2.3: Classification of Sauces
- Page ID
- 21167
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Classification of Sauces
| Base Liquid | Basic Sauce | Derivative Sauce |
|---|---|---|
| Milk | Béchamel |
Cream Mornay Nantua Soubise Mustard |
| White veal stock | Veal velouté |
Allemande Poulette Aurore Hungarian |
| Chicken stock | Chicken velouté |
Supreme Mushroom Ivory |
| Fish stock | Fish velouté |
Allemande Poulette Aurora Hungarian |
| Brown Stock |
Espagnole Demi-glace |
Bordelaise Robert Charcutiére Chasseur Diable Madeira Périgueux Mushroom |
| Butter | Hollandaise |
Maltaise Mousseline Dijon |
| Béarnaise |
Choron Foyot Rachel |
|
| Oil | Mayonnaise |
Tartare Remoulade Cocktail |