|
What follows is a compendium with brief descriptions of some classic and some not so classic sauces, built
as my own personal reminder. This wont teach you how to make a sauce but if you already know how to cook it
may serve as a list of essential ingredients. Ok I didnt even list things like salt and pepper, well hopefully you
know enough to add the obvious without me telling you so.
| Albert: | Butter sauce with horseradish, mustard, vinegar, and sugar |
| Albufera: | Supreme sauce with meatglaze and pimiento butter |
| Allemande: | Veloute with white wine, mushrooms, strained, add lemon juice liason |
| Arch Duke: | Supreme with burnt champagne, |
| Aurora:(fish) | Veloute with tomato puree |
| Béarnaise: | Hollandaise with tarragon reduction |
| Béchamel: (basic for many) |
Roux,milk, sautéed onion, strain |
| Berchoux: (poultry) |
Allemande with cream and herb butter |
| Bercy: (fish) |
Shallots, white wine, fish fumet, reduced add fish Veloute, parsley. butter |
| Bercy:(beef) | Use meat-glaze instead of fish and add diced marrow |
| Beurre blanc | A reduction, usually from a shallow poached dish emulsified with butter [add cream to stabilize] |
| Bigarade: (Duck and Game) |
Game or Duck gravy orange juice and zest. thicken |
| Bonne Femme: (fish) |
Fish Veloute with mushrooms, shallots. hollandaise and whipped cream |
| Black bean 1: (fish lamb) |
Beans, Chicken stock. Bacon, onions' garlic, chili pepper, cumin. tomatoes, lemon juice, wine vinegar. Puree 1/3 |
| Black bean 2: (fish) |
Fermented black beans, garlic, sugar, water, soy sauce, onion, thicken with cornstarch, |
| Bordelaise: (beef) |
Shallots, Thyme, Bay leaf, Bordeaux, reduced, demi glace, strained, beef marrow, |
| Bonnefoy: (poultry) |
Same as Bordelaise using white wine, Veloute, tarragon |
| Bretonne: (Fish) |
Julienne of leeks, celery, onions, mushrooms, fish Veloute |
| Butter sauce: (vegetables) |
White roux water. butter |
| Caper: (fish and poultry) |
Veloute white wine, capers |
| Cardinal: (shellfish) |
Béchamel, Lobster coulis, cayenne and truffles (optional), |
| Charcuterie: (pork) |
Robert sauce. julienne of gherkins |
| Chateau: (beef) |
Shallots, red wine reduce, demiglace. butter, parsley |
| Champagne: [mine ](fish) |
Shallots, mirepoix, champagne, heavy cream. reduce and strain. jardiniere, butter |
| Chasseur: (pltry pork) |
see hunter |
| Chateaubriand: (beef) |
Shallots, thyme, bay leaves, mushrooms. white wine, reduce and strain, demiglace, tarragon |
| Chambord: (fish) |
Veloute, mushrooms, sauterne, lobster. strain |
| Choron: (fish) |
Béarnaise with tomato puree |
| Chad Fraud: | Brown - Demi glace with aspic |
| White - Veloute, aspic, cream | |
| Green - Veloute,spinach, aspic, cream | |
| Tomato - White with tomato puree | |
| Colbert: (chicken) |
poultry meat glaze, (or Espagnole) cayenne, lemon parsley |
| Creole: | Tomatoes, peppers, onions, garlic, Cajun seasoning, file powder |
| Cucumber sauce: | White roux, chicken stock, liason. cream, cucumber puree. and slices, lemon |
| Curry: | Onion, Garlic, celery, bay leaf, mustard, curry powder, apples. sauté, roux chicken stock. Strain |
| Cumberland: (ham venison) |
Red currant jelly, orange juice, port wine, mustard, ginger, corn starch, julienne of orange zest |
| Demi glace: (beef) |
Espagnole, brown stock and if possible meat glaze, reduced to 1/2 |
| Diable: (beef shellfish) |
Shallots, cayenne, vinegar, wine, reduce, demiglace |
| Dianne: (steak) |
Shallots, chives, parsley, Worcestershire, A1, Demiglace or pan drippings |
| Diavola: (Italian shellfish) |
Marinara, crushed red pepper, olive oil |
| Diplomat: (fish) |
Fish Veloute, oyster juice, mushroom essence, reduce. liason, Loster butter, Truffle |
| Dijon: (pork poultry) |
Veloute, thyme, garlic, onion, tomato puree, Dijon, strain, butter |
| Dumont: (shellfish) |
Oysters. hollandaise, mushrooms |
| Duxelles: (steak) |
Minced onion mushrooms, sauté in butter, white wine, reduce, tomatoed demiglace, parsley |
