Escoffier Compound White Sauces

Sauce Supreme, melted meat glaze, and chopped pimento

Lobster in shell fried in oil, shallots, garlic, brandy. White wine, fish stock and meat glaze, chopped tomato, parsley and cayenne. Remove lobster, add coral, strain, finish with butter.

Sauce Normande with anchovy butter, finished with diced anchovy filet

Ordinary veloute with tomato puree finished with butter

Vinegar, thyme, bay, parsley, peppercorns, horseradish, reduced. Add egg yolks, prepare as hollandaise with butter. Finish with crayfish butter, whipped cream, and diced crayfish.

White wine and tarragon vinegar, shallot, chervil, tarragon, and pepper, reduced. Add egg yolks and butter as for hollandaise, strain and finish with chopped tarragon.

Bearnaise finished with tomato puree instead of the chervil and tarragon.

Bearnaise finished with meat glaze.

Butter, shallots, white wine, and fish stock or cooking liquor from the fish being prepared, reduced. Finished with Fish Veloute, and butter.

Flour, butter, and boiling water, with an egg and cream liaison, strain and finish with good quality butter.

White Wine, shallot, thyme and bay, and Veloute, finished with chopped tarragon (or Bordelaise made with white wine and veloute instead of red wine and espagnole)

Butter and a julianne of leek, onion, celery, and mushrooms, with fish veloute, simmered and finished with cream.

White wine court bouillon from cooking freshwater fish, thickened with beurre manie, simmered and strained finished with butter and cayenne.

Butter sauce with the addition of capers.

Fish stock and truffle essence, reduced. Bechamel and cream, simmer and strain, finish with very red lobster butter and cayenne.

Sauce Allemande with reduced mushroom cooking liquor, and turned button mushrooms.

White wine, shallot, bay, mushroom trimmings, reduced. Add brown veal stock and reduce again, finish with tarragon and Matire d'Hotel Butter

Ordinary veloute, reduce and add chicken aspic jelly, and cream.

Sauce Allemande, chicken aspic jelly, cream

Ordinary veloute, chicken aspic jelly, and cream with tomato puree and paprika.

White wine infused with parsley, tarragon chives, and chervil, Ordinary Veloute, chicken aspic jelly, cream, and green coloring made from spinach. Used in the preparation of Printaniers.

Fish veloute, fish aspic jelly and cream.

White wine infused with parsley, tarragon chives, chervil, shallot, and salad burnet. Strain and add to Ordinary Veloute, and finish with butter mixed with the same items infused in the wine.

Bechamel slightly reduced finished with cream and lemon juice.

Fish Veloute, or Bechamel, and fish stock, slightly reduced and finished with shrimp butter, red coloring butter, shelled cooked shrimp and cayenne.

celery, onion and parsley stalks cooked in butter, thyme, bay leaf, mace, flour and curry powder cooked for a few minutes, and then boiled with white bouillon.

onion parsley, thyme, bay, mace and cinnamon cooked in butter. Curry powder, coconut milk, veal or fish veloute simmered and strained finished with cream and lemon juice.

Sauce Normande with lobster butterand a small dice of cooked lobster and truffle.

Sauce a la Cr�me with the addition of a brunoise of celery, carrot, onion, and french beans.

Blanched pureed and strained tarragon, fish or chicken veloute, finish with chopped tarragon.

White Wine Sauce with the addition of chopped tarragon, parsley, chives, and chervil.

Sauce au Beurre with the addition of a puree made from white wine, blanched green gooseberries (or green currants) and a little sugar.

Water and vinegar reduction, egg yolks whisked over a bain marie, while adding melted or softened butter. Add a few drops of water if needed and finish with salt and lemon juice.

Fish Veloute, cream, lobster butter and red coloring butter.

Onion cooked in butter with salt and paprika, Fish or ordinary veloute, strained and finished with butter.

Sauce Normande with the addition of poached and bearded oysters.

Sauce Supreme with the addition of light colored meat glaze.

Sauce Normande finished with shrimp butter and crayfish butter instead of cream and butter. If the dish being served is ungarnished add julienne of truffle.

Butter Sauce with the addition of lemon juice and fish glaze.

