Sweet and Savoury Sauces Flashcards

This set covers definitions, thickening agents, the five mother sauces, and their common derivatives as taught by Ms. Timothy.

Sauce

A liquid or semi-liquid mixture served with food to add flavour, moisture, and appearance.

Thickening Agents

Ingredients used to thicken sauces, including Flour, Cornstarch, Arrowroot, Egg yolk, and the process of Reduction.

Mother Sauces

The five foundational sauces in classical cooking: Béchamel, Velouté, Espagnole, Tomato sauce, and Hollandaise.

Derived Sauces

Sauces created by adding specific ingredients to one of the five basic mother sauces.

Béchamel

A white mother sauce made from milk, butter, and flour, commonly used in lasagna and macaroni and cheese.

Roux

A mixture of butter and flour cooked together used to thicken sauces like Béchamel and Velouté.

Velouté

A light, smooth mother sauce made from white stock (chicken, fish, or veal) thickened with a roux.

Espagnole

A rich, brown mother sauce traditionally made from brown stock, a dark roux, tomatoes, and mirepoix.

Mirepoix

A combination of onions, carrots, and celery used as a base for Espagnole sauce.

Tomato Sauce

A flavorful mother sauce made primarily from tomatoes, used for pasta, pizza bases, stews, and casseroles.

Hollandaise

A smooth, rich, buttery mother sauce made by emulsifying egg yolks and butter with lemon juice.

Split Sauce

A term used to describe Hollandaise sauce if the mixture separates, often caused by too much heat.

Mornay Sauce

A Béchamel derivative made by adding cheese.

Supreme Sauce

A Velouté derivative made by adding cream.

Allemande Sauce

A Velouté derivative made by adding egg yolk, cream, and lemon.

Demi-glace

A derivative of Espagnole made by reducing a mixture of Espagnole and stock.

Chasseur

Also known as Hunter’s sauce, this Espagnole derivative includes mushrooms and wine.

Bolognese Sauce

A Tomato sauce derivative made with minced meat.

Béarnaise Sauce

A Hollandaise derivative made with tarragon and shallots.

Mousseline Sauce

A Hollandaise derivative made by adding whipped cream.