Sauce made form reduced mushroom cooking liquor and Sauce Allemande. Finished with lemon juice, butter, and parsley. Suitable for certain vegetables and sheep's trotters.
What is Sauce Poulette
100
Sauce made from fish Velouté and tomato purée. Finished with butter. Suitable for fish.
What is Sauce Aurore Maigre
100
Sauce made from egg yolks which are heated whilst whisking in butter and good quality fish stock.
What is Sauce Vin Blanc (White Wine Sauce)
100
Sauce Béarnaise finished with melted meat glaze. Suitable for grills of butcher's meats.
What is Sauce Béarnaise à la Glace de Viande
or Sauce Foyot or Sauce Valois
100
Sauce made from Sauce Béchamel and cream. Strained and finished with very fresh double cream and lemon juice. Suitable for boiled or poached fish, poultry, vegetables, or eggs.
What is Sauce à la Crème
200
Sauce made from a reduction of Brunoise of carrot, celery, onion, and french beans, butter, and White Bouillon added to Sauce à la Crème. Suitable for eggs and poultry.
What is Sauce Ecossaise
200
Sauce made from fish Velouté, fish stock from the fish under preparation, and egg yolks. Reduced and finished with butter. Particularly suitable for fish dishes which require glazing.
What is Sauce Vin Blanc (White Wine Sauce)
200
Sauce made from Ordinary Velouté and tomato purée. Finished with butter. Suitable for eggs, white butcher's meats, and poultry.
What is Sauce Aurore
200
A sauce that can be used in place of Sauce Matelote Blanche when small glazed onions and button mushrooms are added.
What is Sauce Canotière
200
Sauce made from a reduction of water, vinegar, coarsely ground pepper, and salt into which egg and soft or melted butter is mixed. Finished with salt (if necessary) and lemon juice and then strained. Suitable for fish and vegetables.
What is Sauce Hollandaise
300
Sauce made from butter, Julienne white Mirepoix, and fish Velouté. Finished with cream and butter. Suitable for fish.
What is Sauce Bretonne
300
White Chaud-froid Sauce with an infusion of chervil, tarragon, chives, and parsley in white wine added. Finished with a little natural green colour. Used in the preparation of Chaud-froids of Poultry, particularly when designated Chaud-froids Printaniers.
What is Green Chaud-froid Sauce
300
Sauce Suprême with the addition of just enough melted light coloured meat glaze to give the sauce an ivory tint. Most suitable for poached poultry.
What is Sauce Ivoire
300
Sauce made from raw lobster flesh, butter, salt, Cayenne, brandy, Marsala or old Madeira, cream, and fish stock. Strained and finished with creamy paste made from raw creamy parts of lobster and butter (boiled in sauce to ensure fully cooked), and the diced lobster flesh.
What is Sauce Newburg (Newburg Sauce using raw lobster)
300
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, tarragon, and chervil. Suitable for grilled meats.
What is Sauce Béarnaise
400
Sauce made from tarragon vinegar, shallot, and chervil. Reduced and passed through muslin. Added to White Wine Sauce and finished with Green Butter, chervil, and tarragon. Suitable for various preparations of fish.
What is Sauce Vénitienne
400
Sauce made from Ordinary Velouté, chicken aspic jelly, cream, very red tomato purée passed through muslin, and paprika infused in a little Bouillon. Strained and finished with cream. Used in the preparation of special poultry dishes.
What is Pink Chaud-froid Sauce
400
Sauce Soubise with the addition of very smooth and red tomato purée.
What is Sauce Soubise Tomatée
(Tomato-flavoured Soubise Sauce)
400
Sauce made from Sauce Allemande, Chicken aspic jelly, and cream. Strained and finished with cream.
What is Blond Chaud-froid Sauce
400
Sauce made from purée obtained from blanched tarragon leaves and a little Velouté, mixed with an appropriate Velouté (according to the dish). Finished with tarragon. Suitable for eggs, chicken, or fish.
What is Sauce Estragon (Tarragon Sauce)
500
Sauce made from vinegar, thyme, bayleaf, parsley, crushed peppercorns, grated horseradish, and egg yolks. Continue with the preparation as for Sauce Hollandaise with butter and water. Strained and finished with Crayfish butter, whipped cream, and diced cooked crayfish tails. This sauce should have a light fluffy texture and is suitable for fish.
What is Sauce Bavaroise
500
Sauce made from Rhine wine, mushroom cooking liquor, and raw truffle trimmings. Reduced, strained, and added to Sauce Allemande. Finished with truffle essence.
What is Sauce Régence (for poultry garnishes)
500
Sauce Normande finished with Crayfish Butter and Shrimp Butter instead of butter and cream. This sauce should not contain garnish if accompanying a garnished fish dish. If serving with un-garnished, large, boiled fish, then a Julienne of very black truffle should be added.
What is Sauce Joinville
500
Sauce made from Sauce Américaine flavoured with curry powder and reduced. Finished with cream, away from the heat. This sauce has the same uses as Sauce Américaine.
What is Sauce Orientale
500
Sauce made from butter, onions, celery, parsley, thyme, bayleaf, mace, flour, curry powder, and White Bouillon. Suitable for fish, shellfish, poultry, and various egg dishes.