DERIVATIVES OF MOTHER SAUCES

• Mornay sauce: bechamel + parmesan & gruyere + cream + egg yolks (served with fish, eggs, & vegetables)

• Cream sauce—🡪 bechamel + fresh cream + butter (served with poached fish & boiled vegetables)

• Scotch egg sauce—thin bechamel sauce mixed with hard-boiled yolk, sieved, and garnished with white of eggs cut into strips. (Served with poached fish)

• Onion sauce—béchamel + minced onions cooked in milk + seasoning + nutmeg. (served with roast mutton & eggs)

• Mustard sauce—bechamel sauce + fresh butter + mustard powder (served with grilled herrings)

DERIVATIVES OF MOTHER SAUCES

Derivatives of velouté sauce

• Shrimp sauce: fish velouté + fish fumet + cream + shelled shrimp tails + shrimp butter (served with shrimp & fish).

• Normande sauce: fish velouté + mushrooms + oyster liquor + fish fumet + liaison + shrimp butter. (served with fish & shellfish)

• Caper sauce 🡪 mutton velouté + capers (served with boiled leg of mutton)

• Ravigote sauce 🡪 veal velouté + white wine + vinegar + shallot butter (served with boiled meat)

• Nantua sauce 🡪 fish velouté + fried mirepoix fish in crayfish butter (served with fish & shellfish).

DERIVATIVES OF BROWN OR ESPAGNOLE SAUCE

• Demi-glace: 50% of brown stock + 50% of brown sauce reduced to half (used for preparation of other sauces)

• Bercy sauce: demi-glaze + meat glaze + minced shallots + white wine + sliced bone marrow. (served with grilled meat & fish)

• Chasseur sauce 🡪 demi-glaze + sautéed minced mushrooms & chopped shallots + white wine reduced + butter + chopped parsley. (served with eggs,poultry or grilled or sauteed meat).

• Chaud-froid: demi-glaze + aspic jelly + essence of truffles + madeira (served with poultry & cold dishes).

• Madeira sauce: demi-glaze + Madeira wine (served with small items of beef, veal, poultry, etc.)

Derivatives of Hollandaise sauce

• Mousseline sauce: hollandaise sauce mixed with stiffly whipped cream (served with fish, egg, vegetable, and meat dishes).

• Maltese sauce—hollandaise sauce + zest + juice of blood oranges. (served with hot asparagus)

• Noisette🡪 hollandaise + nut brown cooked butter (served with poached salmon & trout)

• Béarnaise sauce—hollandaise sauce + chopped tarragon + chervil. (served with grilled fish, meats & steaks).

• Choron sauce—bearnaise sauce + tomato puree (served with grilled or sauteed meat).

Derivatives of Tomato sauce

• Barbecue sauce—tomato sauce + ketchup + vinegar + sugar (served with barbecue meats).

• Portugaise sauce: tomato sauce + white wine + tomato concasse + garlic (served with egg, fish & shellfish).

• Italienne sauce 🡪 tomato sauce + demiglace + chopped shallots + mushrooms + lean ham + fine herbs (small entrees).

• Tomated chaud froid🡪 tomato sauce + aspic jelly (served with cold chicken & eggs)

• Provençale sauce 🡪 thin tomato sauce + sauteed sliced mushrooms + chopped parsley + garlic + tomato concasse + sugar (served with eggs, fish & shellfish)

Derivatives of Mayonnaise sauce

• Tartare sauce—mayonnaise + hard yolk of eggs, garnished with finely chopped onion & chives. (served with fried fish & shellfish)

• Chantilly sauce—mayonnaise and lemon juice, mixed with whipped cream (served with vegetables & cold dishes)

• Cocktail sauce—mayonnaise + tomato ketchup + Worcestershire sauce + tabasco + cream + lemon juice (served with shellfish)

• Thousand Island dressing: mayonnaise + hard-boiled eggs + tomato ketchup + chopped gherkins + olives + onions + paprika powder. (served with cold meats)

• Gloucester sauce 🡪 mayonnaise + sour cream + lemon juice + chopped fennel + Worcestershire sauce. (cold meat)

White sauce or béchamel sauce derivatives: -

Here are some of the derivatives of the five French mother sauces, showing how each base sauce can be transformed into a variety of classic preparations.