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 50% of brown stock + 50% of brown Used for the preparation of
(Fr. Demi-glace) sauce reduced to half. other sauces.
Bercy Demi-glaze + meat glaze + minced Grilled meat, fish
shallots + white wine + sliced bone
marrow
Chasseur Missed mushrooms, sauteed chopped Poultry, eggs, grilled or sauteed
shallots + white wine reduced + demi- meat.
glaze + butter + chopped parsley.
Charrcutiere Robert sauce, garnished with juliennes Grilled pork chopes.
of gherkins.
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 Poultry, meat, cold dishes
truffles + Madeira.
Devil (Diable) Chopped shallots + white wine + vinegar Vegetables, tongue, boiled veal,
+ peppercorns, salt, reduced + demi- beef, grilled fish, meat and
glaze strained + chopped parsley poultry.
(prominent flavour of pepper).
Madeira (Madere Fr.) Demi-glaze + Madeira wine. Small items of beef, veal,
poultry, game, ham, Eggs.
Piquant Chopped shallots + vinegar + white wine Grilled pork chops, rice, pastas.
+ demi-glaze and strain, garnish with
gherkins, chervil, chopped tarragon and
pepper.
Robert Sauce Chopped onions sauteed + white wine + Grilled pork, chops, fish
vinegar + pepper + reduced + demi-
glaze + 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 Thin Bechamel sauce, mixed with hard- .Poached fish or boiled fish,
(Escossaise) boiled yolk, sieved, garnished with white eggs, lamb.
of eggs cut into strips.
Mornay Bechamel + Parmesan and Gruyere + Fish, eggs and vegetables.
cream + egg yolks.
Cream Bechamel + fresh cream + butter Poached fish, boiled vegetables.
Soubise Bechamel + sauteed, minced onions + Eggs, boiled fish
pepper + nutmeg and strained.
Cardinal Bechamel + fresh cream + truffle Fish
essence + lobster butter + cayenne
pepper.
Parsley Bechamel + fresh cream + butter + Vegetables, calfs head and
chopped and blanced parsley. boiled fish.
Mustard Bechamel + fresh cream + butter + Grilled herrings.
mustard (also prepared with Hollandaise
)
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 Roast mutton and eggs.
milk + seasoning + nutmeg.

CHICKEN VELOUTE

Food with which cooked or

Name of Sauces Ingredients served
Allemande Chicken veloute + egg yolks + 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 Bitoks, escalopes of veal,
mushrooms supremes of chicken, poached
chicken and sweet breads.
Hongroise Chicken veloute + paprika + white wine Poached chicken escalopes of
+ cream veal
Ivory Sauce supreme + meat glaze Poached chicken, boiled
chicken.
Used for preparing chaudfroid
sauce.
Aurore Chicken veloute + tomato sauce + butter Poached chicken, boiled
chicken, poached eggs.
White chaudfroid Chicken veloute + chicken glaze + Cold dishes, boiled chicken,
sauce cream boiled leg of mutton.
Chivry Chicken veloute + tarragon + parsley + Boiled or poached poultry.
chives. Strain and add green butter
Curry sauce Dices of onions + apples sauteed in Eggs. Fish, chicken
butter + curry powder + coconut milk.
Add veloute and strain.

FISH MEAT VELOUTE

Food with which cooked or

Name of Sauces Ingredients served
Shrimp Fish veloute + fish fumet + cream + Fish, shrimps.
shelled shrimp tails + shrimp butter.
Normande Fish veloute + mushrooms + oyster Fish, shellfish.
liquor + fish fumet + finish with egg
yolks, cream + shelled shrimp tails +
shrimp butter.
Joinville Normande sauce + crayfish + cooking Shellfish, fish
liquor of shrimps, juliennes of truffles.
Vin blanc Thin fish veloute + yolk of eggs and Fish
finished with butter (pour the butter in
mixture in a double boiler)
Nantua Fish veloute + fried mirepoix fish in Fish, shellfish.
crayfish butter.
Fiplomate Normande sauce + lobster butter, Shelfish, fish
garnished with dices of lobster and
truffles.
Caper Mutton veloute + capers Boiled leg of mutton.
Bercy Allemande sauce + chopped shallots + Grilled meats
white wine + meat glaze + butter,
garnished with dices of marrow and
chopped parsley.
Ravigote Veal veloute + white wine + vinegar + Boiled meat, fish and shellfish.
shallot butter, garnished with chervil
chives and tarragon.
Poulette Allemande sauce + mushroom essence + Boiled meat, eggs.
lemon juice + chopped parsley

TOMATO SAUCE

Food with which cooked or

Name of Sauces Ingredients served
 Bretonne Tomato sauce + sauteed chopped onions Haricots
+ white wine reduced, strained + butter +
chopped parsley.
Tomated Chaudfroid Tomato sauce + aspic jelly Cold chicken, eggs
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 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

Food with which cooked or

Name of Sauces Ingredients served
Mousseline Hollandaise sauce mixed with stiffy Fish, eggs, vegetables and meat
whipped cream
Maltaise Hollandaise sauce + zest + juice of blood Served with hot asparagus
oranges.
Noisette Hollandaise + nut brown cooked butter. Poached salmon and trout.
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.

MAYONNAISE

Served with
Salad dressing Ingredients
Chantilly Mayonnaise + lemon juice instead of Vegetables, cold dishes.
vinegar, mixed with whipped cream.
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 Fried fish, spiny, lobster, cold
with capers, parsley, gherkins, chervil, meat and poultry.
tarragona nd finished with anchovy
essence.
Andalouse Mayonnaise + tomato puree garnsihed Served with cold meat.
with sweet capsicums
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 Cold fish, shellfish.
mixed together.
Thousand Island Mayonnaise + hard boiled eggs + tomato Cold emat
Dressing ketchup + chopped gherkins + onions +
pimentos, olives + paprika powder.
Cocktail Mayonnaise + tomato ketchup + Shellfish
Worcester sauce + tabasco + cream +
lemon juice

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.
Horse-radish Finely grated horse-radish + vinegar +
seasoning + cream
Mint Vinegar + sugar + seasoning + chopped
mint.
Apple Apple puree + cinnamon powder +
butter + sugar + water
Bread Flavoured milk with onions +
breadcrumbs + butter + cream +
seasoning.
Curry Blond roux + garlic + chopped apple,
onions + coconut powder + curry
powder + tomato puree + stock +
sultanas.
Cranberry Cranberries + sugar + water
Oxford Red current jelly + chopped shallots +
port wine + orange juice + chopped
blanched orange and lemon zest.
All roast itmes of meat, game
and poultry.
Roast or braised joints of beef,
especially fillets
Roast lamb or cold lamb dishes
Roast joints, joints of port,
duck, roast hare,
Roast poultry and roast
feathered game.
Rice, prawns, vegetables and
eggs.
Roast turkey.
Cold ham, cold venison.`