Tuesday, March 13, 2012


Saus dasar dan Saus Turunan (Mother’s Sauce / Small Sauce)


By on 9:41 AM

Berikut ini merupakan macam-macam saus dasar (Mother’s Sauce) beserta dengan turunan-turunannya (Small Sauce).

Mother’s Sauce/ Leading Sauce/ saus dasar meliputi :

Sauce Dasar
Nama Sauce
Bahan Cair
Bahan Pengental
White sauce Bechamel Susu White roux
- Veloute White stock White roux
Brown sauce atau espagnole Demiglace Brown stock/ Estoufade Brown roux
Sauce dasar tomat tomato sauce White stock White or blond roux
Sauce dasar Butter Holandaise Butter Yolk / kuning telur
Sauce dasar minyak selada Mayonaise Minyak selada Yolk / kuning telur
- Vinaigrette / French Dressing Minyak selada -

Turunan Sauce Dasar/ Small Sauce :

Saus Dasar : Bechamel

-
Turunan : Cream Sauce
Proses : Bechamel + Heavy Cream
-
Turunan : Morney Sauce
Proses : Bechamel + Gruyere Cheese + Permesan
-
Turunan : Cheddar Cheese Sauce
Proses : Bechamel + Cheddar Cheese
-
Turunan : Mustard Sauce
Proses : Bechamel + Mustard Sauce
-
Turunan : Soubice Sauce
Proses : Bechamel + Onion
-
Turunan : Nantua Sauce
Proses : Bechamel + Shrimp Butter + Heavy Cream

Saus Dasar : Veloute

Turunan : Poulette Sauce
Proses : Veloute + Mushroom
-
Turunan : Aurora Sauce
Proses : Veloute + Tomato Puree
-
Turunan : Hungarian sauce
Proses : Veloute + Onion + Paprika + White Wine
-
Turunan : Ivory / Albufera Sauce
Proses : Veloute + Meat Glace
-
Turunan : Mushroom Veloute Sauce
Proses : Veloute + Mushroom + Lemon Juice
-
Turunan : Bercy Sauce
Proses : Veloute + Shallot + White Wine
-
Turunan : Herb sauce
Proses : Veloute + White Wine + Parsley + Chives + Taragon
-
Turunan : Normandy Sauce
Proses : Fish Veloute + Mushroom
-
Turunan : Horseradish Sauce
Proses : Veloute + Dried Horseradish + Heavy Cream + Mustard + Vinegar

Saus Dasar : Demiglace

Turunan : Bordelaise Sauce
Proses : Demiglace + Red Wine + Shallot + Peppercorn + Thyme + Bay leaf
-
Turunan : Marchand devin Sauce
Proses : Demiglace + Red Wine + Shallot
-
Turunan : Robert Sauce
Proses : Demiglace + Onion + White wine
-
Turunan : Charcutiere Sauce
Proses : Robert Sauce + Pickle
-
Turunan : Chaseur Sauce
Proses : Demiglace + Mushroom + Shallot + White wine
-
Turunan : Mushroom
Proses : Demiglace + Mushroom + Shallot
-
Turunan : Diable Sauce
Proses : Demiglace + White wine + Shallot + Cayene
-
Turunan : Madeira Sauce
Proses : Demiglace + Madeira wine
-
Turunan : Piquante
Proses : Demiglace + White wine + Shallot
-
Turunan : Lyonnaise
Proses : Demiglace + Onion + White wine + Vinegar

Saus Dasar : Tomato Sauce

Turunan : Portugaise Sauce
Proses : Tomato Sauce + Garlic
-
Turunan : Spanish Sauce
Proses : Tomato Sauce + Onion + Green pepper + Garlic
-
Turunan : Creole Sauce
Proses : Tomato sauce + Onion + Celery + Green Pepper + Garlic + Bay leaf + Thyme + Lemon

