The Role of Sauces in Cuisine
The Role of Sauces in Cuisine
The Role of Sauces in Cuisine
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Mother Sauce/Foundation Sauce |
Description/Method of Preparation
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Béchamel |
- known as a white sauce. - used in Italian and French cooking. - foundation for other sauces such as Mornay (cheese), cream, and mustard sauce. - made by combining equal parts of a fat and flour. This mixture is cooked for a few minutes to remove the starchy taste. Milk is added to make a thin consistency. |
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Velouté |
- the basis for other variations. - not usually served alone. - velvety in texture. - basis of shrimp sauce, chicken, mushroom, and supreme sauce. - a light stock is made from the bones of veal, fish or chicken. - a roux thickens the stock. - chicken veloute is the most commonly used.
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Brown |
- also known as Espagnole. - it is the basis of a sauce that would accompany red meats in a meal. - more complicated to make. - flavor and richness is added to the broth by using mirepoix. - used for making Bordelaise or demi-glace. - stock is made from beef or veal. - mirepoix is sauteed in some butter and flour is added to create a roux. Cook until the mixture is browned but not burned. - the meat stock is mixed into the roux, stirred and brought up to a boil. - simmer with a sachet of herbs. Skim off fat. - strain and reserve for sauces. |
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Tomato |
- may also be called a coulis (puree of tomatoes). - variations include marinara sauce. - many uses e.g. pastas. - rarely made by using a roux instead just the pureed tomatoes serve as the base. - very simple to make. - whole tomatoes can be cooked in some olive oil and pureed tomatoes can be added. - water may be added if moisture is required. - seasonings such as salt and pepper can be added to taste as well as oregano, basil, onion and garlic. - used in making Creole and Spanish sauce.
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Hollandaise |
- can be used by itself. - the sauce used in Eggs Benedict and often served over asparagus. - the main ingredient is butter not stock or milk - Bearnaise sauce is closely related to Hollandaise. - creamy, smooth, and pale yellow in color - made by an emulsion. (a mixture that is formed when two liquids, an oil and liquid are combined) - in this case butter, water, lemon juice and egg yolks are used.
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