Mother Sauces
5 Mother Sauces @HospitalityDoodle
SAUCE.
The word “sauce” is a French word, that means a relish to make our food more appetizing.
Sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods.
Sauces provide flavour, moisture, and a contrast in texture and gives colour to the food.
Sauces enhance the flavours to dishes.
Some sauces helps in digestion.
Example like Mint sauce, Apple sauce goes with roast pork and act as a digestive.
Sauces gives moistness to the food.
Example like white sauces add creaminess to the dry food.
Sauces are served as an accompaniments for many food dishes.
Example,Roast turkey served with cranberry sauce which gives contrast taste to the food.
Sauces enhances the nutritional value of the dish.
1. Bechamel sauce.
The creamy white sauce was introduced to France, in 1533 by the chefs of Catherina de Medici,who works for the wife of Henry II.
The French term for this medium-thick white sauce is called as béchamel.
Bechamel sauce is a sauce traditionally made from a white roux , roux means butter and flour in a 1isto1 ratio mixture.
Lets see the ingredients to make 1 Litre of bechamel sauce.
90 grams of flour,
90 grams of butter,
1 litre of milk,
1 Onion studded with cloves and bay leaf,
salt, to taste
Ground white pepper, to taste as well.
“Velouté” comes from “velour,” the French word for velvet.
Veloute is a savory sauce, that is made from a Blond roux which is light brown coloured roux and a light stock.
Lets see the ingredients to make 1 Litre of Veloute sauce.
90 grams of flour
90 grams of butter
1 litre of stock, it can be chicken or veal or fish as per the choice of sauce making.
25 grams of Mushroom Trimmings.
Espagnole Sauce.
Sauce espagnole is a basic brown sauce that originated in Spain,in the late nineteenth century.
It is made from brown roux and brown stock.
Traditionally, Espagnol sauce is served with red meat.
Lets see the ingredients to make 1 Litre of espagnol sauce.
70 grams of flour,
60 grams of fat,
30 grams of tomato puree,
1.25 Litre of Brown stock
15 grams of fat,
70 grams of roughly chopped carrot,
70 grams of roughly chopped onions,
30 grams of fine chopped bacon trimmings,
3 grams of parsley,celery and bayleafs.
Hollandaise Sauce.
Hollandaise sauce was first born in France, and was originally known as Sauce Isigny, named after a small town in Normandy famous for its butter and cream.
It is warm yellow and rich sauce. It contains a high percentage of fat and egg yolks.
It is an emulsion of butter,lemon juice and egg yolks.
Lets see the ingredients to make 500 grams of Hollandaise sauce.
500 grams of butter,
5 pieces of egg yolks,
8 pieces of crushed peppercorns,
30 ml of vinegar,
2 Table spoon lemon juice
Tomato sauce.
Tomato sauce origins from Mexico.
It is a red kitchen sauce mainly served with ravioli or spaghetti,eggs, fish and meat. Tomato sauce,adds colour to the dishes.
Lets see the ingredients to make 1 Litre of Tomato sauce.
80 grams of flour,
70 grams of butter,
40 grams of roughly chopped onions,
80 grams of roughly chopped carrots,
40 grams of roughly chopped celery,
half piece of bay leaf,
1 crushed garlic,
100 grams of tomato puree,
50 grams of chopped tomato,
450 ml of brown stock,
10 grams of sugar,
3 grams of salt