MOTHER SAUCES AND ITS DERIVATIVES

BECHAMEL SAUCE
Béchamel sauce, also known as white sauce, is made from a white roux and milk. It
has been considered, since the seventeenth century, one of the mother sauces of
French cuisine. It is used as the base for other sauces. 
DERIVATIVES
ANCHOVY BECHAMEL SAUCE
This sauce is best served with fish. To create this sauce, add 28g (1 oz) of anchovy puree or
paste to your bechamel sauce.

BECHAMEL CHEDDAR SAUCE

A classic that is the basis of many cheese sauce products today, including Mac & Cheese,
CheezWhiz, and Velveteen. Add 250g (4 oz) of grated cheese, a dash of tobasco sauce,
and 15 mL (1 Tbsp) of dry mustard to your finished bechamel sauce.

Cream Sauce Bechamel

A very heavy and flavorful sauce used sparingly and in small quantities. Add 200-250 mL (8
to 12 fl oz) scalded cream and a few drops of lemon juice to your bechamel sauce.

aux Oeufs (Ecossaise) Bechamel

This delicious sauce is used in fresh pasta and can be used as a heavy salad dressing.
Add 6 chopped hard-boiled eggs to your bechamel sauce.

Mornay Sauce
Mornay sauce is a popular sauce in fine dining establishments and uses Gruyere and
parmesan cheeses to complement pastas and meat dishes. Add 125g (4 oz) of grated Gruyere
and 25g (1 oz) of grated parmesan cheese. Thin the sauce to the desired consistency with
scalded cream. Remove and swirl in 60g (2 oz) of whole butter.

Mustard/Moutard Sauce
Mustard is a natural pair to dairy and this sauce makes for an excellent compliment for pork
or lamb dishes. Add 15 g (2 Tbsp) of dry mustard or 30 g (1 oz) of Dijon or English mustard.
Nantua Sauce
A popular seafood sauce that works wonderfully with lobster, crayfish or crab. Add 125 mL
(4 fl oz) of heavy cream and 175 g (6 oz) of crayfish butter. Add paprika to achieve desired
color and garnish the sauce with diced crayfish meat.

Parsley/Persil Sauce
A great sauce that is visually contrasting and adds freshness to the bechamel. Add 30 g (1
oz) of chopped fresh parsley to your bechamel sauce

Soubise Sauce
A soubise sauce is a popular muted onion sauce that works well with pastas and pork/lamb.
Sweat 250 g (8 oz) of diced blanched onion in 25 g (1 oz) of butter. Add Bechamel sauce
and 250 mL (8 fl oz) of cream and 5 g (1 tsp) of sugar and simmer until onions are fulled
cooked. Strain out the onions when finished.

ENGLISH SAUCE

Bechamel with lemon juice, parsley and boiled egg.

HOLLANDAISE SAUCE

Hollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted
butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne
pepper. Hollandaise is one of the five mother sauces in French cuisine.

DERIVATIVES

Bearnaise Sauce

Reduced Hollandaise Sauce + white wine, tarragon, vinegar, and peppercorns.

Choron Sauce

Hollandaise Sauce + tarragon and tomato.

Foyot Sauce

Bearnaise Sauce + glace de viande.

Maltaise Sauce
Hollandaise Sauce + juice and a rind of blood oranges.

Mousseline Sauce

Hollandaise Sauce + whipped cream.

SAUCE BAVAROISE

Hollandaise with added cream, horseradish and thyme.

Sauce Crème Fleurette

Hollandaise with crème fraîche added.

Sauce Noisette

Made with browned butter (beurre noisette).

Sauce Dijon

Hollandaise with Dijon mustard.

MIKADO SAUCE

Hollandaise made with a reduction of mandarin orange juice, zest

VELOUTE SAUCE

A velouté sauce is a savoury sauce, made from a roux and a light stock. It is one of the five
"mother sauces" of French cuisine listed by Auguste Escoffier in the 19th century, along with
espagnole, tomato, béchamel and hollandaise. The term velouté is the French word for
velvety.

