Often asked: What Is A Derivative Sauce?

What are the derivative sauces?

Derivatives of Mother Sauces

• Bechamél Sauce.
• Velouté Sauce.
• Espagnole Sauce.
• Hollandaise Sauce.
• Mayonnaise Sauce.

What are the derivatives of mother sauces?

Common derivatives of this sauce include allemande sauce (veal), supreme sauce (chicken), and vin blance sauce (fish). For example, allemande sauce is based on veal veloute with egg yolk and cream, while supreme sauce is a chicken veloute that has been reduced with heavy cream.

Is tomato sauce a derivative sauce?

Its derivative sauces include: Creole: tomato sauce with white wine, garlic, onion, cayenne pepper, and red bell peppers. Algerian: tomato sauce with green and red bell peppers. Portugaise: tomato sauce with garlic, onions, sugar, salt, parsley, and peeled tomatoes.

What are the daughter sauces?

Daughter sauces.

• White wine sauce. Begin with a fish Velouté, add white wine, heavy cream, and lemon juice.
• Sauce Allemande. This sauce is based on a veal stock Velouté with the addition of a few drops of lemon juice, cream, and egg yolks.
• Sauce Normandy.
• Sauce Ravigote.
• Sauce Poulette.
• Supreme Sauce.
• Sauce Bercy.

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 is a derivative sauce of bechamel?

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. Sauce Fine herbs: To the cream sauce, some chopped tarragon, parsley and chervil are added.

What are the brown sauce derivatives name them all?

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. Hundreds of other derivatives are in the classical French repertoire.

What is the derivative of bechamel sauce?

Aurora sauce: Tomato puree added to a basic béchamel sauce. Mornay sauce: Béchamel sauce with shredded or grated Gruyère cheese added. Nantua sauce: Cream, crayfish butter, and crayfish butter added to béchamel sauce. Soubisse sauce: Sautéed onions added to a basic béchamel sauce.

What does derivative mean in cooking?

derivative sauce. also called petite sauces or compound sauces, they are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace.

What are the tomato sauce derivatives?

Derivatives of Tomato Sauce Sauce Portugaise Tomato sauce + meat glaze + chopped onions + concassed tomatoes + garlic + salt + sugar + chopped parsley. Sauce Creole Tomato Sauce + reduction of (white wine + garlic + onion) + Cayenne pepper + strip of red peppers. Sauce Mousseline (also called Sauce 2/3 H.

What five derivative sauces come from a tomato sauce?

Tomato Sauce Derivatives

• Portugaise Sauce: Tomato Sauce + Sauteed onion + Tomato concassé + Demi-glaze + Chopped garlic + Chopped parsley.
• Provençal Sauce: Tomato sauces + Sliced mushrooms + Garlic + Chopped parsley + Olive oil.
• Marinara Sauce: Tomato sauces + White wine + Oregano + Seafood.

How can you avoid a flour taste in sauce velouté?

How can you avoid a flour taste in sauce veloute? Cook the flour in butter and to decrease the amount of lumps. What are the four criteria for evaluating sauce Veloute? Velvety texture, maintaining main ingredient flavor, and a light thick consistency.

What are the 6 mother sauces?

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