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CSCA- Small Sauces

Definitions of the Small Sauces

TermDefinition
Sauce Aurore béchamel + tomato paste or tomatoes
Sauce Soubise béchamel + puréed cooked onions
Sauce Mornay béchamel + cheese, usually Parmesan or Gruyère
Sauce Nantua béchamel + crayfish or shrimp
Sauce Suprême chicken stock velouté + cream
Sauce Allemande chicken stock velouté + egg yolks with cream
Sauce Parisienne modern name for Sauce Allemande
Sauce Bercy velouté made with fish fumet + white wine + shallots
Sauce Bordelaise espagnole + red Bordeaux wine + shallots + beef marrow
Sauce Robert espagnole + white wine + mustard + shallots
Sauce Perigeaux espagnole + Madeira + black truffles
Sauce Madeira espagnole + fortified wine of Madeira
Sauce Chasseur mushrooms + shallots + tomato paste + tarragon
Sauce Béarnaise hollandaise + shallots + tarragon or fines herbs
Sauce Paloise hollandaise + shallots + mint
Sauce Choron Béarnaise + tomato paste
Sauce Maltaise zest of blanched orange + juice + lemon
Sauce Gribiche mayonnaise + cornichons + capers + chopped hard cooked eggs + fines herbes
Sauce Aïoli mayonnaise + garlic
Sauce Rémoulade mayonnaise + Dijon mustard + anchovy paste + capers + cornichons + fine herbs
Created by: CSCAStudy
Popular Culinary Arts sets

 

 



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