Sauces Flashcards
Derivatives of Béchamel
Nantua = Béchamel + Cream + Crayfish butter + Crayfish Tails
Lobster = Béchamel + Cream + Anchovy + Lobster Butter + Cayenne Pepper + Lemon Juice
Avignon = Béchamel + Garlic + Parmesan
Cardinal = Béchamel + Cream + Lobster Butter + Lobster Dices + Fish Stock + Cayenne Pepper + Truffle Essence
Mustard = Béchamel + Heavy Cream + White Vinegar + English Mustard Powder
Mother Sauces
Béchamel Velouté Espagnole Tomato Hollandaise Mayonnaise
Derivatives of Velouté
Allemande = Poultry/ Veal Velouté + Egg Yolks
Huitres = Velouté + Oyster Liquor + Slices of de-bearded oysters
Albufera = Velouté + Concentrated Veal Stock + Pimento Butter
Normande = Fish Velouté + Cream + Mushrooms + Egg Yolk
Diplomate = Fish Velouté + Heavy Cream + Lobster Butter + Brandy + Cayenne Pepper (Maybe Chopped lobster & Diced Truffle)
Supreme = Chicken Velouté + Chicken Stock + Heavy Cream
Mushroom = Velouté + Mushroom Purée + White Wine + Garlic + W. Sauce + Heavy Cream
Derivatives of Espagnole
Chasseur = Espagnole + Mushrooms + Shallots + Blanched Tomato + White Wine
Italienne = Fish Espagnole + Parsley + Tarragon + Chervil
Lyonnaise = Espagnole + Butter fried onions + Equal quantity of White Vinegar & White Vinegar
Bercy = Espagnole + Shallots + Pepper + White Wine + Parsley
Diane = Espagnole + Cream + Chopped Truffle + Egg White
Madeira = Espagnole + Madeira Wine
Piquante = Espagnole + Gherkin + Parsley + White Wine + White Vinegar
Derivatives of Tomato
Portugaise = Tomato Sauce + Fried Onions + Garlic + Parsley + Meat Glazé + Freshly ground black pepper
Navarraise = Tomato Sauce + Pickled & Braised Navarraise
Provençale = Tomato Sauce + Sliced Mushrooms + Sugar + Garlic + Parsley
Milanaise = Tomato Sauce + Ham Julienne + Sliced Mushrooms
Derivatives of Hollandaise
Mataise = Hollandaise + Blood Orange Juice + Grated Orange Peel
Noisette = Hollandaise + Brown Butter
Rubens = Hollandaise + Brunoise of Vegetables + White Wine + Fish Stock + Madeira + Egg Yolk + Anchovy Essence + Buerre Rouge
Bavarois = Hollandaise + Horseradish + Thyme + Parsley + Crayfish (Garnish- Crayfish Tails
Bernaise = Hollandaise made with reduction of white wine, vinegar, Peppercorns, Shallots, Tarragon
DERIVATIVES OF BÉARNAISE
Paloise = Béarnaise with mint instead of tarragon
Foyot = Béarnaise + Meat Glazé
Francaise = Béarnaise + Fish Glazé + Tomato Purée
Rachel =Béarnaise + Tomato Sauce + Meat Glazé
Capers = Hollandaise + Capers
Derivatives of Mayonnaise
Tartare = Mayonnaise + Chopped Gherkin + Lime Juice + Hardboiled Egg Yolk
Italienne = Mayonnaise + Button Mushrooms + Shallots + Onions + Olive Oil + Stock + Tomato Purée + Salt & Pepper + Bouquet Garni
American = Mayonnaise + Lobsters Purée + Mustard
Remoulade = Mayonnaise + Mixed Herbs + Capers + Gherkins + Anchovy Essence
Gribiche = Hard Boiled egg yolk mayonnaise + Gherkins + Capers + Chervil + Tarragon+ Parsley + Juliennes of hard boiled egg white
Dessert Sauces
Crème Anglaise = Sugar + Egg Yolks + Hot Milk + Vanilla essence (Used to make custard)
Orange = Rind of Seville of Orange & Lemon into thin strips + Grain Sugar + Wine + Brown Veal Stock + Orange Juice + Dash of Lemon Juice
Vanilla = Crème Anglaise + Vanilla extract
Strawberry = Strawberry Jam/ Pulp + Syrup + Liquer
Caramel = Heating water + Castor Sugar
Miscellaneous Sauces
Horseradish = Chopped Parsley( Blanched) + Lemon Juice + Butter Sauce
Albert = Horseradish + Light Consummé + Butter Sauce + Cream + Breadcrumbs + Egg Yolk + English Mustard
Fennel = Horseradish + Breadcrumbs soaked in milk + Freah Cream + Vinegar
Apricots = Chopped Fennel + Allemande Sauce + Butter + Chicken Glacé Butter + Nutmeg + Lemon Juice
Parsley = Crushed Apricots + Light Syrup + Liquer
Indian Gravy
Tomato Tomato & Onion Onion Cream & Cashews Tomato, Onion & Cream
