The Mother Sauces & Variations
As defined by Antonin Careme, founding father of French “grande cuisine” in the 1800’s, the “mères,” or “mother sauces” are the basic sauces from which all other sauces derive, and great recipes are born. Haco-Swiss puts these, and other variations, at your fingertips in minutes.

Espagnole Sauce
The most important basic brown sauce in French cuisine. Made from a reduction of veal stock, beef, vegetables seasonings and tomato sauce.

Hollandaise Sauce
A rich creamy emulsification made of butter, and lemon juice or vinegar.

Bechamel Sauce
Also known as white sauce, Bechamel is a thick creamy sauce made from milk and a flour-butter roux.

Demi Glace
The foundation of many classic French sauces, Demi Glace is a super concentrated reduction of beef stock and seasonings.

Lobster Sauce
A sumptuous, buttery sauce prepared from lobster meat and shells, enriched with Cognac and sometimes tomato.

Au Jus
French for “with [its own] juice,” Au Jus is light sauce for beef recipes, and may be served with the food or placed on the side for dipping.

Haco-Swiss Sauces offer a world of flavor innovation. Use them as your starting point in creating dishes that are all your own. They add a magnitude of flavor to any recipe while allowing you to include your own ingredients. Additionally, they can be reconstituted with ease in minutes for a consistently wonderful tasting foundation.

The Haco-Swiss family of sauces features signature favorites and distinct flavors, including: Espagnole, Au Jus, Mushroom Hunter Sauce, Glace De Viande, Demi Glace Classique, Demi Glace, Béchamel (White Sauce), Hollandaise Sauce, Supreme Sauce, Newburg Sauce, Veal Stock - Fond De Veau Lie, Cream Sauce Quattro Formaggi (Four Cheese Sauce), and White Roux.

• Consistently produce a wonderful tasting foundation.
• Flexible and cost efficient. Can be reconstituted with ease in just a few minutes.
• Can be enhanced with traditional ingredients like fruit compounds, nut pastes, liqueurs or flavorings for unexpected flavor combinations.
  
  

A Recipe Idea: Fine Herb Sauce

Specialty Ingredients
#609 HACO-Swiss BECHAMEL (White Sauce)

Ingredients
2 lb Bechamel (White Sauce)
2 1/4 gal Milk, cold
1 1/2 cup Chervil
1 1/2 cup Parsley
6 cup Onions, chopped
3 qt White wine

Preparation
Blend Bechamel sauce with milk. Bring to boil, stirring constantly. Reduce heat and simmer for three minutes, stirring occasionally. Add wine, onions, chervil and parsley. Simmer.