Derivatives of Various Mother Sauces (With Uses)
- Béchamel: It is also known as white sauce.
- Velouté: It is made from chicken stock and blond roux.
- Espagnole: It is a brown coloured sauce made from beef stock and tomatoes.
- Hollandaise: It is an emulsion of eggs and butter.
- Mayonnaise:
What are 5 mother sauces?
The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.
What are the derivative sauces?
Derivatives of Mother Sauces
- Bechamél Sauce.
- Velouté Sauce.
- Espagnole Sauce.
- Hollandaise Sauce.
- Mayonnaise Sauce.
What are the brown sauce derivatives?
Brown Sauce Derivatives
- Mustard Sauce… More.
- Mushroom Sauce.
- Chasseur Sauce.
- Green Pepper Corn Sauce.
- Lyonnaise Sauce.
What is derivative of white sauce?
1. DERIVATIVES OF BÉCHAMEL SAUCE. Cream sauce: Chopped onions are reduced with white wine and then cream is reduced in the same pan. Sauce Mornay: Grated Cheddar cheese is added to the cream sauce and it is strained. Sauce Fine herbs: To the cream sauce, some chopped tarragon, parsley and chervil are added.
What are some derivatives of espagnole sauce?
Espagnole has a strong taste, and is rarely used directly on food. As a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace.
What are some derivatives of veloute sauce?
Sauces derived from a velouté sauce include:
- Albufera sauce: with addition of meat glaze, or glace de viande.
- Allemande sauce: by adding a few drops of lemon juice, egg yolks, and cream.
- Aurore: tomato purée.
- Bercy: shallots, white wine, lemon juice, and parsley added to a fish velouté
What are the 6 mother sauces?
Sauces considered mother sauces. In order (left-to-right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise.
What are the tomato sauce derivatives?
The derivatives of tomato sauce include: Portuguese sauce: A sauce of sautéed onions, chopped tomatoes, and cloves of garlic that’s finished with chopped fresh parsley. Spanish sauce: A spicier sauce of sautéed onions, green peppers, mushrooms, and garlic.
What is the derivatives of tomato sauce?
Tomato Sauce Derivatives
- Portugaise Sauce: Tomato Sauce + Sauteed onion + Tomato concassé + Demi-glaze + Chopped garlic + Chopped parsley.
- Provençal Sauce: Tomato sauces + Sliced mushrooms + Garlic + Chopped parsley + Olive oil.
- Marinara Sauce: Tomato sauces + White wine + Oregano + Seafood.
What are the seven classical mother sauces?
– Béchamel Sauce. Béchamel sauce is probably the simplest of the mother sauces because it doesn’t require making stock. – Velouté Sauce. Velouté sauce is another relatively simple mother sauce, made by thickening white stock with a roux and then simmering it for a while. – Espagnole Sauce. – Hollandaise Sauce. – Classic Tomate Sauce.
What are six mother sauces?
Six mother sauces are: White sauce or Béchamel – This is a roux made of flour and fat / oil plus milk. Brown sauce or Espagnole – This is made from a brown stock of either beef, veal or both. Hollandaise – The word itself can cause professional chefs to scream in terror because while it’s easy to make, it’s really easy to mess up.
What are secondary sauces for the mother sauces?
The French mother sauces were originally four base sauces set forth by Antonin Careme in the 19th century. Careme’s four original mother sauces were Allemande, Bechamel, Veloute and Espagnole. In the 20th century, Chef Auguste Escoffier demoted Allemande to a secondary sauce of Veloute, and added Sauce Tomat and Hollandaise .
What are derivative sauces?
The finished Sauce Bechamel is called Sauce Creme, and is made by adding cream and reducing. So we see that a derivative sauce is a Grande Sauce with something added to it. In English, it is a Cheese Sauce. If we added mushrooms, it would be a Mushroom Sauce.
