Mother Sauces

UNIVERSITY
FINAL PRACTICAL PPT

COURSE – BSC (HHM)
SUBMITTED BY – HARSHDEEP SINGH & SANKET KUMAR
UID – (21BHM1340) (21BHM1016)
SUBMITTED TO – MR. AMANDEEP SINGH
SUBJECT – FOUNDATION COURSE IN FOOD PRODUCTION
SUBJECT CODE – 21HHP105
PPT SUBJECT – FRENCH MOTHER SAUCES

FRENCH MOTHER SAUCES
A sauce is essentially a liquid plus some sort of thickening agent
along with other flavoring ingredients. Each of the five mother
sauces is made with a different liquid, a different thickening
agent, and other different ingredients. These mother sauces also
become the basis for the varieties or derivatives out there, which
are called “small sauces.” They are called mother sauces because
each is like the head of its own unique family.
TYPES OF MOTHER SAUCES
BASICALLY THERE ARE FIVE TYPE OF MOTHER SAUCES
• BECHAMEL
• ESPAGNOLE
• VALOUTE
• HOLLANDAISE
• TOMATO SAUCE
BECHAMEL SAUCE
BECHAMEL SAUCE is also known as white sauce because of its
colour.
For preparing BECHAMEL SAUCE, melt the butter in a heavy-
bottomed saucepan. Stir in the flour and cook, stirring
constantly, until the paste cooks and bubbles a bit, but don’t
let it brown about 2 minutes. Add the hot milk, continuing to
stir as the sauce thickens. Bring it to a boil. Add salt and
pepper to taste, lower the heat, and cook, stirring for 2 to 3
minutes more. Remove from the heat. To cool this sauce for
later use, cover it with wax paper or pour a film of milk over it
to prevent a skin from forming.
There are also some derivatives of BECHAMEL SAUCE like
Cream Sauce, Mornay Sauce, Soubise Sauce, Nantua Sauce ,
Cheddar Cheese Sauce etc.
ESPAGNOLE SAUCE
Espagnole Sauce is also known as brown sauce. It is a classic brown
sauce, typically made from brown stock, mirepoix, and tomatoes,
and thickened with roux. Cook carrot and onion in butter in a 3-
quart heavy saucepan over moderate heat, stirring occasionally,
until golden, 7 to 8 minutes. Add flour and cook roux over
moderately low heat, stirring constantly, until medium brown, 6 to
10 minutes. Add hot stock in a fast stream, whisking constantly to
prevent lumps, then add tomato purée, garlic, celery, peppercorns,
and bay leaf and bring to a boil, stirring. Reduce heat and cook at a
bare simmer, uncovered, stirring occasionally, until reduced to
about 3 cups, about 45 minutes. Pour sauce through a fine-mesh
sieve into a bowl, discarding solids.
Derivatives of ESPAGNOLE SAUCE – africaine sauce, bigarade
sauce, bourguignonne sauce, aux champignons sauce, charcutière
sauce, chasseur sauce.
VELOUTE SAUCE
A veloute sauce is also known as blond sauce. It is a savory
sauce that is made from a roux and a light stock. It is one of
the “mother sauces” of French cuisine listed by chef
Auguste Escoffier in the early twentieth century, along with
espagnole, tomato, béchamel, and mayonnaise or
hollandaise. The term velouté is the French word.
Derivatives of VELOUTE SAUCE - Albufera sauce: with

addition of meat glaze and Allemande sauce etc.
HOLLANDAISE SAUCE
To make HOLLANDAISE SAUCE First, meltbbutter in a pan over
medium flame. Do not over heat it. Once its ready, off the flame
immediately. Now, put all the ingredients except the melted
butter in a blender. Blend until the colour of the egg yolk
lightens a bit. This will take approximately 30 seconds. Next,
drizzle in the melted butter in the blender while still blending it.
This will help emulsify the sauce. Continue blending until the
butter is completely incorporated with the egg mixture and the
sauce is thickened.
HOLLANDAISE SAUCE derivatives – Bearnaise Sauce, Foyot

Sauce, Choron Sauce, Maltaise Sauce etc.
TOMATO SAUCE
TOMATO SAUCE is most popular french sauce. To prepare tomato
sauce Melt the fat, When the fat has melted, add the carrots, onion,
bay leaf, and thyme. Cook the vegetables in an oven-safe saucepan or
saute pan, stirring regularly. Add in the flour to make a roux. Once the
mixture has browned slightly, add in the tomatoes and stock. Stir the
ingredients together until well mixed, then bring the sauce to a boil.
Add the rest of the seasonings and the clove of crushed garlic. Place
the pan in the oven at 375° F for 90 minutes. Remove the sauce and
pass it through a sieve. Place plastic wrap on top of the sauce to
prevent the formation of a skin. Serve warm or cooled.
Tomato Sauce derivatives - Marinara Sauce, Portugaise Sauce,
Provencal Sauce.

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UNIVERSITY

FINAL PRACTICAL PPT

PPT SUBJECT – FRENCH MOTHER SAUCES

Derivatives of VELOUTE SAUCE - Albufera sauce: with

HOLLANDAISE SAUCE derivatives – Bearnaise Sauce, Foyot

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