicious on seafood, vegetables and eggs. Some of the basic derivatives are Noisette Mustard • Tomato Sauce A Red kitchen Sauce. This type of sauce may be referred to as Coulis. Served with “Pasta” , “Eggs” , “Fish” & “Meat”. Some of the basic derivatives are Tomated Chaudfroid Barbecue • Brown Sauce Also known as Espagnole sauce. Made from Brown Roux and Brown Stock. Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans. Some of the basic derivatives are Lyonnaise Robert • Mayonnaise Basic cold sauce. Used as a salad dressing. Also used as a shiny flavourful coating to decorate cold dishes. Basic derivative is Chantilly Thank You