5 Mother Sauces And Derivatives

The mother sauce is basically referred to equally any of the basic six sauces, which are the starting points of making many secondary sauces. At that place is plenty of variety of French pocket-sized sauces and almost of them are derived from one of the half-dozen mother sauces.

The mother sauce was invented by chef Auguste Escoffier in the 1800s. Present French cuisine often uses this mother sauce. Any cook who wants to raise his cooking skill should master these half dozen mother sauces.

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Earlier jumping into the half-dozen mother sauces let us look into the basic overview of sauce.

What is sauce?

The sauce is a liquid or semi-liquid mixture, information technology provides moisture, colour, and shine to a food. A perfect sauce has a colorful appearance, smoothness, and texture, and also provides taste, richness.

Importance of a sauce in food preparation

• Sauces enhance the flavor of food
• Some sauces help in digestion, similar mint sauce, apple sauce.
• Information technology gives moisture to the nutrient.
• It adds colour to the nutrient.
• Some sauces are served equally an accompaniment.
• Sometimes sauce gives the name to the dish. (when Madeira vino is added to the brown sauce it is called sauce Madeira)
• Sauce enhances the nutritious value of the dish.

i. Béchamel Sauce

Béchamel Sauce is a creamy white sauce, it is the simplest of mother sauces because information technology doesn't require any stock. Béchamel Sauce is based on milk thickened with a white roux. information technology is flavored with onion, cloves, and nutmeg.

Roux: It is typically fabricated from equal parts of flour and butter past weight.

Béchamel Sauce tin be used as an ingredient in used in the filling of a chicken pot pie, baked pasta like lasagna, and smeared onto sandwich bread for a Croque monsieur. Information technology could be used as a base for many other sauces

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Derivatives of Béchamel sauce

A) Morney sauce: Béchamel sauce with parmesan cheese, cream, and egg yolks.

Employ: Fish, eggs, vegetables

B) Cream sauce: Béchamel sauce with cream and butter.

Use: Poached fish, Boiled vegetables

C) Onion sauce: Béchamel sauce with chopped onion, salt, pepper, and nutmeg.

Utilize: Roasted mutton and eggs.

D) Mustard sauce: Béchamel sauce with cream, butter, and mustard powder.

Apply: Grilled herring.

E) Soubise sauce: Béchamel sauce with puréed onions, pepper, and nutmeg.

Utilize: Egg and boiled fish.

F) Parsley sauce: Béchamel sauce with foam, butter, and chopped parsley.

Use: Vegetables and boiled egg.

G) Scotch egg sauce: Béchamel sauce, mixed with hard-boiled yolk, served with strips of egg white.

Utilize: Poached fish, Boiled fish, and egg.

H) Cardinal sauce: Béchamel sauce with fish stock, truffle reduction, butter, and cayenne pepper.

Utilize: For fish and seafood.

two. Espagnole sauce

Espagnole is a brown sauce and information technology is a slightly more complex female parent sauce, based on a brown stock reduction, and thickened with dark-brown roux, ingredient includes roasted bones, bacon, lycopersicon esculentum purée, and mirepoix (carrots, celery, and onions).

For making Espagnole sauce, a very nighttime brown roux is prepared so the brown stock is added which is prepared from simmering roasted basic, meats, and aromatics. Pieces of beef, roasted os, vegetables, brown sugar, and various seasonings are added forth with the stock. This blend is allowed to slowly reduce liquid while being frequently skimmed. Tomato plant paste or puree is added toward the end of the process.

Espagnole has a very strong taste and flavor with nighttime brown color, and it is rarely used directly on food just it serves as the starting indicate for many derivatives,

Derivatives of Espagnole sauce

A) Africaine sauce: E spagnole sauce with tomatoes, onion bell pepper,basil,thyme, and  vino.

Use: Chicken or beef steak, lamb chops, and craven.

B) Bigarade sauce: Espagnole sauce withliqueur Grand Marnier, Cointreau or Curacao

C) Bourguignonne sauce:Espagnole sauce with red vino, onions, shallots.

Use: sautéed meat or poultry

D) Aux champignons:Espagnole sauce with mushroom,, nutmeg

iii. Velouté Sauce

Velouté is a simple white sauce thickened with white roux like Béchamel, merely here we use white stock instead of milk, made from craven, fish, or veal. The term velouté is the French word for velvety.

For preparing Velouté Sauce, a calorie-free stock which is made from chicken, fish, or veal, is thickened with a blond roux. The sauce produced is basically named after the type of stock used (e.thou. chicken velouté fabricated with chicken stock, fish velouté fabricated with fish stock, seafood velouté made with seafood stock).

Derivatives of fish Velouté Sauce

A) Shrimp: Fish velouté Sauce with fish fillet, cream, shell shrimp tail, and butter.

Employ: fish and shrimp

B) Normande: Fish velouté Sauce with mushroom, oyster, liqueur, fish fillet, egg yolk, and cream.

Employ: Fish and shellfish

C) Vin blanc: Thin fish velouté Sauce with egg yolks, and butter.

Use: Fish

D) Diplomat: Normonde sauce with common cold lobster, butter.

Use: Shellfish and fish

Eastward) Nantua: Fish velouté Sauce with cray fish.

