A flavorful liquid, usually thickened that is used to season, flavor, and enhance other foods. Sauces provide flavor, moisture, and a contrast in texture and color.
Seasoning liquids
soy sauce
hot pepper sauce
fish sauce
Worcestershire sauce
Seasoning liquids
Used both as ingredients in cooking and at table as condiments
Types of Sauces
Bechamel Sauce
Velouté sauce
Espagnole
Hollandaise sauce
Tomato Sauce
Bechamel Sauce
Simplest of the mother sauces, made by thickening hot milk with a simple white roux
Velouté sauce
Made by thickening white stock with a roux and then simmering it for a while
Espagnole
Also sometimes called Brown Sauce, made by thickening brown stock with a roux
Hollandaise sauce
Tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks
Tomato Sauce
Made from stock (ham/pork) and tomato products seasoned with spices and herbs
Thickening Agents
Fat
Flour
Fat
Fats and oils are not just a caloric powerhouse, but they also serve many chemical, physical, and nutritional functions in the foods we eat
Types of Fat
Clarified butter
Margarine
Animal fat (chicken fat, beef drippings, lard)
Vegetable oil and shortening
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.
Roux
Equal parts flour to fat (clarified butter is traditional). There are three different stages for rouxs including white, blond and brown. Full thickening power is not realized until sauce or soup is brought up to a simmer after the roux is incorporated.
White roux
Cooked just enough to cook the raw taste of flour; used for béchamel and other white sauces based on milk
Blond roux
Cooked little longer to a slightly darker color; used for veloutes
Brown roux
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.