What are the derivatives of each of the 5 mother sauces?

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 is the derivative of 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 derivatives of tomato sauce?

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 are 5 derivatives of Hollandaise sauce?

Hollandaise Sauce

  • Bearnaise Sauce. Reduced Hollandaise Sauce + white wine, tarragon, vinegar, and peppercorns.
  • Choron Sauce. Hollandaise Sauce + tarragon and tomato.
  • Foyot Sauce. Bernaise Sauce + glace de viande.
  • Maltaise Sauce. Hallandaise Sauce + juice and a rind of blood oranges.
  • Mousseline Sauce.

What are derivatives in cooking?

For example, if you add diced shallots, white wine or vinegar, tarragon and peppercorns to Hollandaise sauce, you have a derivative known as béarnaise sauce.

What is a derivative 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 5 derivatives of hollandaise sauce?

What is derivatives of Espagnole sauce?

What are the derivatives of mayonnaise sauce?

Aioli. For: Cold meat dishes.

  • Thousand Island Dressing. For: Mixed salad, cold meat dishes, crudities and sandwich spread, etc.
  • Tartar Sauce. For: Fish & chips, deep-fried calamari, fish finger, chicken nugget, etc.
  • Remoulade Dressing.
  • Cocktail Sauce.
  • Honey Mustard Dressing.
  • Blue Cheese Dressing.
  • Caesar Dressing.

    • What are the 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 derivatives of mother sauces?

    After reading this article you will learn about the derivatives of various mother sauces with their uses. 1. Béchamel: It is also known as white sauce. Its derivatives are shown in Table 10.2. 2. Velouté: It is made from chicken stock and blond roux.

    What is the 5th mother sauce?

    The fifth mother sauce is the classic Tomate sauce. This sauce resembles the traditional tomato sauce that we might use on pasta and pizza, but it’s got much more flavor and requires a few more steps to make.

    What are the five basic sauces of cooking?

    The Five Basic Sauces Veal Velouté Sauce Chicken Velouté, One of the Five Mother Sauces Espagnole: A Basic Brown Sauce Fish Velouté Sauce White Wine Velouté Sauce Marchand de Vin: Red Wine Reduction Sauce Chicken Suprême Sauce

    Are mother sauces relevant in modern cooking?

    However, mother sauces are relevant in all modern cooking practices. We can categorize nearly every sauce as an expansion, reduction, or alteration of one of the mother sauces.