Variations of the Mother Sauces -
Crème Sauce - from Béchamel
Créme Sauce is made by simply adding Béchamel Sauce and mixing it with a cream.
Ingredients:
-1 quart Béchamel sauce
-1 cup heavy cream
Directions:
http://culinaryarts.about.com/od/whitesauces/r/cream.htm
http://img4-1.realsimple.timeinc.net/images/food-recipes/recipe-collections/0705/tarragon-cream-sauce_300.jpg
-1 quart Béchamel sauce
-1 cup heavy cream
Directions:
- In a heavy-bottomed saucepan, heat the Béchamel until it comes to a simmer.
- In a separate saucepan, heat the cream gently to a simmer. Reduce by about one-quarter, about 10 minutes.
- Whisk the hot cream into the Béchamel and serve right away.
http://culinaryarts.about.com/od/whitesauces/r/cream.htm
http://img4-1.realsimple.timeinc.net/images/food-recipes/recipe-collections/0705/tarragon-cream-sauce_300.jpg
Mushroom Sauce - from Velouté
Mushroom sauce is made by adding a cream and other ingredients to your velouté. If you made a mushroom velouté you probably wouldn't even need most ingredients, just the velouté and a cream.
- 30g butter
- 1 medium brown onion, finely chopped
- 1 garlic clove, crushed
- 200g Swiss brown mushrooms, thinly sliced
- 1/2 cup dry white wine
- 300ml pure cream
- mix with velouté for more flavor
Melt butter in a frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic and mushrooms. Cook, stirring, for 3 to 4 minutes or until softened.
Step 2 Add wine. Bring to the boil. Reduce heat to medium-low. Simmer for 2 to 3 minutes. Stir in cream. Bring to the boil. Simmer for 10 minutes or until reduced by half. Season with salt and pepper.
http://upload.wikimedia.org/wikipedia/commons/e/e2/Sauce_champignons.jpg
http://www.taste.com.au/recipes/19948/mushroom+sauce
Bercy Sauce - from Espagnole
Bercy sauce is made by mixing a few ingredients together and adding them to an Espagnole sauce. Then you can add seasonings before you serve it to give it more flavor.
Ingredients:
-1 pint espagnole sauce
-¼ cup white wine
-2 Tbsp chopped shallots
-1 Tbsp chopped parsley
-1 Tbsp butter
-Lemon juice, to taste
Directions:
- In a heavy-bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by a little more than half.
- Add the Espagnole, then lower heat to a simmer and reduce for about 5 minutes.
- Stir in the butter and chopped parsley. Season to taste with lemon juice and serve right away.
http://www.qooq.com/dictionaire/en/media/images/recipes/zoom_978.jpg
http://culinaryarts.about.com/od/sauces/r/bercy.htm
Maltaise Sauce - from Holandaise
Maltaise sauce is made by simply adding orange zest and the juice from an orange to your Hollandaise sauce.
1 tsp orange zest
1 pint Hollandaise sauce
Directions: Add the orange juice and orange zest to 1 pint Hollandaise sauce. Serve right away. Makes about 1 pint of Maltaise Sauce.
http://www.abc.net.au/reslib/201010/r652546_4600898.jpg
http://culinaryarts.about.com/od/sauces/r/maltaise.htm
Creole Sauce - from Classic Tomato
Creole sauce is made by using the classic tomato sauce and mixing it with chopped veggies for more flavor.
Ingredients:
-1 quart tomato sauce
-¾ cup chopped onions
-¾ cup chopped celery
-½ cup diced green pepper
-1 clove garlic, minced
-1 bay leaf
-½ tsp dried oregano
-Zest of 1 lemon
-Kosher salt, to taste
-Freshly ground black pepper, to taste
-Cayenne pepper, to taste
Directions:
http://farm5.staticflickr.com/4095/4925407956_3d2a84b3a5_b.jpg
http://culinaryarts.about.com/od/sauces/r/creole.htm
-1 quart tomato sauce
-¾ cup chopped onions
-¾ cup chopped celery
-½ cup diced green pepper
-1 clove garlic, minced
-1 bay leaf
-½ tsp dried oregano
-Zest of 1 lemon
-Kosher salt, to taste
-Freshly ground black pepper, to taste
-Cayenne pepper, to taste
Directions:
- In a heavy-bottomed saucepan, sauté the onions, green pepper, celery and garlic until the onions are translucent, about 5 minutes.
- Add the tomato sauce, bay leaf, oregano and lemon zest. Bring to a simmer and cook for about 15 minutes.
- Remove bay leaf, season with the salt, pepper and cayenne and serve right away.
http://farm5.staticflickr.com/4095/4925407956_3d2a84b3a5_b.jpg
http://culinaryarts.about.com/od/sauces/r/creole.htm