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2012-04-07 23:06:07
Escoffier Sauces

Escoffier Compound White Sauces
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  1. Sauce Supreme, melted meat glaze, and chopped pimento
    Sauce Albufera
  2. 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 Americaine
  3. Sauce Normande with anchovy butter, finished with diced anchovy filet
    Sauce Anchois (anchovy sauce)
  4. Ordinary veloute with tomato puree finished with butter
    • Sauce Aurore
    • Fish Veloute with tomato puree finished with butter.
    • Sauce Aurore Maigre
  5. Vinegar, thyme, bay, parsley, peppercorns, horseradish, reduced. Add egg yolks, prepare as hollandaise with butter. Finish with crayfish butter, whipped cream, and diced crayfish.
    Sauce Bavaroise
  6. 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.
    Sauce Bearnaise
  7. Bearnaise finished with tomato puree instead of the chervil and tarragon.
    Sauce Choron (Bernaise Tomatee)
  8. Bearnaise finished with meat glaze.
    Sauce Foyot (Bearnaise a al glace de viande, or Sauce Valois)
  9. Butter, shallots, white wine, and fish stock or cooking liquor from the fish being prepared, reduced. Finished with Fish Veloute, and butter.
    Sauce Bercy
  10. Flour, butter, and boiling water, with an egg and cream liaison, strain and finish with good quality butter.
    Sauce au Beurre (Sauce Batarde)
  11. 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)
    Sauce Bonnefoy
  12. Butter and a julianne of leek, onion, celery, and mushrooms, with fish veloute, simmered and finished with cream.
    Sauce Bretonne
  13. White wine court bouillon from cooking freshwater fish, thickened with beurre manie, simmered and strained finished with butter and cayenne.
    Sauce Canotiere
  14. Butter sauce with the addition of capers.
    Sauce aux Capres (Caper Sauce)
  15. Fish stock and truffle essence, reduced. Bechamel and cream, simmer and strain, finish with very red lobster butter and cayenne.
    Sauce Cardinal
  16. Sauce Allemande with reduced mushroom cooking liquor, and turned button mushrooms.
    Sauce aux Champignons
  17. White wine, shallot, bay, mushroom trimmings, reduced. Add brown veal stock and reduce again, finish with tarragon and Matire d'Hotel Butter
    Sauce Chateaubriand
  18. Ordinary veloute, reduce and add chicken aspic jelly, and cream.
    White Chaud Froid Sauce
  19. Sauce Allemande, chicken aspic jelly, cream
    Blonde Chaud Froid Sauce
  20. Ordinary veloute, chicken aspic jelly, and cream with tomato puree and paprika.
    Pink Chaud Froid Sauce
  21. 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.
    Green Chaud Froid Sauce
  22. Fish veloute, fish aspic jelly and cream.
    Fish Chaud Froid Sauce
  23. 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.
    Sauce Chivry
  24. Bechamel slightly reduced finished with cream and lemon juice.
    Sauce a l Cr�me (Cream Sauce)
  25. Fish Veloute, or Bechamel, and fish stock, slightly reduced and finished with shrimp butter, red coloring butter, shelled cooked shrimp and cayenne.
    Sauce aux Crevettes
  26. 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.
    Sauce Currie (Curry Sauce)
  27. 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 Currie a l'Indienne (Indian Style Curry Sauce, or Sauce Indienne)
  28. Sauce Normande with lobster butterand a small dice of cooked lobster and truffle.
    Sauce Diplomat
  29. Sauce a la Cr�me with the addition of a brunoise of celery, carrot, onion, and french beans.
    Sauce Ecossaise
  30. Blanched pureed and strained tarragon, fish or chicken veloute, finish with chopped tarragon.
    Sauce Estragon
  31. White Wine Sauce with the addition of chopped tarragon, parsley, chives, and chervil.
    Sauce aux Fines Herbes
  32. Sauce au Beurre with the addition of a puree made from white wine, blanched green gooseberries (or green currants) and a little sugar.
    Sauce Groseilles (Gooseberry Sauce)
  33. 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.
    Sauce Hollandaise
  34. Fish Veloute, cream, lobster butter and red coloring butter.
    Sauce Homard (Lobster Sauce)
  35. Onion cooked in butter with salt and paprika, Fish or ordinary veloute, strained and finished with butter.
    Sauce Hongroise
  36. Sauce Normande with the addition of poached and bearded oysters.
    Sauce aux Huitres (Oyster Sauce)
  37. Sauce Supreme with the addition of light colored meat glaze.
    Sauce Ivoire
  38. 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.
