The document discusses various types of sauces that are commonly used in French cuisine. It defines what a sauce is and lists common thickening agents like roux, slurry, beurre maine, and liaison. Specific sauce types covered include bechamel, veloute, espagnole, tomato sauce, hollandaise, and mayonnaise. It provides recipes for these sauces and lists various derivatives that are made by adding ingredients to the base sauces.

1. - Shashank Kapur

2. What is a Sauce ?
 Moist liquid component served with the
dish.
 Adds contrasting and complementary
flavors.
 Adds to the texture and enhances the
taste.
 Adds visual interest to the dish.

3. Thickening Agents
 Roux- Refined flour cooked with equal
quantity of butter. Types are White, Blond
and Brown roux.
 Slurry- Cornstarch with water.
 Beurre Maine- Equal parts of flour and
butter kneaded together
 Laison – One part egg yolk and three parts
cream.
 Butter – Also adds shine.
 Blood

4. Bechamel
 Commonly known as
white sauce.
 Made with one parts
of white roux and 10
parts of milk.
 Made first by Louis
de Behcamel, chief
steward of King
Louis XIV.

5. Veloute
 Literally means
velvet.
 Made with blond roux
and white stock(
chicken, fish or veal).
 Very light and blond
colored.

6. Espagnole(Brown sauce)
 Means Spanish.
 Dates back to the 18th
century.
 Finest ham and
tomato was said to
come from Spain.
 Thickening rich brown
stock with brown roux.

7. Tomato Sauce
 Traditional French tomato
sauce is thickened with
butter roux.
 More commonly
associated with Italian
cuisine.
 French recipe includes –
Tomato concasse, pork,
vegetables, thickened
with roux.

8. Hollandaise(Dutch Sauce)
 Warm, emulsified sauce.
 Based on egg yolks and
butter.
 In French it means Dutch
style.
 Since the sauce is heavy,
it is served in less
quantity and used
primarily as a topping
sauce.

9. Mayonnaise
 A cold emulsified sauce
based on egg yolks.
 Constitutes of egg yolks ,
oil, vinegar or lemon juice.
 If not handled well, it can
curdle.
 Very popular dipping and
spreading sauce.

10. Derivatives

11. Bechamel
Mornay (cheese sauce) Bechamel + Grated gruyere + liason
Crème ( cream sauce ) Bechamel + fresh cream
Oignons ( onion sauce) Bechamel + fresh cream
+ chopped onions
Indienne (curry sauce ) Bechamel + cooked curry powder + onions
+ chopped tomatoes.
Allemande (mushroom sauce) Velouete + chopped mushroom + liason
Supreme( strained mushroom) Veloute simmered with chopped mushroom
and strained + liason
Aurore ( Tomato) Veloute + cooked and simmered tomato
puree
Cardinal (seafood sauce) Veloute + lobster butter + fresh cream
Veloute

12. Espagnole
Demi- Glaze ( jus) Equal parts of brown sauce + brown stock
reduced to half
Bigararde ( orange ) Demi- glaze + reduced red wine and orange
juice + red current jelly
Daible ( devil sauce ) Demi- glaze + reduced white wine + cayenne
pepper
Madiera ( wine sauce ) Espagnole + madiera wine
Maltaise ( orange ) Hollandaise+ juice of blood orange+
orange zest
Mousseline ( cream sauce ) Hollandaise + whipped double cream
Moutarde ( mustard sauce ) Hollandaise + dijon mustard
Choron ( tomato sauce ) Bearnaise + cooked tomato puree
Hollandaise

13. Mayonaise
Tartare Mayonaise + chopped gherkins +
chopped capers + chopped herbs
Thousand island Tartare sauce + ketchup
Cocktail Mayonnaise + chopped shallots + ketchup
+ brandy + cayenne pepper
Chantilly ( cream sauce ) Mayonnaise + stiffly beaten whipped cream
Aioli (garlic sauce ) Mayonnaise + pounded garlic cloves

14. Thank You !