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Understanding Mother Sauces and Roux by Pawan Coomar is a document available to read on EtoBox.

1. Most sauces are liquids that have been thickened and flavored. 2. Sauces are formed by combining a thickening agent like flour or starch with a liquid and seasoning them. 3. White and brown sauces are thickened by roux rather than a starch or flour. The document provides definitions and details regarding different types of sauces, ingredients used to make sauces like stocks, roux, and thickeners, and cooking methods. It discusses the five mother sauces (béchamel, velouté, espagnole, tomato, and hollan

Author

Pawan Coomar

Language

EN