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Sauces are an essential component of any kitchen, and understanding the foundations of sauces is crucial for every chef. Mother sauces are the five basic sauces in French cuisine, and from them, many other sauces are derived. In this blog, we will delve into the world of mother sauces and their derivatives, specifically Bechamél Sauce, Velouté Sauce, Espagnole Sauce, Hollandaise Sauce, and Mayonnaise Sauce.
Introduction to Mother Sauces
Mother sauces are the five basic sauces in French cuisine and are the foundation for numerous other sauces. The five mother sauces are Bechamél Sauce, Velouté Sauce, Espagnole Sauce, Hollandaise Sauce, and Tomato Sauce. The base ingredients for these sauces are simple and consist of a liquid, a thickening agent, and flavoring ingredients.
Bechamél Sauce
Bechamél Sauce is a white sauce made from milk, butter, and flour. It is one of the most commonly used mother sauces and is the base for many creamy sauces. Bechamél Sauce is used in dishes like macaroni and cheese, lasagna, and gratins.
Velouté Sauce
Velouté Sauce is a sauce made from a light stock, like chicken, fish, or veal, and a blond roux. It is a delicate sauce that is used in dishes like chicken pot pie, seafood stews, and creamed vegetable soups.
Espagnole Sauce
Espagnole Sauce, also known as brown sauce, is a rich and dark sauce made from beef or veal stock, mirepoix (a combination of diced onions, carrots, and celery), and tomato paste. It is a base for many other sauces, such as demi-glace, bordelaise, and sauce chasseur.
Hollandaise Sauce
Hollandaise Sauce is a creamy and tangy sauce made from egg yolks, butter, and lemon juice. It is a classic sauce for eggs benedict, asparagus, and fish dishes.
Mayonnaise Sauce
Mayonnaise Sauce is a cold emulsion sauce made from oil, egg yolks, vinegar, and mustard. It is used as a dressing for salads, sandwiches, and as a dip for fried foods.
Derivatives of Mother Sauces
The five mother sauces are the foundation for many other sauces, and by adding or changing ingredients, countless sauces can be created. Here are some of the most popular derivatives of the mother sauces:
Bechamél Sauce Derivatives
- Mornay Sauce: Bechamél Sauce with added grated cheese.
- Soubise Sauce: Bechamél Sauce with added sautéed onions.
- Nantua Sauce: Bechamél Sauce with added crayfish butter.
Velouté Sauce Derivatives
- Allemande Sauce: Velouté Sauce with added egg yolks and cream.
- Bercy Sauce: Velouté Sauce with added shallots, white wine, and fish stock.
- Poulette Sauce: Velouté Sauce with added mushrooms, cream, and lemon juice.
Espagnole Sauce Derivatives
- Demi-glace: Espagnole Sauce with added veal stock, reduced by half.
- Bordelaise Sauce: Demi-glace with added red wine and shallots.
- Sauce Chasseur: Demi-glace with added mushrooms, shallots, white wine, and tomato paste.
Hollandaise Sauce Derivatives
- Béarnaise Sauce: Hollandaise Sauce with added shallots, tarragon, and vinegar reduction.
- Mousseline Sauce: Hollandaise Sauce with added whipped cream.
- Maltaise Sauce: Hollandaise Sauce with added orange juice and zest.
Mayonnaise Sauce Derivatives
- Tartar Sauce: Mayonnaise Sauce with added chopped pickles, capers, and herbs.
- Aioli Sauce: Mayonnaise Sauce with added garlic and olive oil.
- Remoulade Sauce: Mayonnaise Sauce with added mustard, capers, and herbs.
Summary table for derivatives of mother sauces
Bechamél Sauce
| Mornay Sauce | Liaison + cheese + bechamel |
| Parsley Sauce | Bechamel+ fresh cream + butter + chopped parsley |
| Crème Sauce | Fresh Cream + bechamel |
| Oignon Sauce | Minced onion+ fresh cream + bechamel |
| Egg Sauce | Dices of boiled egg + bechamel |
Velouté Sauce
| Allemande (Mushroom sauce) | Velouté + chopped mushrooms + liaison |
| Supreme (Strained Mushroom) | Velouté simmered with chopped mushrooms and strained + liaison |
| Aurore (Tomato Sauce) | Velouté + cooked and strained tomato puree |
| Cardinal (Seafood Sauce) | Velouté + lobster butter+ fresh cream |
| Caper sauce | Velouté + mutton stock + Capers |
Espagnole Sauce
| Demi Glaze | Equal parts of brown sauce + brown stock and reduced to half |
| Madeira Sauce | Espagnole + Madeira wine |
| Bigararde (Orange Sauce) | Demi glaze + reduced red wine and orange juice + red currant jelly |
| Diable (Devil Sauce) | Demi glaze + reduced white wine and vinegar + cayenne pepper |
| Pepper sauce | Espagnole + red wine + crushed peppercorns |
Hollandaise Sauce
| Maltaise (Orange Sauce) | Hollandaise + juice of blood oranges + blanched juliennes of orange zest |
| Mousseline (Cream Sauce) | Hollandaise + whipped double cream |
| Béarnaise (Mustard Sauce) | Hollandaise +Dijon mustard |
| Choron (Tomato sauce) | Béarnaise + cooked tomato purée |
Mayonnaise Sauce
| Aioli (Garlic sauce) | Mayonnaise + pounded garlic cloves |
| Chantilly (Cream Sauce) | Mayonnaise + stiffly beaten whipped cream |
| Verte (Green Sauce) | Mayonnaise + purée of blanched spinach, watercress and parsley |
| Tartare Sauce | Mayonnaise + chopped gherkins +capers + herbs |
| Thousand Island | Tartare + ketchup |
Conclusion
Mother sauces and their derivatives are the backbone of French cuisine and are the foundation for countless other sauces. Understanding the basics of these sauces and their derivatives is essential for any chef or home cook looking to elevate their culinary skills. By mastering the art of sauces, you can take your dishes to the next level and impress your guests with a variety of delicious and complex flavors.