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  • Mother Sauces and Derivatives

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    Shantanu Shenolikar
    46K vizualizări2 pagini
    The document lists various mother sauces and their derivatives including Béchamel, Espagnole, Hollandaise, Mayonnaise, Tomato sauce, and Velouté. It then describes derivatives of the brown sauce and velouté sauce as well as derivatives of Béchamel sauce, tomato sauces, and Hollandaise sauce.

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    The document lists various mother sauces and their derivatives including Béchamel, Espagnole, Hollandaise, Mayonnaise, Tomato sauce, and Velouté. It then describes derivatives of the brown sauce and velouté sauce as well as derivatives of Béchamel sauce, tomato sauces, and Hollandaise sauce.

    Drepturi de autor:

    Attribution Non-Commercial (BY-NC)
    Descărcați ca DOCX, PDF, TXT sau citiți online pe Scribd
    Indicator pentru conținut neadecvat
    46K vizualizări2 pagini

    Mother Sauces and Derivatives

    Încărcat de

    Shantanu Shenolikar
    The document lists various mother sauces and their derivatives including Béchamel, Espagnole, Hollandaise, Mayonnaise, Tomato sauce, and Velouté. It then describes derivatives of the brown sauce and velouté sauce as well as derivatives of Béchamel sauce, tomato sauces, and Hollandaise sauce.

    Drepturi de autor:

    Attribution Non-Commercial (BY-NC)
    Descărcați ca DOCX, PDF, TXT sau citiți online pe Scribd
    Indicator pentru conținut neadecvat
    din 2

    * Bchamel * Espagnole * Hollandaise * Mayonnaise * Tomato sauce * Velout

    Brown Sauce Derivatives (Demi-Glace)

    Bordelaise - Red Wine Reduction / Poached Marrow Chasseur - Mushroom / Shallot / White Wine / Tomato concass Lyonnaise - Onions fried in butter Madeira - Madeira Wine Prigueux - Chopped Truffles / Madeira Robert - White Wine / Onions / Mustard / Butter

    o o o

    Velout Sauce Derivatives Allemande - Veal Stock / Mushrooms Curry - Veal Stock / Onions / Apple / Curry / Coconut Milk Normande - Fish Stock / Mushrooms / Oysters / Egg Yolk / Butter / Cream Diplomate - Sauce Normande / Lobster Butter / Lobster / Truffle Suprme - Chicken Stock / Reduced Heavy Cream Aurore - Sauce Suprme / Tomato Hongroise - Sauce Suprme (Veal Base) / Onion / Paprika / White Wine Vin Blanc - Fish Stock / Shallot / Butter / Fines Herbs Bchamel Sauce Derivatives Aomard l'Anglaise - Anchovy / Cayenne / Lobster Cardinal - Fish Stock / Truffle / Cream / Lobster Butter Crme - Cream / Lemon Juice Mornay - Butter / Gruyre & Parmesan Cheese Soubise - Chopped Onion Oeufs l'Anglaise - Diced Hard Boiled Egg / Nutmeg Tomato Sauces Chaufroid - Aspic Jelly Meat - Cooked Ground Meat Nantua - Mirepoix (Onion, Celery, Carrot) fried in Crayfish Butter / White Wine / Cognac / Tomatoes / Fish Velout / Cayenne Portugaise - Fried Onions, Tomato Concass / Meat Glaze / Garlic / Parsley Provenal - Sliced Mushrooms / Sugar / Garlic Parsley / Oil Hollandaise Sauce Derivatives Bavaroise - Reduction of Pepper / Horseradish / Thyme / Bay Leaves / Parsley / Vinegar / Crayfish / Garnished w/ Crayfish Tails Barnaise - Tarragon & Chervil Choron - Barnaise with Tomato Foyot - Bearnaise with Meat Glaze

    o o

    Maltaise - Blood Orange Mousseline - Whipped Cream Noisette - Brown Butter Paloise - Mint

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