What are two small sauces that can be derived from each mother sauce?

Here are two small sauces that can be derived from each of the five mother sauces:

1. Béchamel

* Mornay Sauce: Béchamel enriched with egg yolks and grated cheese (often Gruyère or Parmesan).

* Soubise Sauce: Béchamel flavored with sautéed onions.

2. Velouté

* Allemande Sauce: Velouté enriched with egg yolks and lemon juice.

* Supreme Sauce: Velouté flavored with white wine, mushrooms, and chicken stock.

3. Espagnole

* Demi-Glace: Espagnole sauce reduced by half, resulting in a concentrated flavor.

* Bordelaise Sauce: Espagnole flavored with red wine and shallots.

4. Tomato Sauce

* Provençale Sauce: Tomato sauce flavored with herbs like thyme, basil, and oregano.

* Arrabbiata Sauce: Tomato sauce flavored with chili flakes and garlic.

5. Hollandaise

* Bearnaise Sauce: Hollandaise flavored with tarragon, shallots, and white wine vinegar.

* Choron Sauce: Hollandaise flavored with tomato purée and cayenne pepper.

These are just a few examples, and there are many other variations of each mother sauce.

Let me know if you'd like me to elaborate on any of these sauces or provide additional examples!