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Mother Sauces

There are five mother sauces that are the foundation for many other sauces: Bechamel (milk, white roux), Veloute (white stock, white roux), Brown Sauce (brown stock, brown roux), Tomato Sauce (tomato, stock), and Hollandaise (butter, egg yolks). Understanding the relationship between liquids, starches, and fats is key to making quality sauces. Starches like flour and cornstarch are commonly used as thickening agents by absorbing liquid and swelling. The two primary methods for making roux, a paste of fat and flour that is the basis for many sauces, are adding liquid to the roux or adding the roux to

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1K views1 page

Mother Sauces

There are five mother sauces that are the foundation for many other sauces: Bechamel (milk, white roux), Veloute (white stock, white roux), Brown Sauce (brown stock, brown roux), Tomato Sauce (tomato, stock), and Hollandaise (butter, egg yolks). Understanding the relationship between liquids, starches, and fats is key to making quality sauces. Starches like flour and cornstarch are commonly used as thickening agents by absorbing liquid and swelling. The two primary methods for making roux, a paste of fat and flour that is the basis for many sauces, are adding liquid to the roux or adding the roux to

Uploaded by

Joe Banda
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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5 Mother Sauces Prep Chart

“A good sauce can make or break a dish. A sauce works like a seasoning, but also adds texture. A great sauce
can help a mediocre entrée as easily as a bad sauce can ruin an otherwise excellent dish. Understand the
relationship between fats, starches and liquids is the key to quality sauce making.” -Chef Todd Mohr

Structure of a Sauce 5 Mother Sauces


Made of three kinds of ingredients Leading Sauce Liquid Thickening Agent
Bechamel Sauce Milk White roux
Liquid, thickening agent, additional seasoning and flavoring
Veloute Sauce White Stock White or blond roux
Liquid Brown Sauce Brown Stock Brown roux
Provides the body of the sauce Tomato Sauce Tomato + Stock Pureed Tomato
Hollandaise Butter Egg Yolks
There are five liquids or bases on which sauces are built,
resulting in the five mother sauces, leading sauces
Preparing Roux:
Most frequently used sauces are based on stocks General Principles:
Thickening Agents Liquid may be added to roux, or roux added to liquid
Must ALWAYS be hot roux to cold liquid or cold roux to hot liquid
Sauce must cling to food, needs thickening agent Procedures:
Must not leave a puddle on the plate Method 1 – adding liquid to roux
Must not be too thick and pasty Add fat to sauce pan, heat through.
Add starch to fat, stir to make a paste.
Starches are the most commonly used thickeners Cook until white and bubbly, with a nutty smell
Flavoring Agents Pour cold liquid to roux in three stages, beating to prevent lumps
Flavors are added at different stages of Bring liquid to boil, reduce to simmer, continue to beat well.
sauce-making process Liquid won’t thicken fully until it reaches boil.
Simmer, stirring occasionally, to desired thickness.
Sauce is built in stages;
Cover and keep warm, or cool for future use.
flavors added at the end if appropriate
Cover with melted butter to prevent skin

Method 2 – adding roux to liquid


Roux Bring liquid to simmer in a heavy pot
Flour is the principal starch in sauce making. Add small amount of previously made, cold roux and incorporate
Cornstarch, arrowroot, waxy maize also used. Continue to beat in roux
Starches thicken by gelatinization. Continue to simmer until roux is cooked out. Sauce will thicken
Starch absorbs water and swells to many times their size. as it reduces
Acids inhibit gelatinization.
Do not add acids until sauce is fully gelatinized.
Starch granules must be separated before heating into liquid
Lumps occur because the outside of the starch molecule Portions of Roux to Liquid
quickly gelatinizes into a coating the prevents the
liquid from reaching starch inside. Thin – 6oz butter/6oz flour/1 gal liquid
Starch granules are separated by: Medium – 8oz butter/8oz flour/1 gal liquid
Mixing with fat
Thick – 12 oz butter/12 oz flour/1 gal liquid
Roux, beurre manie
Mixing with cold liquid
Cornstarch slurry

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