French Sauces

This butter and egg emulsion is one of the five mother sauces of French cuisine, and one of the most famous sauces in western cuisine. It consists of an emulsion of egg yolks and melted or clarified butter with salt, pepper, and an acidic note add... READ MORE

This rich garlic sauce is similar in texture to mayonnaise, and is commonly used in the cuisine of Provençe in France and Catalonia in Spain. Provençal aïoli consists of egg yolks, olive oil, and garlic, while the Catalan versio... READ MORE

One of the five mother sauces of traditional French cuisine and a key ingredient in numerous recipes – from simple dishes like lasagna to elegant ones such as soufflé – Béchamel sauce, also known as white sauce, is nothin... READ MORE

Sauce tartare is a mayonnaise-based sauce that most likely originated in France. The creamy base is traditionally made with mayonnaise, though some variations occasionally may opt for crème fraiche, while the optional additions usually incl... READ MORE

This classic French sauce is traditionally used as a garnish for grilled meat or fish dishes. Light yellow in color, smooth and creamy in texture, it consists of egg yolks, shallots, reduced vinegar, and butter, and is often flavored with tarragon... READ MORE

This thick French sauce is usually used as a garnish for fish and fish soup dishes, most notably in the famous traditional Provençal fish stew known as bouillabaisse. It consists of garlic, saffron, chili peppers, olive oil, breadc... READ MORE

This simplest version of this French sauce is nothing more than a base of mayonnaise mixed with herbs, capers, pickles, and a few optional drops of anchovy oil. The word rémoulade is thought to have originated from the word remolat, the wor... READ MORE

This light stock is usually made from the unroasted bones of chicken, veal, or fish, and is additionally thickened with roux, a mixture of flour fried in butter. Along with hollandaise, béchamel, espagnole, and tomato, it is one of... READ MORE

This thick, rich, creamy sauce is made from butter, white wine, shallots, and white wine vinegar. It has a slightly sweet, tangy flavor that goes especially well with poached fish, shellfish, and asparagus. This versatile sauce was popularized in ... READ MORE

This thick brown sauce is commonly used in French cuisine both as a standalone sauce and as a base for other sauces. It is a combination of brown stock and espagnole sauce simmered for a long time until its volume has reduced by half – thus ... READ MORE

A distant cousin of Italian pesto, this classic Provençal cold sauce traditionally consists of olive oil, fresh parsley, and crushed garlic. The name pistou comes from the Provençal word for “crushed”, due to the fact tha... READ MORE

There are many theories about the origin of name of this sauce, the most popular of which claims it was named after the Duke of Mornay in the late 16th century. The modern version of this sauce is made by combining classic bechamel sauce with grat... READ MORE

Beurre noisette is a rich brown sauce with a slightly nutty flavor, often used for making desserts and pastries. It is usually a welcome addition to various main courses, especially those with seafood. The sauce is also known as brown butterREAD MORE

Sauce tomate is one of the five classic mother sauces created by Escoffier. It’s usually made with a combination of mashed tomatoes, garlic, salt pork, carrots, onions, butter, flour, veal stock, thyme, bay leaves, salt, pepper, and sugar. T... READ MORE

Duxelles is a traditional sauce consisting of minced mushrooms, shallots, garlic, wine, butter, and seasonings. The sauce can be served with numerous beef, poultry, seafood, vegetable, and egg dishes. It was invented in the 17th century by a famou... READ MORE

Madeira sauce is a savory French sauce defined as a demi-glace sauce with the addition of Madeira wine. The sauce is made by sautéeing shallots on butter, then adding bouquet garni and Madeira wine until the concoction is reduced. After tha... READ MORE

Frequently added to meat and other savory dishes, bordelaise sauce consists of chopped shallots and spices reduced in, ideally, dry red wine, over medium to high heat. The sauce is named after Bordeaux, the main wine-producing region in France. A ... READ MORE

Sauce au vin rouge, which translates to "red wine sauce" in English, is a classic French sauce frequently used to complement various dishes, especially red meat dishes like châteaubriand. The core ingredients typically include red wine, shal... READ MORE

Sauce forestière is a traditional sauce based on mushrooms. Although there are variations, this creamy and buttery sauce is usually made with a combination of mushrooms (often king oyster, shiitake, or porcini), shallots, butter, white wine... READ MORE

Sauce vierge (lit. virgin sauce) is a French sauce based on chopped tomatoes and basil, lemon juice, and olive oil. According to one of the theories about its unusual name, it has been named after England's Queen Elizabeth I, also known as the Vir... READ MORE

Gribiche is a French sauce (one of Escoffier's mother sauce versions) and a flavorful, tangy accompaniment to charcuterie, fish, and boiled meat dishes. The uniqueness of gribiche comes from the fact that hard-boiled yolks are used to thicken it, ... READ MORE

This classic French sauce takes its name from a small city near Lyon, in the region of Bugey. It consists of a white, creamy béchamel sauce with added crayfish butter and cream. Nantua sauce is commonly used as an accompaniment to numerous ... READ MORE

Bourguignonne is a classic French sauce that is prepared by combining sauce Espagnole with a reduction of red wine, onions, and bouquet garni. Butter and cayenne pepper are often added to the sauce, just a few moments before serv... READ MORE

Poivrade sauce is a classic French pepper sauce that is an ideal accompaniment to marinated meat and game dishes. It consists of a mirepoix that is thickened with flour, along with wine, vinegar, and a hefty dose of pepper. There are two ... READ MORE

Sauce ravigote is a French classic that is made as a chilled or warm sauce. The cold version is based on vinaigrette (a combination of oil and vinegar), while the other additions usually include capers, parsley, tarragon, chervil, and onions. The ... READ MORE

Chasseur sauce, often called hunter's sauce, is a brown sauce from France that is typically served with beef or chicken dishes. It is made from a demi-glace base with added mushrooms, shallots, white wine, and tomatoes. It is called hunte... READ MORE

One of Auguste Escoffier's five mother sauces, known as espagnole sauce, is a brown sauce that is typically made from brown (beef or veal) stock, butter, and flour. Additionally, bacon, ham, tomatoes, onions, bay leaves, red wine, garlic, and cele... READ MORE

Sauce bigarade is a traditional sauce that’s also known as orange sauce. It’s made from the cooking juices or deglazed pan leftovers of duck with Seville orange and lemon juice. The sauce is finished with a julienne of blanched orange ... READ MORE

Suprême is an incredibly rich French sauce made by combining a mother sauce with additional ingredients. Most often, it is prepared by reducing chicken veloute with heavy cream. Many cooks like to add a dash of lemon juice ... READ MORE

Robert is a French sauce based on white wine, vinegar, and mustard. It is an ideal accompaniment to grilled meat dishes, especially pork chops. According to the first edition of Larousse Gastronomique, the sauce was invented at the beginn... READ MORE

Charcutière sauce is a rich compound sauce from France, prepared from a base of sauce Espagnole with added chopped cornichons, onions, mustard, and white wine. The sauce provides an ideal accompaniment to grilled pork and various m... READ MORE

Allemande sauce–sometimes called German sauce–is basically an enriched, thickened version of sauce velouté. The thickening is achieved by a combination of egg yolks and liaison, or heavy cream. Often s... READ MORE

Muscat wine sauce is a traditional sauce made with aromatic Muscat wines. The basic version of this sauce consists of shallots, stock, and Muscat wine. It can be made with French wines such as Beaumes de Venise, Muscat de Frontignan, Muscat de Lun... READ MORE