Topic · Sauce Making Fundamentals

Essential Fondations in Sauce Making

Sauces are complex and to learn them takes time and practice. But I really think that anybody can make good sauces as long as they know the culinary terms and master the basic techniques of sauce making. So you must be able to:

Finely chop ingredients like herbs, garlic, and shallot.
Cook white and brown stocks.
Understand sauce terms.
Understand pan-sauce culinary terms.
Master the techniques of the 5 Mother Sauces.

Sauce name:	Learning objectives:
Béchamel:	Cook a white Roux – Cook a sauce without lumps – Seasoning – Being able to make derivative sauce – Deal with skin formation.
Velouté:	Cook a blond Roux – Cook white stocks – Velouté consistency – Seasoning – Being able to troubleshoot – Being able to make derivative sauce.
Espagnole:	Cook a brown Roux – Cook brown stocks – Velouté consistency – Demi-glace – Glace de viande – Being able to make derivative sauce – Simmering.
Hollandaise:	Hot emulsified technique – Egg emulsion – Clarified butter – Right consistency.
	Stabilize the sauce – Recover a split sauce – Being able to make derivative sauce.
Tomato:	Control acidity – Make cook and uncooked tomato sauce – Consistency – Seasoning – Flavorings.