A white sauce made with flour, butter and milk usually flavoured with onion, bayleaf, pepper, sometimes cloves or nutmeg. It may have added cream. It is one of the ‘mother’ sauces and the basis for others such as Mornay sauce and sauce Soubise. There is a version called sauce béchamel grasse where stock replaces the milk. Béchamel sauce is named after Louis de Béchamel, a politician and financier at the court of Louis XIV.
Béchamel sauce is a white sauce made with flour, butter and milk usually flavoured with onion, bay, pepper and nutmeg. There is a version called sauce béchamelle grasse where stock replaces the milk.
Allemande sauce, that is a rich white sauce with white wine, cream and mushroom essence with extra double cream (US: heavy cream) and finished with chervil butter. Named after the man who introduced the word "gastronomie" to the French language.
A sauce based on stock, thickened with flour and butter and flavoured with bone marrow, red or white wine and shallots, finished with butter and chopped parsley. It is served with fish dishes. One of the classic sauces.
A sauce for grilled meats of shallots, white wine, meat glaze and butter, finished with diced blanched beef marrow and parsley. One of the classic sauces.
A mayonnaise sauce to which redcurrant jelly and lemon juice are added. It is used to garnish fruits.
"English butter sauce." A sauce for fish made from beurre noisette combined with lemon juice and parsley.
Orange sauce, for wild duck or game, made from the juices from the duck flavoured with orange, lemon and finished with caramelised sugar dissolved in vinegar and julienne of orange and lemon peel.
