Kuan- that is not a gastrique
Gastrique is something very sweet like sugar or apple juice reduced with something highly acidic like vinegar or lemon juice..
Bernaise is certainly not a derivitive because you start out with two different REDUCTIONS, hollandaise is peppercorn, shallot, wine wine vinegar, white wine reduced to sec then added to egg yolk and emulsified with butter, bernaise is teragon, shallot, peppercorn, white wine vinegar and white wine reduced to sec then same as hollandaise. If it were a derivative sauce you would make hollandaise then add teragon to the hollandaise thuse deriving the sauce. That's not the case. Also same with sauce nantua, foyot etc;
The five mother sauces are
Tomato or red
Espagnole or brown
Bechamel or white
Hollandaise or yellow (arguable as mother, I think being that it is the only emulsification and has no true derivitives it shouldn't be on the list, but that's just me and it is on the list of FIVE and only FIVE mother sauces)
Veloute or blonde
Wildorchidcooks you are wrong about demi glaze, what you described as demi glaze isnt really anything other then a sherry or madeira sauce i guess, beside sherry and madeira are two totally different things and are not interchangable.
Demi glaze is not a mother but a derivative of espanole, to make demi glaze(demi meaning half) you simply take 1/2 espanole and 1/2 veal stock then reduce by half, thus DEMI glaze
Referring demi glaze as a mother is kind of stupid being that it is already a derivative of espanole, and calling it a sauce is stupid because its half way between a glaze and half way between a sauce... Demi... No sherry, no nothing other than brown sauce, veal stock and reduce by half, check with the ACF.
Ironchefatl what about sauce Robert, sauce charcuterie, sauce bigarade, sauce chasseur? There are plenty of derivative sauces of espagnole you "iron chef", shouldn't you know that... And why wouldn't you thicken a sauce with roux?
Glace De viande isn't really a sauce its actually what it says, a glaze or glace of meat usually veal, to make a glaze out of any stock the correct ratio is 16:1. So reduce one gallon of stock by 16.
Glace De viande- glaze of meat
Glace De volaill- glaze of chicken
Glaze De gibier- glaze of game
Glazes aren't really used for sauces they are used to glaze something like carrots or add depth to anything. Add roux and stock to any glaze and you have a demi glaze flavor of your choice...
Pete ailoi is not mayonaise , ugggghhhh such a naive ignorant mistake for a foodie/chef/anyone with a computer that loves food..... This is the one thing that pisses me off because I've had real aioli and I recognize the pain it is to make it.....
Aioli is a CONDIMENT not sauce, not derived from mayo. It is from Provence France it is done in a mortar and pestle, it is an emulsification of exactly what the name says(once again names do not lye) garlic, oil, sometimes lemon is added and egg yolk is added for a permanent emulsion. This is never perverted by adding anything else to it other then mustard and is only eaten with bread, nothing else.
Mayonaisse or correctly worded mahonaisse is a sauce or condiment created on an island off of Spain in a city called, get ready for this, MAHON, this is just a simple emulsification of egg yolk and oil and was created because the shortage of Milk on the island (too hilly or mountainous to raise cattle)
Tartar sauce is named after the tribe of called the tartars of the Ukraine west of the Mongolian tribes, steak tar tar is also named after them and they would eat the 2 together. They were a tribe that traveled on horseback they would put raw beef under their sattles with salt and oil, onions and wild herb in a pouch that hung off the side of the horse, as they traveled the beef was tenderized and the liquid in the pouch became emulsified. So that isnt really a "derivative" of mayo either..
But I'm not saying with today's technology all these sauces cant be made similarly to one another, so i can see where confution begins.... Hopefully I have cleared up some heads...
Edited by Doubleofosiris - 4/2/14 at 12:52am