|Classification of Sauces|
There are five principal classifications or types of sauce from which all other sauces are derived (made).
Béchamel - White sauce
Veloute - Thickened Stock
Espagnole - Brown Sauce
Purée - Vegetable or Fruit
Jus Lie - Stock / Cooking Juices
Béchamel is a white sauce, made with milk and thickened with a roux. Additionally, during the cooking process, a cloute onion will be added to enhance the flavour. This is a whole peeled onion which has two or three bay leaves attached to it using whole cloves. This is added during the simmering time as the sauce cooks.
A veloute is made by thickening a stock with a blonde roux. As a result a white stock will take a light brown colour when the roux is added.
An espagnole is made using a brown stock with a brown roux to thicken it. A traditional Sunday lunch gravy is a very basic example of an Espagnole when a stock made from cubes or concentrate is thickened with a product like Bisto. In reality, a true Espagnole will take considerably longer to make.
Purees are the result of a fruit or vegetable being cooked or processed to a point where they lose structure and become a liquid. This is then strained or forced through a sieve to give a thick liquid form of the primary ingredient.
Jus Lie is produced by thickening the reduced cooking juices or stock and thickening them with arrowroot