Copy of Chapter 17 - Slides 23-33

Explain why mother sauces are rarely used alone and describe their primary purpose in classical cuisine.

Compare the additional ingredients and typical uses of the small sauces derived from Tomato and Hollandaise mother sauces.

Compare the additional ingredients used in the small sauces derived from fish velouté and veal velouté. What similarities or differences do you notice?

Reflecting on what you have learned about sauces and their preparation, what is one question you still have or something you would like to know more about regarding sauces or their uses in cooking?