Escoffier French Classical Sauces

In: Other Topics

Submitted By cinddmel
Words 855
Pages 4
wwred / wwr = white wine reduction rwred / rwr = red wine reduction tom.sc= tomato sauce wws= white wine sauce holl= hollandaise fveloute= fish veloute

|a small sauce- wwr, shallots, peppercorn bay leaf |Hollandaise- egg yolk, butter, ww, vin, bleaf, thyme, lemon juice, |
| |sp |
|Aioli- fresh mayo (egg yolks+olive oil), garlic, flavorings |Horseradish- veloute+ horseradish, heavy cream, must, vinegar |
|Albufera/Ivory- supreme+ glace de viande |Hungarian- cveloute+minc onion, paprika, butter, ww |
|Allemande- veal veloute+ liaison, lemon juice, sp |Italian sauce- demi+ mush, shall, wwred, tomato paste, parsley |
|Americaine- wwred, cream, wfish sauce, fresh butter |Jus d’Agneau Lié- espagnole+ lamb stock |
|Anchovy- veloute- normandy+anchovy butter |Jus de Canard Lié- espagnole+ duck stock |
|Andalouse- mayo, tomato purée, pimentos |Jus de Gibier Lié- espagnole+ game stock |
|Aneth- bechamel/veloute+dill |Jus de Veau Lié- espagnole+ veal bones +slurry |
|Applesauce- puréed apples, sugar, spices |Jus de Volaille Lié- espagnole+ chicken stock |
|Aurora- veloute+tomato purée |Lyonnaise- demi+ wwr, onions |
|Barbecue- tom sc+br sugar, vin, hot sauce, seasonings |Madeira- reduc demi+madeira |
|Bâtarde- holl+roux, lemon…...

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