Food and Beverage – Lesson 26




A sauce is liquid accompaniment, which goes with a dish.  The role of sauce is to:

    1. Enhance flavor
    2. Give color
    3. Help in digestion
    4. Moisten dry food
    5. Enhance nutritional value
    6. Give a balanced taste.


There are six basic sauces:

    1. Béchamel (white sauce)
    2. Espagnole (brown sauce)
    3. Veloutes
    4. Tomato
    5. Mayonnaise
    6. Hollandaise


  1. Béchamel: this is prepared by making a white roux out of flour & buttermilk is added.
  2. Espagnole: this is prepared by making a brown roux of flour & butter.  Tomato puree & brown stock is an added.
  3. Mayonnaise: it is prepared by beaten egg yolk & seasoned with must and vinegar, salt & pepper.  It is a cold sauce.
  4. Tomato: tomato cooked with bacon, carrot, chopped onion & garlic add stock
  5. Veloutes:  it is made by brown roux & stock.  The stock may be fish, chicken etc.

It is a warm sauce; same as mayonnaise only melted butter is added.


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