The five sauce families




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THE FIVE SAUCE FAMILIES

&

WHAT MAKES UP EACH SAUCE


LEADING SAUCES = The 5 Mother Sauces


We know that:


LIQUID + THICKENING AGENT = LEADING SAUCE


So here is a chart of the 5 Leading sauces that almost all other

sauces come from

and the main ingredients that each one is made from.



LIQUID

THICKENING AGENT

LEADING SAUCE

Milk

+ White Roux

= Béchamel Sauce

White Stock

(Veal, chicken, fish)

+ White or Blonde Roux

= Velouté

(Veal Veloute,

Chicken Veloute

Fish Veloute)

Brown Stock

+ Brown Roux

= Brown Sauce or Espagnole

Tomato plus stock

+ Blonde Roux

(roux here is optional)

= Tomato Sauce

Clarified Butter

+ Egg Yolks

= Hollandaise



THE SMALL or SECONDARY SAUCES

Now that we know the 5 Leading Sauces, we can fiddle with them by adding different ingredients. This is done by using the FINISHING TECHNIQUES we have already discussed.

LIQUID + ROUX = LEADING + EXTRA = SMALL SAUCE

SAUCE INGREDIENT

WHITE SAUCES










Milk

Béchamel +

cream

Swiss cheese

cheddar cheese

shrimp

mustard

Cream Sauce

Mornay Sauce

Cheddar. Cheese Sc.

Nantua Sauce

Mustard Sauce

White Veal Stock

Veal Veloute +

tomato puree

paprika

Cream cream only

&/or +

Wine liaison

mushroom

shallots & parsley

fresh herbs

Aurora Sauce

Hungarian Sauce

Supreme Sauce


Allemande Sauce

Mushroom Sauce

Bercy Sauce

Herb Sauce

Chicken Stock

Chicken VELOUTE +

Fish Stock

Fish Veloute +

BROWN SAUCES









Brown Stock

Brown Sauce + Espagnole

red wine

red wine & shallots

mushrooms

white wine & shallots

white wine & pepper

Madeira

Madeira Sc. & truffles

Marchand de Win

Bordelaise

Mushroom Sauce

Bercy Sauce

Diable Sauce

Madeira Sauce

Perigueux

RED SAUCES










Tomato

plus stock

Tomato Sauce +

onion, garlic, celery, lemon rind & geen –> pepper

onion, garlic, parsley, tomato –>

onion, garlic, mush & green pepper –>


Creole Sauce


Portuguese Sauce


Spanish Sauce

BUTTER SAUCES










Clarified

Butter

Hollandaise Sauce +


Beárnaise Sauce +

orange juice whipped cream


glace de viande tomato paste

Maltaise Sauce

Mousseline Sauce


Foyot Sauce

Choron

Cold Whole

Butter

  1. by mixing in various ingredients cold butter sauces are made and served on hot good like Steaks or inside like Chicken Kiev.




Hot Whole

Butter

  1. by heating whole butter on the stove to different stages and then adding various ingredients, this is then served over food. Eg. Fish.








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