COOKING ESSENTIAL

MOTHER SAUCES /CONTEMPORARY SAUCE

OBJECTIVE
This lesson will introduce you to:

 The preparation of 5 mother sauces.

 The preparation of derivative sauces.

LEARNING CHECKLIST
At the end of the lesson you will be able to:
 Demonstrate techniques in production of sauce
 Identify the structures of sauces
 Distinguish the different types of thickening agents
 Explain the methods of finishing sauces
 Identify the different contemporary sauces

KEY TERMS
Bechamel Veloute Espagnole Glace de viande
Glace de volaille glace de poisson hollandaise reduction
coulis reduction liaison slurry
tempering Deglazing nappe' chutney

PARTICIPATION
You will perform the following techniques as demonstrated by your instructor

• Preparation of the 5 mother sauces:

Bechamel - Mornay
Veloute – Supreme
Espagnole - Demiglace
Tomato
Hollandaise – Béarnaise
Other Sauces
• Preparation of different thickeners for sauces:
Roux; white, blond, brown
Slurry, white wash

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Sauces
A flavorful liquid, usually thickened, that is used to season, flavor and enhance other foods.
\

Sauces are often considered one of the greatest tests of a chef’s skill. The successful pairing of a sauce with a
food demonstrates technical expertise, an understanding of the food, and the ability to judge and evaluate a dish’s
flavors, textures and colors.

The Purpose of Sauces

Most sauces have more than one function in a dish. A sauce that adds a counterpoint flavor, for example, may
also introduce textural and visual appeal. Sauces generally serve one or more of the following purposes.

Introduce Complementary or Contrasting Flavors

Sauces add flavor to a dish. That flavor can be similar to the flavor of the food you are serving it with. For
instance, you might choose a veloute made with chicken stock to serve with a chicken breast dish and one made with
shellfish stock to serve with a shrimp dish. Choosing a sauce with a similar base flavor tends to complement and
intensify the flavor of the main item. On the other hand, you can choose a sauce that adds a contrasting flavor. A good
example would be a red wine sauce that introduces some bright and acidic flavors to a dish that features beef. The
contrast between rich, savory beef flavors and the sharp taste of the wine makes the beef seem to stand out.

Add moisture

A sauce can add moisture to naturally lean foods such as poultry or fish. A sauce can also compensate for
drying effect of certain cooking techniques, especially broiling, grilling, sautéing, and roasting. Grilled foods may be
served with a warm butter-emulsion sauce like béarnaise or with compound butter, for instance. Beurre blanc is often
served with shallow poached lean white fish to add a bit of succulence to the dish.

Add eye appeal

A sauce can enhance a dish’s appearance by adding luster and sheen. Lightly coating a sautéed medallion of
lamb a jus lie creates a glossy finish on the lamb, giving the entire plate more eye appeal. Pooling a red pepper coulis
beneath a grilled salmon steak gives the dish a degree of visual excitement by adding an element of color.

Add Flavor

A sauce that includes a flavor complementary to a food brings out the flavor of that food. The mild sweetness
of poultry is heightened by a sauce flavored with tarragon. The rich flavor of beef is high lightened by a pungent sauce
made with green peppercorns, which deepen and enrich the overall taste.

Improve Texture
Many sauces include a garnish that adds texture to the finished dish. Chicken chasseur is enhanced by a
sauce finished with tomatoes and mushrooms. A dish that has a distinct texture, such as pan-fried soft-shelled crab, is
enhanced by a smooth sauce.

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The Grand Sauces

When you hear the term grand sauce, it may refer to a classic system of sauces based upon French culinary
standards. Espagnole, veloute béchamel, tomato sauce, and hollandaise are often considered the five grand sauces.
The grand sauces are also known as mother sauces or leading sauces. These sauces still hold a place of importance
in many kitchens. However, with the introduction of sauces from around the world on the contemporary menu, the
concept of the grand sauces has changed.

A grand sauce is a sauce that can be prepared in advance in a significant amount, then finished or flavored so
that it is “custom fit” to a particular dish. This approach to sauce-making still has a great deal of relevance in the
professional kitchen.

