A white sauce made with chicken or veal stock flavoured with capers, lemon and mashed anchovy fillets.
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.
"Bordeaux sauce." A sauce of demi-glace with shallots, red or white wine, butter, thyme, bay leaf, tarragon and bone marrow (e.g. entrecôte à la bordelaise).
Lobster sauce, pink béchamel sauce made with fish fumet, with truffles and diced lobster, for fish. The pink colour sometimes comes from cayenne pepper. This is usually made from hen lobsters for the colour.
"Chateaubriand sauce." A white wine reduction and veal demi-glace sauce flavoured with mushrooms, chopped shallots, thyme, bay leaf, tarragon and cayenne and finished with butter. It is served with red meats.
Béarnaise sauce with tomato purée, named after the chef at the Voisin restaurant in 19th Century Paris.
