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.
"Créole sauce." Tomato sauce with added sautéed onions, garlic and red peppers with cayenne pepper and white wine, garnished with sliced red peppers.
