Sauces

- is a term used in cookery to describe a wide range of flavoured

liquids that are served as part of the meal, or dish. The addition of a

sauce to a dish can be used to transform the overall presentation of a

dish by adding flavour, moisture, richness and visual appeal.

Sauces come in a variety of different styles and consistencies. They

can be thick or thin, rich and creamy, or light and delicate. Depending

on the purpose, sauces can be strongly flavoured, hot and spicy, or

even sweet to be served with a dessert.

The way in which the sauce is presented will depend very much on the

dish being served. The sauce may be served partially masked over the

food, served under the food, or served in a separate dish or saucier.

Sauces are liquid or semi-liquid mixtures.

Sauces are liquid that has been thickened by

either:

Egg yolks

Roux

Cornflour , Arrowroot or Starch

Reducing cooking liquor or stock.

Importance of Sauces

Enhances flavours.

Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce

with roast pork.

Enhances nutritional value of food.

Provides moisture , colour & shine to the food.

Chef De Saucier

Responsible for most of the sauces made in the kitchen of the

Hotels.

He holds the one of the most demanding jobs of the kitchen in

Hotels.

Accompaniments

- are complementary additions to the main ingredient of a meal.

Accompaniments are typically things like vegetables and side salads

but they also include sauces and relishes. Sometimes the

accompaniment also comes with a garnish of its own.

Sauces for VegetablesSauce Vegetable Accompaniment

Bretonne Haricot beans, red kidney beans

Crème Spinach, fennel

Demi-glace Braised cabbage, stuffed eggplant

HollandaiseAsparagus, globe artichokes,

cauliflower, fennel

Italian CauliflowerParmesan cheese, breadcrumbs

and butter

Maltaise Asparagus

CheeseAsparagus, cauliflower, broccoli,

brussel sproutsGrated cheese, usually parmesan

MousselineAsparagus, globe artichokes,

cauliflower

PersilVariety of vegetables including

potatoes, cauliflower and carrotsAdditional parsley

Accompaniments for Vegetables

Accompaniment Vegetable

Cream Carrots, mushrooms, spinach, parsnips

ButterAsparagus, carrots, globe artichokes, cauliflower,

broccoli

Melted butter and a sprinkling of parmesan

cheeseBroccoli, cauliflower

Glazing (water, sugar and butter)Tomatoes, potatoes, eggplant, carrots, zucchini,

mushrooms

Stuffing made from ingredients such as rice,

cheese, breadcrumbs and herbs

Tomatoes, eggplant, mushrooms, zucchini,

capsicum

Sauce Boats

A sauce boat, gravy boat or sauciere is a boat-shaped pitcher

in which sauce is served. It often sits on a matching plate,

sometimes attached to the pitcher, to catch dripping sauce.

Mainly Sauce is

served in this sauce

boat in 5* Hotels.

These are the Six Basic types of Sauces originated from French Cuisine.