Berikut ini merupakan macam-macam saus dasar (Mother’s Sauce) beserta dengan turunan-turunannya (Small Sauce).
Mother’s Sauce/ Leading Sauce/ saus dasar meliputi :
| Sauce Dasar | Nama Sauce | Bahan Cair | Bahan Pengental |
|---|---|---|---|
| White sauce | Bechamel | Susu | White roux |
| - | Veloute | White stock | White roux |
| Brown sauce atau espagnole | Demiglace | Brown stock/ Estoufade | Brown roux |
| Sauce dasar tomat | tomato sauce | White stock | White or blond roux |
| Sauce dasar Butter | Holandaise | Butter | Yolk / kuning telur |
| Sauce dasar minyak selada | Mayonaise | Minyak selada | Yolk / kuning telur |
| - | Vinaigrette / French Dressing | Minyak selada | - |
Sauce Espagnole / Brown Sauce with french fries
White sauce sering menjadi bahan kunci pada lasagna
Turunan Sauce Dasar/ Small Sauce :
Mother’s Sauce / Leading Sauce
Small Sauce
Proses
Bechamel
Cream Sauce
Bechamel + Heavy Cream
-
Morney Sauce
Bechamel + Gruyere Cheese + Permesan
-
Cheddar Cheese Sauce
Bechamel + Cheddar Cheese
-
Mustard Sauce
Bechamel + Mustard Sauce
-
Soubice Sauce
Bechamel + Onion
-
Nantua Sauce
Bechamel + Shrimp Butter + Heavy Cream
Veloute
Poulette Sauce
Veloute + Mushroom
-
Aurora Sauce
Veloute + Tomato Puree
-
Hungarian sauce
Veloute + Onion + Paprika + White Wine
-
Ivory / Albufera Sauce
Veloute + Meat Glace
-
Mushroom Veloute Sauce
Veloute + Mushroom + Lemon Juice
-
Bercy Sauce
Veloute + Shallot + White Wine
-
Herb sauce
Veloute + White Wine + Parsley + Chives + Taragon
-
Normandy Sauce
Fish Veloute + Mushroom
-
Horseradish Sauce
Veloute + Dried Horseradish + Heavy Cream + Mustard + Vinegar
Demiglace
Bordelaise Sauce
Demiglace + Red Wine + Shallot + Peppercorn + Thyme + Bay leaf
-
Marchand devin Sauce
Demiglace + Red Wine + Shallot
-
Robert Sauce
Demiglace + Onion + White wine
-
Charcutiere Sauce
Robert Sauce + Pickle
-
Chaseur Sauce
Demiglace + Mushroom + Shallot + White wine
-
Mushroom
Demiglace + Mushroom + Shallot
-
Diable Sauce
Demiglace + White wine + Shallot + Cayene
-
Madeira Sauce
Demiglace + Madeira wine
-
Piquante
Demiglace + White wine + Shallot
-
Lyonnaise
Demiglace + Onion + White wine + Vinegar
Tomato Sauce
Portugaise Sauce
Tomato Sauce + Garlic
-
Spanish Sauce
Tomato Sauce + Onion + Green pepper + Garlic
-
Creole Sauce
Tomato sauce + Onion + Celery + Green Pepper + Garlic + Bay leaf + Thyme + Lemon
Holandaise
Maltaise Sauce
Holandaise + Orange juice
-
Mousseline Sauce
Holandaise + Heavy cream
-
Bearnaise Sauce
Holandaise + Tarragon + Chervil
-
Foyot Sauce
Bernaise + Meat glaze
-
Choron Sauce
Foyot + Tomato Paste
-
Colbert Sauce
Foyot + Reduced White wine
-
Vin Blanc Sauce
Holandaise + Reduce White wine + Fish Stock
Mayonnaise
Aspic Mayonnaise
Mayonnaise + Aspic
-
Andalouse sauce
Mayonnaise + Tomato ketchup + Capsicum
-
Coctail Sauce
Mayonaise + Tomato Ketchup + Cream + Worchester Shire sauce + Lemon Juice + Brandy
-
Thousand Island Sauce
Mayonnaise + Capsicum + Yolk (dihaluskan) + Tabasco + Chopped Parsley
-
Remoulade Sauce
Tartar Sauce + Anchovy (puree)
Vinaigrette / French Dressing
English Mustard Dressing
French dressing + English Mustard
-
French Mustard Dressing
French dressing + French Mustard
-
Lemon Dressing
Vinegar dalam pembuatan French Dressing diganti dengan Lemon Juice
-
Miller Dressing
French Dressing + French Mustard + Yolk + Chopped Garlic + Honey + Tabasco
-
Roquefort Dressing
French Dressing + Requefort
Untuk melihat artikel tentang “Mengolah Sauce (Pengertian, Fungsi, Kriteria & Pengelompokan)” bisa di klik di link disini : http://dwifitri.com/mengolah-sauce-pengertian-fungsi-kriteria-pengelompokan/
[...] atau sandwich dioles mayonaise. Memperkaya aroma makanan, tetapi perlu diingat bahwa penambahan sauce tidak boleh menutupi aroma asli dari hidangan [...]
[...] diperhatikan. Hal yang pertama adalah bahan, dengan bahan yang tepat nantinya juga akan didapatkan saus bechamel yang tepat. Selain itu juga kita perlu memperhatikan teknik mengolahnya. Untuk lebih [...]
[...] dari Perancis pada Abad ke 19. Adapun cara mengolah dan bahan-bahan yang digunakan untuk membuat Velouté sauce adalah sebagai berikut : No 1 2 3 4 5 6 7 Bahan Roux : Flour/ tepung Terigu Butter/ [...]
kangen sekolah
bu…espagnole itu ditulis bahan cairnya brown stock/estoufade. estoufade itu apa yaa? trims
Bantu jawab ya mbak. Bu fitri nya baru agak sibuk. Hehehe…
Estoufade itu sama artinya dengan Brown stock. Cuma dia pakai bahasa Perancis.
Sumber : http://en.wikipedia.org/wiki/Brown_stock
oalah………gitu to….
thanks !
sama-sama mbak
mantap
mayonnaise mbe vinaigrette ndi dab?
ada nggk situs URL resep makan yg menggunakan sauce?
ngk bsa d kopi.
walaupun di bag mediss tetep boga enggak boleh di lupakan.
Hebbaaattttt !! ^_^
thanks u
Confirm yak
hhmm iia