11. A derivative sauce is a sauce made from one of the mother sauces. NSW TAFEL Name two (2) derivatives and two (2) menu examples for each group of stocks and sauces Table 9 Sauces, derivatives and menu examples Mother sauces Derivatives Bechamel 1. examples / dishes White Roux based sauce 2. 2. Veloute 1. Blond Roux, Stock i.e. 1. (fish, chicken) 2. 2. Demi-glace 1. Brown Roux, brown beef 1. stock 2. 2. Tomato 1 1. Blond Roux, tomato puree, white stock 2 2. Hot Emulsion 1. 1. Hollandaise 2. 2. Bearnaise 1. 1. Egg yolk, tarragon / reduction / clarified butter 2 . 2. Cold Emulsion Sauces 1. 1. Mayonnaise / egg yolks, oil, mustard, vinegar 2. 2. Iment title: SITHCCC007_AE_Kn_1of2 urce ID: TES_19_002_SITHCCCO07_AE_Kn_1of2 STUDENT NAME