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    Bechamel and Veloute Chart

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    zoltan2014
    The document discusses mother sauces and small sauces. It lists béchamel and velouté as mother sauces that can be modified with various additions to create new small sauces. Some examples given are mornay sauce being made from béchamel with cheese, and normandy sauce being made from white wine sauce with mushrooms and fumet. The document provides many examples of secondary leading sauces and the additions that can transform them into distinctive small sauces.

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    Bechamel and Veloute Chart

    Uploaded by

    zoltan2014
    239 views3 pages
    The document discusses mother sauces and small sauces. It lists béchamel and velouté as mother sauces that can be modified with various additions to create new small sauces. Some examples given are mornay sauce being made from béchamel with cheese, and normandy sauce being made from white wine sauce with mushrooms and fumet. The document provides many examples of secondary leading sauces and the additions that can transform them into distinctive small sauces.

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    Sauces

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    The document discusses mother sauces and small sauces. It lists béchamel and velouté as mother sauces that can be modified with various additions to create new small sauces. Some examples given are mornay sauce being made from béchamel with cheese, and normandy sauce being made from white wine sauce with mushrooms and fumet. The document provides many examples of secondary leading sauces and the additions that can transform them into distinctive small sauces.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    239 views3 pages

    Bechamel and Veloute Chart

    Uploaded by

    zoltan2014
    The document discusses mother sauces and small sauces. It lists béchamel and velouté as mother sauces that can be modified with various additions to create new small sauces. Some examples given are mornay sauce being made from béchamel with cheese, and normandy sauce being made from white wine sauce with mushrooms and fumet. The document provides many examples of secondary leading sauces and the additions that can transform them into distinctive small sauces.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
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    Béchamel and Velouté Sauces

    Leading and Small Sauces

    Mother Sauce Addition New Sauce (Small Sauce)


    Gruyere and Parmesan
    Béchamel Mornay Sauce
    Cheese
    Heavy Cream Cream Sauce

    Cheddar Cheese Cheddar Cheese Sauce

    Onion Puree Soubise

    Prepared Mustard Mustard Sauce


    Shrimp Butter and Heavy
    Nantua Sauce
    Cream
    Mother Sauce Addition Secondary Leading Sauce
    White Wine and Heavy
    Velouté White Wine Sauce
    Cream
    Butter and Heavy
    Supreme Sauce
    Cream
    Liaison (egg yolks and
    Allemande Sauce
    heavy cream)

    Secondary
    Addition New Sauce (Small Sauce)
    Leading Sauce
    White Wine Sauce Mushroom and Fumet Normandy Sauce
    Shallots, Parsley and
    Bercy Sauce
    Butter
    Mushrooms Mushroom Sauce
    Parsley, Chives,
    Herb Sauce
    Tarragon
    Secondary
    Addition New Sauce (Small Sauce)
    Leading Sauce
    Supreme Sauce Mushrooms Mushroom Sauce
    Meat Glaze Alburfera or Ivory Sauce
    Onion and Paprika Hungarian Sauce
    Mirepoix and Curry Curry Sauce

    Mushrooms and
    Allemande Sauce Poulette Sauce
    Parsley
    Tomato Puree Aurora Sauce
    Onion and Paprika Hungarian Sauce
    Mirepoix and Curry Curry Sauce

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