Monday 4 February 2013

Mother Sauces and Their Derivatives

ESCOFFIERS 5 MOTHER SAUCES

Bechamel = blond roux + milk
Veloute = blond roux + white stock
Espagnole = brown roux + brown stock (typically veal/beef)
Hollandaise = egg yolk + butter
Tomato = reduced tomatoes

Bechamel - Cream, Mornay, Soubis, Mustard, Nantua
Veloute - Allemande, Supreme, Normande, Vin blanc, Bercy
Espagnole - Demi-glace, Bordelaise, Chasseur, Medeira, Perigueux, Robert, Lyonnaise, Bercy
Hollandaise - Bernaise, Noisette, Mousseline, Paloise, Maltaise
Tomato - Meat, Creole, Portuguese, Spanish
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5 comments:

  1. EscortSrevices14 June 2013 at 02:58

    Here it is a list of the mother sauces with their corresponding podcast episodes, classical components, serving suggestions and how to posts. Some of the classical versions of these sauces use different thickening agents to bring the sauce to its proper consistency.I appreciate with the information given in this post.
    _______________________________________________________

    Condiment Sauces Suppliers

    ReplyDelete
  2. Unknown20 May 2016 at 04:08

    This article help me so much doing a project 5 mothers sauces for my culinary arts classes at LA cocinava, thanks Rob.

    ReplyDelete
  3. Unknown20 May 2016 at 04:09

    This article help me so much doing a project 5 mothers sauces for my culinary arts classes at LA cocinava, thanks Rob.

    ReplyDelete
  4. Unknown10 August 2018 at 21:36

    Thank you Williams,

    ReplyDelete
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