Base | Thickener | Example of derivative | |
Espagnole | brown stock | dark roux | Bordelaise (+marrow) |
Velouté | white stock | light roux | Newburg (+sherry) |
Béchamel | milk | light roux | Mornay (+cheese) |
Tomato | - | vegetable puree | Bolognese (+meat) |
Hollandaise | water plus butter | egg yolk | Bearnaise (+tarragon and shallot reduction |
(mayonnaise) | lemon juice | egg yolk | Aioli (+garlic) |
Modern Classification of Sauces
Examples of Category | |
Stock Based | Demo-glace, Meat Jus (Essence) |
Egg or Emulsion Based | Hollandaise, Mayonnaise, Vinaigrette |
Flour Thickened | Velouté, Béchamel |
Butter Based | Beurre Blanc, Compound Butters |
Purée | Tomato, Red Pepper |
Short lis tof terms: