Understanding Sauces
A sauce is a liquid with flavor; it is usually thickened by a
thickening agent. They are used to season, flavor and to
accentuate the flavors on a dish. They also add:
  • Humidity
  • Flavor
  • It enriches foods
  • Appearance (adds color And texture)
  • Interest (to the person who is eating the dish)

The Structure of a sauce
The most common sauces are made from 3 types of
ingredients:
  1. Liquid, the liquid is the body of a sauce (1st layer of
    flavor). There are 5 different types of liquid or layers to
    start a sauce.
  • White stock
  • Brown stock
  • Milk
  • Tomato And stock
  • Clarified butter.
  1. Thickening agent, (the sauce needs to stick to the
    food), there different types of thickening agents:
  • Roux = 50% fat (butter) + 50% flour
  • Starch (vegetables, potatoes, bread, grains)
  • Cornstarch
  1. Seasonings And additional flavorings (2nd layer of
    flavor).
  • Mirepoix = 50% onions, 25% celery, 25% carrots
  • Onion pique = ½ onion, bay leaf, cloves
  • Bouquet garni = any type of vegetables or herbs
    tied together And used to flavor dishes.
  • Sachet bag = a bag made out of cheesecloth,
    filled with herbs And spices, to create a bag And
    add to a flavor to the dish. This is used when the
    chef does not want to see the herb in the finished
    dish.
    There are 5 mother sauces; they are called this
    because we can create many sauces if we use these
    sauces as our bases. They can be used in different
    combinations to create a new sauce. To create these
    new sauces first cook the mother sauce And then add
    the ingredients listed on the combination list that is
    after every mother sauce recipe.
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