| Egg sauce: (boiled beef &veg) |
Béchamel chopped egg parsley |
| Empress: (poultry) |
Veloute, white wine, mushrooms, lemon, liason, strain, truffle, thicken glace, whipped cream |
| Espagnole: ( base for many)) |
Mirepoix, red wine, beef stock, roux, bouquet garni, strain |
| Estragon: (poultry game beef) |
Veloute, tarragon puree and chopped. Or use Espagnole sauce and proceed as above |
| Financier: | Madeira sauce with truffle essence and chopped truffles |
| Fine Herbs: (fish, beef) |
Bercy or Espagnole with chervil and parsley |
| Foyot: | Béarnaise with meat glaze |
| Glace de Viande: | (see meat glaze) |
| Green peppercorn: (beef) |
Espagnole with brandy onion, cream, strain, green peppercorns |
| Grand Veneur: (venison) |
Poivrade sauce, red currant jelly, creammirepoix, sauté, salmon trimmings, bouquet garni, red wine, reduce, Espagnole, strain, butter |
| Hollandaise: (basic for many) |
An emulsion of egg yolks and butter with lemon and pepper |
| Horseradish: (corned beef) |
Albert sauce, cream, horseradish |
| Hungarian: (poultry) |
Onions, sauté, roux, paprika, white wine, chicken stock |
| Hunter: (chicken) |
Mushroom, onion, white wine, Espagnole, tomato sauce |
| Henry IV: (beef) |
Béarnaise with meat glaze |
| Joineville: (shellfish) |
Normande, lobster butter or shrimp butter |
| Jus Lie: | Thickened [with cornstarch]stock or broth used as a base for other sauces |
| Lyonnaise: (beef) |
Onions, sauté, white wine, Espagnole |
| Madeira: (beef, veal) |
Shallots, sauté, Madeira, Espagnole, Demi glace, strain |
| Maltaise: (veg, poultry) |
Hollandaise, Blood orange juice or OJ concentrate orange zest, should slightly pink |
| Marchand du Vin: | Same as Chateau with noparsley |
| Marsala: (veal, chicken) |
Garlic, mushroom, sauté, Marsala, Espagnole or Veloute |
| Meat Glaze: | Meat stock or juices, which have been boiled, down to a syrupy consistency and used to boost the flavor sauces and soups |
| Mornay: (veg chix seafood) |
Béchamel, meat essence, liason, Parmesan, Swiss cheese [Gruyere] |
| Mousseline: (veg, seafood, chix |
Hollandaise and whipped cream mix at the last minute! |
| Marguery: (fish shellfish) |
Holladaise, Nantua, Chablis, shrimp, crab, mushrooms |
| Mushroom: (beef) |
Espagnole, burgundy, mushrooms |
| Nantua:(shellfish) | Béchamel, sherry, lobster, liason |
| Newburg: | (see Nantua) |
| Normande: (shell fish) |
Fish Veloute, liason, butter |
| Milanaise: (Italian, pasta) |
Red sauce with ham, tongue, mushroom, truffle |
| Onion sauce: (veg) |
Béchamel, sautéed onion, bay leaf |
| Paprikash: (veal, chix) |
Onions, mushrooms, paprika, Veloute, sour cream |
| Piquant: (pork) |
Robert sauce, dill pickles, red wine |
| Perigourdine: (beef) |
Madeira with truffles |
| Pesto: (Italian, pasta) |
Olive oil, basil, pine nuts, parmesan, PUREE |
| Poivrade: (game) |
Espagnole, game trimmings, marinade from game, vinegar, red wine, pepper, reduce, strain, peppercorns |
| Provencale: (fish, chix) |
Fresh tomatoes, garlic, onions, sautéed |
| Portugaise: (meat, poultry) |
Scallion, garlic, diced tomato, Espagnole |
| Poulette: (poultry) |
Veloute, mushrooms, onion,white wine, lemon, liason |
| Raisin: (ham) |
Water, raisins, vinegar, brown sugar, thicken with corn starch |
| Robert: (pork) |
Espagnole, white wine, dry mustard, lemon juice or vinegar |
| Smitane: (chix veal game) |
Onions, sauté, white wine, reduce, sour cream, strain |
| Supreme: (poultry) |
Veloute, heavy cream |
| Soubise: (veggies) |
Minced onion, Mornay sauce, 1 part onion to 1 part Mornay |
| Sweet and Sour: (Chinese) |
Equal parts vinegar and sugar, thenwater, ketchup, corn starch |
| Spicy honey sauce: (waffles) |
1/3 honey, 2/3 maple syrup, cinnamon, allspice, caraway, simmer once |
| Spanish sauce: (omelet) |
Onion, garlic, celery, tomato, thyme, black olives |
| Wine merchant: | see Marchand du vin |
| Veloute: (basic for many) |
Roux, white stock [chicken, veal, or fish |
| Vera Cruz: [mine](fish) |
Creole with black olives |