DERIVATIVES SAUCES.

Hunter’s sauce

Elevating sauce garnish: mushrooms, onion, bacon
Recipe: Sauté bacon, onion and mushrooms, deglaze with a little red wine and add demi-glace.

African sauce

Elevating sauce garnish: cayenne pepper, Madeira, roasted onion rings and diced truffles
Recipe: Cook demi-glace with Madeira and cayenne pepper, then garnish with fried onion rings and truffle cubes.

Westmoreland

Elevating sauce garnish: chopped mixed pickles
Recipe: Boil mixed pickle stock with demi-glace, then add coarsely chopped mixed pickles as garnish.

Provencal sauce

Elevating sauce garnish: diced onions, tomatoes and olives, Provencal herbs
Recipe: Sauté onion with garlic, add herbs, deglaze with red wine and demi-glace, then reduce to the desired thickness.

Burgher sauce

Elevating sauce garnish: paprika and diced ham
Recipe: Cook demi-glace with Madeira and garnish with cubes of sautéed peppers and ham.

Caper sauce

Elevating sauce garnish: capers
Recipe: Season demi-glace with vinegar and refine with capers.

Cherry and pepper sauce

Elevating sauce garnish: cherries and green pepper
Recipe: Caramelise sugar, deglaze with red wine and reduce. Top up with demi-glace, then refine with cherries and green pepper.

Robert sauce

Elevating sauce garnish: chopped parsley
Recipe: Sauté finely diced onions, season with cayenne and deglaze with white wine. Refine with mustard and top with demi-glace.

Hussar sauce

Elevating sauce garnish: diced ham, parsley, horseradish
Recipe: Sauté onions and carrots in butter, deglaze with white wine and reduce. Top with demi-glace and garnish.

Esterhazy

Elevating sauce garnish: julienne carrots, celery and leek
Recipe: Sauté chopped onions with white wine, add demi-glace and sour cream, season with paprika and garnish with julienne vegetables.

Admiral sauce

Elevating sauce garnish: capers
Recipe: Fish velouté finished with sautéed diced onions, capers and anchovy paste.

Pommery mustard sauce

Elevating sauce garnish: Reduce the white wine, season with Pommery mustard and top up with fish velouté.

Morning glory sauce

Elevating sauce garnish: diced lobster and mushrooms
Recipe: Fish velouté enriched with lobster butter, whipped and refined with diced lobster and mushrooms.

Seasonal sauce

Elevating sauce garnish: julienne of carrots and celery, parsley and zest of oranges and lemon peel
Recipe: Fish velouté finished with the garnishes.

Champagne sauce

Elevating sauce garnish: tomato concassé
Recipe: Reduce the champagne, top up with fish velouté and garnish with fine concassé.

Cucumber and dill sauce

Elevating sauce garnish: cucumber crescents and dill
Recipe: Cucumbers peeled, halved and deseeded, briefly sautéed with white wine, topped with fish velouté and refined with dill.

Helena sauce

Elevating sauce garnish: strips of blanched fennel
Recipe: Boil the velouté with fennel greens and onions, add white wine and coriander, reduce, strain and finish with fennel strips.

Mussel and shrimp sauce

Elevating sauce garnish: mussels and shrimps (both without shells)
Recipe: Fish velouté cooked with mussel stock, refined with sherry, mussels and shrimps, sprinkled with a little parsley.

Sauce à la Matelote

Elevating sauce garnish: leek rue and mushroom quarters
Recipe: Reduce the red wine and top up with fish velouté. Reduce to the desired thickness and garnish with leeks and mushrooms.

Curry sauce

Elevating sauce garnish: baked kroepoek
Recipe: Sauté the onions and bananas, dust with curry powder, deglaze with white wine and coconut milk and add the poultry velouté. Season to taste.

Albufera sauce

Recipe: Velouté seasoned with cayenne and butter.

Red poultry sauce

Recipe: Enriched velouté seasoned with tomato puree, cayenne pepper and lemon juice.

Metternich sauce

Elevating sauce garnish: diced vegetable strips, mushrooms and pickled tongue
Recipe: Strong poultry goulash cooked with cream, Madeira and butter, then garnished.

Chive sauce

Elevating sauce garnish: chive rolls
Recipe: Velouté whipped with crab butter and refined with lots of chives.

Saffron sauce

Elevating sauce garnish: vegetable brunoise
Recipe: Sauté vegetable brunoise, add saffron in threads, deglaze with white wine and top up with velouté.

Creole sauce

Elevating sauce garnish: strips of pancetta and chilli pepper
Recipe: Sauté the onions and garlic, add the tomato puree, deglaze with white wine, add the velouté and reduce.

Morel cream sauce

Elevating sauce garnish: soaked morel slices
Recipe: Sauté finely diced shallots, add morels and flambé with cognac. Top up with poultry velouté and finish with a spoonful of cream.

À la modern

Elevating sauce garnish: mushrooms, truffles, artichoke strips
Recipe: Sauté mushrooms, deglaze with Madeira and top up with lamb sauce.

Provençale sauce

Elevating sauce garnish: onions, garlic, tomatoes and diced olives
Recipe: Sauté onions and garlic, deglaze with red wine, top up with lamb sauce, and add olives and diced tomatoes at the end.

Gypsy sauce

Elevating sauce garnish: strips of bell pepper, onion and bacon
Recipe: Sauté the onions, bacon and peppers, mix with ketchup and top up with tomato sauce. Season with a little chilli sauce.

Tomato and tuna sauce

Elevating sauce garnish: tuna and olives
Recipe: Heat the tomato sauce, add the tuna and diced tomatoes and fold in the olives at the end.

Tomato sauce Provençale

Elevating sauce garnish: tomatoes and diced onions
Recipe: Sauté diced onions, add fresh herbs (rosemary, thyme), top up with tomato sauce and add the diced tomatoes at the end. If desired, pieces of olive can also be added.

Hot tomato and bell pepper sauce

Elevating sauce garnish: bacon lardons
Recipe: Sauté the bacon lardons and onions, add the bell pepper strips, sprinkle with chilli and curry, deglaze with a dash of red wine and top up with tomato sauce.

Bitter orange-tomato sauce

Elevating sauce garnish: orange fillets, orange zest, diced tomatoes
Recipe: Caramelise a little sugar, deglaze with orange juice and reduce, add Campari and top up with tomato sauce.

Maltaise sauce

Elevating sauce garnish: fillets of blood oranges
Recipe: Hollandaise with blood orange juice.

Béarnaise sauce

Recipe: Add tarragon vinegar.

Choron sauce

Recipe: Stir in tomato purée and fresh, chopped tarragon.

Chantilly sauce

Recipe: Fold in whipped cream just before serving.

Leaf sauce

Recipe: Stir in chopped tarragon, chervil and parsley leaves.

Foyot

Recipe: Stir in a little tarragon vinegar and meat glace.

Omega sauce

Recipe: Garnish with chervil tips.

Souvaroff sauce

Recipe: With tarragon vinegar, meat glace and truffle strips.

Sylvia sauce

Recipe: With tarragon leaves in white wine.