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Basic Sauces for Meat, Vegetables, and Fish

This document provides information on basic sauce types including veloute, hollandaise, emulsion, brown/espangole, tomato, and white sauces. Veloute is made from broth thickened with a blonde roux. Hollandaise is a rich emulsified sauce made from butter, egg yolks, lemon juice, and cayenne. Emulsion is a liquid dispersed in another liquid that would not normally mix, using an emulsifier. Brown/espangole is a brown roux-based sauce made with stock and margarine or butter. Tomato sauce is made from stock and tomato products seasoned with spices and herbs. White sauce's basic ingredients are milk thickened with flour and enriched with butter

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2K views14 pages

Basic Sauces for Meat, Vegetables, and Fish

This document provides information on basic sauce types including veloute, hollandaise, emulsion, brown/espangole, tomato, and white sauces. Veloute is made from broth thickened with a blonde roux. Hollandaise is a rich emulsified sauce made from butter, egg yolks, lemon juice, and cayenne. Emulsion is a liquid dispersed in another liquid that would not normally mix, using an emulsifier. Brown/espangole is a brown roux-based sauce made with stock and margarine or butter. Tomato sauce is made from stock and tomato products seasoned with spices and herbs. White sauce's basic ingredients are milk thickened with flour and enriched with butter

Uploaded by

asdasdasdjdsd
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
  • Basic Sauces Introduction: Overview for basic sauces suitable for meat, vegetables, and fish.
  • Velouté Sauce: Explains the ingredients and preparation of velouté sauce using veal, chicken, and fish broth thickened with blonde roux.
  • Hollandaise Sauce: Describes hollandaise sauce, made from butter, egg yolks, lemon juice, and cayenne, including its emulsification process.
  • Brown Sauce / Espagnole: Covers the preparation of brown sauce, a roux-based sauce using margarine, butter, and brown stock.
  • Tomato Sauce: Explains tomato sauce ingredients, made from stock and tomato products, and how it's seasoned.
  • White Sauce: Details white sauce preparation, where milk is thickened with flour and enriched with butter.
  • Video Section: Indicates a section for video content, likely explaining sauce preparations through media.
  • Personal Protective Equipment: Lists essential personal protective equipment, such as aprons, gloves, hairnets, and masks.

BASIC SAUCES

FOR MEAT
VEGETABLE AND
FISH
Veloute sauce –its
chief ingredients are
veal, chicken and fish
broth, thickened with
blonde roux.
Hollandaise
Sauce
Hollandaise – it’s a
rich emulsified sauce
made from butter, egg
yolks, lemon juice and
cayenne.
Emulsion –(as fat in
milk) consist of liquid
dispersed with or
without an emulsifier in
another liquid that
usually would not mix
together.
brown Sauce /
espangole
Brown sauce /
Espangole – it is a
brown roux-based sauce
made with margarine or
butter, flavor and brown
stock.
Tomato Sauce
Tomato – It is made
from stock
(ham/pork) and
tomato products
seasoned with spices
and herbs.
White Sauce
White Sauce – its
basic ingredients is
milk which is
thickened with flour
enriched with butter
VIDEO
PERSONAL
PROTECTIVE
EQUIPMENT
•Apron Gloves
•Hairnet Mask

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