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Derivation Sauce

Derivation Sauce is made by adding some other ingredients to mother sauce. e.g. Tarter sauce Mother sauce : Mayonnaise Additional ingredients gherkin, parsley, boiled egg white, onion. Basic sauce % Additional ingredients 40 50 % 100% - 100% 50 60

Method : Hot Sauce :- Derivation sauce made from hot sauce should be cooked for 5 min. to 30 min. according to the nature of sauce. Cold & warm Sauce :- Derivation sauce made from cold & warm sauce should be just mixed. 1. a. b. c. d. e. f. g. h. Bchamel sauce:Mornary sauce: yolk, cheese, cream added to bchamel sauce forms Mornary sauce. Cream sauce: fresh cream, butter Parsley sauce: fresh cream, butter, chop parsley Mustard sauce: cream, butter, mustard Onion sauce: minced onion, nutmeg Anchovy sauce: cream, anchovy paste, lemon juice Egg sauce: dice boiled egg Homard sauce: cream or milk and butter


Veloute sauce:a. Caper sauce: sauce. mutton stock, capers are added b. Supreme sauce: chicken stock, mushroom, cream, yolk c. d. Mushroom sauce: same as supreme + sliced mushroom Aurore sauce: same as supreme +tomato puree

3. a. b. c. d. e. f.

Tomato sauce: Bretonne sauce: salted onion, white wine, butter, chopped parsley Tomated sauce: aspic jelly Portugaise sauce: white wine, tomato concass, garlic Italiene sauce: demi glace, shallot chop, mushroom, hams, herbs Barbecue sauce: tomato ketchup, vinegar, sugar Provencale sauce: mushroom, parsley, garlic, tomato concass, sugar


Mayonnaise sauce:

a. Tartar sauce: chop parsley, chop boiled albumen, chop onion, and chop gherkin/caper is added to mayonnaise sauce to make tartar sauce. b. c. d. e. f. Tyrolian sauce: tomato puree, chop parsley English sauce: English mustard Remouland sauce: as tartar sauce + gherkin + anchovy+ tarragon Cocktail sauce: tomato ketchup, tobacco sauce, Worcester sauce, lemon juice Chantily sauce: lemon juice, vegetables, whipped cream, vinegar

5. Espagnole sauce: a. b. c. d. e. f. g. h. Chasseur sauce: chop shallot, mince mushroom, tomato concass, white wine Robert sauce: butter, onion, vinegar, mustard, sugar, demi glace Charcutiere sauce: as Robert sauce and add julienne of gherkins Reform sauce: vinegar, julienne beetroot, egg, gherkin, mushroom, demi glace Diane sauce: double cream and boiled albumen Madeira sauce: Madeira wine, demi glace, butter Zingara sauce: chopped onion, white wine, paprika, julienne toungue and mushroom Pepper sauce: crushed peppercorn and red wine

6.Hollandaise sauce: a. b. c. Barnaise sauce: crushed peppercorn, tarragon, vinegar, egg yolk Mouseline sauce: whipped cream and barnaise Maltaise sauce : orange juice and strips of orange zest