Sauces

a thickened liquid used to flavor and enhance other foods

paste of equal parts flour and fat

stock that is reduced and concentrated; flavorful, thick liquid

a mixture of coarsely chopped onions, carrots and celery

Father Sauce

Sister Sauce

Brother Sauce

Mother Sauce

A Specialty Sauce

A Seasoning

A Thickening Agent

One of the 5 Mother Sauces

Hollandaise, Veloute, Bechamel, Espagnole & Tomato

Hollandaise, Bechamel, Mornay, Espagnole & Tomato

Hollandaise, Veloute, Roux, Mornay & Tomato

Hollandaise, Veloute, Bechamel, Roux & Tomato

Adds texture, visual appeal, complimentary flavors, moisture

Add moisture

Texture, Body, Color, Consistency, Translucency

Adds flavor

Mother Sauce

Veloute Sauce

Bechamel Sauce

Tomato Sauce

Egg

Margarine

Flour

None of the above

Veloute

Espagnole

Bechamel

Hollandaise

tomato sauce

brown sauce/espagnole

hollandaise sauce

bechamel

hollandaise sauce

tomato sauce

bechamel

veloute

veloute

hollandaise sauce

brown sauce/espagnole

tomato sauce

made from brown stock and brown roux

sauce made from a stock and tomatoes

sauce made from a stock and carrots

made from white stock and white roux