What are the derivatives of veloute sauce?
Sauces derived from a velouté sauce include:
- Albufera sauce: with addition of meat glaze, or glace de viande.
- Allemande sauce: by adding a few drops of lemon juice, egg yolks, and cream.
- Aurore: tomato purée.
- Bercy: shallots, white wine, lemon juice, and parsley added to a fish velouté
What are some derivatives of this sauce?
Derivatives of Various Mother Sauces (With Uses)
- Béchamel: It is also known as white sauce.
- Velouté: It is made from chicken stock and blond roux.
- Espagnole: It is a brown coloured sauce made from beef stock and tomatoes.
- Hollandaise: It is an emulsion of eggs and butter.
- Mayonnaise:
What are the derivatives of hollandaise sauce?
Derivatives of hollandaise sauce The most common derivative is Sauce Béarnaise. It can be made by replacing the acidifying agent (vinegar reduction or lemon juice) with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns.
What are the derivatives of tomato sauce?
Tomato Sauce Derivatives
- Portugaise Sauce: Tomato Sauce + Sauteed onion + Tomato concassé + Demi-glaze + Chopped garlic + Chopped parsley.
- Provençal Sauce: Tomato sauces + Sliced mushrooms + Garlic + Chopped parsley + Olive oil.
- Marinara Sauce: Tomato sauces + White wine + Oregano + Seafood.
What is the derivatives of tomato sauce?
What is the derivatives of brown stock?
Brown stocks are used for making demi-glace and its derivatives, such as bordelaise and sauce Robert. Note that beef or veal bones can be used for either white or brown stocks: When making white stock, the bones are blanched first, or quickly boiled, then drained and rinsed, before simmering.
What is the derivative of brown sauce?
3. DERIVATIVES OF BROWN SAUCE (ESPAGNOLE SAUCE) Sauce Bourguignonne: Reduce red wine in a pan with sliced shallots, a few parsley stalks, a bay leaf, small sprig of thyme and mushroom trimming ½. Pass through a fine strainer (you may thicken it by adding Beurre Manie).
