List Of Famous Derivatives

Mayonnaise
 Aioli->Mayonnaise + Very fine chopped garlic
 Chantilly->Mayonnaise + Stiffly beaten cream
 Cocktail Sauce(Prawn Cocktail)->Mayonnaise + tomato ketchup + Tobasco +
Worcestershire sauce + Cream
 Tartare Sauce-> Mayonnaise + Chopped Gherkins + Chopped Capers + Chopped Herbs
 Thousand Island Dressing->Tartare + cocktail sauce
 Verte- Mayonnaise + Chopped blanched spinach + chopped parsley + chopped water
cress

Hollandaise
 Bearnaise->Hollandaise + chopped tarragon + chopped chervils (herb) + chives
 Paloise->Hollandaise+ Chopped mint leaves + (with grilled fish)
 Mousseline->Hollandaise + whipped double cream
 Moutarde->Hollandaise + Dijon mustard(French mustard paste)
 Maltaise->Hollandaise + juice of blood oranges + Blanched jullienes of orange Zest
 Chorone->Bearnaise + cooked tomato puree
 Foyot->Hollandaise + meat glazed

Bechamel
 Mornay->Bechamel + egg yolk + cheese(gruyere) (if no egg yolk then cheese sauce)
 Oignons->Bechamel + chopped onions + fresh cream
 Mustard sauce->bechamel + Dijon Mustard
 Cream Sauce-> Bechamel + Fresh Cream
 Soubise -> Bechamel cooked with minced onions, strained + Fresh Cream

Veloute
 Allemande->Veloute + Chopped mushroom + Liason
  Supreme->Veloute simmered with chopped mushroom, strained + liason
 Aurore->Veloute + cooked tomato puree(Pinkish in colour)
 Cardinal->Fish Veloute + Lobster butter + fresh cream
 Hongroise-veal or chicken veloute + Paprika

Espagnole
 Demi glaze->Brown sauce + brown stock(equal quantities and reduced to half)
 Bercy->Demi glaze + meat glaze + minced shallots(button onions) + white wine + sliced
bone marrow
 Madeira->Espagnole + Madeira wine
 Devil Sauce->Chopped shallots + white wine + Vinegar + crushed peppercorns + reduced
+ demi glaze + strained + Chopped Parsley(fresh)
 Bigarde(Orange Sauce)->Demiglaze + reduced red wine and orange juice + red current jelly

Tomato sauce
 Tomated Chandfroid-> Tomato Sauce + aspeg jelly(Classified jelly)
 Portugaise-> Tomato sauce + white wine + tomato concasse + Chopped Garlic
 Barbeque Sauce-> Tomato sauce + ketchup + vinegar + sugar
 Bretoneu->Tomato Sauce + Sante’ed chop onions + reduced white wine

QUESTION
1.Classify sauces in a chat form and list 2 derivatives of each sauce

2 .Explain in about one or two lines 2 Derivatives of each basic sauce

Difference Between Sauces And Gravies:-

In case of gravies ;the main food (solid food) is cooked in the liquid itself and the resultant liquid is
known as the gravy

For eg :- roast gravy(Au Jus)+Various stews

For eg:-Irish Stew ,Brown Stew ,White stew ,Etc

In case of sauces , The main the dish and the liquid are cooked or prepared separately and then may be
mixed or masked at a later stage .For eg Fried fish with tartare sauce, fish orly(Better fry fish) with
tomato sauce, Poulet Ala King

Proprietory & Contemporary sauces

Proprietory sauces are those sauces which are not prepared in the kitchen ,are purchased from the
market but used in cooking or made available on restaurant tables

Examples:-

 Tomato Ketchup
 Soya sauce
 Fish sauce
 Oyster sauce
 Nampla Sauce(Thai fish cuisine)
 Lea And perrin
 H.P Sauce(Brown sauce)
 Tobasco sauce
 Chillico
 Worcestershire sauce
 Mustard Sauce
 Barbeque sauce

Contemporary Sauces are modern day sauces which are more tasteful, colourful ,less flavoury ,lesser in
calories as compared to the traditional basic sauces and their derivatives .These are part of the modern
cooking trends.They are mostly prepared from the puree of vegetables ,fruits ,nuts ,herbs and they are
also known as Coulis

Examples:-

 Pesto(Italian Sauce)
 Chimichuri(Argentina)
 Harissa(Morocco)
 Almond Taratar(Turkey)
 Romesco(Tomato Paste-Spain)
 Guaca Mole(Avocado Sauce)

Questions
1. Difference Between Sauces And Gravies?
2. What do you mean by proprietory sauce. What is their role in cooking and list five proprietory
sauces?
3. How are contemporary source different different from traditional sauces. List five contemporary
sauces?