You may hear chefs talk about making pan sauces reduction sauces, or even replacing the classic repertoire
of grand sauces although with such items as salsas, vinaigrettes, broths, or essences. Still, the basic principle behind
grand sauces is a practical one, and one that is still useful in most kitchens. Instead of espagnol, chefs may prefer to
use a reduced or thickened stock. Instead of a cream sauce, they may prefer something more contemporary in taste
and appearance such as chutney or a relish. They are still prepared in appropriate quantities and then custom fit to suit
a specific dish, often by introducing some of the cooking liquid or fond from the dish.

So, while chefs may disagree about whether or not hollandaise is a grand sauce, or even if a grand sauce
such as béchamel has a place in the contemporary kitchen, the concept of preparing a high-quality sauce, whether in
large batches or from a prepared or purchased base, is still important and is widely practiced.

Brown Sauces

At one time the term brown sauce was equated exclusively with the grand sauce espagnole and demi-glance a
highly refined form of espagnole. Today it may also indicate jus de veau lie and pan sauces which are thickened by
simply reducing the sauce or adding slurry. Regardless of the approach taken, though, the end goal is the same to
make a basic brown sauce that is good enough to be served as is as well being suitable to use as the foundation of
other sauces. Descriptions of brown sauces follow:
 Espagnole sauce is prepared by bolstering a brown stock with additional aromatics and thickening it with roux.
 Demi-glace is made by reducing espagnole until richly flavored with a velvety texture and a deep color. Brown
stock, equal to almost half the espagnole sauce’s original volume, is added during the lengthy reduction
process.
 Jus lies are made by reducing brown stocks (with added flavorings if desired) and thickening them with pure
starch slurry.
 Pan sauces and reduction sauces are produced as part of the roasting or sautéing cooking process; thickeners
can be roux, reduction, or pure starch slurries.

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Understanding Sauces

A. Mother Sauces

1. Brown Sauce (Espagnole) - a rich reduced brown stock containing herbs, tomato puree or fresh
tomatoes and a mirepoix of browned vegetables, all thickened by a brown roux. One of the 5
mother sauces.

2. White Sauce (Velouté) – one of the five mother sauces, a white stock thickened with white roux.

3. Tomato Sauce – thinner than a tomato puree often with seasonings and other flavorings so that it
is ready to use in other dishes or as a base for other sauces.

4. Béchamel – basic French white sauce is made by stirring milk into a butter-flour roux. Its thickness
depends on the combination of the butter and flour with the milk ie 1 tablespoon of roux + a cup of
milk.

5. Hollandaise – made of clarified butter, egg yolks and lemon juice usually in a double broiler or bain
marie to prevent overheating.

B. Contemporary Sauces
1. Pan Gravies – thickened juices usually from a “fond” or drippings of the meat or poultry they are
served with, added with a roux.

2. Beurre Blanc – a white sauce made with a reduction of white wine and shallots thickened with
butter.

3. Coulis – a thick puree usually of fruits or vegetables

4. Compound Butters – butter flavored with herbs or spices

5. Compotes – a dish of fruit, fresh or cooked in syrup flavored with spices or liqueur
6. Relishes, Salsas and Dips

7. Miscellaneous Hot Sauces – Examples are raisin sauce, sour cream, etc, which are not derivatives
of the 5 mother sauces.

8. Miscellaneous Cold Sauces – includes vinaigrettes, horseradish sauce, pesto, chutney, infused
oils, etc.

C. Function of a Sauce

1. Provides moisture.
2. Provides or enhances flavor.
3. Provides richness.
4. Improves appearances. (color, sheen)
5. Provides interest and appetite appeal.

D. Structure of Sauce

1. A liquid, the body of a sauce

2. A thickening Agent
3. Other seasonings and flavoring ingredients
4. Enriching Ingredients

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 Note: It is very important that each of these components are prepared and combined very well in
order to make an excellent finished sauce.
E. Liquid Body
 Provides the base.
 Most classical sauces are based on 5 liquids.

1. Brown Stock – for velouté sauces

2. White Stock – for brown sauce
3. Milk – for béchamel
4. Tomato and stock – for tomato sauce
5. Clarified Butter – for hollandaise

Reduction
 Stocks are concentrated by boiling or simmering them to evaporate the water.
This is called making a reduction or reducing.

 Reduction is an important technique because it produces a more flavorful product by concentrating it.

Demi-Glace
 Equal proportion of brown sauce and brown stock reduced by half.

Glazes
 A glaze is a stock that is reduced until it coats the back of a spoon.
 Three-fourths or more reduces it.
 It is solid and rubbery when refrigerated.
 Glazes are used as flavorings in sauce making.

