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.`