Saus dasar dan Saus Turunan (Mother’s Sauce / Small Sauce)

Dipos oleh Dwi Fitri Winarnipada

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 –

Turunan Sauce Dasar/ Small Sauce :

Saus Dasar : Bechamel

–
Turunan : Cream Sauce
Proses : Bechamel + Heavy Cream
–
Turunan : Morney Sauce
Proses : Bechamel + Gruyere Cheese + Permesan
–
Turunan : Cheddar Cheese Sauce
Proses : Bechamel + Cheddar Cheese
–
Turunan : Mustard Sauce
Proses : Bechamel + Mustard Sauce
–
Turunan : Soubice Sauce
Proses : Bechamel + Onion
–
Turunan : Nantua Sauce
Proses : Bechamel + Shrimp Butter + Heavy Cream

Saus Dasar : Veloute

Turunan : Poulette Sauce
Proses : Veloute + Mushroom
–
Turunan : Aurora Sauce
Proses : Veloute + Tomato Puree
–
Turunan : Hungarian sauce
Proses : Veloute + Onion + Paprika + White Wine
–
Turunan : Ivory / Albufera Sauce
Proses : Veloute + Meat Glace
–
Turunan : Mushroom Veloute Sauce
Proses : Veloute + Mushroom + Lemon Juice
–
Turunan : Bercy Sauce
Proses : Veloute + Shallot + White Wine
–
Turunan : Herb sauce
Proses : Veloute + White Wine + Parsley + Chives + Taragon
–
Turunan : Normandy Sauce
Proses : Fish Veloute + Mushroom
–
Turunan : Horseradish Sauce
Proses : Veloute + Dried Horseradish + Heavy Cream + Mustard + Vinegar

Saus Dasar : Demiglace

Turunan : Bordelaise Sauce
Proses : Demiglace + Red Wine + Shallot + Peppercorn + Thyme + Bay leaf
–
Turunan : Marchand devin Sauce
Proses : Demiglace + Red Wine + Shallot
–
Turunan : Robert Sauce
Proses : Demiglace + Onion + White wine
–
Turunan : Charcutiere Sauce
Proses : Robert Sauce + Pickle
–
Turunan : Chaseur Sauce
Proses : Demiglace + Mushroom + Shallot + White wine
–
Turunan : Mushroom
Proses : Demiglace + Mushroom + Shallot
–
Turunan : Diable Sauce
Proses : Demiglace + White wine + Shallot + Cayene
–
Turunan : Madeira Sauce
Proses : Demiglace + Madeira wine
–
Turunan : Piquante
Proses : Demiglace + White wine + Shallot
–
Turunan : Lyonnaise
Proses : Demiglace + Onion + White wine + Vinegar

Saus Dasar : Tomato Sauce

Turunan : Portugaise Sauce
Proses : Tomato Sauce + Garlic
–
Turunan : Spanish Sauce
Proses : Tomato Sauce + Onion + Green pepper + Garlic
–
Turunan : Creole Sauce
Proses : Tomato sauce + Onion + Celery + Green Pepper + Garlic + Bay leaf + Thyme + Lemon

Saus Dasar : Holandaise

Turunan : Maltaise Sauce
Proses : Holandaise + Orange juice
–
Turunan : Mousseline Sauce
Proses : Holandaise + Heavy cream
–
Turunan : Bearnaise Sauce
Proses : Holandaise + Tarragon + Chervil
–
Turunan : Foyot Sauce
Proses : Bernaise + Meat glaze
–
Turunan : Choron Sauce
Proses : Foyot + Tomato Paste
–
Turunan : Colbert Sauce
Proses : Foyot + Reduced White wine
–
Turunan : Vin Blanc Sauce
Proses : Holandaise + Reduce White wine + Fish Stock

Saus Dasar : Mayonnaise

Turunan : Aspic Mayonnaise
Proses : Mayonnaise + Aspic
–
Turunan : Andalouse sauce
Proses : Mayonnaise + Tomato ketchup + Capsicum
–
Turunan : Coctail Sauce
Proses : Mayonaise + Tomato Ketchup + Cream + Worchester Shire sauce + Lemon Juice + Brandy
–
Turunan : Thousand Island Sauce
Proses : Mayonnaise + Capsicum + Yolk (dihaluskan) + Tabasco + Chopped Parsley
–
Turunan : Remoulade Sauce
Proses : Tartar Sauce + Anchovy (puree)

Saus Dasar : Vinaigrette / French Dressing

Turunan : English Mustard Dressing
Proses : French dressing + English Mustard
–
Turunan : French Mustard Dressing
Proses : French dressing + French Mustard
–
Turunan : Lemon Dressing
Proses : Vinegar dalam pembuatan French Dressing diganti dengan Lemon Juice
–
Turunan : Miller Dressing
Proses : French Dressing + French Mustard + Yolk + Chopped Garlic + Honey + Tabasco
–
Turunan : Roquefort Dressing
Proses : French Dressing + Requefort

Untuk melihat artikel tentang “Mengolah Sauce (Pengertian, Fungsi, Kriteria & Pengelompokan)” bisa di klik di link disini : https://dwifitri.com/mengolah-sauce-pengertian-fungsi-kriteria-pengelompokan/

20 tanggapan pada “Saus dasar dan Saus Turunan (Mother’s Sauce / Small Sauce)”

  19. Unknown mengatakan:

    Sedikit tambahan,

    Klasifikasi menurut warna :
    1. White sauce : bechamel
    2. Blonde sauce : veloute
    3. Brown sauce : demiglace
    4. Red sauce : tomato
    5. Yellow sauce : curry

    Klasifikasi menurut suhu :
    1. Panas (kelima saus diatas)
    2. Suhu ruangan (hollandaise)
    3. Saus dingin (mayonnaise & vinnaigrette dressing)

    Balas

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