Marie-Antoine Careme's classification of 4 Mother sauces:
1) Bechamel: milk+roux derivate sauces: - Cream: bechamel+cream - Mornay: bechamel+cheese - Nantua: bechamel+shrimp butter and cream 2) Espagnole: brown stock+roux derivate sauces: - Demi-glace: espagnole+spices and mirepoix - Bordelaise: espagnole+Bordeaux red wine - Madeira: espagnole+Madeira fortified wine 3) Velouté: white stock+roux derivate sauces: - Supreme: velouté+heavy cream and white pepper - Hungarian: velouté+paprika - Mushroom: velouté+mushrooms 4) *Allemande: velouté+egg yolk |
Auguste Escoffier's classification of 5 Mother sauces:
1) Bechamel: milk+roux derivate sauces: - Cream: bechamel+cream - Mornay: bechamel+cheese - Nantua: bechamel+shrimp butter and cream 2) Espagnole: brown stock+roux derivate sauces: - Demi-glace: espagnole+spices and mirepoix - Bordelaise: espagnole+Bordeaux red wine - Madeira: espagnole+Madeira fortified wine 3) Velouté: white stock+roux derivate sauces: - Supreme: velouté+heavy cream and white pepper - Hungarian: velouté+paprika - Mushroom: velouté+mushrooms - Allemande: velouté+egg yolk 4) Hollandaise: butter+egg yolk derivate sauces: - Bérnaise: hollandaise+tarragon - Mousseline: hollandaise+whipped cream and lemon juice - Mayonnaise: hollandaise+lemon juice and vinegar 5) Tomate: tomato+roux derivate sauces: - Spanish: tomate+mushrooms, onions, garlic, green peppers, tabasco - Creole: tomate+ mixed bell peppers, Worchestershire sauce, mixed spices and herbs - Portuguese: tomate+tomato concassè, onion, garlic and parsley |
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