"Anchovy sauce." There are two versions of this. Either Normandy sauce, that is cream and white sauce, with anchovy butter and anchovy fillets. Alternatively, it is a sauce of anchovies puréed with oil, lemon juice, capers and garlic, served cold with crudités. It can also refer to any sauce containing anchovies.
A sauce based on hollandaise sauce, made with butter, egg yolks, lemon juice and usually white wine and vinegar, with chopped gherkins (US: dill pickles), mushrooms, onions and shallots, sometimes with a little truffle.
A sauce of hollandaise sauce garnished with diced gherkins (US: dill pickles), sautéed mushrooms and truffles.
"Andalusian sauce." There are two versions of this. Either a reduced velouté sauce mixed with tomato purée, finely chopped sweet peppers and garlic. It is served with roast veal, poultry and hard boiled eggs. Alternatively, it can be mayonnaise with the same additions.
White wine, shallots and fines herbes are added to Madeira sauce, garnished with truffles and mushroom caps.
There are two versions of this. Either a white, velouté sauce flavoured with herbs or a reduction of herbs such as sage, basil, chives, savory, marjoram and perhaps a little nutmeg. Lemon juice can be added with chervil and tarragon towards the end of the cooking. Alternatively aromatic herbs added to demi-glace.
