Some examples of sauces derived from Mother Sauces: (Deviation Sauces)

MOTHER SAUCES

EXAMPLES OF DEVIATION SAUCES

1.BECHAMEL

+cream=Cream sauce

+grated cheese, butter and cayenne=Mornay sauce

+tomato puree=.Aurora sauce

2. VELOUTE

+Cream=Supreme sauce.

+Liaison=Allemande sauce.

+sliced mushroom=Mushroom sauce

3.ESPAGNOLE

+chopped tomatoes and sliced mushroom=Chasseur sauce

+reduction=Devilled sauce

+bone marrow, chopped shallots, wine reductions=Madeira sauce

4.TOMATO SAUCE

+Reduction white wine, shallots and garlic. Chopped tomato and tomato puree =Provençale sauce.

+diced tomatoes, crushed garlic, onions (sautéed in oil)=Portuguese sauce.

5.HOLLANDAISE

BEARNAISE

REFER TO THE COLUMN BELOW

Sauce Consistency

Butter

Flour

Roux

Liquid

Thin or light

25 g

25 g

50 g (5 %)

1 liter

Medium

40 g

40 g

80 g (8 %)

1 liter

Heavy or Thick

50 g

50 g

100 g (10%)

1 liter

ROUX

DEFINATION

USAGE

1.WHITE ROUX

• Equal quantity of butter and flour. Cooked together without coloring for a few minutes to a sandy texture.

• Béchamel sauce (white sauce)

• Soups

2.BLOND ROUX

• Equal quantity of butter and flour cooked for a little longer than a white roux. Cook to a sandy texture but without coloring.

• Veloute

• Tomato sauce and soup

3.BROWN ROUX

• Equal quantity of butter and flour cooked together slowly to a light brown color and nutty aroma.

• Espagnole (brown sauce)

• Soups

* Other thickening agent *

1.BEURRE MARNIE

• Equal quantity of butter and flour kneaded to a smooth paste and mixed into a boiling liquid.

To thicken soup and sauces.

2. EGG YOLK

• Examples: in making mayonnaise.

3.CORN STARCH

• Dilute corn starch in water before putting in boiled soup to prevent lumps.

To thicken soup.Ex.sharkfins soup.

4.LIAISON

• Mixture of egg yolk and cream usually use to thickened cream soup.