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Sauce for duck: strained and reduced braising liquor, orange juice
Sauce Bigarade (braised duck)
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Deglaze pan with brown veal stock, add caramelized sugar, vinegar, orange juice, lemon juice, thicken with arrowroot.
Sauce Bigarade (poeleed duck)
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red wine, shallot, bay leaf, thyme, espagnole, finished with meat glaze, lemon, poached bone marrow.
Sauce Bordelaise
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red wine, shallot, parsley stalks, bay leaf, thyme, mushroom trimmings; reduce and strain, finished with butter and cayenne.
Sauce Bourguignonne
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espagnole, white wine, tomato sauce, onion, garlic, chopped parsley.
Sauce Bretonne
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port wine, orange rind, orange juice, redcurrant jelly, cherries that have been poached in syrup.
Sauce aux Cerises (Cherry Sauce)
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reduced mushroom cooking liquor, sauce demi-glace, finish with butter and mushrooms cooked in butter.
Sauce aux Champignons (mushroom sauce)
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Sauce robert (white wine, demi glace, onion, mustard) with chopped gherkins.
Sauce Charcutiere
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white wine, tomato sauce, demi-glace, mushrooms, shallots, finished with butter, tarragon, and chervil.
Sauce Chasseur
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white wine, brandy, demi glace, tomato sauce, meat glaze, chopped parsley.
Sauce Chasseur (Escoffier's method)
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demi glace, truffle essence, madeira or port wine, aspic jelly.
Brown Chaud-froid Sauce
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Brown Chaud Froid Sauce replacing truffle essence with duck essence, orange juice and zest.
Brown Chaud-froid for Ducks
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Brown Chaud Froid with game essence instead of truffle essence.
Brown Chaud-froid for Game
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fresh tomato, aspic jelly
Tomato Flavored Chaud-froid
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sauce poivrade (carrot, onion, parsley, thyme, bay, vinegar, marinade, espagnole, crushed peppercorns) with bacon, finished with red wine, sugar and cayenne.
Sauce Chevreuil
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beurre maitre d'hotel with meat glaze.
Sauce Colbert
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white wine, shallot, demi-glace, cayenne pepper.
Sauce Diable (Deviled Sauce)
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Sauce Poivrade (carrot, onion, parsley, thyme, bay, vinegar, marinade, espagnole, crushed peppercorns) with truffles, hard boiled egg white, lightly whipped cream.
Sauce Diane
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white wine, mushroom cooking liquor, demi-glace, tomato puree, dry duxelles chopped parsley.
Sauce Duxelles
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white wine, tarragon, demi glace
Sauce Estragon (Tarragon)
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reduced madeira sauce with the addition of truffle essence
Sauce Financiere
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White wine infused with parsley, chervil, tarragon, and chives, added to demi glace, finished with chopped parsley, tarragon, chervil, chives, and lemon juice.
Sauce Aux Fines Herbes
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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.
Sauce Genevoise
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champagne or white wine, mirepoix containing ham, Demi Glace, mushroom essence.
Sauce Godard
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Sauce Poivrade (carrot, onion, parsley, thyme, bay, vinegar, espagnole, crushed peppercorns) using venison stock, hares blood, and marinade.
Sauce Grand-Veneur
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Sauce Poivrade (carrot, onion, parsley, thyme, bay, vinegar, marinade, espagnole, crushed peppercorns) cream and redcurrant jelly.
Sauce Grand-Veneur (Escoffier's method)
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white wine, fish stock, shallot, duxelles, fish espagnole or demi glace, finish with chopped parsley.
Sauce Gratin
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onion, shallot, vinegar, Espagnole, Tomato Sauce, finish with chopped lean ham, capers, duxelles, and chopped parsley.
Sauce Hachee
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onion, shallot, vinegar, court-bouillion, thicken with brown roux or beurre-manie. Finish with fines herbes, capers, duxelles, anchovy essence, butter, and anchovy butter.
Sauce Hachee (Lenten)
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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.
Sauce Hussarde
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Tomato flavored demi-glace, duxelles, diced lean cooked ham finished with chopped tarragon, chervil, and parsley.
Sauce Italienne
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Brown veal or chicken stock infused with tarragon, thickened with arrowroot or fecula.
Jus Lie a l'Estragon (thickened gravy, tarragon flavored)
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Tomato essence, brown veal stock, thickened with arrowroot or cornflower.
Jus Lie Tomate (thickened gravy, tomato flavored)
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onions cooked to golden, white wine, vinegar, demi-glace
Sauce Lyonnaise (brown onion sauce)
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Demi-glace slightly thickened, finished with Madeira
Sauce Madere (Madeira Sauce)
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Reduce red wine court boullion, and mushroom trimmings, with fish espagnole, finished with butter and cayenne
Sauce Matelote
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Bordelaise finished with small dice of bone marrow and blanched chopped parsley.
Sauce Moelle (bone marrow sauce)
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Sauce Poivrade made with venison stock, finished with malaga wine, juniper berries, pine seed kernels or toasted shredded almonds, and currants
Sauce Moscovite
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Demi Glace finished with truffle essence and chopped truffle
Sauce Perigeaux
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Similar to Sauce Perigeaux but the truffles are either cut into the shape of small olives, small balls, or thick slices
Sauce Perigourdine
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White wine, vinegar and shallot, Sauce Espagnole, finished with chopped gherkins, tarragon, chervil and parsley.
Sauce Piquante
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Mirepoix, vinegar and marinade reduced, with espagnole, 8 crushed peppercorns, strained and finished with butter.
Sauce Poivrade
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Sauce Poivrade (for game)
Sauce Poivrade (for game)
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Slightly thickened demi glace finished with port.
Sauce au Porto (Port Sauce)
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Onion cooked to golden, chopped tomato, crushed garlic, finish with tomato essence, meat glaze, tomato sauce and chopped parsley.
Sauce Portugaise
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Oil, tomato, garlic. finished with parsley.
Sauce Provencale
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Rhine wine, mirepoix, truffle peelings or truffle essence, reduce and finish with demi glace.
Sauce Regence
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Onion cooked in butter, white wine, reduce, add demi glace, finished with english mustard. Served with grilled pork.
Sauce Robert
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Sugar cooked to golden, vinegar, espagnol, and game stock, reduced and finished with toasted pine seed kernels, sultanas, and currants.
Sauce Romaine
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Sauce Bordelaise with the addition of pureed duck livers.
Sauce Rouennaise
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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.
Sauce Salmis
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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.
Sauce Tortue
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Poivrade for game, finished with redcurrant jelly and cream.
Sauce Venaison (Venison Sauce)
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Mirepoix browned in butter, red wine reduced by half, garlic and espagnole, strain and finished with butter, anchovy essence, and cayenne.
Sauce au Vin Rouge (Red Wine Sauce)
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Vinegar and shallot reduced by half, brown stock and breadcrumbs fried in butter, finished with chopped parsley and lemon juice.
Sauce Zingara (1)
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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.
Sauce Zingara (2)
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