What are the derivatives of basic sauces?

Derivatives of basic sauces refer to the various iterations and adaptations that can be created from traditional sauces such as béchamel, velouté, and espagnole. These derivatives are achieved by adding or altering certain ingredients to create new flavors and textures. For example, adding tomato paste and herbs to a basic béchamel sauce can transform it into a rich tomato sauce commonly known as a Mornay sauce. Similarly, adding minced shallots, white wine, and lemon juice to a velouté sauce results in a popular derivative called a white wine sauce. These derivatives allow for a wide variety of sauces to be created, giving chefs the flexibility to experiment and elevate their dishes with unique and customized flavors.

This mind map was published on 16 August 2023 and has been viewed 55 times.