Mother Sauces & Their Derivatives

Mother Sauces & Their Derivatives

Mother Sauces:

Mother sauces, first classified by French chef Marie-Antoine Carême and later codified by Auguste Escoffier, are foundational elements in classical French cuisine. They serve as the base for a wide range of derivative sauces and are essential for creating complex, flavorful dishes. Each mother sauce is made using a basic preparation technique and key ingredients that define its characteristic flavor and consistency. These sauces are used to enhance or complement a variety of dishes, from meats to vegetables.

Basic sauces, or mother sauces or Grand Sauces, form the foundation for many dishes and are classified based on their thickening methods: Roux-Based, Self-Thickening, and Emulsion-Based.

Roux-Based Sauces

These sauces use different types of roux—white, blond, or brown—as their thickening agents.

1. Béchamel:  A white sauce made by combining a white roux (cooked briefly with equal parts butter and flour) with milk. The roux is lightly cooked to maintain a pale color and neutral flavor.

   
   

2. Velouté: A light sauce made by adding stock (chicken, fish, or veal) to a blond roux (cooked until a pale tan color). The blond roux is made with equal parts butter and flour, providing a slightly richer color and flavor compared to a white roux.

   
   

3. Espagnole (Brown Sauce): A rich, dark sauce made by combining a brown roux (cooked until deep brown with equal parts butter and flour) with brown stock, tomatoes, and mirepoix (carrots, onions, celery). The brown roux imparts a deep color and robust flavor.

   
   

Self-Thickening Sauces

These sauces thicken naturally due to their ingredients or cooking processes.

1. Tomato Sauce: Made from tomatoes, onions, garlic, and herbs. It thickens naturally as it reduces during cooking, thanks to the natural pectin in tomatoes.

Emulsion-Based Sauces

These sauces are created by emulsifying fat with water or other liquids. Hollandaise and Mayonnaise are distinct in their preparation and characteristics.

1. Mayonnaise: An emulsified cold sauce made by whisking together egg yolks, oil, vinegar or lemon juice, and mustard. The result is a stable emulsion with a creamy texture and tangy flavor.

   
   

2. Hollandaise: An emulsified hot sauce made by combining egg yolks, clarified butter, and lemon juice or vinegar, using a double boiler to ensure gentle, indirect heating. This method prevents the eggs from scrambling while creating a smooth, rich emulsion.

Derivative Sauces

Derivative sauces are variations of the basic or mother sauces, created by adding different ingredients or modifying the base sauce to produce a new flavor profile. Each derivative retains the foundational characteristics of its mother sauce while introducing unique elements to enhance or alter its taste and application.

The table below shows various derivative sauces derived from different mother sauces:

1. Derivatives of Béchamel Sauce

Name of Sauce	Ingredients	Uses
Mornay (cheese sauce)	Béchamel + grated Gruyère cheese + liaison	Used in poultry, fish, vegetables, and pasta
Crème (cream sauce)	Béchamel + fresh cream	Used for eggs, poultry, fish, and vegetables
Soubise (onion sauce)	Béchamel cooked with chopped onions + fresh cream	To accompany eggs, veal, and lamb
Oignons (onion sauce)	Béchamel + chopped onions + fresh cream	To accompany eggs, veal, and lamb
Indienne (curry sauce)	Béchamel + cooked curry powder + onions + chopped tomatoes	To accompany eggs, fish, and vegetables

2. Derivatives of Velouté Sauce

Name of Sauce	Ingredients	Uses
Allemande (mushroom sauce)	Velouté + chopped mushrooms + liaison	Used in veal, vegetables, and poultry
Supreme (strained mushroom)	Velouté simmered with chopped mushrooms + liaison	Used for poultry and game birds
Aurore (tomato sauce)	Velouté + cooked and strained tomato puree	To accompany eggs, fish, veal, and poultry
Cardinal (seafood sauce)	Velouté + lobster butter + fresh cream	To accompany white fish and lobster

3. Derivatives of Espagnole Sauce

	Ingredients	Uses
Demi-glaze (jus)	Equal parts of brown sauce + brown stock + reduced to half	Accompanies red meats and forms the base of other sauces
Bigarade (orange sauce)	Demi-glaze + reduced red wine + orange juice + red currant jelly	Used for duck
Diable (devil sauce)	Demi-glaze + reduced white wine + vinegar + cayenne pepper	To accompany roasted and grilled meats
Madeira (wine sauce)	Espagnole + Madeira wine	To accompany offal, beef fillet, veal, and ham

4. Derivatives of Tomato Sauce

Name of Sauce	Ingredients	Uses
Marinara	Tomato sauce + garlic + onion + basil + oregano + olive oil	Used as a base for pasta dishes, pizza, and seafood
Bolognese	Tomato sauce + ground beef + onion + celery + carrots + milk	Used as a base for pasta dishes, especially lasagna
Arrabiata	Tomato sauce + garlic + chili peppers + olive oil	Used as a spicy sauce for pasta
Puttanesca	Tomato sauce + capers + olives + anchovies + garlic + chili peppers	Used as a flavorful and savory sauce for pasta
Vodka Sauce	Tomato sauce + vodka + heavy cream + garlic + basil	Used as a creamy and slightly spicy sauce for pasta
Pomodoro	Tomato sauce + garlic + basil + olive oil	Used as a simple yet flavorful sauce for pasta

5. Derivatives of Mayonnaise Sauce

Name of Sauce	Ingredients	Uses
Aioli (garlic sauce)	Mayonnaise + pounded garlic cloves	Used in fish soups, eggs, and vegetables
Chantilly (cream sauce)	Mayonnaise + stiffly beaten whipped cream	Used for vegetable salads
Verte (green sauce)	Mayonnaise + puree of blanched spinach, watercress, and parsley	To accompany fish, eggs, and vegetables
Cocktail	Mayonnaise + chopped shallots + white wine + ketchup + brandy	To accompany seafood
Thousand Island	Tartare sauce + ketchup	Served with vegetables
Tartare	Mayonnaise + chopped gherkins + capers + herbs	Served as a dipping sauce with fried fish

6. Derivatives of Hollandaise Sauce

Name of Sauce	Ingredients	Uses
Maltaise (orange sauce)	Hollandaise + juice of blood oranges + julienne of orange zest	To accompany vegetables
Mousseline (cream sauce)	Hollandaise + whipped double cream	Used for fish, chicken, sweetbreads, and vegetables
Moutarde (mustard sauce)	Hollandaise + Dijon mustard	To accompany eggs and fish
Béarnaise	Hollandaise + shallots + tarragon + vinegar reduction	To accompany steaks, fish, and eggs
Choron (tomato sauce)	Béarnaise + cooked tomato puree	To accompany eggs and fish