F. Thickening Agents

A sauce must be thick enough to cling lightly to the food.

1. Roux – cooked mixture of equal parts by weight of fat and flour.
2. Beurre Manie – a mixture of equal parts flour and butter.
3. Whitewash – a thin mixture of flour and cold water.
4. Slurry – a thin mixture of cornstarch and cold water.
5. Arrowroot – similar to cornstarch but results in a clearer sauce and is more expensive.
6. Bread Crumbs – thicken liquids because it is already cooked. Used for rustic dishes.

Liason

 Consist of egg yolks and cream. Coagulation of egg proteins when heated results in slight
thickening.
 The heavy cream increases the coagulation temperature of the yolks and adds flavor and
richness.
 Is used only in finishing and is primarily for the purpose of enriching and giving body.

G. Standards of Quality for Sauces

1. Consistency and Body – Nape consistency, smooth, not too thick or thon. Able to coat the back of
a spoon.
2. Flavor – Distinctive and well balanced. Not starchy and with the proper degree of seasoning.
Should enhance of complement the food or provide a pleasing contrast.

3. Appearance – Smooth with a good shine. Appropriate color.

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 H. Finishing Techniques

1. Reduction – used to concentrate basic flavors and adjust textures.

2. Straining – necessary for the perfect velvety texture.

3. Deglazing – to swirl a liquid in a pan to dissolved cooked food particles remaining on the bottom

4. Enriching – liaison, butter, heavy cream give extra body, flavor and smoothness to sauces.

5. Seasoning – salt and lemon juice stimulate the taste buds.

IV Art of Seasonings and Flavoring

A. Herbs and Spices

Seasoning means enhancing the natural flavor of food, without significantly changing the flavor. Flavoring
means adding a new flavor to a food, changing or modifying the original flavor. Common seasoning and
flavoring ingredients are salt, pepper, lemon juice cayenne, fresh herbs, onion, garlic, shallots, wine,
brandy, prepared mustard, lemon and orange zests and monosodium glutamate.

Herbs are the leaves of certain plants that usually grow in temperate climates. Spices are the buds, fruits,
flowers, bark, seeds, and roots of plants and trees.

B. Basic Rule of Seasoning and Flavoring

Your main ingredients are your main sources of flavor. Use good-quality main ingredients, handle all foods with
care, and employ correct cooking procedures. Badly prepared foods cannot be rescued by last-minute
addition of spices. The function of herbs, spices and seasonings is to heighten and to give extra interest
to the natural flavors of foods, not to serve as a main ingredient or to cover up natural flavors.

Useful Terminologies to Remember

Sweat - vegetables are cooked in small amount of fat to render and cook in their own juices
without browning
Steep - soak into hot liquids until flavor is infused
Sauté - to cook in a small amount of oil quickly over direct heat
Beat - to stir in rapidly
Fold - to gently combine an airy light mixture with a heavy mixture
Reduce - bring to a boil until the liquid has evaporated and flavors are concentrated
BTB - bring to a boil; BTS - bring to a simmer; STS - skim the scum
Broth – a liquid resulting from cooking vegetables, meat or fish in water. The term is sometimes used
synonymously with bouillon.
Stock – in the most basic terms, stock is the strained liquid that is the result of cooking vegetables, meat or fish
and other seasonings and ingredients in water. It is used as a base for soups, sauces and other
preparations.
Fumet – another name for fish stock
Bouquet Garni – refers to a bundle of aromatic herbs (leeks, parsley stems, celery stem, thyme, bay leaf)
Sachet ‘d epice – bag of aromatic herbs ( parsley stems, bay leaf, cracked peppercorns, thyme).

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 Recipe Name: Veloute (white sauce) Category: Sauce
Cooking Method: Supreme Sauce (derivatives) Section: Hot
Yield: Revised:

Ingredients Specifications Quantity unit

Flour 15 g
Butter Veloute, or 15 g
Chicken stock white basic sauce 300 ml

Supreme Sauce:

Veloute
Cream 75 ml
Butter 15 g
Salt TT
White pepper, ground TT
Lemon juice 1 tsp

Mise en Place:
- Read the recipe and make an action plan.
- Wash and sanitize all equipment needed.
- Gather all ingredients needed.

