3rd

• The sauce is a flavorful liquid, usually thickened that is used to season, flavor, and enhance foods. A good sauce adds compliment flavor to the food served. It also gives any dish a well-blended taste and a tasty aroma. 
• One of the important components of a dish is the sauce. Sauces serve a particular function in the composition of a dish. These enhance the taste of the food to be served as well as add moisture or succulence to food that is cooked dry. 
• White sauce -Its basic ingredient is milk which is thickened with flour enriched with butter 
• Velouté sauce -Its chief ingredients are veal, chicken, and fish broth, thickened with blonde roux. 
• Hollandaise – It is a rich emulsified sauce made from butter, egg yolks, lemon juice, and cayenne. Emulsion – (as fat in milk) consists of liquid dispersed with or without an emulsifier in another liquid that usually would not mix. 
• Brown sauce / Espagnole – It is a brown roux-based sauce made with margarine or butter, flavor, and brown stock. 
• Tomato – It is made from stock (ham/pork) and tomato products seasoned with spices and herbs .
• Variation of Sauces 

  Hot Sauces – made just before they are to be used.  Cold sauces – cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill. 
• Thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Viscosity on the other hand is the quality or state of being sticky or glutinous consistency. Edible thickeners are commonly used to thicken stocks, sauces, and soups without altering their taste. The sauce must be thick enough to cling lightly to the food and it must have a right consistency. 
• Fat 

  1.1 Clarified butter. Using clarified butter results to finest sauces because of its 

  flavor. 

  1.2 Margarine. It is used as a substitute for butter because of its lower cost. 

  1.3 Animal fat. Chicken fat, beef drippings and lard. 

  1.4 Vegetable oil and shortening. These can be used for roux, but it adds no flavor. 
• Flour – The thickening power of flour depends on its starch content. Bread flour is commonly used in commercial cooking. It is sometimes browned for use in brown roux. Heavily browned flour has only 1/3 the thickening power of not brown flour. 
• Roux – is a cooked mixture of equal parts by weight of fat and flour. A roux must be cooked so that the sauce does not have a raw, starchy taste of flour. The kinds of roux differ on how much they are cooked. 
• 3.1 White roux is cooked just enough to cook the raw taste of flour; used for béchamel and other white sauces based on milk. 

  3.2 Blond roux is cooked little longer to a slightly darker color; used for veloutés. 

  3.3 Brown roux is cooked to a light brown color and a nutty aroma. Flour may be browned before adding to the fat. It contributes flavor and color to brown sauces. 
• Nappé consistency is a French culinary term that refers to the consistency of a sauce. Nappé consistency is achieved when the sauce reaches a thickness that allows it to coat the food evenly. 
• Common Problems in Sauce Making 

  1. Discarding
  2. Oiling-off 
  3. Poor texture
  4. Syneresis (weeping) 
  5. Oil streaking 
• Hygienic Principles and Practices in Sauce Making 

  1. Make sure that all equipment is clean. 
  2. Hold sauce no longer than 1 1/2 hours. Make only enough to serve in this time 

  and discard any that is leftover .

  3.Never mix an old batch of sauce with a new batch. 

  4.Never hold hollandaise or béarnaise, or any other acid product in aluminum. 

  5. Use stainless-steel containers.