Sauces

*Sauce is a liquid plus thickening agent and seasonings*

Different types of sauces

Making Fine Sauce:

1. Make good stocks

2. Thickening agent (for good texture, flavour and appearance)

3. Seasoning (for flavouring.. duhh)

Thickening Agents (Roux)

White Roux - Cooked briefly, used in white sauces.

Blonde Roux - Used in ivory-coloured sauces, cooked slightly longer to have colour.

Brown Roux - Cooked until develop darker colour, used in brown sauces.

Other Thickening Agents

Arrow Root

Liaison

Corn Starch

Beurre Manie

5 Leading Sauces (Mother of all Sauces)

1. Bechamel

2. Veloute

3. Espagnole

4. Tomato

5. Hollandaise