Method:
Roux:
 Melt the butter in a sauce pan over low heat.
 Add flour, stir, and cook it for 3 mins to make a blond roux, set aside.
Veloute:
 In a sauce pan with stock, stir in the roux until combine.
 Bring the mixture into the heat and stir until lightly thickened into nappe stage.
 Strain in a chinois to remove any lump.
Supreme Sauce:
 Place the velouté in a saucepan and simmer over moderate heat until reduced by about one-fourth. Stir
occasionally.
 Pour the cream into a stainless-steel bowl and temper it by slowly stirring in a little of the hot sauce. Stir this
mixture slowly back into the sauce in the pan and return the sauce just to a simmer.
 Swirl in the raw butter, cut into pieces. Season to taste with salt, white pepper, and a few drops of lemon juice.

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 Recipe Name: Bechamel (white sauce) Category: White Sauce
Cooking Method: Mornay Sauce ( derivatives) Section: Hot Kitchen - Saucier
Yield: Revised: June 2014

Ingredients Specifications Quantity unit

Milk 300 ml
Onion pique: ½ pc, w/ bayleaf and whole 1/2 pc
cloves

Roux:
Flour, AP 15 g
Butter 15 g

Nutmeg pinch

Mornay Sauce:
Bechamel
Gruyere cheese grated 20 g
Parmesan Cheese, grated 10 g
Butter 15 g
Milk 60 ml
Salt TT
White pepper, ground TT

Mise en Place:
- Read the recipe and make an action plan.
- Wash and sanitize all equipment needed.
- Gather all ingredients needed.

Method:
To makeBéchamel:
 Fill up the pot with milk and add the oignon pique, simmer until the onion is soft.
 Melt butter over low heat and stir in flour. Cook a few minutes without browning about 2mins.
 Allow roux to cool.
 Remove the oignon pique, then, stir in the roux into the warm milk. Stir until well blended.
 Add nutmeg, keep on stirring and simmer until lightly thickens.
 The consistency should be nape stage.
 Strain through a fine chinois, cover with cling wrap.
To make Mornay Sauce:
 Add grated Gruyère cheese and parmesan, stirred in until just melted.
 Finish, off heat, with butter.
 Thin out with a little hot milk, if necessary, or use a stock or broth appropriate for the dish being prepared.

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 Recipe Name: Hollandaise Category: Butter Sauce
Cooking Method: BearnaiseSauce ( derivatives) Section: Hot Kitchen - Saucier
Yield: Revised: June 2014

Ingredients Specifications Quantity unit

Reduction:
Shallot Chopped coarsely 5 g
White wine vinegar 15 ml
White or black peppercorn Crushed 10 pcs
Hollandaise:
Reduction 1
Egg yolk 1 pc
Clarified butter 100 ml

Béarnaise:
Hollandaise
Tarragon, fresh finely chopped
Parsley, fresh finely chooped
Lemon Juice TT

Mise en Place:
- Read the recipe and make an action plan.
- Wash and sanitize all equipment needed.
- Gather all ingredients needed.

Method:
Reduction:
 Reduce shallot , white wine and peppercorns in a small
sauce pan to au sec. transfer to a mixing bowl.
To make Hollandaise:
 Add egg yolk into the bowl with the reduction.
 Place the bowl over a double boiler, beat the mixture
on and off the heat until it become thick and creamy in
texture.
 Remove the bowl from the double boiler and slowly
add little by little warm clarified butter to the mixture
while stirring constantly until all clarified butter is
added.
 Season with salt, lime juice and cayenne pepper.
 NOTES: Never keep sauce too hot, it will bring to the
separation of the egg yolks from the butter. And never
keep the sauce in the refrigerator; it will turn the sauce
to be curdled.

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 Recipe Name: Tomato Sauce Category: Red Sauce
Cooking Method: Section: Hot Kitchen - Saucier
Yield: Revised: June 2014

Ingredients Specifications Quantity unit

Cooking oil 20 ml
Onion (medium size) 80 g
Garlic 10 g
Tomato, RED 300 g
Tomato paste 30 g
Chicken stock, (optional) ½-1 cup
Dried basil leaves pinch
Dried Oregano pinch
Sugar (or as needed) 15 g
Salt and pepper TT

Mise en Place:
- Read the recipe and make an action plan.
- Wash and sanitize all equipment needed.
- Gather all ingredients needed.

Method:

 In a heated pan over medium heat, Sauté onion for 3 minutes.

