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