There are numerous cold and hot sauces, but only certain sauces are commonly used.
Derivatives of Basic Sauces
BROWN OR ESPAGNOLE SAUCE
Name of Sauces
Ingredients
Food with which cooked or
served
Demi-Glaze
(Fr. Demi-glace)
50% of brown stock + 50% of brown
sauce reduced to half.
Used for the preparation of
other sauces.
Bercy
Demi-glaze + meat glaze + minced
shallots + white wine + sliced bone
marrow
Grilled meat, fish
Chasseur
Missed mushrooms, sauteed chopped
shallots + white wine reduced + demiglaze + butter + chopped parsley.
Poultry, eggs, grilled or sauteed
meat.
Charrcutiere
Robert sauce, garnished with juliennes
of gherkins.
Grilled pork chopes.
Bordelaise
Chopped shallots + Mignonette pepper + Steake, grilled and sauteed cuts
thyme + bay leaves + red wine.
of beef, chicken
Chaudfroid
Demi-glaze + aspic jelly + essence of
truffles + Madeira.
Devil (Diable)
Chopped shallots + white wine + vinegar Vegetables, tongue, boiled veal,
+ peppercorns, salt, reduced + demibeef, grilled fish, meat and
glaze strained + chopped parsley
poultry.
(prominent flavour of pepper).
Madeira (Madere Fr.)
Demi-glaze + Madeira wine.
Piquant
Chopped shallots + vinegar + white wine Grilled pork chops, rice, pastas.
+ demi-glaze and strain, garnish with
gherkins, chervil, chopped tarragon and
pepper.
Poultry, meat, cold dishes
Small items of beef, veal,
poultry, game, ham, Eggs.
Robert Sauce
Chopped onions sauteed + white wine + Grilled pork, chops, fish
vinegar + pepper + reduced + demiglaze + mustard to finish
Glace de Viande is a meat glaze. The stock is concentrated and used as a glaze for cold dishes and
roasts.
BECHAMEL SAUCE
Food with which cooked or
Name of Sauces
Ingredients
served
Scotch egg sauce
(Escossaise)
Thin Bechamel sauce, mixed with hard- .Poached fish or boiled fish,
boiled yolk, sieved, garnished with white eggs, lamb.
of eggs cut into strips.
Mornay
Bechamel + Parmesan and Gruyere +
cream + egg yolks.
Fish, eggs and vegetables.
Cream
Bechamel + fresh cream + butter
Poached fish, boiled vegetables.
Soubise
Bechamel + sauteed, minced onions +
pepper + nutmeg and strained.
Eggs, boiled fish
Cardinal
Bechamel + fresh cream + truffle
essence + lobster butter + cayenne
pepper.
Fish
Parsley
Bechamel + fresh cream + butter +
chopped and blanced parsley.
Vegetables, calfs head and
boiled fish.
Mustard
Bechamel + fresh cream + butter +
mustard (also prepared with
Hollandaise )
Grilled herrings.
Anchovy
Bechamel + anchovy essence + anchovy Poached, fried or boiled fish.
fillets + cream + butter + lemon juice
(also prepared with fish veloute).
Onion sauce
Bechamel + minced onions cooked in
milk + seasoning + nutmeg.
Roast mutton and eggs.
CHICKEN VELOUTE
Name of Sauces
Allemande
Ingredients
Chicken veloute + egg yolks +
Food with which cooked or
served
Poached chicken
mushroom trimmings + cream + juice of
lemon.
Supreme
Chicken veloute + white wine + parsley Fish, chicken
+ shallots + mushroom trimmings and
strain. Add fresh cream + uolk of eggs +
juice of lemon
Mushroom
Sauce supreme + sliced button
mushrooms
Hongroise
Chicken veloute + paprika + white wine Poached chicken escalopes of
+ cream
veal
Ivory
Sauce supreme + meat glaze
Aurore
Chicken veloute + tomato sauce + butter Poached chicken, boiled
chicken, poached eggs.
White chaudfroid
sauce
Chicken veloute + chicken glaze +
cream
Cold dishes, boiled chicken,
boiled leg of mutton.
Chivry
Chicken veloute + tarragon + parsley +
chives. Strain and add green butter
Boiled or poached poultry.
Curry sauce
Dices of onions + apples sauteed in
butter + curry powder + coconut milk.
Add veloute and strain.
Eggs. Fish, chicken
Bitoks, escalopes of veal,
supremes of chicken, poached
chicken and sweet breads.
Poached chicken, boiled
chicken.
Used for preparing chaudfroid
sauce.
FISH MEAT VELOUTE
Name of Sauces
Ingredients
Food with which cooked or
served
Shrimp
Fish veloute + fish fumet + cream +
shelled shrimp tails + shrimp butter.
Fish, shrimps.
Normande
Fish veloute + mushrooms + oyster
liquor + fish fumet + finish with egg
yolks, cream + shelled shrimp tails +
shrimp butter.
Fish, shellfish.
Joinville
Normande sauce + crayfish + cooking
liquor of shrimps, juliennes of truffles.
Shellfish, fish
Vin blanc
Thin fish veloute + yolk of eggs and
finished with butter (pour the butter in
mixture in a double boiler)
Fish
Nantua
Fish veloute + fried mirepoix fish in
crayfish butter.
