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Classification of Sauces - Coggle Diagram
Classification of Sauces
Roux-based (white) sauce
made with equal parts of fat & flour with the addition of varying amounts of liquid eg. milk
Parsley Sauce
Béchamel Sauce
White Sauce
Egg-based sauces
Custard
Mayonnaise
Hollandaise Sauce
Made from thickened eggs. This can occur by coagulation or emulsification.
Fruit Sauces
Made from stewed fruit, often puréed
Apple Sauce
Cranberry Sauce
Orange Sauce
Cold Sauce
Made with a combination of cold ingredients & involves no cooking
Mint Sauce
Horseradish Sauce
Tartar Sauce
Sweet/Sugar-Based Sauces
Served with deserts to provide colour & enhance flavour
Chocolate Sauce
Strawberry Sauce
Caramel Sauce
Miscellaneous Sauces
Other sauces that contain many ingredients and methods
Barbecue sauce
Satay sauce
Tomatoe sauce