16 February, 2023

Béchamel Sauce Derivatives

Posted in : FOOD STORIES on February 16, 2023 by : Garima Tags: Béchamel, Bechamel, Béchamel Sauce, Bechamel Sauce, derivatives of bechamel, Derivatives of mother sauce, French Cuisine

AUTHOR : G GARIMA

French and Continental Cuisine has Five Basic Sauces or “Five Mother Sauces” from which other “Small Sauces” are derived. Today I’m covering the derivatives of “Béchamel“ Sauce.

To Know “Béchamel“ Sauce Composition and Other Details, Click This Link https://foodiegarima.com/five-mother-sauces-classification/

Mother Sauces are:

Béchamel Sauce
Velouté Sauce
Espagnole Sauce
Hollandaise Sauce
Tomato Sauce

For Detailed Description Of These “Five Mother Sauces”, Click This Link https://foodiegarima.com/five-mother-sauces-classification/

In Modern Cuisine, “Mayonnaise” is also counted as “Mother Sauce”. Initially, this was not counted as a Sauce. But many sauces are derived from “Mayonnaise”, so this is also counted as a ‘Mother Sauce’ now.

To Know ‘Mayonnaise’ Composition and Other Details, Click This Link https://foodiegarima.com/mayonnaise-cold-sauce/

Béchamel Sauce: (Milk + Roux)

Also known as “White Sauce”
Milk + Roux

Its Composition:

Liquid: Hot Milk
Thickening Agent: White Roux (1 Part of Flour + 1 Part of Fat)
Flavoring or Seasoning Agents: Season with Nutmeg, Onion, Cloves, Bayleaf, Cheese for additional flavor.

Its DERIVATIVES : (“BÉCHAMEL Sauce” as a “Base”)

S. No.	“Béchamel” Derivatives
1.	*CREME Sauce* (Base + Cream)
2.	*MORNAY Sauce* (Base + Cheese + Egg Yolk)
3.	*SOUBISE Sauce* (Base + Pureed Onion + Cream)
4.	*PERSIL* *Sauce* (Base + Parsley + Lemon Juice)
5.	*NANTUA Sauce* (Base + Cream + Crayfish Butter)
6.	*ALFREDO Sauce* (Base + Grated Garlic + Parmesan + Mushrooms)
7.	*MUSTARD Béchamel Sauce* (Base + Mustard)
8.	*AURORA or PINK Sauce* (Base + Tomato Sauce)
9.	*ANCHOVY* *Sauce* (Base + Anchovy Essence + Anchovy Fillets + Cream + Lemon Juice)
10.	*SCOTCH EGG* *Sauce* or *ECOSSAISE Sauce* (Thin Base + Hard Boiled Egg + Sieve + Heavy Cream + Egg White cut into Strips)

For Velouté Sauce Composition, Derivatives and Other Details, Click This Link https://foodiegarima.com/veloute-sauce-derivatives/

To Know Espagnole Sauce Composition, Derivatives and Other Details, Click This Link https://foodiegarima.com/espagnole-sauce-derivatives/

For Hollandaise Sauce Composition, Derivatives and Other Details, Click This Link https://foodiegarima.com/hollandaise-sauce-derivativve/

To Know Tomato Sauce Composition, Derivatives and Other Details, Click This Link https://foodiegarima.com/tomato-sauce-derivatives/

Note :

In all Béchamel Sauce Derivatives, “Base Sauce” is “Béchamel Sauce“.

And Seasoning will always be Salt & Pepper.

Derivatives of “Béchamel Sauce”:

1. Creme Sauce:

(Béchamel Sauce + Cream)

If “Béchamel” Sauce (Base Sauce) is mixed with “Cream”, then it will become “Creme” Sauce.

2. Mornay Sauce:

(Base Sauce + Cheese + Egg Yolk)

If “Base Sauce” is mixed with “Cheese” and “Egg Yolk”, then it will become “Mornay” Sauce.

Parmesan & Gruyère Cheese is used in this. Gruyère Cheese is from Switzerland. This is Swiss Cheese.

Mornay is a Cheese Sauce, most notably known for dishes like Macaroni and Cheese, creamy soups,

3. Soubise Sauce:

(Base Sauce + Pureed Onions + Cream)

If “Base Sauce” is mixed with “Boiled and Pureed Onions” plus “Cream“, then it will become “Soubise” Sauce.

4. Persil Sauce:

(Base Sauce + Parsley + Lemon Juice)

If “Base Sauce” is mixed with “Parsley” and “Lemon Juice, then it will become “Persil” Sauce.

5. Nantua Sauce:

(Base Sauce + Cream + Crayfish Butter)

If “Base Sauce” is mixed with “Cream” and “Crayfish Butter”, then it will become “Nantua “ Sauce.

6. Alfredo Sauce:

(Base Sauce + Grated Garlic + Parmesan + Mushrooms)

If “Base Sauce” Sauce is mixed with “Grated Garlic“, “Parmesan” and “Mushrooms“, then it will become “Alfredo” Sauce.

7. Mustard Béchamel Sauce:

(Base Sauce + Mustard)

If “Base Sauce” is mixed with “Mustard“, then it will become “Mustard Béchamel” Sauce.

8. Aurora Sauce or Pink Sauce:

(Base Sauce + Tomato Sauce)

If “Base Sauce” is mixed with “Tomato Sauce“, then it will become “Aurora” Sauce or “Pink” Sauce.

9. Anchovy Sauce:

(Base Sauce + Tomato Sauce)

If “Base Sauce” is mixed with “Anchovy Essence + Anchovy Fillets
+ Cream + Lemon Juice”, then it will become “Anchovy” Sauce.

Anchovy is an Italian Fish.

10. Scotch Egg Sauce or Ecossaise Sauce:

(Thin Base + Hard Boiled Egg + Sieve + Heavy Cream + Egg White cut into Strips)

Add Hard Boiled Egg to “Thin Béchamel”, then sieve it, add heavy cream and Egg White cut into Strips.