1) Bechamel = Roux + Milk (Onion & Clove)
Variation - Soubise - Bechamel + Caramal Onions (Blended)
2) Veloute = Roux + Stock
Variation - Herb Veloute -
- Herb veloute - Veloute + 1 tbsp Mustard + Parsley & Tarragon + Spinach (Blanched)
3) Espagnole/ demiglaze = Bacon + Mirepoix (celery +onion +carrot) + dark roux + stock
Variation - A L'Orange = 2 oranges + Espagnole + salt + Vinegar
- Bordelaise = butter + shallots + garlic + reduce red wine + espagnole + lemon juice + bone marrow + tarragon + parsley - suggestion fillet steak
- Robert = neutral oil + sliced bacon (then remove) - onion + 2 knobs butter + sliced garlic + thyme + reduced white wine + mustard + demiglaze + fried bacon + parsley + lemon juice - suggestion pork chop)
- Chasseur = oil + sliced mushrooms + salt + pepper + shallots + garlic + reduce white wine + tomato sauce + demiglaze + tarragon + parsley + chardoney vinegar = suggestion crispy chicken leg
- Madiera = butter + shallots + reduced madiera red wine + demiglaze + salt + pepper + red wine vinegar - suggestion venison
- Diable = white wine + white wine vinegar + diced shallot + cayenne pepper + demiglaze - suggestion chicken breast
4) Hollandaise = Egg yolks + melted butter + lemon juice/white wine/vinegar + water = whisk over band marie - add salt last
Variation - Bearnaise = hollandaise + tarragon + chervil + shallots + lemon juice
5) Tomat = chopped tomatoes + mirepoix + 1 garlic clove
Variation - Romasco = tomat + almonds+ dried peppers + garlic + olive oil + vinegar - blend
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