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
Suprême - Chicken Stock / Reduced Heavy Cream
Aurore - Sauce Suprême / Tomato
Hongroise - Sauce Suprême (Veal Base) / Onion / Paprika / White Wine
Vin Blanc - Fish Stock / Shallot / Butter / Fines Herbs
Albufera Sauce: Addition of meat glaze glace de viande.
Bercy: Shallots, white wine, lemon juice and parsley added to a fish velouté

ESPAGNOLE SAUCE
Espagnole sauce is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces
of classic French cooking. Escoffier popularized the recipe, which is still followed today.
Espagnole has a strong taste, and is rarely used directly on food.
DERIVATIVES
Bordelaise - Red Wine Reduction / Poached Marrow
Chasseur - Mushroom / Shallot / White Wine / Tomato concassé
Lyonnaise - Onions fried in butter
Madeira - Madeira Wine
Périgueux - Chopped Truffles / Madeira
Robert - White Wine / Onions / Mustard / Butter
Sauce Africaine- with african/creole seasonings

Sauce Bigarade- with bitter, marmelade orange added

Sauce Bourguignonne- red wine with onions and shallots added

Sauce Charcutière- with chopped gerkins, a relative of the cucumber

TOMATO SAUCE

Probably the first mother sauce you ever tasted, tomato sauce is often a mixture of just
onions, garlic, and tomatoes. Although some traditionalists may start with a roux, most
tomato sauces merely rely on a tomato reduction to build flavor and create thickness.

DERIVATIVES

Chaufroid - Aspic Jelly

Meat - Cooked Ground Meat
Nantua - Mirepoix (Onion, Celery, Carrot) fried in Crayfish Butter / White Wine / Cognac
/Tomatoes / Fish Velouté / Cayenne
Portugaise - Fried Onions, Tomato Concassé / Meat Glaze / Garlic / Parsley
Provençal - Sliced Mushrooms / Sugar / Garlic Parsley / Oil
Sauce Creole- Tomato Sauce + reduction of (white wine + garlic + onion) + Cayenne pepper
+ strip of red peppers
Sauce Provencale- Dices tomatoes sautéed in oil chopped parsley + garlic + salt + pepper +
sugar.

Sauce Navarraise- Tomato Sauce + flavoured with garlic + garnished with chopped herbs.

Sauce Milanaise- Tomato puree + M.G. + D.G. + garlic + mushroom juliennes sautéed in
butter.  Algerian Tomato sauce garnished with strips of green or red pepper.

ALGERIAN- Tomato sauce garnished with strips of red or green pepper.

MAYONNAISE

Mayonnaise, informally mayo, is a thick cold condiment or dressing commonly used in

sandwiches and composed salads or on French fries. It is also a base in sauces such as Tartar
sauce. It is a stable emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice.

DERIVATIVES

AIOLI- Mayonnaise, Minced roasted garlic

THOUSAND ISLAND-  Mayonnaise, tomato ketchup, chopped onion, chopped red and
green pimientos, chopped onion, sweet paprika powder.
TARTAR SAUCE- Mayonnaise, chopped gherkin, chopped onion, chopped parsley/ chives,
chopped caper and chopped hard boiled egg.
REMOULADE- Mayonnaise, chopped gherkins, chopped capers, chopped anchovy fillets or
anchovy paste, chopped parsley.
COCKTAIL SAUCE- Mayonnaise, tomato ketchup, Worcester sauce, Tabasco and lemon
juice.
HONEY MUSTARD SAUCE- Mayonnaise, honey, Dijon mustard, yellow mustard and
apple cider vinegar.
BLUE CHEESE SAUCE- Mayonnaise, Gorgonzola cheese, lemon juice and cream or sour
cream.
CAESAR DRESSING- Mayonnaise, minced roasted garlic, anchovies paste or chopped
anchovies, grated Parmesan cheese.
CHIPOTLE SAUCE- Mayonnaise, blended chipotle chili, cumin powder, chopped cilantro
CHANTILLY MAYONNAISE- Mayonnaise, lemon juice and mixed with whipped cream.