Escoffier Chapter 1 (More White Sauces)

1

100

Sauce made from unbuttered Sauce Normande and Anchovy Butter. Finished with small diced anchovy fillets. Specially suitable for fish.

What is Sauce Anchois (Anchovy Sauce)

200

Sauce made from White Wine Court-bouillon used in the preparation of the fish, fresh mushroom trimmings, and fish Velouté. Finished with butter, Cayenne, button onions glazed in butter, and very white cooked button mushrooms.

What is Sauce Matelote Blanche

300

Sauce made in a pan which has been scalded in boiling water. Made from softened butter, salt, lemon juice, and cold water. Finished with well whipped cream.

What is Sauce Mousseuse

400

Sauce made from Butter Sauce with the addition of capers. Suitable for all kinds of boiled fish.

What is Sauce aux Câpres (Caper Sauce)

500

Sauce made from Shallot Butter, parsley, tarragon, chervil, and White Wine Sauce. Most suitable for fish.

What is Sauce aux Fines Herbes

2

100

White Chaud-froid Sauce made with fish Velouté in place of the Ordinary Velouté, and White Fish Aspic Jelly in place of the Chicken Aspic Jelly. This sauce is preferable to jellied Mayonnaise for glazing fillets and medallions of fish and shellfish.

What is Fish Chaud-froid Sauce

200

Sauce made from blanched, sliced onions placed in a pan lined with salt pork fat, with carolina rice, White Bouillon, salt, white pepper, caster sugar, and butter. Once cooked, the rice and onions are pounded in a mortar and passed through a sieve. Finished with butter and cream.

What is Sauce Soubise or Coulis d'Oignons Soubise

300

Sauce Bordelaise made with white wine, preferably a Graves or Sauternes, instead of red wine. Finished with tarragon. Suitable for grilled fish and grilled white meats.

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

400

Sauce made from Sauce Béchamel, cooking liquor from the fish with which the sauce is to be served, grated Gruyère, and grated Parmesan. Finished with butter.

What is Sauce Mornay (Mornay Sauce)

500

White Chaud-froid Sauce with the addition of very red tomato purée passed through muslin and paprika infused in a little Bouillon. This sauce is used in the preparation of special poultry dishes.

What is Pink Chaud-froid Sauce

3

100

Sauce made from Sauce Allemande and Sauce Soubise. Reduced until thick enough to coat food items. Chopped truffle may be added.

What is Sauce Villeroy Soubisée

200

Sauce made from lobster cooked in shellfish Court-bouillon, with the flesh from the tail cut into neat slices, salt, Cayenne, and Madeira. Thickened with a liaison of cream and egg yolks.

What is Sauce Newburg (Newburg Sauce with cooked lobster)

300

Sauce made from flour, butter, water, and salt. Thickened with a liaison of egg yolks, cream, and lemon juice. Finished with good butter. Suitable for asparagus and poached or boiled fish.

What is Sauce au Beurre or Sauce Batârde (Butter Sauce)

400

Sauce Bercy with the addition of reduced mussel cooking liquor and thickened with egg yolks. Particularly suitable for mussels.

What is Sauce Mariniére

500

Sauce Diplomate finished with truffle essence and small dice of very black truffles. Suitable for large, whole poached fish.

What is Sauce Riche

4

100

Sauce Béarnaise with mint in place of the tarragon during the cooking process, and mint in place of tarragon in the finishing stage. Has the same uses as Sauce Béarnaise.

What is Sauce Paloise

200

Sauce made from an infusion of chervil, parsley, tarragon, shallot, chives, and young salad burnet in white wine added to Ordinary Velouté. Finished with Beurre à la Chivry. Suitable for poached or boiled poultry.

What is Sauce Chivry

300

Sauce made from Julienne of carrot, celery, parsley root, butter, fish stock, and white wine. Strained, with the vegetables reserved for later. Use the liquid to poach fish pieces. The fish is removed, the sauce is strained and reduced, and White Wine Sauce is added. Thickened with Beurre Manié, and finished by lightly buttering and returning the reserved vegetables. Used to coat th poached fish pieces.

What is Sauce Souchet

400

Sauce made from butter, Brunoise of ordinary Mirepoix, white wine, and fish stock. Strained, reduced, Madeira added, thickened with egg yolks. Finished with butter, Beurre Rouge, and anchovy essence. Specially suitable for boiled or poached fish.

What is Sauce Rubens

500

Sauce made from butter, shallots, white wine, either fish stock or cooking liquor from the fish under preparation, and fish Velouté. Finished with butter and parsley. Suitable for fish.

What is Sauce Bercy

5

100

Sauce made from Sauce Vin Blanc with the addition of a reduction of shallot and white wine or (prefferably) Shallot Butter. Finished with prepared mustard and anchovy essence. Specially suitable for grilled saltwater fish.

What is Sauce Saint-Malo

200

Sauce made from white wine, shallot, thyme, bayleaf, mushroom trimmings, and brown veal stock. Finished with Maître d'Hôtel Butter and tarragon. Suitable for grilled red butcher's meats.

What is Sauce Chateaubriand

300

Sauce Béarnaise finished with a little meat glaze.

What is Sauce Béarnaise à la Glace de Viande or Sauce Valois or Sauce Foyot

400

Sauce made from Sauce Suprême, melted light meat glaze, and Pimento Butter. Used to accompany poached or braised poultry.

What is Sauce Albuféra

500

Sauce made from white wine, tarragon vinegar, shallots, tarragon, chervil, crushed peppercorns, and salt. Egg yolks are added and ordinary or melted butter is whisked in. Strained and finished with Cayenne and well reduced tomato purée. Essential for a preparation of tournedos of the same name, and suitable for other grilled meats and poultry.

What is Sauce Béarnaise Tomatée or Sauce Choron