Sauces_lecture - Sauces A Sauce is generally a thickened...

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Sauces A Sauce is generally a thickened liquid used to flavor and enhance other foods. Mother Sauces Are the foundation for the entire classic repertoire of hot sauces and can be seasoned and garnished to create a wide variety of small or compound sauces. The five mother sauces are distinguished principally by the liquids and thickeners used to create them. 1) Bechamel - is made by thickening milk with a white roux and adding seasonings. 2) Veloute- is made by thickening a white stock(either fish, veal or chicken) with roux 3) Espagnole- is made of brown stock, mirepoix, and tomatoes thickened with brown roux. 4) Tomato- is made from tomatoes, vegetables, seasonings and white stock; it may or may not be thickened with roux. 5) Hollandaise- is an emulsified sauce made of butter, egg yolks and flavorings. Small Sauces Are also known as compound sauces and are made by adding one or more ingredients to a leading sauce. They are grouped together into families based on their leading sauce. Some small sauces have a variety of uses; others are traditional
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This note was uploaded on 01/26/2011 for the course HRIM 318 taught by Professor Howard,paul during the Fall '10 term at Pennsylvania State University, University Park.

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Sauces_lecture - Sauces A Sauce is generally a thickened...

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