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Derivatives of the Basic Sauces
The basic stock- and liaison-based sauces (thickened stocks, basic brown sauce, béchamel) are the bedrock for a wide range of derivatives. Many of the resulting sauces are finished by the process monter au beurre. This adds a glossy sheen and richness to the finished sauce. Once the butter is added, the sauce cannot be boiled or it will break.
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