 Add garlic, and saute for a few seconds.
 Add tomato concasse, tomato paste, and dried herbs, sauté until all the liquid evaporated
or reduced.
 Add stock. Simmer for 1 hour.
 Adjust seasoning with sugar, salt and pepper.

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 Recipe Name: Buerre Blanc Category: Butter Sauce
Cooking Method: Section: Hot Kitchen - Saucier
Yield: Revised: June 2014

Ingredients Specifications Quantity unit

Cuisson:
Fish stock 1 cup
White wine 30 ml
Lemon sliced (optional) 1 sliced
Shallot 5 g

Butter nuggets, frozen 1/2 bar

Salt TT
Pepper, white ground TT

Variation:
Cream 45 ml

Mise en Place:
- Read the recipe and make an action plan.
- Wash and sanitize all equipment needed.
- Gather all ingredients needed.

Method:
 Place the cuisson ingredients into the sauce pot. And reduced until ¼ cup.
 Remove lemon and shallot
 And pieces by pieces mix in the butter using a whisk.
 Keep on mixing until the texture become creamy.
 Season with salt and pepper.

Variation:
 Place the cuisson ingredients into the sauce pot. And reduced until ¼ cup.
 Off the heat mix in the cream or temper.

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 Recipe Name: Sauce Espagnole Category: Brown Sauce
Cooking Method: Section: Hot Kitchen - Saucier
Yield: Revised: June 2014

Ingredients Specifications Quantity unit

Mirepoix:
Onion, white, brunoise 15 g
Carrots, brunoise sauté until brown. 7 g
Celery, Brunoise 7 g
Tomato paste (optional) 1/4 tsp
Flour 1 tsp
Red wine (optional) 30 ml
Brown stock 1 cup
Pepper, black ground TT
Salt TT

Demiglace:
Brown Sauce 1/2 cup
Brown stock 1/2 cup

Mise en Place:
- Read the recipe and make an action plan.
- Wash and sanitize all equipment needed.
- Gather all ingredients needed.

Method:
 In a high heat pan with little oil, saute the mirepoix
until brown, but not burn.
 Stir in the tomato paste and cook for 3-5 minutes.
 Lower the heat, add oil and stir in the flour and cook
for 10mins. Add more oil as needed.
 Deglaze with red wine, reduce.
 Add brown stock, bring to a boil, simmer until half in
volume. Or until nappe stage.
 Season and strain in chinois.

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 Demiglace:
 Combine the sauce and stock in a saucepan and
simmer until reduced by half.
 Strain through a chinois.

Recipe Name: Herb Butter Category: Compound Butter

Cooking Method: Section: Hot Kitchen - Saucier
Yield: Revised: June 2014

Ingredients Specifications Quantity unit

Butter 1/2 bar
Parsley, finely chopped
Lemon juice 1 tsp
Pepper, white ground TT

Mise en Place:
- Read the recipe and make an action plan.
- Wash and sanitize all equipment needed.
- Gather all ingredients needed.

Method:
 Using a mixer with the paddle attachment, beat the butter at low speed until it is smooth and
creamy.
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  Add the remaining ingredients and beat slowly until completely mixed.
 Roll the butter into a cylinder about 1 in. (21⁄2 cm) thick in a sheet of parchment or waxed
paper. Chill until firm.
 To serve, cut slices 1⁄4 in. (1⁄2 cm) thick and place on broiled
 or grilled items just before service

Recipe Name: Coulis Category: Other Sauces

Cooking Method: Section: Hot Kitchen - Saucier
Yield: Revised: June 2014

Ingredients Specifications Quantity unit

Bellpepper, red, roasted 250 g

Olive oil 10 ml
Shallot 7 g
Peeled roasted pepper
Chicken stock or water

Mise en Place:
- Read the recipe and make an action plan.
- Wash and sanitize all equipment needed.
- Gather all ingredients needed.

Method:
 Roast the peppers in a stove top or oven.
 Peel, and remove the seeds and membranes, chopped
 Heat the olive oil in a saucepot over low heat.
 Add the shallots and peppers. Cover and sweat over low heat until the vegetables are soft,
about 20 minutes.

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  Add the stock or water. Simmer 2–3 minutes.
 Purée in a blender, then pass through a strainer.
 Adjust the texture by adding water or stock to thin it.
 Add salt and white pepper to taste.

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