Mother sauces and their derivatives, a French cuisine must know !
1. Béchamel (500ml milk, 30g butter, 30g flour, nutmeg, salt, white pepper)
├── Mornay (60-80g cheese, 1 egg yolk)
└── Soubise (250g onions finely chopped)
2. Velouté (500ml chicken stock, 30g butter, 30g flour, salt, white pepper)
├── Allemande (2 large egg yolk, 100ml cream)
├── Suprême (100ml heavy cream, 30g butter extra at the end)
└── Normande (100ml heavy cream, 50g finely chopped mushrooms, 1 teaspoon lemon)
3. Espagnole (500ml beef or veal stock, 30g butter, 30g flour, mirepoix [1 carrot, 1 onion, 1 celeray stalk, 1 bay leaf, thyme, parsley ], 2 Tbsp – 30g tomato paste, salt, black pepper)
├── Demi-Glace (reduced Espagnole)
├── Bordelaise (100ml red wine, 1 shallots)
└── Chasseur (100g mushrooms, 100ml white wine, 2 shallots, parsley)
4. Hollandaise (2 egg yolks, 125g butter, 2 tsp lemon, salt, pepper, cayenne)
├── Béarnaise (2 Tbsp tarragon, 1 X 30g shallots, 30ml white wine)
├── Mousseline (100 ml heavy whipped cream)
└── Maltaise (30-45ml blood orange, orange zest)
5. Tomato Sauce (500ml chicken stock, 800 g tomatoes, 2 Tbsp olive oil, 2 garlic, 1 onion, 1 celery stalk, 1 carrot, dry herbs, 2 Tbsp tomato puree, 1 tsp sugar, salt, black pepper)
├── Provençale (50g olives chopped, provence herbs)
└── Créole (100g peppers, celery more, cayenne pepper)
