Carmela P.

Oracion
BSHM-2B

Research at least two (2) derivatives from each of the five mother sauces and write
down the procedures for making them.

1. Derivatives of Bechamel Sauce

● Soubise Sauce
Procedure:
1.Gather the ingredients.
2. In a heavy-bottomed saucepan, melt the butter over medium heat. Add the onions
and cook until they are soft and translucent. Make sure not to let them turn brown.
3. Transfer the cooked onions to a food processor. Purée briefly and then return them to
the pot.
4. Whisk the béchamel into the puréed onions and bring the sauce to a simmer
5. Add the tomato purée, if using, and gently mix over the heat until combined.
6. Serve right away with roasted meats or vegetables.

● Classic Mornay Sauce

Procedure:
1. Gather your ingredients
2. In a heavy-bottomed saucepan, melt 3 tablespoons of the butter over medium-low
heat.
3. Stir in the flour to form a roux. Cook for 2 to 3 minutes, stirring frequently, until most of
the water has cooked out (it will bubble less), which also allows the raw flour taste to
cook off.
4. Slowly add 2 1/2 cups of the warm milk while whisking or stirring constantly so that
the liquid is incorporated into the roux without forming lumps.
5. Stick the cloves into the onion and add to the sauce along with the bay leaf. Simmer
for about 10 minutes, or until it's reduced by about 20 percent.
6. Remove the bay leaf and the onion and strain the sauce through a fine-mesh strainer
or a colander lined with cheesecloth. Make sure you retrieve all of the cloves.
7. Return the sauce to the pan. Add the Gruyère and Parmesan cheeses and stir until
the cheese has melted.
8. Remove from heat, stir in the remaining 1 tablespoon butter, and adjust the
consistency with some or all of the remaining 1/2 cup milk if necessary. Serve right
away with pasta, chicken, or fish. Enjoy!

2. Derivatives of Veloute Sauce

● Chicken Suprême Sauce
Procedure:
1. Gather the ingredients
2. In a heavy-bottomed saucepan, gently heat the heavy cream to just below a simmer
but don't let it boil. Cover it and keep it warm.
3. Heat the velouté in a separate saucepan over medium-high heat. Bring it to a boil,
then lower the heat to a simmer and reduce for about 5 minutes or until the total volume
has reduced by about a cup.
4. Stir the warm cream into the velouté and bring it back to a simmer for just a moment.
5. Stir in the butter, season with kosher salt and white pepper to taste, and just a dash
of lemon juice. Strain through cheesecloth and serve right away.

● Allemande Sauce
Procedure:
1. Gather the ingredients
2. In a heavy-bottomed saucepan, heat the velouté over medium-high heat. Bring to a
boil, then lower heat to a simmer and reduce for about 5 minutes or until the total
volume has reduced by about a cup
3. In a stainless steel or glass bowl, beat together the cream and egg yolk until smooth.
This egg-cream mixture is your liaison.
4. Slowly add about a cup of the hot velouté into the liaison, whisking constantly so that
the egg yolk doesn't curdle from the heat.
5. Gradually whisk the warm liaison back into the velouté.
6. Bring the sauce back to a gentle simmer for just a moment, but don't let it boil.
7. Season to taste with kosher salt, white pepper, and lemon juice. Strain and serve
right away.

3. Derivatives of Espagnole Sauce

● Bordelaise Sauce
Procedure:
1. Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots
over medium-low heat until caramelized and browned, about 20 minutes. Stir
occasionally. Add red wine and bring to a simmer.
2. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and
slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer,
and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
3. Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a
spoon while straining and squeeze out the last remaining drops of sauce from the
residue. Season sauce to taste with salt and black pepper.

● Chasseur Sauce
Procedure:
1. Place white wine in a saucepan over medium-low heat and reduce by 3/4.
2. Add the mushrooms, shallots, butter and demi-glace.
3. Add the tomatoes and simmer for 5 minutes.
4. Add parsley and serve over your meat of choice.

4. Derivatives of Tomato Sauce

● Portuguese Tomato Sauce
Procedure:
1. Gather the ingredients.
2. In a heavy-bottomed saucepan, sauté the onions until they're translucent, about 5
minutes.​
3. Add the tomatoes and garlic and continue to sauté until the tomatoes are soft, about
10 minutes.​
4. Add the tomato sauce, bring to a simmer and reduce for about 10 minutes.​
5. Season with the salt and pepper and serve right away.
6. Serve and enjoy!

● Provençale Sauce
Procedure:
1. Gather the ingredients.
2. In a heavy-bottomed saucepan, sauté onions until they're translucent, about 5
minutes.​
3. Add tomato concassé, garlic, and herbes de Provence. Continue to sauté until
tomatoes are soft, about 10 minutes.​
4. Add tomato sauce, capers, and olives; and bring to a simmer and reduce for about 10
minutes.​
5. Season with salt and pepper, and serve right away.

5. Derivatives of Hollandaise Sauce

● Mousseline
Procedure:
1. Gather the ingredients.
2. Place the 3 egg yolks and 2 tablespoons of the melted butter into a small saucepan.
Using a small whisk, whisk the 2 together over very low heat, do not rush this process
or the eggs will scramble.
3. Continue whisking the butter into this egg mixture, 2 teaspoons at a time, until all the
butter is thoroughly incorporated into the sauce by which time, the sauce will be thick,
smooth, and glossy. Do not rush this process, it cannot be done quickly, the key to
success is to slowly, slowly and do not be tempted to raise the heat.
4. Whisk the lemon juice and salt into the resulting hollandaise sauce, and then
continue stirring it for 1 minute longer to cook the sauce through.
5. Whip the cream to light, soft peaks by hand or using an electric mixer making sure
you do not overwhip.
6. Remove the sauce from the heat, and using a metal tablespoon, gently fold (not stir
or beat) in the unsweetened whipped cream. The lighter your touch here, the lighter the
finished sauce will be.
7. Serve immediately.

● Maltaise Sauce
Procedure:
1. Melt butter in a small saucepan over medium heat; slowly bring to a boil, skimming
froth from surface. Carefully pour melted butter into a small bowl, holding back the milky
sediment in the bottom of the pan. The clarified butter should be the color of light olive
oil; let cool to room temperature.
2. Bring a small pot of water to a boil over high heat; prepare an ice-water bath and set
aside. Using a paring knife, remove zest from oranges in large strips, reserving
oranges. Add zest to boiling water; cook until softened, about 1 minute. Drain and
transfer to ice-water bath to cool. Drain and very finely chop; set aside.
3. Squeeze juice from oranges into a small saucepan. Place saucepan over low heat
and cook until juice is reduced by one third. Add zest to saucepan and remove from
heat; set aside to cool.
4. In a medium heavy-bottomed saucepan, mix vinegar with 1/4 cup cold water and
crushed peppercorns. Place over medium-high heat until liquid is reduced by one third;
remove from heat and let cool completely. Add egg yolks to cooled reduction and whisk
to combine.
5. Place saucepan on a heat diffuser over very low heat; whisk, making sure the whisk
comes in contact with the bottom of the pan. Gradually increase heat, whisking so the
sauce emulsifies progressively and becomes smooth and creamy, 8 to 10 minutes; do
not let the temperature of the sauce rise above 150 degrees.
6. Remove saucepan from heat and whisk in clarified butter in a slow, steady stream;
season with salt. Stir in lemon and orange juice mixture. Line a chinois or fine-mesh
strainer with cheesecloth; strain mixture and discard solids. Use sauce immediately