What are the derivatives of mother sauces?

The five mother sauces, known as the "Grand Sauces" in French cuisine, form the basis of many other sauces. Here's a breakdown of their derivatives:

1. Béchamel:

* Derivatives:

* Mornay Sauce: Béchamel with cheese and egg yolks. Used in gratins, casseroles, and pasta dishes.

* Soubise Sauce: Béchamel with onions, often caramelized. Used with vegetables, fish, and poultry.

* Cream Sauce: Béchamel with heavy cream, often used for pastas and vegetables.

* Cheese Sauce: Béchamel with melted cheese, used for pasta, vegetables, and casseroles.

2. Velouté:

* Derivatives:

* Allemande Sauce: Velouté with egg yolks and lemon juice. Used with fish, poultry, and vegetables.

* Supreme Sauce: Velouté with butter and chicken or veal stock. Used with poultry and fish.

* Mushroom Sauce: Velouté with sauteed mushrooms. Used with poultry, beef, and vegetables.

* Chicken Velouté: Velouté with chicken stock, used with poultry and vegetables.

* Veal Velouté: Velouté with veal stock, used with veal and vegetables.

3. Espagnole:

* Derivatives:

* Demi-Glace: Espagnole sauce reduced by half. Used in many dishes, including sauces, soups, and stews.

* Bordelaise Sauce: Espagnole with red wine and shallots. Used with beef and lamb.

* Robert Sauce: Espagnole with mustard and vinegar. Used with beef and game.

* Madère Sauce: Espagnole with Madère wine. Used with poultry and veal.

* Brown Sauce: A simplified version of Espagnole, often found in British cuisine.

4. Hollandaise:

* Derivatives:

* Béarnaise Sauce: Hollandaise with tarragon, shallots, and peppercorns. Used with steak, fish, and vegetables.

* Mousseline Sauce: Hollandaise with whipped cream. Used with fish and poultry.

* Choron Sauce: Hollandaise with tomato purée. Used with beef and lamb.

* Maltaise Sauce: Hollandaise with orange juice and zest. Used with fish and poultry.

5. Tomato Sauce:

* Derivatives:

* Arrabbiata Sauce: Tomato sauce with chili peppers. Used with pasta and vegetables.

* Marinara Sauce: Tomato sauce with onions, garlic, and herbs. Used with pasta, pizza, and seafood.

* Puttanesca Sauce: Tomato sauce with olives, capers, anchovies, and chili peppers. Used with pasta and seafood.

* Salsa: Tomato sauce with a variety of ingredients, depending on the region. Used as a condiment or topping.

These are just some of the many sauces derived from the five mother sauces. By mastering the mother sauces, chefs can create a wide range of delicious and complex sauces.