How to Prepare Diferent Sauces and Stuffings


sauces_cA sauce should complement the food with which it is served or provide contrast and give variety to the way of serving. The right sauce can make simple foods like eggs, fish and canned food or left-over food into an interesting dish. A basic white sauce can be varied in many ways to accompany different dishes.


Useful hints

1. To prevent lumps, stir with a wooden spoon or whisk sauce thoroughly throughout cooking.

2. Beat sauce well for a glossy finish.

3. Add seasonings and flavourings, a small quantity only at a time until a good flavoured sauce is achieved.

4. Use correct proportions to ensure that sauce is the right consistency.

5. Cook sauce long enough to enable the liquid to penetrate and the starch grains to swell and so prevent an uncooked starch flavour.

6. When mixing a sauce by the roux method do not allow the roux to scorch or burn. This will produce a discoloured and unpleasantly flavoured sauce.

7. Check that only strained stock is used - food particles will also spoil the colour of the finished sauce.


Take basic sauce (Basic white coating sauce, Basic brown sauce, Tomato sauce) and make different variations of sauces:


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