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What are some derivative sauces?

What are some derivative sauces?

Here you can find a small selection of classic derivative sauces which we have arranged for you on this page.

  • Veal jus.
  • Demi-glace.
  • Fish velouté
  • Poultry velouté
  • Lamb sauce.
  • Tomato sauce.
  • Sauce Hollandaise.

What are the derivatives of mother sauces?

Derivatives of Mother Sauces

  • Bechamél Sauce.
  • Velouté Sauce.
  • Espagnole Sauce.
  • Hollandaise Sauce.
  • Mayonnaise Sauce.

How many types of Glace are there?

A typical glace recipe starts with an unsalted stock of some kind. Glace de viande, or meat glace, is made from brown stock. Chicken glace, or glace de volaille. Fish glace, or glace de poisson, is made from fish stock.

What is bordelaise a derivative of?

Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vin (“wine-merchant’s sauce”) is a similar designation.

What’s the four mother sauces?

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

What are the 5 mother sauces?

The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce.

What are the 7 mother sauces?


  • Béchamel. Also known as white sauce, béchamel consists of milk thickened with equal parts of flour and butter.
  • Mayonnaise Sauce. Mayonnaise consists of oil, egg yolk, and vinegar or lemon juice.
  • Velouté
  • Espagnole.
  • Demi-Glace.
  • Tomato.
  • Hollandaise.

What are the 5 basic sauces?

Is demi-glace a gravy?

First, I need to clarify that demi-glace isn’t a gravy or juice. This dark sauce is a combination of brown stock and Espagnole sauce, both in one part. Veal stock makes the traditional demi-glace. As an essential component of French cuisine, demi-glace is used in a variety of dishes.

What’s the difference between demi-glace and stock?

Whereas glace is stock reduced to one-tenth of its original volume, classic demi-glace is made either by reducing brown stock to between a quarter and half of its original volume, or by combining equal parts espagnole sauce (one of the mother sauces of French cuisine, made with a brown roux) and brown stock and …

What’s the difference between hollandaise and bearnaise?

What’s the Difference Between Hollandaise and Béarnaise Sauce? Hollandaise is an egg yolk mixture emulsified with unsalted butter and acid. Béarnaise sauce builds on hollandaise with egg yolks, butter, white wine vinegar, shallots, and tarragon.

What’s the difference between bearnaise and bordelaise?

The only difference between these two sauces is that the New Orleans version has a garlic base rather than bone marrow and red wine. Also, it has shallots, olive oil, butter, and parsley (the ingredients are pretty different). For the most part, it goes perfectly with savory recipes and meats.

How long is demi glace good?

Demi-glace will keep in the refrigerator for a couple of weeks, and in the freezer for months. Tips Demi-glace is an amazing sauce to serve with red meats, like roasts and grilled steaks.

What does demi glace mean?

Jump to navigation Jump to search. Demi-glace (English: “half glaze”) is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means “icing” or “glaze.”.

What is demi glace concentrate?

Demi-glace is a richly concentrated brown stock that is carefully reduced until it forms a deep meaty flavored glaze. You start by roasting a lot of meat bones (veal & beef) to make a basic brown stock that takes hours and hours to simmer and reduce.

How is demi glace made?

Demi-glace is traditionally made by combining veal stock and espagnole and then simmering it until reduced by half to make a thick, rich sauce.