You must have heard of or consumed French sauces in some or the other way as they are mainly used in French cuisine. The origination was made available by Auguste Escoffier in the 1800s. However, mother sauces and derivatives are the compositions of five other sauces.
We all know the fact that in cooking or some specific food, sauces are the main ingredient that adds taste and makes them delicious. However, the one cooking should have the prime knowledge of them. In the market there are tons of sauces available, but what is making mother sauces and derivatives to be on top? Therein we are here to help you determine more about types of mother sauces and derivatives.
About Mother Sauces And Derivatives
As we have stated above mother sauces are commonly the five sauces (French cuisine). Additionally, they are also the foundation of other sauces combined. Talking about the basic ingredients then they are quite simple mainly consisting of
- Liquid
- thickening agent
- flavoring ingredients.
Nowadays, you can examine that French cuisines are incomplete with mother sauces and derivatives Cooks are using these sauces to enhance their cooking and to give the best taste to their customers. Since sauces have quality ingredients and that adds an extraordinary flavor.
They are mainly known to enhance the flavor of food made with them
- Add moisture to food by keeping them long-lasting
- They are also known as good for digestion
- Known to enhance the nutrition of the food.
Hence the market is overloaded with different types of mother sauces and derivatives. So let us quickly help you to determine what all those are.
Availability of 6 mother sauces and derivative
If you are looking to find the best 6 mother sauces and derivates then we will help you to give complete details here. We have found the top 6 mother sauces and derivatives mainly used in French dishes.
1#-Béchamel Sauce
Known as creamy white sauce and is also determined to be one of the simple mother sauces. Based on milk which makes it maintain its thickness along with the white roux.
- Derivatives of Béchamel Sauce
| Onion sauce |
Available with chopped onion, salt, pepper, and nutmeg. |
| Morney sauce |
cheese, cream, and egg yolks. |
| Mustard sauce |
cream, butter, and mustard powder. |
| Soubise sauce |
puréed onions, pepper, and nutmeg. |
| Parsley sauce |
cream, butter, and chopped parsley. |
| Scotch egg sauce |
Combined with hard-boiled yolk, served with strips of egg white. |
| Cardinal sauce |
fish stock, truffle reduction, butter, and cayenne pepper. |
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2#-Espagnole sauce
Espagnole is available in the market as brown sauce and is known as one of the complex mother sauces. It is thickened with brown roux. Along with this other ingredients are found and roasted bones, bacon, tomato purée, and mirepoix.
Chef always looks for Espagnole sauce composition with brown stock added and is prepared from roasted bones, meats, and aromatics.
It appears to be dark brown and holds a very strong flavor.
- Derivatives of Espagnole sauce
| Aux champignons |
mushroom,, nutmeg |
| Bourguignonne sauce |
red wine, onions, shallots. |
| Bigarade sauce |
liqueur Grand Marnier, Cointreau or Curacao |
| Africaine sauce |
tomatoes, onion bell pepper |
3#-Velouté Sauce
Any French dish can be made available in different tastes with the help of Velouté Sauce. Known as one of the basic mother sauces and derivatives. It is composed of white stock rather than milk and is especially made from chicken, fish, or also veal. This is among the 6 mother sauces and derivatives found in some French dishes.
The availability of this sauce is mainly for cooking Velouté Sauce made available with blond roux thickening.
- Derivatives of Velouté Sauce
| Nantua |
Sauce with cray fish. |
| Diplomat |
cold lobster, butter. |
| Vin blanc |
egg yolks, and butter. |
| Normande |
mushroom, oyster, liqueur, fish fillet, egg yolk |
| Shrimp |
fish fillet, cream, shell shrimp tail, and butter. |
4#-Tomato sauce
We all at some point crave for eating something different than our usual food. This is where we either order online or also cook something at home. In turn, we all have some kind of spices and sauces that can add a different taste to our food.
This is where tomato Sauce is one of the primary sauces available in almost every home. It is made available with tomatoes thickened with roux and seasoned with pork. Tomatoes made the sauce thick and can be added to any dish to make it delicious.
- Derivatives of tomato Sauce
| Provencale |
mushroom, chopped parsley. |
| Portuguese |
white wine, tomato cancasse and garlic. |
| Tomato chaud froid |
Tomato sauce mixed with aspic jelly. |
| Bretonne |
chopped onion, white wine, butter |
5#-Hollandaise sauce
If you want to add some tangy flavor to your dish then Hollandaise sauce is one of the top choices you can make. It is mainly composed of milk, melted butter, and lemon juice which adds a tangy taste along with white pepper and salt.
The best use of hollandaise sauce is seen in seafood, vegetables, sprinkled in eggs, and similar dishes. People like to give their taste buds a new direction sometimes and hence Hollandaise sauce is one of those.
- Derivatives of Hollandaise sauce
| Mousseline |
stiffly whipped cream |
| Maltaise |
Added with orange juice |
| Noisette |
nut-brown cooked butter. |
| Bearnaise |
chopped tarragon, fresh chervil |
6#-Mayonnaise sauce
It is a thick cold sauce and we all have consumed Mayonnaise sauce at once. This can be easily found either in burgers, sandwiches, and also sometimes in pasta. If you have ever made homemade dishes then it is a must to add in them.
In addition to this diet conscious people also sprinkled it in salads to make it taste good. To make this all you need is to own a small terrine, with a little salt and lemon juice. By combining all these and in the middle add some portion of vinegar by continuous shake to give it a desired thickness. In turn, can be sprinkled upon various dishes.
- Derivatives of mayonnaise Sauce
| Cream sauce |
chives, tarragon, herbs. |
| Chantilly sauce |
lemon juice, whipped cream. |
| Gloucester |
sour cream, lemon juice, fennel powder. |
| Cocktail |
hard egg yolk, chopped gherkins, and chives. |
Conclusion
There are several French and other dishes where the availability of mother sauces and derivatives can be found. However, we have combined the 6 mother sauces and derivatives. No doubt they taste good and also can be easily prepared at home. However, if you crave something good apart from your regular food then all of the above mother sauces can be easily prepared and consumed with some top health benefits.