Fish, shellfish.
Fiplomate
Normande sauce + lobster butter,
garnished with dices of lobster and
truffles.
Shelfish, fish
Caper
Mutton veloute + capers
Boiled leg of mutton.
Bercy
Allemande sauce + chopped shallots +
white wine + meat glaze + butter,
garnished with dices of marrow and
chopped parsley.
Grilled meats
Ravigote
Veal veloute + white wine + vinegar +
shallot butter, garnished with chervil
chives and tarragon.
Boiled meat, fish and shellfish.
Poulette
Allemande sauce + mushroom essence + Boiled meat, eggs.
lemon juice + chopped parsley
TOMATO SAUCE
Name of Sauces
Ingredients
Food with which cooked or
served
Bretonne
Tomato sauce + sauteed chopped onions
+ white wine reduced, strained + butter
+ chopped parsley.
Haricots
Tomated Chaudfroid
Tomato sauce + aspic jelly
Provencale
Thin tomato sauce + sauteed sliced
Eggs, fish and shellfish cold
mushrooms +chopped parsley + garlic + sauce is serged with cold meats
tomato concasse + sugar
hors d'oeuvres.
Portugaise
Cold chicken, eggs
Tomato sauce + white wine + tomato Eggs, fish, shellfish.
concasse + garlic.
Italienne
Tomato sauce + demi-glaze + chopped Small entrees, brains, lamb,
shallots + mushrooms + lean ham + fine cutlets and liver.
herbs.
Barbecue
Tomato sauce + ketchup + vinegar + Barbecued meats. It is an
sugar
American sauce. There are
different recipes.
HOLLANDAISE
Name of Sauces
Ingredients
Food with which cooked or
served
Mousseline
Hollandaise sauce mixed with stiffy
whipped cream
Fish, eggs, vegetables and meat
Maltaise
Hollandaise sauce + zest + juice of blood Served with hot asparagus
oranges.
Noisette
Hollandaise + nut brown cooked butter.
Bearnaise
Hollandaise sauce + chopped tarragon + Grilled fish, meats, i.e steaks.
chervil
Choron
Bearnaise sauce + meat glaze
Grilled and sauteed meat.
Foyot
Bearnaise sauce + meat glaze.
Grilled and sautted emat.
Mustard
Hollandaise sauce + mustard.
Meat, steaks.
Poached salmon and trout.
MAYONNAISE
Salad dressing
Served with
Ingredients
Chantilly
Mayonnaise + lemon juice instead of
vinegar, mixed with whipped cream.
Vegetables, cold dishes.
Gribione
Mayonnaise + chopped hard-boiled eggs Calf's head and cold fish.
+ mustard, garnished with chopped
gherkins, capers, chervil, tarragon.
Cambridge
Pounded hard-boiled eggs + anchovy
Prepared, like mayonnaise,
fillets + capers + chervil + tarragon +
cold meat.
chives + vinegar + Cayenne pepper, add
oil gradually as for mayonnaise, strain
and add chopped parsley.
Gloucester
Mayonnaise + sour cream + lemon juice Cold meat.
+ chopped fennel + Worcestershire
sauce.
Remoulade
Mayonnaise + sour mustard garnished
with capers, parsley, gherkins, chervil,
tarragona nd finished with anchovy
essence.
Fried fish, spiny, lobster, cold
meat and poultry.
Andalouse
Mayonnaise + tomato puree garnsihed
with sweet capsicums
Served with cold meat.
Tartare
Mayonnaie + hard yolk of eggs,
Fried fish and shellfish..
garnished with finely chopped onion and
chives.
Green sauce
Mayonnaise sauce mixed with puree of Cold trout, salmon trout and
blanched herbs, spinach, water parsley, shellfish.
chervil, tarragon, Pass through very fine
sieve.
Vincent
Half tartare sauce + half green sauce
mixed together.
Thousand Island
Dressing
Mayonnaise + hard boiled eggs + tomato Cold emat
ketchup + chopped gherkins + onions +
pimentos, olives + paprika powder.
Cocktail
Mayonnaise + tomato ketchup +
Worcester sauce + tabasco + cream +
lemon juice
Cold fish, shellfish.
Shellfish
A CLASS OF THEIR OWN
Name of Sauces
Ingredients
Served with
Roast gravy
It is not a sauce, but is an
accompaniment to roasts. Essence of
roast meat + brown stock.
All roast itmes of meat, game
and poultry.
Horse-radish
Finely grated horse-radish + vinegar +
seasoning + cream
Roast or braised joints of beef,
especially fillets
Mint
Vinegar + sugar + seasoning + chopped
mint.
Roast lamb or cold lamb dishes
Apple
Apple puree + cinnamon powder +
butter + sugar + water
Roast joints, joints of port,
duck, roast hare,
Bread
Flavoured milk with onions +
breadcrumbs + butter + cream +
seasoning.
Roast poultry and roast
feathered game.
Curry
Blond roux + garlic + chopped apple,
onions + coconut powder + curry
powder + tomato puree + stock +
sultanas.
Rice, prawns, vegetables and
eggs.
Cranberry
Cranberries + sugar + water
Roast turkey.
Oxford
Red current jelly + chopped shallots +
port wine + orange juice + chopped
blanched orange and lemon zest.
Cold ham, cold venison.`
