Classifications of sauces Flashcards
(13 cards)
classification of sauces
Mother sauce, grand sauce
types of mother sauces
brown/espagnole sauce, red/tomato sauce, white/bechamel sauce, hollandaise sauce, veloute
Made from thickened brown stock
Also contains some type of tomato product
Has few added seasonings
brown/espagnole sauce
Considered as a versatile sauce
Made by simmering a tomato product with flavorings, seasonings, and stock or another liquid.
Made basically with vegetables only, but meat may be added in some variations
red/ tomato sauce
Also known as cream sauce
Made by thickening milk with a white roux and seasonings and flavorings
Cooked by mixing equal parts of fat and flour by weight.
white/bechamel sauce
Made from emulsified egg yolks, clarified butter, seasoning, and lemon juice.
Once the ingredients are mixed, they will not separate
Hollandaise sauce
Also known as blond sauce
Made by thickening a light-colored stock with a light-colored roux
Named after the type of stock it contains
veloute
other sauces
salsa, relishes, gravy, compound butter, independant sauces
This is a mixture of raw vegetables or fruits, spices, onions, and chilies. It is usually used as a dip for vegetables or chips. It can also be used as sauce for meat, potatoes, poultry, or fish dishes
salsa
These sauces are usually made from fruits or vegetables that can be used as condiments or sauces for fish, meat, and poultry. They can vary in flavor from sweet to savory or spicy and in texture from smooth to chunky.
relishes
It is a type of sauce made from meat or poultry juices, liquid (such as milk, cream, or broth), and a thickening agent (such as roux).
gravy
A compound butter can be made by adding seasonings, such as herbs, to softened butter.
compound butter
The most common examples of these sauces are applesauce, cocktail sauce, sweet and sour sauce and barbecue sauce, which can be served either hot or cold.
independant sauces
