DERIVATIVES OF BASIC MOTHER SAUCE

September 24, 2022

BÉCHAMEL SAUCE

  • Cream sauce

Chopped onion is lessened with white wine and then cream is lessened in the same pan. Then, some béchamel sauces are added & whisked in. Furthermore, the cream is added until proper consistency is acquired and then the sauce is strained.

  • Sauce Mornay

In these, grated cheddar cheese is added to the cream sauce and then strained.

  • Sauce Fine herbs

Some chopped tarragon, parsley and chervil are added to the cream sauce and we often use thyme instead of chervil.

  • Chilly Mornay

In these, bell peppers are gently sautéed in olive oil and then the paprika powder is been added. Mornay sauce are been poured over this until the flavor is acquired and then strained out.

  • Sauce Nantua

Very fine crayfish butter and small cooked crayfish tails are added to the cream sauce.

VELOUTÉ SAUCE

  • Sauce Allemande

In this, veloute is thickened with egg yolks and then flavored with mushroom liquor, lemon juice, nutmeg and pepper. (It is also known as sauce Parisienne)  

  • Sauce Supreme

In this, chicken veloute is enriched with cream. It must be delicate in flavor and the color should be very white.

  • Sauce Ivoire

Need to add three-tbs, melted light-colored meat glaze to one-liter sauce supreme, just enough to give the obtained ivory shade to the sauce. Usually, suitable for serving with poultry.

  • Sauce Normande

To fish veloute need to put mushroom liquor and cooking liquor from mussels and fish stock and have to make sure that all are in equal proportions, then add a thickening of egg yolks and a few drops of lemon juice with cream. Need to lessen this to 1/3 of its volume. Must go through a fine strainer and have to finish with additional cream butter. Usually, it has been prepared for large numbers of fish dishes.

  • Sauce Joinville

Make ready sauce Normande and finish with the same amount of crayfish butter and shrimp butter in lieu of cream and butter.

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BROWN SAUCE (ESPAGNOLE SAUCE)

  • Sauce Chasseur

Need to melt butter in a small pan, then add some chopped shallots and sliced mushrooms and sauté them. After that add white wine, lessened by ½, and then add the same amount of tomato sauce and sauce demi-glaze. Later on, need to add meat glaze, then simmer gently and complete with chopped parsley.

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  • Sauce Bordelaise

Pour red wine into a small pan and then lessen with a bay leaf, a little pepper, finely chopped shallots and a sprig of thyme to ¾. Later on, add some sauce Espagnole and need to simmer gently, skimming as required. Then, need to pass through a colander and conclude with melted meat glaze, the juice of ¼ lemons, cut bone marrow into small slices and poached. Generally, this type of sauce is served with grilled red meats.

  • Sauce Bourguignonne

Lessen red wine with sliced shallots, some parsley stalks, a small sprig of thyme, mushroom trimming ½ and a bay leaf in a pan. Then, need to pass through a colander (it can also be thickened by adding Beurre Manie). Conclude at the last moment with frozen butter and some cayenne. Generally, this type of sauce is served with egg and dishes designated A’ La Bourguignonne.

  • Sauce Diable

Need to put white wine in a pan and add some chopped shallots and lessen by 2/3. Then, add sauce demi-glaze and let it simmer to a small degree for a few minutes then, later on, season the sauce firmly with cayenne pepper. Generally, this type of sauce is served with grilled chicken.  You can use vinegar instead of wine and also fine chopped herbs which may be included in the depletion.

  • Sauce Piquante

Need to put white wine and vinegar in a pan along with chopped shallot and lessen by ½. Then, add some sauce Espagnole, boil it and simmer gently, skimming as required for 10 min. Remove from the heat and conclude with 2 tbsp of chopped gherkins, parsley, chervil and tarragon. Generally, this sauce is served with roasted, boiled or grilled pork.

  • Sauce Poivrade

Put oil in a pan and keep for heating, then add a mirepoix consisting of onion, some parsley stalks, a pinch of thyme, carrots, and a crushed bay leaf, then need to cook until its color change lightly. Dampen with vinegar and marinade and lessen by 2/3. Later on, add some sauce Espagnole and let it simmer gently for 45 minutes. After some time add crushed peppercorns and then pass through a colander, need to add again some of the marinades. Afterward, bring it to a boil, skim and cautiously simmer for approximately 35 minutes in order to lessen the sauce to the quantity needed. Pass and conclude with butter.

  • Sauce Madeira

Lessen sauce demi-glaze till it gets slightly thickened. Then, need to remove from the heat and add Madeira wine Pass through a colander and do not boil again.

  • Sauce au Porto

It is been prepared in a similar way as Madeira but in this, we use Port wine instead of Madeira wine.