Saus Dasar : Holandaise

Turunan : Maltaise Sauce
Proses : Holandaise + Orange juice
-
Turunan : Mousseline Sauce
Proses : Holandaise + Heavy cream
-
Turunan : Bearnaise Sauce
Proses : Holandaise + Tarragon + Chervil
-
Turunan : Foyot Sauce
Proses : Bernaise + Meat glaze
-
Turunan : Choron Sauce
Proses : Foyot + Tomato Paste
-
Turunan : Colbert Sauce
Proses : Foyot + Reduced White wine
-
Turunan : Vin Blanc Sauce
Proses : Holandaise + Reduce White wine + Fish Stock


Saus Dasar : Mayonnaise

Turunan : Aspic Mayonnaise
Proses : Mayonnaise + Aspic
-
Turunan : Andalouse sauce
Proses : Mayonnaise + Tomato ketchup + Capsicum
-
Turunan : Coctail Sauce
Proses : Mayonaise + Tomato Ketchup + Cream + Worchester Shire sauce + Lemon Juice + Brandy
-
Turunan : Thousand Island Sauce
Proses : Mayonnaise + Capsicum + Yolk (dihaluskan) + Tabasco + Chopped Parsley
-
Turunan : Remoulade Sauce
Proses : Tartar Sauce + Anchovy (puree)

Saus Dasar : Vinaigrette / French Dressing

Turunan : English Mustard Dressing
Proses : French dressing + English Mustard
-
Turunan : French Mustard Dressing
Proses : French dressing + French Mustard
-
Turunan : Lemon Dressing
Proses : Vinegar dalam pembuatan French Dressing diganti dengan Lemon Juice
-
Turunan : Miller Dressing
Proses : French Dressing + French Mustard + Yolk + Chopped Garlic + Honey + Tabasco
-
Turunan : Roquefort Dressing
Proses : French Dressing + Requefort

Untuk melihat artikel tentang “Mengolah Sauce (Pengertian, Fungsi, Kriteria & Pengelompokan)” bisa di klik di link disini : http://dwifitri.com/mengolah-sauce-pengertian-fungsi-kriteria-pengelompokan/

Dwi Fitri
Judul: Saus dasar dan Saus Turunan (Mother’s Sauce / Small Sauce)
Review oleh: Dwi Fitri | DwiFitri.com
Update pada: 9:41 AM | Rating: 4.5

Comment for "Saus dasar dan Saus Turunan (Mother’s Sauce / Small Sauce)"

18 comments:

  1. [...] atau sandwich dioles mayonaise. Memperkaya aroma makanan, tetapi perlu diingat bahwa penambahan sauce tidak boleh menutupi aroma asli dari hidangan [...]

    ReplyDelete
  2. [...] diperhatikan. Hal yang pertama adalah bahan, dengan bahan yang tepat nantinya juga akan didapatkan saus bechamel yang tepat. Selain itu juga kita perlu memperhatikan teknik mengolahnya. Untuk lebih [...]

    ReplyDelete
  3. [...] dari Perancis pada Abad ke 19. Adapun cara mengolah dan bahan-bahan yang digunakan untuk membuat Velouté sauce adalah sebagai berikut :  No 1 2 3 4 5 6 7 Bahan Roux : Flour/ tepung Terigu Butter/ [...]

    ReplyDelete
  4. bu...espagnole itu ditulis bahan cairnya brown stock/estoufade. estoufade itu apa yaa? trims :)

    ReplyDelete
  5. Muhammad Faisal RachmanJuly 22, 2012 at 8:05 AM

    Bantu jawab ya mbak. Bu fitri nya baru agak sibuk. Hehehe...
    Estoufade itu sama artinya dengan Brown stock. Cuma dia pakai bahasa Perancis.
    Sumber : http://en.wikipedia.org/wiki/Brown_stock :D

    ReplyDelete
  6. oalah.........gitu to....

    ReplyDelete
  7. Muhammad Faisal RachmanJuly 23, 2012 at 4:34 AM

    sama-sama mbak :D

    ReplyDelete
  8. ada nggk situs URL resep makan yg menggunakan sauce?

    ReplyDelete
  9. walaupun di bag mediss tetep boga enggak boleh di lupakan.

    ReplyDelete