Topic 3: leading sauces

what is the function/purpose of a sauce?

The function of a sauce is to add these qualities to foods: Moistness, richness flavour, appearance, interest and appetite, appeal

Three components to the structure of a sauce

1. Liquid

2. Thickening agent

3. Additional flavours and seasonings

Five leading mother sauces

1. Béchamel

2. Velouté

3. Espagnole

4. Tomato

5. Hollandaise

Which mother sauce is prepared by thickening milk with a white roux?

Béchamel

Which liquid is used to prepare a chicken velouté?

White stock (beef veal chicken)

What thickening agents is used to thicken a hollandaise

Egg yolk/emulsion

Which flavour builder is used to flavour a béchamel

Onion pique

When making hollandaise sauce, what will happen if the water bath is too hot?

If the water bath is too hot, the sauce will scramble and get broken

I’m making hollandaise sauce. What is the ratio of butter per egg yolk?

Six egg yolks 1 pound of butter