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Sauces are an essential component of any kitchen, and understanding the foundations of sauces is crucial for every chef. Mother sauces are the five basic sauces in French cuisine, and from them, many other sauces are derived. In this blog, we will delve into the world of mother sauces and their derivatives, specifically Bechaml Sauce, Velout Sauce, Espagnole Sauce, Hollandaise Sauce, and Mayonnaise Sauce.

Mother sauces are the five basic sauces in French cuisine and are the foundation for numerous other sauces. The five mother sauces are Bechaml Sauce, Velout Sauce, Espagnole Sauce, Hollandaise Sauce, and Tomato Sauce. The base ingredients for these sauces are simple and consist of a liquid, a thickening agent, and flavoring ingredients.

Mother Sauces And Derivatives Pdf Download

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Bechaml Sauce is a white sauce made from milk, butter, and flour. It is one of the most commonly used mother sauces and is the base for many creamy sauces. Bechaml Sauce is used in dishes like macaroni and cheese, lasagna, and gratins.

Espagnole Sauce, also known as brown sauce, is a rich and dark sauce made from beef or veal stock, mirepoix (a combination of diced onions, carrots, and celery), and tomato paste. It is a base for many other sauces, such as demi-glace, bordelaise, and sauce chasseur.

The five mother sauces are the foundation for many other sauces, and by adding or changing ingredients, countless sauces can be created. Here are some of the most popular derivatives of the mother sauces:

Mother sauces and their derivatives are the backbone of French cuisine and are the foundation for countless other sauces. Understanding the basics of these sauces and their derivatives is essential for any chef or home cook looking to elevate their culinary skills. By mastering the art of sauces, you can take your dishes to the next level and impress your guests with a variety of delicious and complex flavors.

I'm pretty new to sauce-making for my food (except for pan sauces). Out of the 5 mother sauces, I've only tried bchamel for a croque madame and hollandaise for my steamed veggies if we don't count tomato sauce for pasta.

What are your takes on mother sauce variation? They can be your own or the classic variations like sauce mornay or suprme, and your favorite combinations. Would love to hear some suggestion so I can improve my cooking :)

Created in the 1800s by chef Auguste Escoffier, mother sauces are basic concoctions that serve as a foundation for any number of secondary sauce variations. Each mother sauce is primarily categorized according to its unique base and thickener.

Classical French tomato sauce is thickened with roux and seasoned with pork, herbs, and aromatic vegetables. However, most modern tomato sauces primarily consist of pured tomatoes seasoned with herbs and reduced into a rich, flavorful sauce.

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.

Bechamel is a white sauce made with milk (sometimes cream) thickened with a roux. In French cooking, it is one of the five classic mother sauces. A mother sauce is a base out of which many other sauces can be made. We will talk about some of the sauces that can be made with bechamel shortly.

This is probably one of only two of these derivative sauces you will ever make. This is 1 cup of grated gruyere, 1/4 cup grated parm, whisked into the bechamel. At the last minute before serving 1-2 tbsp of butter is whisked in as well. Traditionally this sauce is served with fish but it is also the base for mac and cheese. You can obviously add whatever cheeses you would like.

Bechamel is not only the base that makes up some weird classic sauces that you forgot about as soon as you read them. It is also the base to soups and chowders. It makes a great centre for a lasagna or topping for a moussaka.

This may seem like unnecessary information. However, it is important to make the distinction between white and brown stock and here is why. A white stock thickened with a roux is a velout. A brown stock thickened with a roux is an Espagnole sauce which is its own mother sauce. We will get into that more next week.

As I said in the intro to this post, you have likely eaten and even made velout and not even known it. So, what did I mean? Well, velout is a fancy word for a very basic thing; gravy. If you have ever eaten or made gravy at Thanksgiving or Christmas, you have had velout. Stew is a velout. There are lots of other sauces and soups that are velouts as well. This brings us to the derivatives of velout.

The above list is not a complete representation of what can be made with velout. It is simply a few of the many possibilities. I hope that the derivative sauces above give you an idea of how versatile a velout can be. Also, how something simple like a stock thickened with a roux can create some of the most decadent and delicious sauces in French cooking.

