Small Sauces

For each of the following sauces, add the listed ingredients to 1 qt (1 L) veal, chicken, or fish velouté, suprême sauce, allemande sauce, or white wine sauce as indicated. Season the sauce to taste.


Simmer 8 oz (250 g) white mushrooms or mushroom trimmings with velouté when making allemande. Make allemande, strain. Finish with 2 tbsp (30 mL) chopped parsley and lemon juice to taste.


Add 6 oz (175 g) tomato purée to 1 qt (1 L) veal or chicken velouté, suprême sauce, or allemande sauce.


Sweat 2 oz (60 g) minced onion and 1 tbsp (15 mL) paprika in 1 oz (25 g) butter until soft. Add V2 cup (100 mL) white wine and reduce by half. Add 1 qt (1 L) veal or chicken velouté, simmer 10 minutes, and strain.

Ivory or Albufera

Add 2 oz (60 g) meat glaze (glace de viande) to 1 qt (1 L) suprême sauce. Curry

Cook 4 oz (125 g) mirepoix, cut brunoise, in 1 oz (25 g) butter until tender but not brown. Add 1 tbsp (15 mL) curry powder, 1 crushed garlic clove, pinch dried thyme, V2 bay leaf, and 2-4 parsley stems and cook another minute. Add 1 qt (1 L) veal, chicken, or fish velouté. Simmer 20 minutes, add '/S cup (125 mL) cream, strain, and season with salt and lemon juice.


Sauté 4 oz (125 g) sliced mushrooms in 1 oz (25 g) butter, adding 1 tbsp (15 mL) lemon juice to keep them white. Add to suprême, allemande, or white wine sauce or to appropriate velouté.


Reduce by two-thirds 2 oz (60 g) chopped shallots and '/S cup (125 mL) white wine. Add 1 qt (1 L) fish velouté, reduce slightly, and finish with 2 oz (60 g) raw butter, 2 tbsp (30 mL) chopped parsley, and lemon juice to taste.


To white wine sauce add chopped parsley, chives, and tarragon to taste. Normandy

To 1 qt (1 L) fish velouté add 4 oz (125 mL) mushroom cooking liquid (or 4 oz/125 g mushroom trimmings) and 4 oz (125 mL) oyster liquid or fish fumet. Reduce by one-third. Finish with a liaison of 4 egg yolks and 1 cup (250 mL) cream. Strain and swirl in 3 oz (75 g) raw butter.


Follow the instructions for Normandy sauce but, in place of the raw butter used to finish the sauce, substitute 6 oz (175 g) anchovy butter.


To 1 qt (1 L) white wine sauce, add 4 oz (125 g) shrimp butter and a dash of cayenne. If desired, garnish with 4 oz (125 g) diced, cooked shrimp.


Combine VS cup (125 mL) each white wine and tarragon vinegar, ^ oz (15 g) chopped shallots, and 2 tsp (10 mL) chopped fresh chervil. Reduce by two-thirds. Add 1 qt (1 L) white wine sauce and simmer 2-3 minutes. Strain. Add fresh tarragon to taste.


Add 2 oz (60 g) drained horseradish, '/S cup (125 mL) heavy cream, and 2 tsp (10 mL) dry mustard dissolved in 1 fl oz (30 mL) vinegar to 1 qt (1 L) velouté made with beef or veal stock or broth from Boiled Beef (p. 325)


A classic technique to add a balanced sweet-sour accent to a sauce is to add a gastrique, which is caramelized sugar dissolved in vinegar. For example, a gastrique gives necessary sweetness and acidity to sauce bigarade, the classic orange sauce served with roast duck.

A quantity of gastrique can be made in advance, stored, and used as needed. Heat 4 oz (120 g) sugar until it melts and then caramelizes to a light golden brown. Let cool briefly. Add 3 fl oz (90 mL) wine vinegar and simmer until the caramel is dissolved.

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