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  • CAA110 U1 BechamelSauceBuildingGuide

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    BenandCandi Campbell
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    This document describes mother and baby sauces in classical French cooking. Velouté, made from white stock and a white roux, is listed as the mother sauce. Sauce Allemande, made from velouté with added lemon, egg yolks, and heavy cream, is provided as an example baby or derivative sauce.

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    CAA110_U1_BechamelSauceBuildingGuide (2).doc

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    This document describes mother and baby sauces in classical French cooking. Velouté, made from white stock and a white roux, is listed as the mother sauce. Sauce Allemande, made from velouté with added lemon, egg yolks, and heavy cream, is provided as an example baby or derivative sauce.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    17 views1 page

    CAA110 U1 BechamelSauceBuildingGuide

    Uploaded by

    BenandCandi Campbell
    This document describes mother and baby sauces in classical French cooking. Velouté, made from white stock and a white roux, is listed as the mother sauce. Sauce Allemande, made from velouté with added lemon, egg yolks, and heavy cream, is provided as an example baby or derivative sauce.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Mother Sauce --------Velouté 

    1. White Stock
    2. White Roux

    Baby/Derivatives ---- Sauce Allemande

    1. Lemon
    2. Liaison (Egg Yolk and Heavy Cream)

    Sauce Forestiére Blanc (White Mushroom Sauce)

    1. Julienne Mushrooms
    2. Mushroom Essence
    3. Lemon

    Sauce Suprême

    1. Heavy Cream

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