SAUCES

DEFINATION :
It is a hot or cold seasoned liquid either served with, or used in the cooking of a dish. The word comes from
the Latin word salsus (salted). A sauce is an aromatic, nutritive flavourful liquid (or semi liquid) which forms one of the
basic part of a dish, increasing the taste, moisture, appearance and colour of the dish. A sauce may be thick or thin
and may be strained or un-passed with visible ingredients, which can be served with a hot or cold dish, as a part of
the dish or as an accompaniment separately with the dish.

USE OF SAUCE :
The function of the sauce is to add flavour to the dish which is compatible with the ingredients. Sometimes
the colour is in contrast to the main item thus giving a contrasting colour effect, thus elevating the presentation style
of the dish. It is an excellent accompaniment of dishes which complements the taste and flavour thus elevating the
overall nature of the dish.

SAUCES

MOTHER SAUCES

DERIVATIVES

PROPRIETORY SAUCES

a) Tomato Ketchup
b) Chili Sauce
c) Soya sauce
d) 8 8 Sauce
e) Barbeque sauce
(tomato, tobacco,
spring onions, herbs)
f) Worcestershire (W) Sauce
g) HP Sauce (House of Parliament)
(molasses)
h) Tabasco Sauce
(chili / hot red pepper)

SPECIAL SAUCES

a) Mint Sauce
(mint, vinegar, sugar)
b) Bread Sauce
(fresh bread crumb, milk)
c) Pesto
(pine nut, garlic, basil,
olive oil)
d) Apple Sauce
(apple, cinnamon)
e) Horseradish Sauce
(grated horseradish,
cream)

ELEMENTS OF A SAUCE :
The major sauces are made basically of three components, a liquid, which comprises the body of the sauce,
a thickening agent and the flavouring and seasonings.

MOTHER SAUCES :
There are six mother sauces in continental cuisine. The sauces are classified on different basis like
temperature (hot / warm/ cold) or nature (thickened / emulsified) of the sauce. These sauces are the foundation
sauces for other derivative sauces which are made from these basic sauces.

PROPIETORY SAUCES :
These are sauces that are industrially made in different companies with a recipe that has remained with
them for ages. Many of these recipes are secret and are still hold by the families and passed on from generation to
generation.
1)

One of the most popular proprietary sauces is Soya Sauce, which has been used in Oriental cuisine for
more than 2500 years. There are generally two varieties of soya sauce, dark and light. The darker version is
used in the preparation and the lighter version is used as a seasoning.

2)

Another popular proprietary sauce is the Worcestershire Sauce, commonly known as W Sauce or LP Sauce,
deriving its name from Lea and Perrin, which has some connection with Indian taste. It is soya and vinegar
based.

3)

Malaysian brine which was once used to preserve fish, Ketchup is supposed to be the most common
amongst all proprietary sauces used in all household. Its a sauce for all occasions and goes well as an
accompaniment with probably all snacks, especially if deep fried. It also acts as a substitute to the most
popular tomato sauce. Ketchup in contrast to tomato sauce does not contain any bacon rashers and are
completely vegetarian in nature. Presently a lot of varieties of ketchup are available with a blend of flavours
and taste. Magi, Heinz are the most popular brands worldwide.

4)

Tabasco Sauce, a spicy chilli and red pepper sauce is a favourite in America, named after the Mexican
province, which produces spicy chillies. The basic method is by mixing vinegar to matured chillies.

