Sauce can be defined as liquid or semi liquid, which have suitable colourful appearance that is served along with the foos items as an accompaniment. The perfect sauce has a colourful appearance, it's texture is that of velvet and has a definite taste. There are basically 6 types of sauce. They are:-
1.Bechamel(white) sauce:- the ingredients of bechamel sauce are:- milk, butter, flour, studden onion, salt&papper.
2. espangnole(brown) sauce:- brown sauce is made from brown roux and brown stock. The ingredients are:- flour, butter, brown stock, bouquet garni, mire poix, tomato puree.
3. Hollandaise (warm yellow) sauce:- It contains high percentage of fat and egg yolk. Butter, egg yolks, crushed papper corn, vinegar, lemon juice are main ingredients of hollandaise sauce.
4. Mayonnaisw(basic cold) sauce:- It is generally used in salad dressing and also used as an accompaniment. It's ingredients are:- salad or olive oil, egg yolks, French mustard power, vinegar, lemon juice, seasoning.
5. Veloute(blonde) sauce:- It is a basic blonde sauce, prepared from blonde roux and white stock. Veloute gets it's name from the type of stock used. It can be maid with butter flour, white stock, mushroom timmings.
6. tomato (red) sauce:- It adds colour to the dish. White sauce, butter, flour, mire poix, bouquet garni, tomato puree, bacon, scraps are ingredients of tomato sauce.
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