A sauce made with duxelles, finely chopped mushrooms cooked down almost to a paste, mixed with white wine, stock and tomato purée and served with meat, fish or eggs.
"Spanish sauce." A classic brown sauce made from brown meat stock, flour and browned vegetables and herbs simmered for 10-12 hours. One of the basic sauces.
"Sauce of the master of the king's hunt." A sauce made with red wine, wine vinegar and pepper, redcurrant jelly and cream. Served with venison and game, as caught by the master of the king's hunt.
A cold sauce of yolks of hard boiled eggs beaten with vinegar and oil and seasoned with mustard, like a mayonnaise, but with the addition of chopped gherkins (US: dill pickles), capers, parsley, tarragon and chives and a julienne of hard boiled whites of egg.
A sauce similar, to béarnaise sauce, made with butter, egg yolks, lemon juice, cayenne pepper and usually white wine and vinegar.