CONTEMPORARY / SPECIAL SAUCES :

The meaning is quite self explanatory, which means that these sauces compliment the dish by enhancing
the flavour and of the dish in total. They are prepared by the chefs in the kitchen with a view that there particular
flavour matches best with the basic flavour of the dish served. They are not considered as mother sauces as they are
not the base for other derivative sauces but sometimes act as good as a mother sauce.
One of the most popular sauces in this category is Pesto Sauce, with an Italian origin, generally made from
pine kernels, basil, olive oil, garlic, sea salt, black pepper and parmesan. Originally all these are pounded in a mortar
and pistle and then preserved in olive oil for future use.
Mint Sauce, the classical accompaniment of roast lamb is made by making a gastric out of reduced vinegar
and sugar. Freshly chopped mint is added in good quantity for the flavour and served immediately.
The authentic accompaniment of roast pork, Apple Sauce, is made by cooking peeled apples with cinnamon
sticks along with sugar and then making it to a paste. The lovely combination of cinnamon with apples makes a
gorgeous combination with the pork.
Similarly for roast chicken an acceptable accompaniment is Bread Sauce, made by cooking the fresh bread
crumbs without crust in milk along with cloves. Once strained to a smooth texture, a dip of the roast chicken in this
sauce can be a mouth watering experience.

MOTHER SAUCES

BECHAMEL

VELOUTE

ESPAGNOLE

TOMATO

HOLLANDAISE

THICKENED

HOT

MAYONNAISE

EMULSIFIED
WARM

COLD

Preparing the basic mother sauces :

There are quite a variation in preparing the mother sauces which are seen in different provinces of Europe
and America. Here we will try to generalize a common recipe and method which are practiced in the hotels and in
reputed cruise liners. The sauces should be well seasoned before being served. All sauces which are hot must be
finished by applying butter on top to avoid the formation of a skin, called vanner.

BECHAMEL / WHITE SAUCE :

This basic sauce consists of milk as the liquid which is thickened with white roux. This is invented by Marquis
Louise de bchamel, in the seventeenth century and probably gets its name from the inventor.
Method :
1.

The milk is initially flavoured with onion cloute, an onion wrapped with bay leaf and studded with cloves.

2.

The onion cloute is to be removed after the milk comes to a boil and the flavour has infused thoroughly.

3.

A pinch of nutmeg can also be used.

4.

The proportion of milk : flour : butter = 10 : 1 :1.

5.

Make sure cold milk is added to the freshly made roux to avoid lumps being formed.

6.

The sauce is strained and coated with butter to avoid the formation of skin on top.

7.

Season the sauce.

8.

Serve hot or use this as a base to prepare other derivative sauces.

VELOUTE SAUCE :
Veloute has been named after velvety, the desired texture for this kind of sauce. It is prepared from stock,
which is the liquid and thickened with blonde roux.

Method :
1.

White stock, made from poultry, veal or fish is thickened to prepare a basic veloute sauce.

2.

Hot stock is added to cold roux to make a thick paste and then it is added to the boiling stock.

3.

Reduce to proper consistency and finished with a liaison of egg yolk and cream.

4.

Strained through a fine strainer.

5.

Season the sauce.

6.

Serve hot or use this as a base to prepare other derivative sauces.

ESPAGNOLE / BROWN SAUCE :

This sauce was initially made from the finest Spanish ham in the 18 th century, where the roux was slowly
browned to develop the flavour, to which brown stock was added.
In the recent times the method has slightly modified where a demi glaze is made for profound use.

Method :
1.

The off cuts of meats along with bones of beef are sauted with chopped tomatoes and tomoto puree along
with flavouring vegetable and the roux until brown.

2.

A good quality of brown stock is then added in which a bouquet garni of thyme, bayleaf and parsly is put in.

3.

It is simmered slowly removing the scum at regular intervals.

4.

Reduce it to the preferred consistency and strain through a fine strainer.

5.

Use this as a base to prepare Demi glaze and other derivative sauces.

6.

Season the sauce and serve hot.

Note : Demi glaze is prepared from Espagnole and brown stock mixed together and reduced to half. Generally
Madeira or other red wines are added for the desired flavour.
TOMATO SAUCE :
Tomato sauce is one of the most popular hot sauces that find a good accompaniment with meats, poultry
and variety of pasta dishes.

Method :
1.

It is made by sauting onions and garlic.

2.

The fat is oil along with bacon lards along with herbs like bayleaf, basil, and parsley.

3.

Tomato and tomato products like tomato puree, tomato juice and plum tomatoes are used for the sauce.

4.

