The Roles of Sauces in Cuisine

A mother sauce or foundation sauce acts as a basis or foundation for other smaller sauces. It is used to add flavor, moisture, color, and overall appeal to the product.

Bechamel

known as a white sauce.
used in Italian and French cooking.
foundation for other sauces such as Mornay
(cheese), cream, and mustard sauce.
made by combining equal parts of a fat and flour. This mixture is cooked for a few minutes to remove the starchy taste. Milk is added to make a thin consistency.

Veloute

the basis for other variations.
not usually served alone.
velvety in texture.
basis of shrimp sauce, chicken, mushroom, and supreme sauce.
a light stock is made from the bones of veal, fish, or chicken. The stock is then thickened with a roux and seasoned.
chicken, veal, or fish may be used to create the stock.
chicken veloute is the most commonly used.

Brown

also known as Espagnole.
it is the basis of a sauce that would accompany red meats in a meal.
more complicated to make.
flavor and richness is added to the broth by using mirepoix.
used for making Bordelaise or demi-glace.
stock is made from beef or veal.
mirepoix is sautéed in some butter and flour is added to create a roux. Cook until the mixture is browned but not burned.
the meat stock is mixed into the roux, stirred and brought up to a boil.
simmer with a sachet of herbs. Skim off fat.
strain and reserve for sauces.

Tomato

may also be called a coulis (puree of tomatoes).
variations include marinara sauce.
many uses e.g. pastas.
rarely made by using a roux instead just the pureed tomatoes serve as the base.
very simple to make.
whole tomatoes can be cooked in some olive oil and pureed tomatoes can be added.
water may be added if moisture is required.
seasonings such as salt and pepper can be added to taste as well as oregano, basil, onion and garlic.
used in making Creole and Spanish sauce.

Hollandaise

can be used by itself.
the sauce used in Eggs Benedict and often served over asparagus.
the main ingredient is butter not stock or milk
Béarnaise sauce is closely related to Hollandaise.
creamy, smooth, and pale yellow in color
made by an emulsion. (a mixture that is formed when two liquids, an oil and liquid are combined)
in this case butter, water, lemon juice and egg yolks are used.

Thickening Agents

Roux - equal amounts of flour and fat are combined and cooked. Cooking the roux eliminates the raw starchy taste often associated with flour. There are three kinds of roux: white, blonde, and brown. Examples of recipes where the roux would be used would be: white sauce or bechamel, cheese sauce, cream soups.

Cornstarch - is a product made from corn. It is tasteless and is used as a substitute for flour as a thickening agent. Because it is a “superpower” for thickening not as much is required for thickening. To prevent lumping cornstarch and cold water should first be mixed into a paste. It can then be added to the product requiring thickening. Sweet and sour sauce, lemon sauce for chicken and almond sauce are all examples of a recipe where cornstarch is used. Cornstarch is also sometimes used in making gravies.

Whitewash - a thin mixture made by combining flour and cold water. It is also known as "a slurry". It is inferior in flavor and texture to a roux. Not recommended by chefs for sauces. Whitewash is used in the production of gravies and stews.

Flavouring Agents

Mirepoix - a collection of vegetables such as onions, carrots, and celery that have been coarsely chopped and used to flavor sauces and stocks. If the stock is to be cooked only for a short time, the vegetables need to be chopped finely and if the stock is to be cooked for a long time, the vegetables can be chopped more coarsely.

Bouquet Garni - a bundle of fresh herbs and aromatic vegetables tied together with string. They contribute flavor to a stock or sauce. Commonly used ingredients in the bouquet garni include thyme, parsley, bay leaf, celery stalks, leeks, etc.

Ready-Mixed/Instant Flavorings - these flavorings can be purchased in liquid or powder form and contribute flavor to the sauce. Ensure that you are not using too much so that the flavor is not overpowering and that the product is well dissolved before serving your sauce.