Sauces in French Cuisine. Romeo Brodmann

Sauce chasseur (Hunter’s Sauce – Escoffier’s method)

       Sauce aux fines herbes (Herb Sauce)

       Sauce lyonnaise (Onion Sauce)

       Sauce madère (Madeira Sauce)

       Sauce matelote (Fish Sauce based on Red Fish Stock)

       Sauce aux morilles (Morel Sauce)

       Sauce poivrade (Pepper Sauce)

       Sauce poivrade pour gibier (Pepper Sauce for Game)

       Sauce piquante (Sauce for grilled or boiled Pork or Beef [picy, not hot])

       Sauce bigarade (Bitter or Seville Orange Sauce for Duck)

       Sauce chevreuil (Sauce for Game [with Game Stock] or Butcher’s Meat [with Bacon and Ham])

       Sauce au porto (Port Wine Sauce)

       Sauce Robert (White Wine, Onion and Gherkin Sauce)

       Sauce romaine (Roman Sauce – for Venison or marinated Butcher’s Meat)

       Sauce au vin rouge (Red Wine Sauce)

       Sauce rouennaise (Red Wine Sauce with raw Duck Liver)

       Sauce à la crème (Cream Sauce)

       Sauce Salmi (Wild Fowl Sauce)

       Sauce tortue (Turtle Sauce)

       Sauce diable (Devilled Sauce for grilled Chicken and Pigeon)

       Jus lié tomaté (Thickened Gravy – Tomato flavoured)

       Sauce périgueux (Sauce perigueux)

       SAUCE ZINGARA, Version 1 (Sauce for boiled Meat or Calf’s Head)

       SAUCE ZINGARA, Version 2 (Sauce for fried White Meat and Poultry – with Truffle julienne)

      

LES SAUCES TOMATE

       Sauce portugaise (Sauce with Onions, Tomatoes, Parsley)

       Sauce à la provençale (Sauce with Tomatoes, Garlic and Parsley)

       Sauce tomate (Tomato Sauce)

      

LES GRANDES SAUCES BLANCHES DE BASE – Major Basic White Sauces

       Velouté de veau / de volaille / de poisson (Veal Veloute / Chicken Veloute / Fish Veloute)

       LES PETITES SAUCES BLANCHES – Minor (compound) Basic White Sauces and their Vvariations

       SAUCE ALLEMANDE AND ITS VARIATIONS

       Sauce allemande (Also known as Sauce Parisienne)

       Sauce bonnefoy (Marrow Sauce with White Wine)

       Sauce curry (Curry Sauce)

       Sauce curry à l’indienne (Indian Curry Sauce)

       Sauce villageoise ou sauce blanquette (May be served with White Meat)

       Sauce poulette (Ideal with boiled Lamb, in particular with Lamb’s Trotters)

       Sauce smitane (Sour Cream Sauce – served with pan-fried Game)

       Sauce hongroise (Hungarian Sauce)

       Sauce Villeroy (Villeroy Sauce with Ham and Truffles)

       SAUCE SUPREME AND ITS VARIATIONS

       Sauce suprême (Poultry Cream Sauce)

       Sauce Albuféra (Poultry Cream Sauce with melted Meat Glaze and Pimento Butter)

       Sauce Chivry (For Poached or Steamed Poultry)

       Sauce ivoire (For Boiled, Poached and Steamed Poultry)

       Sauce ravigote (For Poached or Steamed Poultry)

       Sauce estragon (Tarragon Sauce)

       SAUCE AU VIN BLANC AND ITS VARIATIONS

       Sauce au vin blanc (Fish Veloute and Cream [White Wine Sauce])

       Sauce Bercy (May be served with Fish)

       Poaching Stock as Basis

       Fillet of Sole with Sauce Aurore

       Sauce bretonne (Sauce with White Vegetables, White Wine and Cream)

       Sauce aux crevettes (Shrimp Sauce)

       Sauce homard (Lobster Sauce)

       Sauce livonienne (Sauce livonienne)

       Sauce normande (Fish Veloute, Cream, Cooking Liquor from Button Mushrooms, Sole and Oyster)

       Sauce Normande

       Sauce aux huîtres (Oyster Sauce)

       Sauce diplomate (Sauce Normande with small dices of Lobster and Truffle)

       Sauce Joinville (Sauce Normande with Truffle, Crayfish and Crayfish Butter)

       Sauce régence (Velouté de Poisson, White Wine, Mushrooms, Truffle Peelings and Truffle Essence)

       Sauce anchois (Sauce Normande with Anchovy Butter and Anchovy Fillets)

       Sauce Véron (Sauce Véron)

       Sauce Rubens (Madeira Wine and Red Compound Butter)

       Sauce Saint-Malo (Sauce Saint-Malo)

       Sauce marinière (Mussel Sauce – to gratinate Mussels and Fish)

       Sauce souchet (Julienne of Carrot, Celeriac and Root Parsley, Fish Stock, White Wine)

       Sauce vénitienne (Tarragon Vinegar, Shallots, Chervil Leaves, White Wine Sauce)

       Sauce matelote blanche (Fish Court Bouillon, Mushroom Heads, White Wine Sauce, Silverskin Onions)

       Sauce américaine (Lobster, Garlic, Brandy, White Wine, Fish Stock, Tomato, Parsley)

       Sauce Américaine

       Sauce Newburg au homard cru (With raw Lobster – ideal with poached Flatfish)