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Béchamel Sauce - Béchamel Sauce, or White

This document provides information on several types of classic French sauces: - Béchamel sauce is a white sauce made from a roux of flour and boiled milk that was traditionally served to the wealthy. - Velouté sauce, also known as a "rich white sauce," uses chicken, veal, or fish stock thickened with a white roux as its base. Derivatives include allemande and supreme sauces. - Espagnole or brown sauce has an intense flavor and long cooking time, starting with a dark roux and reduced veal stock and tomato sauce. It is rarely served directly. - Hollandaise sauce is rich and features egg

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Kïtëł Gägüï
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162 views3 pages

Béchamel Sauce - Béchamel Sauce, or White

This document provides information on several types of classic French sauces: - Béchamel sauce is a white sauce made from a roux of flour and boiled milk that was traditionally served to the wealthy. - Velouté sauce, also known as a "rich white sauce," uses chicken, veal, or fish stock thickened with a white roux as its base. Derivatives include allemande and supreme sauces. - Espagnole or brown sauce has an intense flavor and long cooking time, starting with a dark roux and reduced veal stock and tomato sauce. It is rarely served directly. - Hollandaise sauce is rich and features egg

Uploaded by

Kïtëł Gägüï
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Béchamel Sauce – Béchamel sauce, or white

sauce, was a sauce most often served to the


rich or to royalty. Made out of a roux of
flour, boiled milk and butter, the creamy
white sauce added a smooth touch to white
meats such as chicken, vegetables and eggs.
In the years before refrigeration, milk
products were rarely used in the recipes of
the average French housewife.

Veloute Sauce – Veloute sauce is often


called the “fat white sauce” or “rich white
sauce.” This is a white sauce with a blondish
color that starts with chicken, veal or fish
stock that has been thickened with a white
roux. Common derivatives of this sauce
include allemande sauce (veal), supreme
sauce (chicken), and vin blance sauce (fish).
For example, allemande sauce is based on
veal veloute with egg yolk and cream, while
supreme sauce is a chicken veloute that has
been reduced with heavy cream. Vin blanc
sauce is a fish veloute enhanced with herbs,
butter and shallots.

Brown or Espagnole Sauce – This sauce


starts with a dark brown roux, veal
stock,beef, bones, vegetables and
seasonings. It is heated, skimmed and
reduced. After the initial reduction, tomato
sauce is added, and the sauce is further
reduced. The entire process is time-
consuming, taking hours (if not days) until
the sauce is ready. The flavor of Espagnole
sauce is concentrated and intense, so it is
rarely served directly on food.
Hollandaise Sauce – Hollandaise sauce is a
rich sauce featuring egg yolks and butter.
While France made its own butter for many
years, they imported butter from Holland
during World War I. During this time, the
sauce formerly known as “sauce Isigny”
became known as Hollandaise sauce. When
butter production resumed in France, the
name remained the same. Making
Hollandaise sauce requires practice to get it
right. Care must be taken so the butter
doesn’t curdle.

Tomato Sauce – Tomato sauces are based on


tomatoes. A common derivative sauce based
on tomato sauce is marinara sauce.

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