Escoffier Compound Brown Sauces

Sauce for duck: strained and reduced braising liquor, orange juice

Deglaze pan with brown veal stock, add caramelized sugar, vinegar, orange juice, lemon juice, thicken with arrowroot.

red wine, shallot, bay leaf, thyme, espagnole, finished with meat glaze, lemon, poached bone marrow.

red wine, shallot, parsley stalks, bay leaf, thyme, mushroom trimmings; reduce and strain, finished with butter and cayenne.

espagnole, white wine, tomato sauce, onion, garlic, chopped parsley.

port wine, orange rind, orange juice, redcurrant jelly, cherries that have been poached in syrup.

reduced mushroom cooking liquor, sauce demi-glace, finish with butter and mushrooms cooked in butter.

Sauce robert (white wine, demi glace, onion, mustard) with chopped gherkins.

white wine, tomato sauce, demi-glace, mushrooms, shallots, finished with butter, tarragon, and chervil.

white wine, brandy, demi glace, tomato sauce, meat glaze, chopped parsley.

demi glace, truffle essence, madeira or port wine, aspic jelly.

Brown Chaud Froid Sauce replacing truffle essence with duck essence, orange juice and zest.

Brown Chaud Froid with game essence instead of truffle essence.

fresh tomato, aspic jelly

sauce poivrade (carrot, onion, parsley, thyme, bay, vinegar, marinade, espagnole, crushed peppercorns) with bacon, finished with red wine, sugar and cayenne.

beurre maitre d'hotel with meat glaze.

white wine, shallot, demi-glace, cayenne pepper.

Sauce Poivrade (carrot, onion, parsley, thyme, bay, vinegar, marinade, espagnole, crushed peppercorns) with truffles, hard boiled egg white, lightly whipped cream.

white wine, mushroom cooking liquor, demi-glace, tomato puree, dry duxelles chopped parsley.

white wine, tarragon, demi glace

reduced madeira sauce with the addition of truffle essence

White wine infused with parsley, chervil, tarragon, and chives, added to demi glace, finished with chopped parsley, tarragon, chervil, chives, and lemon juice.

carrots, onion, parsley, thyme, bay, a salmon head, red wine, fish espagnole, simmer, skim, reduce. More red wine and fish stock, finish with anchovy essence and butter.

champagne or white wine, mirepoix containing ham, Demi Glace, mushroom essence.

Sauce Poivrade (carrot, onion, parsley, thyme, bay, vinegar, espagnole, crushed peppercorns) using venison stock, hares blood, and marinade.

Sauce Poivrade (carrot, onion, parsley, thyme, bay, vinegar, marinade, espagnole, crushed peppercorns) cream and redcurrant jelly.

white wine, fish stock, shallot, duxelles, fish espagnole or demi glace, finish with chopped parsley.

onion, shallot, vinegar, Espagnole, Tomato Sauce, finish with chopped lean ham, capers, duxelles, and chopped parsley.

onion, shallot, vinegar, court-bouillion, thicken with brown roux or beurre-manie. Finish with fines herbes, capers, duxelles, anchovy essence, butter, and anchovy butter.

onion, shallot, white wine, demi glace, tomato puree, white stock, raw lean ham, garlic, bouquet garni, finsih with chopped ham, hrated horseradish, and chopped parsley.

Tomato flavored demi-glace, duxelles, diced lean cooked ham finished with chopped tarragon, chervil, and parsley.

Brown veal or chicken stock infused with tarragon, thickened with arrowroot or fecula.

Tomato essence, brown veal stock, thickened with arrowroot or cornflower.

onions cooked to golden, white wine, vinegar, demi-glace

Demi-glace slightly thickened, finished with Madeira

Reduce red wine court boullion, and mushroom trimmings, with fish espagnole, finished with butter and cayenne

Bordelaise finished with small dice of bone marrow and blanched chopped parsley.

Sauce Poivrade made with venison stock, finished with malaga wine, juniper berries, pine seed kernels or toasted shredded almonds, and currants

Demi Glace finished with truffle essence and chopped truffle

Similar to Sauce Perigeaux but the truffles are either cut into the shape of small olives, small balls, or thick slices

White wine, vinegar and shallot, Sauce Espagnole, finished with chopped gherkins, tarragon, chervil and parsley.

Mirepoix, vinegar and marinade reduced, with espagnole, 8 crushed peppercorns, strained and finished with butter.

Sauce Poivrade (for game)

Slightly thickened demi glace finished with port.

Onion cooked to golden, chopped tomato, crushed garlic, finish with tomato essence, meat glaze, tomato sauce and chopped parsley.

Oil, tomato, garlic. finished with parsley.

Rhine wine, mirepoix, truffle peelings or truffle essence, reduce and finish with demi glace.

Onion cooked in butter, white wine, reduce, add demi glace, finished with english mustard. Served with grilled pork.

Sugar cooked to golden, vinegar, espagnol, and game stock, reduced and finished with toasted pine seed kernels, sultanas, and currants.

Sauce Bordelaise with the addition of pureed duck livers.

Mirepoix, carcases of game, white wine, and reduce, add demi glace and simmer, add stock, reduce by 1/3 add mushroom cooking liquor and truffle essence, strain and finish with butter.

Veal stock, sage, basil, marjoram, thyme, bay rosemary, mushroom trimmings, peppercorns. Add demi glace, tomato sauce, simmer then finish with madiera, truffle essence, and cayenne.

Poivrade for game, finished with redcurrant jelly and cream.

Mirepoix browned in butter, red wine reduced by half, garlic and espagnole, strain and finished with butter, anchovy essence, and cayenne.

Vinegar and shallot reduced by half, brown stock and breadcrumbs fried in butter, finished with chopped parsley and lemon juice.

White wine and mushroom cooking liquor reduced, demi glace, tomato sauce, and white stock, finished with cayenne and a julienne of mushroom, truffle, ham and salted ox tounge.