Sometimes it is thickened by roux or otherwise gets its own thickening from the ingredients for the preferred
consistency.

5.

The sauce is slowly simmered until the right consistency and aroma and strained before use.

6.

Season the sauce and serve hot or use this as a base to prepare other derivative sauces.

HOLLANDAISE SAUCE :
An emulsified sauce made from butter and egg yolk. A very popular sauce served with poached eggs, and
steaks in its original form or as derivatives.

Method :
1.

Vinegar is reduced with white wine, chopped shallots and peppercorn.

2.

Add the reduced vinegar to the egg yolk and mix it well and cook it on a double boiler to a stage when it
is creamy and does not smell raw.

3.

Clarify butter by melting it over low heat and straining all the salt that settles at the bottom.

4.

Add the melted clarified butter drop by drop on the egg yolk, ensuring both are almost at the same
temperature.

5.

Whisk until a thick emulsion is formed. Add few drops of vinegar to the emulsion if it is too hard to whish
in the butter. Finish with lemon juice.

6.

Season the sauce and hold it at room temperature and serve warm.

Note : Double boiler is cooking on a boiling water bath for even heating with a controlled temperature.
Care should be taken while cooking the egg yolk because excess heat may coagulate the yolk and make it into a
scrambled egg. Remove out of heat as and when required.
MAYONNAISE SAUCE :
An emulsified sauce made from egg yolk and salad oil. It is prepared with the use of any application of heat
and served cold. The sauce is used both as a sauce and with added ingredients to make derivatives or can even be
served as a dressing to salads with a thinner consistency.

Method :
1.

Mix egg yolk with mustard in a bowl.

2.

Add salad oil drop by drop whisking it continuously.

3.

If the emulsion becomes too tight, add vinegar to thin it down.

4.

Whisk until a stabilized emulsion is formed.

5.

Serve cold as a sauce, dressing or as the base for other derivative sauces.

Note :

Emulsion is a process of mixing in two immiscible liquids by force. The lecithin present in egg yolk helps in
the emulsifying process in binding. Any powdery substance, like mustard in mayonnaise will tend to absorb

the liquid and help in the emulsion.

Around 125 150 ml of fat per yolk is absorbed by 1 egg yolk in both the emulsified sauces.
If the sauce curdles, add vinegar or a spoon of boiling water and whisk. If still curdled, start with a fresh egg
and add the curdled mixture slowly in a stream till it forms the emulsion.
All ingredients should be at room temperature.
Preferably use pasteurized egg yolk as raw egg can be harmful with pathogens.

DERIVATIVE SAUCES

BECHAMEL

VELOUTE

ESPAGNOLE

TOMATO

HOLLANDAISE

Italienne

Bearnaise

Mornay

Allemande

Demi Glaze

(Cheese)

(Mushroom)

(Jus)(1:1)

Crme

Supreme

(Cream)

(Mushroom & cream)

Soubise

Aurore

(Strained

(Tomato)

Diable

(Ham, mushroom)

(Tarragon)

MAYONNAISE
Tartare
(Gherkins)

Portugaise

Mouselline

Vert

(Devil)

(Garlic)

(Cream)

(Fine herbs)

Robert

Provencale

(English Mustard)

(Herbs)

Choron
(Tomatoes)

onion)

Russe
(Lobster +
caviar)

Oignon

Cardinal

(Onion)

(Seafood)

Charcuteire
(Robert + gherkins)

Creole

Foyot

(Hot pepper)

(Meat Glaze)

Derby
(Russe +
mustard)

Indienne

Bercy

(Curry)

(shallots)

Oeufs

Caprice

(Eggs)

(Capers)

Mideira / Port
(Wine)

Chasseur
(Mushroom, tomato)

Bretonne
(Brown sauce)

Mexicaine

Piquant

(Anchovy essence)

(Vinegar, gherkins, capers, herbs)

(Mustard)

(Orange)

(Capsicum, mushroom)

Anchoise

Moutard

Maltaise

Chantilly
(Cream)

Remoulade
(Anchovy, capers)