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CSCA- Small Sauces
Definitions of the Small Sauces
Term | Definition |
---|---|
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 |