0
Brown Sauce Derivatives (Demi-Glace)
- Bordelaise - Red Wine Reduction / Poached Marrow
- Chasseur - Mushroom / Shallot / White Wine / Tomato concassé
- Lyonnaise - Onions fried in butter
- Madeira - Madeira Wine
- Périgueux - Chopped Truffles / Madeira
- Robert - White Wine / Onions / Mustard / Butter
Velouté Sauce Derivatives
- Allemande - Veal Stock / Mushrooms
- Curry - Veal Stock / Onions / Apple / Curry / Coconut Milk
- Normande - Fish Stock / Mushrooms / Oysters / Egg Yolk / Butter / Cream
- Diplomate - Sauce Normande / Lobster Butter / Lobster / Truffle
- Suprême - Chicken Stock / Reduced Heavy Cream
- Aurore - Sauce Suprême / Tomato
- Hongroise - Sauce Suprême (Veal Base) / Onion / Paprika / White Wine
- Vin Blanc - Fish Stock / Shallot / Butter / Fines Herbs
Béchamel Sauce Derivatives
- Aomard à l'Anglaise - Anchovy / Cayenne / Lobster
- Cardinal - Fish Stock / Truffle / Cream / Lobster Butter
- Crème - Cream / Lemon Juice
- Mornay - Butter / Gruyère & Parmesan Cheese
- Soubise - Chopped Onion
- Oeufs à l'Anglaise - Diced Hard Boiled Egg / Nutmeg
Tomato Sauces
- Chaufroid - Aspic Jelly
- Meat - Cooked Ground Meat
- Nantua - Mirepoix (Onion, Celery, Carrot) fried in Crayfish Butter / White Wine / Cognac / Tomatoes / Fish Velouté / Cayenne
- Portugaise - Fried Onions, Tomato Concassé / Meat Glaze / Garlic / Parsley
- Provençal - Sliced Mushrooms / Sugar / Garlic Parsley / Oil
Hollandaise Sauce Derivatives
- Bavaroise - Reduction of Pepper / Horseradish / Thyme / Bay Leaves / Parsley / Vinegar / Crayfish / Garnished w/ Crayfish Tails
- Béarnaise - Tarragon & Chervil
- Choron - Béarnaise with Tomato
- Foyot - Bearnaise with Meat Glaze
- Maltaise - Blood Orange
- Mousseline - Whipped Cream
- Noisette - Brown Butter
- Paloise - Mint
Wiki User
∙ 13y ago
Add your answer:
Earn +20 pts
What sauce was not on the original Escoffier list?
Hollandaise was not of the original four mother sauces Escoffier documented. Hollandaise is now the fifth mother sauce in addition to Bechamel, Espagnole, Veloute, and Tomato. Mother Sauces are also referred to Leading Sauces, due to the amount of smaller sauces you can make out of them.
What are two small sauces that can be derived from each mother sauce?
Secondary sauces are derived from the five mother sauces. Hollandaise, Tomato, Espagnole, Veloute, Bechamel. Are the five mother sauces and an example of secondary sauce is making sauce Mornay from Bechamel Sauce
Who developed the modern system for classifying Sauce?
All sauces in cooking are derived from five basic sauces, called the mother sauces. Established by French chef Antonine Carême in the early 19th century, the mother sauces were traditionally prepared in huge quantities, and then separated into smaller portions with additional ingredients added to create a multitude of variations. Still today, all sauces can be categorized under one of the five mother sauces, including béchamel, velouté, espagnole, hollandaise and tomato sauces
What are small sauce?
Small sauces is another name for mother sauces like bechamel or hollandaise. There is five of them.
Brown stock can make what sauce?
If you are referring to the Five Mother Sauces, then, brown stock can be made into Espagnole sauce, by adding roasted mirepoix (onions, carrots, and celery), as well as a rich brown stock, and a dark roux... Tomato can also be added, if desired. Once you have made the Mother Sauce, there are many derivatives that can be made, such as: Demi-Glace (a reduction of Espagnole, that is much more flavorful), you can add Mushrooms, and Sauce Diable (which is the Demi-Glace, with chiles, tarragon vinegar, and shallots added)... You can pretty much add any of your favorite ingredients to the Espagnole, to create your own sauces.
3 derivative sauces for bechamel sauce?
I don't know what you mean by derivatives...bechamel sauce can be used in so many ways, and also modified in so many ways. I use to add grated parmesan to the besciamella I make to cover the salmon trout fillets that I cook in the oven. You can add spinach and have a spinach cream as a dish side...add spices and so on... Ana Maria da Costa http://www.all-about-italian-food.com
What are the modern sauces?
The modern sauces are the four classical sauces plus mayonnaise, making it Brown Sauce, Veloute, Tomato Sauce, and Bechamel (plus mayo, of course). Careme came up with the classic four in the 1800s and Escoffier and the mayo in the first couple decades of the 1900s. There are purists who discount the mayo. The majority accept 5 mother sauces, including 99% of the French chefs.
What is derivatives in banking?
what is derivatives in banking
What sauces are classified as miscellaneous sauces?
harissa
What is contemporary sauces?
what do you understand by contemporary sauces
Kfc spaghetti is halal or haram in Philippines?
We may, from time to time, launch limited-time offers that may contain pork. However please be assured that our other products, including sauces and side items, do not contain pork or pork derivatives.
Who puts sauces on the food?
The French are famous for their sauces