Julienne of celery onion, carrot and mushroom, stewed in butter added to fish veloute and finished with julienne of truffle and chopped parsley.

Hollandaise with the addition of blood orange zest and juice.

Sauce Bercy with the addition of muscle cooking liquor, thickened with egg yolks

White wine Court Bouillon and mushroom trimmings reduced, added to fish veloute simmered and strained and finished with butter, cayenne, button onions and button mushrooms.

Bechamel and cooking liquor from the fish being served reduced. Add gruyere and parmesan and finish with butter.

Hollandaise and whipped cream

Scald a pan by placing it in boiling water, wipe it dry and add softened butter, salt and lemon juice. Whisk in water and whipped cream.

Butter sauce with the addition of English mustard.

Sauce Bechamel with the addition of cream, crayfish butter and crayfish tails.

Fry cut up lobster in butter and oil till shell turns red, add brandy and marsala or madiera, reduce then add cream and fish stock simmer and strain, finish with diced lobster meat and creamy parts.

Lobster cooked in a shellfish court bouillon, slice the tail meat, season with salt and cayenne, cover with madiera and reduce, then add a liaison of cream and egg yolks.

Hollandaise finished with Hazelnut Butter

Fish Veloute, with mushroom cooking liquor, muscle cooking liquor, fish stock, lemon juice thickened with egg yolk and cream. Strain and finish with double cream and butter.

Sauce Americaine flavored with curry powder and finished with cream

Sauce Bearnaise made with mint instead of tarragon.

Sauce Allemande with reduced mushroom cooking liquor, finished with lemon juice, butter and parsley.

White wine and vinegar reduced by half, add ordinary veloute, and finish off heat with shallot butter, chervil, tarragon and chive.

Rhine wine and fish stock, mushroom and truffle trimmings, reduced and strained into Sauce Normande, finished with truffle essence.

Rhine wine, mushroom cooking liquor, truffle trimmings, reduce, strain and add to Sauce Allemande, and finish with truffle essence.

Sauce Diplomat finished with truffle essence and a small dice of black truffles

Mirepoix lightly colored in butter, white wine and fish stock, strain and add madiera, and thicken with egg yolks. Finish with butter, beurre rouge, and anchovy essence.

Sauce Vin Blanc with shallot and white wine reduction or shallot butter, mustard and anchovy essence.

Onion cooked in butter, white wine and reduce almost completely. Add sour cream and lemon juice.

Liquid from tomatoes strained through a cloth reduced to a syrupy consistency, with meat glaze, lemon juice, and cayenne. Whisk into Matrie d'Hotel Butter, tarragon, and Shallot Butter.

Onions blanched, drained and stewed in butter, with Sauce Bechamel, cooked in the oven, strained, finished with butter and cream.

Blanched onions, in a pan lined with salt pork, carolina rice, and white bouillon, cooked in the oven. Pound the rice and onions in a mortar, sieve, and finish with cream and butter.

Prepared sauce Soubise mixed with tomato puree

Julienne of carrot, celery and parsley root, stewed in butter, fish stock, white wine, simmer and strain. Poach the fish in this liquid, remove fish, reduce and add White Wine Sauce and finish with butter and the reserved julienne

Vinegar and shallot reduction strained, tomato puree and egg yolks, then add oil like you would for a mayonnaise and finish with cayenne.

Sauce Poivrade with; onions lightly colored in butter, and chopped tomato.

Tarragon vinegar, shallot, chervil reduced and strained, added to White Wine Sauce, finished with green butter, tarragon and chervil.

Sauce Normande mixed with Sauce Tryolienne, finished with meat glaze and anchovy essence.

Veal gravy, mushroom cooking liquor, ordinary veloute, with Sauce Soubise (made with bechamel), thickened with egg yolks and finished with butter.

Sauce Allemande, with ham and truffle essence, reduced till thick enough to coat foods before being egged, breadcrumbed and deep fried.

Sauce Allemande, and Sauce Soubise reduced together. Chopped truffle may be added.

Sauce Allemande, and tomato puree reduced.

Fish veloute, fish stock, egg yolks, and finished with butter.

Fish stock reduced by half, egg yolks, and then add butter as for Hollandaise sauce.

Egg yolks lightly heated while whisking in butter, and fish stock.