Scribd
Upload
117 views

Type of Sauces

Classic French sauces can be categorized based on their method of preparation. There are several mother sauces that form the basis for many variations, including bechamel, hollandaise, and mayonnaise sauces. Learning how to make these three sauces allows one to make dozens of different sauce types that can be used in hundreds of dishes. Roux, stock, and emulsified sauces are the main categories of French sauces.

Uploaded by

Michelle Milla
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
117 views

Type of Sauces

Classic French sauces can be categorized based on their method of preparation. There are several mother sauces that form the basis for many variations, including bechamel, hollandaise, and mayonnaise sauces. Learning how to make these three sauces allows one to make dozens of different sauce types that can be used in hundreds of dishes. Roux, stock, and emulsified sauces are the main categories of French sauces.

Uploaded by

Michelle Milla
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 3

Types of Sauces

Classic French sauces can be categorized by how they are made. You will
find several sauces all based on one sauce, called the mother sauce
(sauce mère). Once you understand how to make the mother sauce, it is
easy to do the variations. In fact, if you learn how to make a bechamel
sauce, a hollandaise sauce, and mayonnaise, you will be able to make
dozens of different sauces (and hundreds of different dishes)!

Roux Sauces - Roux is made by melting butter, stirring in flour and letting
it brown some. It is the start of making many French sauces.

 White Sauce Recipe (Sauce Blanche) - Roux combined with water or stock.
 Bechamel Sauce (Sauce Béchamel) - Roux combined with milk. Used in
many recipes including lasagne. (Notice that the word white sauce has a
slightly different meaning in French.)
 Cheese Sauce Recipe (Sauce Mornay) - A béchamel sauce made with cheese.
Often served with steamed vegetables and fish.
 Onion Sauce Recipe (Sauce Soubise) - A béchamel made with onions. Good
with grilled meats.
 Green Sauce (Sauce Verte) - White sauce with lots of fresh herbs added.
 Cardinal Sauce (Sauce Cardinal) - A red sauce flavored with lobster butter
and sometimes a pinch of cayenne. Served on fish.

Cold Emulsified Sauces - These sauces are based on the mayonnaise


recipe here, which is made by emulsifying oil with eggs. Emulsifying
consists of gradually adding oil to another liquid so that the oil evenly
disperses in tiny droplets throughout the resulting mixture.

 Aioli Recipe - Mayonnaise made with garlic. Use like you would
mayonnaise. Great with chilled shrimp or hard boiled eggs.
 Rémoulade Sauce Recipe - Mayonnaise with mustard, chopped capers,
anchovies, pickles and herbs. If you eat raw celery root in France, it will
most likely be served in a remoulade sauce.
 Tartar Sauce Recipe (Sauce Tartare) - Mayonnaise with chopped egg yolks,
chives, pickles and capers. Often served with fried fish.
 Green Sauce (Sauce Verte) - A different green sauce from the one above.
This one is made from mayonnaise that is flavored with herbs (parsley,
tarragon, chervil, etc.).

Stock Sauces - These sauces are based on either chicken or fish (fond
blanc) or meat stock (fond brun). The white sauce above is considered a
stock sauce as well as a roux sauce. If you combine roux with beef stock
you get a Brown Sauce (also known as a Spanish Sauce). Here are some
other stock sauces:

 Sauce Charcutière - Named after the French butcher who specializes in


pork products, this brown sauce with pickles is perfect on top of a fried
pork chop.
 Tomato Cream Sauce Recipe (Sauce Aurore) - White sauce made with
pureed tomatoes. Great on all sorts of things - chicken, fish, vegetables.
 Wine Sauce Recipes (Sauce Bordelaise) - Brown sauce made with wine.
Served with meats.
 Madeira Sauce - Brown sauce made with Madeira wine from Portugal. Goes
very well with poultry and some vegetables (endive for example). I serve it
instead of gravy with the holiday bird.
 Mushroom Sauce (Sauce aux Champignons) - White sauce made with
mushrooms.
 Financiere Sauce (Sauce Financière) - Another white sauce with
mushrooms, but also wine, ham, and truffle bits. This is getting a bit fancy,
eh?
 Pepper Sauce (Sauce Poivrade) - Brown sauce with bacon, carrots, onions,
shallots and cracked pepper corns. Served with red meat and game.
 Supreme Sauce (A rich white sauce recipe) - White sauce made with chicken
stock and cream. Served with chicken, poached eggs, and asparagus.

Hot Emulsified Sauces - Both this Hollandaise sauce recipe and


this bernaise sauce recipe are hot emulsions made with egg yolks and
butter. Bernaise sauce includes tarragon and also reduced vinegar.
Together these sauces form the basis of other French sauces:

 Mousseline - Hollandiase sauce made with beaten cream.


 Mustard Sauce (Sauce à la Moutarde) - Hollandaise made with mustard.
Served with fish or chicken.
 Maltese Sauce (Orange Sauce Recipe) - Hollandaise sauce flavored with
blood oranges. Served with poached fish and steamed vegetables. Goes well
with asparagus.
 Choron Sauce (Sauce Choron) - Bernaise sauce made with tomato puree.
Served with beef.
 Foyot Sauce (Sauce Foyot) - Bernaise sauce made with reduced meat stock.
Served with beef and steamed vegetables.

Other Sauces - And here are some French sauces that don't fit into the
above mother sauces, but are easy to make and can add a touch of France
to your meal tonight:

 Blue Cheese Sauce (Sauce au Roquefort) - This goes great with steak and
potatoes and is very easy to prepare.
 Green Peppercorn Sauce (Sauce aux Poivrons Vert) - Made with green
peppercorns, which are less spicy and more fruity than black peppercorns.
This sauce goes well with grilled fish.
 White Butter (Beurre Blanc)- A rich sauce made mostly of butter flavored
with shallots and vinegar. Perfect with simply prepared fish and vegetables.
 Dill Sauce Recipe (Sauce à l'aneth)- A creamy sauce with lots of shallots and
fresh dill - perfect with poached salmon for example.
 Homemade Tomato Sauce Recipe- A light and tasty coulis meant to
showcase the flavor of fully ripened tomatoes. Great with grilled meats and
vegetables.
 Custard Sauce Recipe - Finally a dessert sauce. Crème anglaise is used in a
variety ways in French desserts.

You might also like