Bchamel is a creamy, white sauce made from a white roux and milk infused with clove, bay leaf, and onion (clout). It is seasoned with salt, white pepper, and sometimes freshly ground nutmeg. Some of the Bchamel sauce derivatives are:

Classic Velout is a light, smooth, velvety sauce made from a blonde roux, chicken, fish, or light veal stock. It is often used as a base for cream soups and a sauce for poultry and fish dishes. Some of the Velout sauce derivatives are:

Tomato sauce is made with white roux, diced salted pork belly, fresh tomatoes, garlic, onions, and fresh herbs. In most cases, the roux is omitted, and the tomato sauce is thickened by the reduction method. Some of the derivatives of Tomato sauce are:

Hollandaise sauce is a pungent, rich buttery sauce. Made from egg yolks, white wine, and vinegar reduction (sabayon), and whisked together with melted butter. Hollandaise is an emulsion sauce. Some of the Hollandaise sauce derivatives are:

A mother sauce is a foundational sauce that serves as the basis for a variety of derivative sauces. A derivative sauce is a sauce that adds ingredients and flavors to a mother sauce. Chefs also refer to derivative sauces as daughter sauces, small sauces, or secondary sauces. French cuisine claims that there are five foundational mother sauces from which we form all other sauces. Each mother sauce has a unique liquid, thickening agent, and distinct flavorings. Three of the five mother sauces use a roux as their thickening agent.

Espagnole is a brown sauce thickened with a roux composed of brown stock, mirepoix, and tomatoes. Mirepoix is a French aromatic flavor base of onion, celery, and carrot cooked together in butter or oil over low heat, so they release their flavors without browning. Espagnole is the most complex mother sauce. It has a potent flavor that easily overpowers, so you will rarely directly apply it to your meals. Subsequently, Espagnole sauce is far more popular in its reduced, derivative forms.

A sauce is a liquid combined with a thickening agent and flavorings. You can vary your thickening agent to create a sauce that is fluid, semi-solid, or anywhere in between. Sauces enhance the texture, flavor, and aesthetic appeal of other foods. You can incorporate sauces during the cooking process, add them after you plate your food, or serve them on the side.

A roux is a thickening agent made from equal parts flour and fat. You will thicken three of the five mother sauces with a roux. To make a roux, blend flour into melted fat on the stovetop. Cook the mixture between 350-375 degrees Fahrenheit until it reaches your preferred level of browning. You can stop or extend the browning process to make a white, blonde, or brown roux.

Published by esteemed chef Auguste Escoffier in the 19th century, the five mother sauces are the branches of the sauce family tree, and all other sauces are leaves growing from their branches. However, the mother sauces were not always as we know them today. In the 1800s, French chef Marie-Antoine Carme classified veloute, bechamel, allemande, and Espagnole as the foundational (mother) sauces. In the 19th century, Auguste Escoffier revolutionized the culinary world by updating traditional haute cuisine and redefining the mother sauces, making him the father of modern French cuisine. Escoffier identified allemande as a derivative of veloute and removed it from the list of mother sauces. He then added tomato sauce (sauce tomat) and hollandaise to the list of foundational sauces, solidifying the five mother sauces we still recognize today.

[dropcap]D[/dropcap]erivative sauces from bechamel are where the mother sauces takes on their true form. With a bechamel sauce, be mindful that the sauce is quite susceptible to being reduced past the point of recovery. If you are worried, you can always add a bit of milk back to the sauce to help loosen the sauce up.

Below you will find 9 bechamel derivative sauces that are cornerstone in classical French cooking. All recipes below are for 1L (1 qt.) of prepared bechamel. Please see our recipe below for the bechamel sauce recipe.

However most chefs prefer to alter their demi-glace, and many have their own recipe to create their own version, and once you begin changing and adding to the demi-glace sauce, you begin to enter the world of the derivative sauces.

A poivrade sauce, or pepper sauce, is quite a popular classic sauce and is as delicious as it is complex. A well made Poivrade sauce is all in the execution. Poivrade is also the name given for a traditional sauce that is made with game stock and seasoned with peppercorns. This sauce is used to create the deliciously wonderful Sauce Grand Veneur, one of the most complex derivative sauces in the classic repertoire. For Grand Veneur, game stock is flavored with a demi-glace and finished with cream and currant jelly. The sweet nature of this sauce balances the flavor of game meats. e24fc04721