Mother sauces and it’s derivatives

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

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