Here is a quick reference chart for the mother sauces and its derivatives.
- Bechamel – The basic white sauce
- Veloute – The basic blonde sauce
- Espagnole – The basic brown sauce
- Tomato – The basic red sauce
- Hollandaise – The hot emulsion sauce
- Mayonnaise – The cold emulsion sauce
Compiled by: Mr. Jibin K. Mathew; Asst. Professor