    Sauce Joinville
  39. Butter Sauce with the addition of lemon juice and fish glaze.
    Sauce Laguipierre
  40. Julienne of celery onion, carrot and mushroom, stewed in butter added to fish veloute and finished with julienne of truffle and chopped parsley.
    Sauce Livonienne
  41. Hollandaise with the addition of blood orange zest and juice.
    Sauce Maltaise
  42. Sauce Bercy with the addition of muscle cooking liquor, thickened with egg yolks
    Sauce Mariniere
  43. 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.
    Sauce Matelote Blanche
  44. Bechamel and cooking liquor from the fish being served reduced. Add gruyere and parmesan and finish with butter.
    Sauce Mornay
  45. Hollandaise and whipped cream
    Sauce Mousseline (Sauce Chantilly)
  46. 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.
    Sauce Mousseuse
  47. Butter sauce with the addition of English mustard.
    Sauce Moutarde (Mustard Sauce)
  48. Sauce Bechamel with the addition of cream, crayfish butter and crayfish tails.
    Sauce Nantua
  49. 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.
    Sauce Newburg (with raw lobster)
  50. 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.
    Sauce Newburg (with cooked lobster)
  51. Hollandaise finished with Hazelnut Butter
    Sauce Noisette
  52. 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 Normande
  53. Sauce Americaine flavored with curry powder and finished with cream
    Sauce Orientale
  54. Sauce Bearnaise made with mint instead of tarragon.
    Sauce Paloise
  55. Sauce Allemande with reduced mushroom cooking liquor, finished with lemon juice, butter and parsley.
    Sauce Poulette
  56. White wine and vinegar reduced by half, add ordinary veloute, and finish off heat with shallot butter, chervil, tarragon and chive.
    Sauce Ravigote
  57. Rhine wine and fish stock, mushroom and truffle trimmings, reduced and strained into Sauce Normande, finished with truffle essence.
    Sauce Regence (for fish)
  58. Rhine wine, mushroom cooking liquor, truffle trimmings, reduce, strain and add to Sauce Allemande, and finish with truffle essence.
    Sauce Regence (for poultry)
  59. Sauce Diplomat finished with truffle essence and a small dice of black truffles
    Sauce Riche
  60. 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 Rubens
  61. Sauce Vin Blanc with shallot and white wine reduction or shallot butter, mustard and anchovy essence.
    Sauce Saint-Malo
  62. Onion cooked in butter, white wine and reduce almost completely. Add sour cream and lemon juice.
    Sauce Smitane
  63. 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.
    Sauce Solferino
  64. Onions blanched, drained and stewed in butter, with Sauce Bechamel, cooked in the oven, strained, finished with butter and cream.
    Sauce Soubise (Coulis d'Oignons Soubise) 1
  65. 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.
    Sauce Soubise (Coulis d'Oignons Soubise) 2
  66. Prepared sauce Soubise mixed with tomato puree
    Sauce Soubise Tomatee (Tomato Flavored Soubise)
  67. 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
    Sauce Souchet
  68. Vinegar and shallot reduction strained, tomato puree and egg yolks, then add oil like you would for a mayonnaise and finish with cayenne.
    Sauce Tryolienne
  69. Sauce Poivrade with; onions lightly colored in butter, and chopped tomato.
    Sauce Tryolienne a l'Ancienne
  70. Tarragon vinegar, shallot, chervil reduced and strained, added to White Wine Sauce, finished with green butter, tarragon and chervil.
    Sauce Venitienne
  71. Sauce Normande mixed with Sauce Tryolienne, finished with meat glaze and anchovy essence.
    Sauce Veron
  72. Veal gravy, mushroom cooking liquor, ordinary veloute, with Sauce Soubise (made with bechamel), thickened with egg yolks and finished with butter.
    Sauce Villageoise
  73. Sauce Allemande, with ham and truffle essence, reduced till thick enough to coat foods before being egged, breadcrumbed and deep fried.
    Sauce Villeroy
  74. Sauce Allemande, and Sauce Soubise reduced together. Chopped truffle may be added.
    Sauce Villeroy Soubisee
  75. Sauce Allemande, and tomato puree reduced.
    Sauce Villeroy Tomatee
  76. Fish veloute, fish stock, egg yolks, and finished with butter.
    Sauce Vin Blanc (White Wine Sauce 1)
  77. Fish stock reduced by half, egg yolks, and then add butter as for Hollandaise sauce.
    Sauce Vin Blanc (White Wine Sauce 2)
  78. Egg yolks lightly heated while whisking in butter, and fish stock.
    Sauce Vin Blanc (White Wine Sauce 3)