AND ITS VARIATIONS
Sauce béchamel (Béchamel Sauce)
Sauce Béchamel
Sauce cardinal (Sauce Béchamel with Fisch Stock, Truffle Essence and Lobster Butter)
Sauce aurore (Béchamel Sauce with Purée de Tomate)
Sauce Mornay (Béchamel Sauce with Sbrinz or Parmesan Cheese)
Sauce Nantua (Béchamel Sauce with Cream, Crayfish Butter and Crayfish tails)
Sauce écossaise (Scotch Sauce – with a Brunoise of Celeriac, Carrot, Onion and Green Beans)
Sauce Soubise (Sauce Soubise)
Sauce bavaroise (Bavarian Sauce with Crayfish Butter, Crayfish and Whipped Cream)
Sauce béarnaise (Béarnaise Sauce – Served with Fried or Grilled Butcher’s Meat)
Sauce Béarnaise
Sauce Choron – Sauce Bearnaise Tomatée (Choron Sauce)
Sauce Foyot (Sauce Foyot – Glace de Viande in Sauce Béarnaise – served with Fried or Grilled Butcher’s Meat)
Sauce hollandaise (Hollandaise Sauce)
Sauce maltaise (Sauce Hollandaise with Blood Orange)
Sauce tyrolienne (Béarnaise Sauce prepared like a Mayonnaise)
SAUCES AU BEURRE LIEES – THICKENED BUTTER SAUCES
Sauce Batarde or Sauce au beurre, dite bâtarde (Butter Sauce)
Sauce groseilles (Gooseberry Sauce)
Sauce Laguepierre (Butter Sauce with Glace de Poisson [or Fish Essence] – for Poached or Steamed Fish)
Mustard Sauce (Sauce Moutarde)
Sauce mousseuse (Sauce with Butter, Lemon Juice and Whipped Cream)
Sauce Solférino (Solférino Sauce – Tomatoes, Lemon, Beurre d’Echalotes and Beurre Chivry – for Grilled Meat)
Sauce aux pommes (Apple Sauce)
Sauce aux Aromates (Aromatic Sauce)
Sauce au Pain (Bread Sauce)
Celery Sauce (Sauce au Céleri)
Cranberry Sauce (Sauce aux Airelles)
Cream Sauce (Sauce Crème à l’Anglaise)
Devilled Sauce (Sauce Diable)
Egg and Butter Sauce (Sauce aux Œufs au Beurre Fondu)
Egg Sauce (Sauce aux Œufs à l’Anglaise)
Fried Bread Sauce (Sauce au Pain Frit)
Gooseberry Sauce (Sauce aux Groseilles)
Lobster Sauce (Sauce Homard à l’Anglaise)
Melted Butter Sauce (Sauce au Beurre à l’Anglaise)
Onion Sauce (Sauce aux Oignons)
Oyster Sauce (Sauce aux Huîtres)
Parsley Sauce for Fish (Sauce Persil pour Poissons)
Port Wine Sauce (Sauce au Porto)
Reform Sauce (Sauce Réforme)
Roebuck Sauce (Sauce Chevreuil)
Sage and Onion Sauce (Sauce Sauge et Oignons)
Scotch Egg Sauce (Sauce des Œufs Ecossaise)
VICTORIA SAUCE (Sauce Victoria)
Waterfish Sauce (Sauce Waterfish)
Yorkshire Sauce (Sauce Yorkshire)
Sauce bohémienne (Cold Béchamel Sauce prepared like a Mayonnaise)
Sauce ravigote or vinaigrette (Sauce for Poached or Steamed Poultry)
Sauce Ravigote / Vinaigrette
Sauce génoise (Cold Béchamel Sauce with Herbs and Pistachios, prepared like a Mayonnaise)
Sauce Gribiche (Sauce with Hard-boiled Egg Yolks, Capers, Gherkins, Parsley, Tarragon, Chervil)
Sauce verte (Green Sauce – Mayonnaise with Spinach, Watercress, Parsley, Tarragon and Chervil)
Sauce italienne (Mayonnaise with Purée of Calf’s Brain and Parsley)
Sauce Italienne
Mayonnaise – Classic Variation (Sauce Mayonnaise)
Mayonnaise – Modern Variation (Sauce Mayonnaise)
Sauce Mayonnaise
Sauce aïoli / beurre de Provence (Aïoli / Garlic Sauce with Garlic, Egg Yolk, Lemon Juice)
Sauce Rouille (Rouille Sauce – Mayonnaise with Chili Peppers, Harissa, Potatoes, and Saffron)
Sauce Rouille
Sauce suédoise (Sauce Mayonnaise with Apple-White Wine Purée and Horseradish)
Sauce Tartare – Classic Variation (Sauce Mayonnaise with Chives and Green Onions)
Sauce Tartare – Modern Variation
Sauce au thon (Tuna Sauce)
Sauce Vincent (Mayonnaise Sauce with Herbs)