  • Sauce Robert

Put butter in a pan and keep for heating, then, add finely chopped onion and cook without coloring. Dampen with white wine and lessen by 2/3. Later on, add some sauce demi-glaze and then simmer it gently for 10-min. Need to pass the sauce through a colander and conclude away from the heat by adding some sugar and English mustard diluted in water. Generally, this sauce is been served to accompany the grilled pork.

  • Sauce Vin rouge

Put butter in a pan and keep for heating, then, add the finely cut mirepoix and cook until it gets light brown color, Dampen with fine quality red wine and lessen by ½. Later on, add some crushed garlic and Espagnole, skim it and then simmer cautiously for 12-15 minutes. Need to pass through a colander and conclude with butter, a few anchovy essences and some cayenne pepper. Generally, this sauce is suitable for serving with fish.

  • Sauce Matelote

Add red wine court bouillon in a pan along with mushroom trimmings. Lessen by 2/3 and then add Espagnole. Later on, simmer it gently for a few minutes and then need to pass through a colander. Conclude the sauce by lightly seasoning with cayenne pepper.

HOLLANDAISE SAUCE

  • Sauce Choron

Have to prepare a Sauce Béarnaise, excluding the final inclusion of tarragon and chervil and need to keep it fairly thick, Then, add tomato puree (a quarter of its volume) which has been well intense or lessened in order that the inclusion will not change the consistency of the sauce.

  • Sauce Foyot

Have to prepare a Sauce Béarnaise, need to keep it fairly thick and conclude with melted meat glaze add on a few at a time.

  • Sauce Maltaise

Have to prepare a Sauce Hollandaise and at the last stage, need to add the juice of 2 oranges (lessened) and an appropriate pinch of grated zest, which goes well with asparagus.

  • Sauce Paloise

Have to prepare a Béarnaise however while performing this need to replace the principle flavoring of tarragon with the same amount of mint in the depletion of vinegar and white wine, and can replace the chopped tarragon with chopped mint at the last stage.

  • Sauce Mousseline(Chantilly)

Have to prepare a Sauce Hollandaise and at the last stage cautiously need to mix in stiffly whipped cream.

MAYONNAISE SAUCE

  • Sauce Tartare

Need to add chopped gherkins, shallots, capers, chives and parsley to the mayonnaise sauce.

  • Sauce Verte

Need to blanch swiftly for five minutes spinach and watercress also a mixture of parsley, chervil and tarragon, drain appropriately. Reinvigorate speedily and then squeeze all the water. Should pound the leaves and then compress them firmly in a clean cloth in order to acquire a thick herb juice, later on, add this too well-seasoned mayonnaise.

  • Sauce Mousquetaire

Need to add finely chopped shallots to mayonnaise which is cooked and completely lessened with white wine, chopped chives and some melted meat glaze. Then, season the sauce with a milled pepper or cayenne.

  • Sauce Remoulade

Need to add and mix in chopped gherkins, chopped capers, mustard, chervil, parsley tarragon and also some anchovy essence to mayonnaise.

  • Sauce Gribiche

Need to mix together cooked egg yolks with mustard, pepper and salt, then later on; add oil and vinegar as for mayonnaise. Have to garnish with chopped capers, fine herbs and gherkins together with the julienne of hard-boiled egg white.

TOMATO SAUCE

  • Chaud Froid Sauce

For the preparations of Chaudfroid sauce, we need to exclude the use of meat, usually; these can be prepared as a white sauce, a brown sauce and as a red sauce by using tomato purée. An easier preparation method of Chaudfroid sauce by excluding the use of meat are done by using Espagnole sauce and then adding gelatin, aspic jelly, cream and sherry to it, and then need to cook the mixture. Another easier preparation technique that excludes the use of meat is by using allemande sauce or velouté sauce and other ingredients.

  • Nantua Sauce

It is a classical French sauce comprising of a Béchamel sauce base cream, crayfish butter and crayfish tails. It is the name of the city of Nantua, which is famously known for its crayfish, and the term à la Nantua is been utilized in French classical cuisine for dishes that contain crayfish.

  • Portuguese Sauce

It is a hearty tomato sauce that is prepared with sautéed onions, garlic, parsley and tomato concassé (pronounced “conk-a-SAY”). Basically, tomato concassé is a fancy culinary word that describes tomatoes that have been peeled, seeded and roughly chopped.

  • Provencale Sauce

It is a fragrant tomato sauce that is prepared with sautéed onions, garlic, olives, herbs de Provence and capers. It is served with meat, fish and poultry. Generally, this recipe also features tomato concassé, a fancy culinary word that describes tomatoes that have been peeled, seeded and roughly chopped.