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Emulsion sauces

Butter or oil-based sauces, emulsified with egg yolks.
Warm emulsion sauces include:

• hollandaise
• béarnaise

• mousseline
• choron

• maltaise
• valois

• lime and coriander
• paloise

Cold emulsion sauces include:
• mayonnaise

• cocktail sauce
• remoulade

• tartare
• aioli

The basic sauces listed are intended to highlight examples of classifications. The list is neither
complete nor is it comprehensive. Sauces, which do not fit any of the classifications, are usually
referred to as miscellaneous sauces. These can include vinaigrettes, cream-based sauces, coulis,
Asian style sauces and fruit sauces.

Sauces can be thick, thin, rich, creamy, or light and delicate. Depending on the purpose, sauces can
be strongly flavoured, hot and spicy, or even sweet coulis (koo-lee) are usually thick sauces, which
derive their body (either entirely or in part), from pureed fruits or vegetables. A sauce of cooked
down tomatoes can be a tomato coulis as can a purée of strained blackberries.
If you are serving sauces with a plated meal the sauce must be carefully portioned and correctly
served. Foods should not be swamped by the sauce·. Neither, however, should there be so little
sauce that the flavour is entirely lost. Consistency must be monitored. Thick gluggy sauce is both
unappetising and unpalatable.
The sauce in casseroles, braised foods and stews will be part of the dish. These sauces will be made
from the meat and vegetable juices of the dish, plus any flavouring or thickening agents that are
necessary to achieve the correct product consistency.

Sauces should be well coloured, shiny and lump free. They should be unbroken (the ingredients
should not separate) and they must be served at the appropriate temperatures.

Spills on the plate or plate edge should be wiped with a fresh, clean, single use paper towel.
Do not use damp cloths or tea towels as these will transfer bacteria to the plate. Replate a meal or
replace it if the spillage is too difficult to clean.
If sauces are served as accompaniments to for instance, takeaway meals, they must be suitably
packaged and clearly labelled so the customer knows what they are purchasing.
Recipe instructions will give details of sauces that are used for specific fish dishes. These instructions