MOTHER SAUCES

1. Béchamel:

It is also known as white sauce. Its derivatives are shown in Table 10.2.

2. Velouté:

It is made from chicken stock and blond roux. Its derivatives are shown in Table 10.3.

3. Espagnole:

It is a brown coloured sauce made from beef stock and tomatoes. Its derivatives are shown in Table 10.4.

4. Hollandaise:

It is an emulsion of eggs and butter. Its derivatives are shown in Table 10.5.

5. Mayonnaise:

It is a cold sauce often used as a spread. Its derivatives are shown in Table 10.6.