Sauce made from butter, olive oil, sliced mushrooms, shallots, dry white wine, brandy, Sauce Demi-glace, Tomato Sauce, and meat glaze. Finished with parsley.
What is Sauce Chasseur (Escoffier's method)
100
Sauce Béarnaise finished with well reduced tomato purée instead of tarragon and chervil. Essential for Tournedos (of the same name), however suitable for other grilled meats and poultry.
What is Sauce Béarnaise Tomaté or Sauce Choron
100
Sauce made from cream and Sauce Béchamel. Finished with very fine Crayfish Butter and small cooked crayfish tails.
What is Sauce Nantua
100
Sauce made from a purée obtained from very green gooseberries, caster sugar, and white wine added to Sauce au Beurre. Served principally with grilled or boiled mackerel ' à l'Anglaise ', but suitalbe for other fish.
(very green white currants can be substituted for the gooseberries)
What is Sauce Groseilles (Gooseberry Sauce)
100
Sauce Aurore made with fish Velouté instead of Ordinary Velouté. Suitable for fish.
What is Sauce Aurore Maigre
200
Sauce made from vinegar, chopped shallots, brown stock, and breadcrumbs fried in butter. Finished with parsley and lemon juice. Suitable for entrées of veal or poultry.
What is Sauce Zingara
200
Sauce Hollandaise finished with stiffly whipped cream. Suitable accompaniment for boiled fish and vegetables; such as asparagus, cardoons, celery, etc.
What is Sauce Mousseline or Sauce Chantilly
200
Sauce made from fish Velouté or Sauce Béchamel, cream, fish stock, Shrimp Butter, and Red Colouring Butter. Finished with shelled, cooked shrimp and Cayenne. Suitable for fish and certain egg dishes.
What is Sauce aux Crevettes (Shrimp Sauce)
200
Sauce Canotière with the addition of small glazed onions and button mushrooms can be used in place of this sauce.
What is Sauce Matelote Blanche
200
Sauce made from fish Velouté, cream, Lobster Butter, and Red Colouring Butter. Suitable for fish. If used to accompany whole fish, add diced cooked lobster.
What is Sauce Homard (Lobster Sauce)
300
Sauce made from white wine, mushroom cooking liquor, shallots, Sauce Demi-glace, tomato purée, and dry Duxelles. Finished with parsley. Used in the preparation of dishes designated 'au Gratin'.
What is Sauce Duxelles
300
Sauce made from fish Velouté, White Fish Aspic Jelly, and cream. Strained and then finished with cream. Preferable to jellied Mayonnaise for glazing fillets and medallions of fish and shellfish.
What is Fish Chaud-froid Sauce
300
Sauce made from well reduced mushroom cooking liquor, Sauce Allemande, and cooked turned button mushrooms. Suitable for poultry. Can be used for fish, in which case fish Velouté thickened with a liaison should be used in place of Sauce Allemande.
What is Sauce aux Champignons (White Mushroom Sauce)
300
Sauce made from Ordinary Velouté, chicken aspic jelly, and cream. Strained and finished with cream.
What is White Chaud-froid Sauce
300
Sauce Normande with the addition of poached and bearded oysters. Suitable for poached or boiled fish.
What is Sauce aux Huîtres (Oyster Sauce)
400
Sauce made from tomato-flavored Demi-glace, dry Duxelles, and small dice of lean cooked ham. Finished with tarragon, chervil, and parsley. Used in the preparation of many small entrées.
What is Sauce Italienne
400
White Chaud-froid Sauce using Sauce Allemande in place of Velouté, and finished with less cream.
What is Blond Chaud-froid Sauce
400
Sauce made from flour, butter, water, and salt. Thickened with a liaison of egg yolks, cream, and lemon juice. Strained and finished with good butter and capers. Suitable for all kinds of boiled fish.
What is Sauce aux Câpres (Caper Sauce)
400
Sauce made from Sauce Allemande, very fine red tomato purée, ham essence, and truffle essence. Reduced until thick enough to coat food items.
What is Sauce Villeroy Tomatée
400
Sauce made from Rhine wine, fish stock, fresh mushroom trimmings, and raw truffle trimmings. Strained, Sauce Normande is added, and finished with truffle essence.
What is Sauce Régence (for fish and fish garnishes)
500
Sauce made from butter, Mirepoix, skin and carcasses of the game under preparation, white wine, Sauce Demi-glace, appropriate game stock, mushroom cooking liquor, and truffle essence. May be finished with butter.
What is Sauce Salmis
500
Sauce made from Sauce Allemande, ham essence, and truffle essence. Reduced until thick enough to coat food items.
What is Sauce Villeroy
500
Sauce made from Butter Sauce with the addition of prepared English Mustard. This sauce should be served immediately and not allowed to boil.
What is Sauce Moutarde (Mustard Sauce)
500
Sauce made from reduced good fish stock and egg yolks, with butter added as if making Hollandaise Sauce.
What is Sauce Vin Blanc (White Wine Sauce)
500
While classified as a sauce, this preparation is more of a compound butter for serving with boiled fish.