Utilize: Fish and shellfish.

Derivatives of chicken Velouté Sauce

A) Allemande: Chicken velouté Sauce with egg yolks, mushroom, and lemon juice.

Employ: Poached chicken.

B) Suprême:Chicken velouté Sauce with white wine, parsley, shallot, mushroom, egg yolks, lemon juice.

Use: Fish and craven.

C) Hongroise:Chicken Velouté Sauce with paprika powder, white wine.

Apply: Poached chicken, escalopes of veal.

D) Ivory: Supreme sauce with meat glaze

Use: Poached chicken, boiled chicken.

Derivatives of meat Velouté Sauce

A) Caper sauce: Mutton Velouté Sauce

Use: Boiled leg of mutton

B) Ravigote: Veal Velouté Sauce with white wine, shallot,

Use:Boiled meat, Fish, and shellfish.

4. Tomato sauce

French archetype tomato sauce is made from tomatoes and thickened with roux, seasoned with pork, herbs, and effluvious vegetables.

Equally the tomatoes themselves are plenty to thicken the sauce, we tin can skip the roux. Tomatoes have a rich flavor, high water content, soft mankind which breaks downward easily, and the right composition to thicken into a sauce when they are cooked. All of these qualities brand them ideal for unproblematic and appealing sauces.

Derivatives of tomato Sauce

A) Bretonne: Tomato sauce with chopped onion, white wine, butter, and chopped parsley.

B) Tomato chaud froid: Lycopersicon esculentum sauce with aspic jelly.

Apply: Cold chicken and egg.

C) Provencale: Sparse tomato sauce with mushroom, chopped parsley.

Utilise: Egg, fish, and shellfish.

D) Portuguese: Lycopersicon esculentum sauce with white wine, tomato cancasse and garlic.

Utilize: Egg, fish, and shellfish.

E) Barbecue: Tomato sauce with lycopersicon esculentum ketchup, vinegar, honey.

Utilize: Grilled meat and poultry.

F) Italienne: Tomato sauce with demiglaze, chopped shallot, mushroom, ham, herbs.

Use: Entree, lamb, liver.

5. Hollandaise sauce

Hollandaise is a tangy and creamy sauce, made from egg yolk, melted butter, and lemon juice, seasoned with common salt andeitherwhite pepper orcayenne pepper.

For making hollandaise sauce,beaten egg yolks are combined with butter, lemon juice, salt, and water, and heated gently while existence mixed,melted butter is added to warmed yolks, starting with a reduction. The reduction consists of vinegar, water, and cracked peppercorns.Here the liquid is the clarified butter and the thickening agent is the egg yolks.

Hollandaise sauce can be used on its ain, and information technology'southward best on seafood, vegetables, and eggs. But in that location are also a number of derivatives sauces that can be made from Hollandaise

Derivatives of hollandaise Sauce

A) Mousseline: Hollandaise with stiffly whipped cream

Apply: Fish, egg, vegetables, and meat.

B) Maltaise: Hollandaise sauce with orangish juice

Employ: Hot vegetables

C) Noisette: Hollandaise sauce with nut-dark-brown cooked butter.

Use: Poached salmon, fruits.

D) Bearnaise: Hollandaise sauce withchoppedtarragon,freshchervil,

Apply: Grilled fish, meat, steaks.

E) Choron:Bearnaise with tomato puree.

Use: Grill or saute meat.

F) Mustard sauce: Hollandaise sauce with mustard

Use: Meat and steaks

vi. Mayonnaise sauce

It is a thick cold sauce fabricated from olive oil, egg yolk, lemon juice, or vinegar,usually used in sandwiches, hamburgers, equanimous salads.

For making mayonnaise sauce to take a raw egg yolk in a minor terrine, with a little salt and lemon juice: take a wooden spoon, plough information technology while letting a trickle of oil autumn, and stirring constantly, every bit your sauce thickens, add a petty vinegar; put in as well a pound of good oil. This sauce is used for cold fish entrees or salad of vegetables cooked in salt water.

Derivatives of mayonnaise Sauce

A) Tartar Sauce: Mayonnaise sauce with difficult egg yolk, chopped gherkins, andchives.

Apply: Fried fish and shellfish.

B) Cocktail sauce: Mayonnaise sauce with tomato plant ketchup, Worcestershire sauce, tabasco, lemon juice.

C) One thousand Island Dressing: Mayonnaise sauce with boiled egg, tomato plant ketchup, chopped gherkins, onion, paprika powder, olives.

Use: Common cold meat preparation.

D) Andalouse sauce: Mayonnaise sauce with tomato plant puree, dark-green bell pepper, lemon juice.

Utilize: Served with common cold meat.

E) Cream sauce: Mayonnaise sauce with chives, tarragon, herbs.

Use: Salman and shellfish.

F) Chantilly sauce: Mayonnaise sauce with lemon juice, whipped foam.

Apply: Cold vegetables

G) Gloucester sauce: Mayonnaise sauce with sour cream, lemon juice, fennel powder.

Apply: Common cold meat.

5 Mother Sauces And Derivatives,

Source: https://www.foodandbeverageknowledge.com/2021/11/6-basic-mother-sauces-and-their.html

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