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    Nutrition Facts

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    MARIELLE LOUISE JAMON ANDRADE
    The document describes three types of classic white sauces - Bechamel, Veloute, and Espagnole. For each sauce, it lists the ingredients, type of roux used in preparation, and at least three dishes the sauce can be used for. Bechamel is a milk-based sauce using white roux, Veloute is chicken stock-based using white roux, and Espagnole is a brown stock-based sauce made with dark brown roux.

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    Nutrition Facts

    Uploaded by

    MARIELLE LOUISE JAMON ANDRADE
    34 views3 pages
    The document describes three types of classic white sauces - Bechamel, Veloute, and Espagnole. For each sauce, it lists the ingredients, type of roux used in preparation, and at least three dishes the sauce can be used for. Bechamel is a milk-based sauce using white roux, Veloute is chicken stock-based using white roux, and Espagnole is a brown stock-based sauce made with dark brown roux.

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    The document describes three types of classic white sauces - Bechamel, Veloute, and Espagnole. For each sauce, it lists the ingredients, type of roux used in preparation, and at least three dishes the sauce can be used for. Bechamel is a milk-based sauce using white roux, Veloute is chicken stock-based using white roux, and Espagnole is a brown stock-based sauce made with dark brown roux.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    34 views3 pages

    Nutrition Facts

    Uploaded by

    MARIELLE LOUISE JAMON ANDRADE
    The document describes three types of classic white sauces - Bechamel, Veloute, and Espagnole. For each sauce, it lists the ingredients, type of roux used in preparation, and at least three dishes the sauce can be used for. Bechamel is a milk-based sauce using white roux, Veloute is chicken stock-based using white roux, and Espagnole is a brown stock-based sauce made with dark brown roux.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Grade and Section: 8A Members with Contribution:

    Group Number: #1 Amir Trenuela


    Eduardo Casiple
    Angelika Apuhin
    Kyle Ballescas
    Marielle Andrade
    Candace Ayagan
    Sean Babon

    Type of Sauce Ingredients Type of Roux Used Used for (specify at


    least 3 dishes)

    1. Bechamel 5 tablespoons butter White Roux -Lasagna


    Sauce -Mac & Cheese
    ¼ cup all-purpose -Ravioli
    flour

    1 quart milk

    1 teaspoon salt, or
    more to taste

    ¼ teaspoon freshly
    grated nutmeg

    Nutrition Facts:

    (per serving)
    139 - Calories
    10g - Fat
    9g - Carbs
    5g - Protein

    2. Veloute 1 tablespoon White Roux -Bourbon Chicken


    Sauce unsalted butter -Skillet Chicken with
    Veloute Sauce
    1 ½ tablespoons all- -Chicken Wellington
    purpose flour With Mushroom
    Veloute Sauce
    1 ¾ cups chicken
    stock

    ¼ teaspoon salt

    ⅛ teaspoon freshly
    ground black pepper
    Nutrition Facts:

    Per Serving: 26
    calories; fat 2.1g;
    saturated fat 1.3g;
    mono fat 0.6g; poly
    fat 0.1g; protein 0.4g;
    carbohydrates 1.8g;
    fiber 0.1g; cholesterol
    5mg; iron 0.1mg;
    sodium 284mg;
    calcium 3mg.

    3. Espagnole Dark Brown Roux -Beef Tenderloin


    Sauce 1 bay leaf -Vegetable Beef
    Soup
    3 to 4 sprigs fresh -Meat Balls with
    thyme Espagnole Sauce

    3 to 4 fresh parsley
    stems

    7 to 8 whole black
    peppercorns

    1 ounce clarified
    butter

    1/2 cup diced onion

    1/4 cup diced carrot

    1/4 cup diced celery

    1 ounce all-purpose
    flour

    3 cups brown stock


    (i.e. beef stock)

    2 tablespoons tomato
    puree

    Nutrition Facts (per


    serving)

    74Calories
    4gFat
    8gCarbs
    3gProtein

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