Escoffier Chapter 1 (Even More White Sauces)

1

100

Sauce made from white wine (preferably a Graves or Sauternes), shallots, ground pepper, bayleaf, thyme, and Espagnole. Finished with tarragon. Suitable for grilled fish and grilled white meats.

What is Sauce Bonnefoy or Sauce Bordelaise au Vin Blanc (White Bordelaise Sauce)

200

Sauce made from butter, onion, salt, paprika, and fish or Ordinary Velouté (according to the dish). Strained and finished with butter. Excellent accompaniment for Noisettes of lamb or veal, eggs, poultry, and fish.

What is Sauce Hogroise

300

Sauce made from Sauce Normande and Sauce Tyrolienne. Finished with melted, light coloured meat glaze and anchovy essence. Suitable for fish.

What is Sauce Véron

400

Sauce made from Butter Sauce, lemon juice, and fish glaze or reduced fish stock. Used to accompany boiled fish.

What is Sauce Laguipierre

500

Sauce made from butter, onion, Bouquet garni, mace, cinnamon, coconut milk, and veal or fish Velouté. Strained and finished with cream and lemon juice.

What is Sauce Currie à l'Indienne or Sauce Indienne (Curry Sauce Indian Style)

2

100

Sauce made from light-coloured veal gravy, mushroom cooking liquor, and Ordinary Velouté. Reduced, strained, and then Soubise Sauce made with Sauce Béchamel is added. Thickened with egg yolks and finished with butter. Suitable for white meat.

What is Sauce Villageoise

200

Sauce Hollandaise finished with juice and grated zest of blood oranges. Suitable acompaniment for asparagus.

What is Sauce Maltaise

300

Sauce made from the strained liquid from very ripe tomatoes, that has been reduced to a syrupy consistency. This is added to melted meat glaze, Cayenne, and lemon juice. Finished away from the heat with Maître d'Hôtel Butter to which tarragon and Shallot Butter have been added. Excellent accompaniment for all grilled meats.

What is Sauce Solferino

400

Sauce made from butter, finely chopped onion, white wine, and sour cream. Strained and finished with lemon juice. Suitable for sautées of game and for game cooked en Casserole.

What is Sauce Smitane

500

Sauce made from Lobster Butter and Sauce Normande. Garnished with small dice of cooked lobster and truffle. Suitable for whole large fish.

What is Sauce Diplomate

3

100

Sauce made from a reduction of white wine, vinegar, tarragon, chervil, crushed peppercorns, and salt. Strained and very red well reduced tomato purée and egg yolks are added. Whisked over a gentle heat while oil is added. Finished with Cayenne. Suitable for grilled meats and fish.

What is Sauce Tyrolienne

200

Sauce made from fine Julienne of carrots, celery, and mushroom, onion, butter, and fish Velouté. Finished with Julienne of truffle and chopped parsley. Suitable for fish such as trout, salmon, sole, turbot, and brill.

What is Sauce Livonienne

300

Sauce made from butter, finely shredded onions, flesh only of tomatoes, and Sauce Poivrade.

What is Sauce Tyrolienne à l'Ancienne

400

Sauce made from Sauce Hollandaise. Finished with Hazelnut Butter, which was made with very good quality butter. Specially suitable for poached salmon and trout.

What is Sauce Noisette

500

Sauce made from fish stock, truffle essence, Sauce Béchamel, and cream. Strained and finished with red Lobster Butter and Cayenne. Suitable for fish.

What is Sauce Cardinal

4

100

Sauce made from fish Velouté, mushroom cooking liquor, mussel cooking liquor, fish stock from sole bones, lemon juice, and thickened with egg yolks and cream. Strained and finished with double cream and butter. Specially suitable for a preparation of sole of the same name, but applicable for other fish sauces.

What is Sauce Normande

200

Sauce made from white wine, mint vinegar, shallots, mint, chervil, crushed peppercorns, and salt. Egg yolks are added and ordinary or melted butter are whisked in. Strained and finished with Cayenne, mint, and chervil. Suitable for grilled meats.

What is Sauce Paloise

300

Sauce made from reduced cooking liquir from the cooking of freshwater fish in a white wine Court-bouillon. Thickened with Beurre Manié, strained, and finished with butter and Cayenne. Served as an accompaniment with boiled or poached freshwater fish.

What is Sauce Canotière

400

Sauce made from white wine, vinegar, and Ordinary Velouté. Finished with Shallot Butter, chervil, tarragon, and chives. Suitable accompaniment for boiled or poached poultry and certain white offal.

What is Sauce Ravigote

500

Sauce made from blanched sliced onions, Sauce Béchamel, salt, white pepper, and caster sugar. Strained and finished with butter and cream.

What is Sauce Soubise or Coulis d'Oignons Soubise

Hot English

100

Sauce made from grated horseradish, white Bouillon, Butter Sauce, cream, and breadcrumbs. Strained, thickened with egg yolks, seasoned with salt and pepper, and finished with diluted mustard and ordinary vinegar. Suitable for joints of braised beef, especialy the fillet.

What is Albert Sauce

200

Sauce made from peeled and sliced apples, sugar, cinnamon, and water. Cooked until soft and then beaten smooth with a whisk. This sauce should always be served lukewarm, and is suitable for roast duck, goose, and pork.

What is Sauce aux Pommes (Apple Sauce)

300

Sauce made from an infusion of thyme, basil, savory, marjoram, sage, chives, shallots, nutmeg, and peppercorns in White Bouillon. Strained and thickened with blond Roux, and finished with lemon juice and blanched tarragon and chervil. Suitable for relevés of boiled or poached large fish or joints of butcher's meat.

What is Aromatic Sauce

400

Sauce made from boiling milk, fresh white breadcrumbs, salt, a small onion stuck with a clove, and butter. Beaten smooth with awhisk and finished with cream. Served with roast poultry and roast game birds.

What is Bread Sauce

500

Sauce made from Butter Sauce, good roast gravy, ketchup, and Harvey's Sauce. Used as an accompaniment with roast veal.

What is Brown Gravy