What are 6 mother sauces?

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What are 6 mother sauces?

Sauces considered mother sauces. In order (left-to-right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise.

How many mother sauces are there and write 3 derivatives of each?

Each of the five mother sauces is made with a different liquid, and a different thickening agent—although three of the mother sauces are thickened with ​a roux, in each case the roux is cooked for a different amount of time to produce a lighter or darker color.

What are the 7 mother sauces?

THE SEVEN MOTHER SAUCES

  • Béchamel. Also known as white sauce, béchamel consists of milk thickened with equal parts of flour and butter.
  • Mayonnaise Sauce. Mayonnaise consists of oil, egg yolk, and vinegar or lemon juice.
  • Velouté
  • Espagnole.
  • Demi-Glace.
  • Tomato.
  • Hollandaise.

What do you mean by mother sauces?

A basic sauce that serves as a base sauce to use in making other variations of the original sauce. Initially perfected by the French, all sauces are now universally categorized into one of 5 groups of sauces serving as a base or foundation for others sauces and referred to as the Grand or Mother Sauces.

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What are the derivatives of bechamel sauce?

Popular sauces made from béchamel include:

  • Mornay: béchamel with onion, cloves, Gruyère cheese, and Parmesan.
  • Cream sauce: béchamel with heavy cream.
  • Soubise: béchamel with butter and caramelized onions.
  • Nantua: béchamel with shrimp, butter, and heavy cream.
  • Cheddar sauce: béchamel with whole milk and cheddar cheese.

What are derivatives sauces?

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.

What are some derivatives of this sauce?

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:

Which sauce is a derivative of béchamel?

Velouté
Velouté is similar to béchamel because it’s a white sauce thickened with roux, but it features stock for the base instead of milk.

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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 is 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 the brown sauce derivatives?

Brown Sauce Derivatives

  • Mustard Sauce… More.
  • Mushroom Sauce.
  • Chasseur Sauce.
  • Green Pepper Corn Sauce.
  • Lyonnaise Sauce.

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.

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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.