sauces and batters

• Sauces


  Well-flavoured liquids used to either accompany a dish or form part of a dish. They can be sweet or savoury, hot or cold.
• Reasons for using sauces

  • Add flavour to dishes
  • Add to the appearance of dishes
  • Moisten dishes
• Classification of sauces


  • Roux-based
  • Parsley
  • Cheese
  • Fruit purée
  • Egg-based
  • Cold
  • Other
• Roux-based sauces


  • Parsley sauce
  • Cheese sauce
• Egg-based sauces


  • Custard
• Cold sauces


  • Mint sauce
  • Horseradish sauce
• Convenience sauces


  Available in many forms: canned, bottled, dried, frozen or in cartons
• Advantages of convenience sauces

  • Convenient - can be prepared quickly to save time
  • Useful for those with limited cooking skills
• Disadvantages of convenience sauces

  • Can lack flavour
  • Can be high in sugar, salt and other additives
  • Can be expensive
• Batter


  A mixture of flour, eggs and liquid, usually milk. As much air as possible should be beaten into a batter to make it light.
• Uses of batter


  • Coat foods before cooking
  • Make dishes such as pancakes, crêpes and Yorkshire puddings
• Batters can be used to make a range of low-cost, nutritious breakfast dishes and snacks