Different types of Sauce

It’s Classified as:

Kitchen sauce or Preparatory sauce 

Kitchen sauce is the once usually prepared in kitchen by the chefs for the preparation and completion of various dishes. The quality, taste, appearance, eye appeal etc. This sauce will depend on the chef’s skill ability and experience etc.

Preparatory Sauce 

This sauce are the ones readily available in the proprietary shops and are usually prepared commercially by various manufacturing companies. These sauces are usually served on the table in the restaurant as a part of accompaniments to certain dishes.

Kitchen sauce may be further classified as:

Mother/Leading sauce 

Dessert Sauce 

Miscellaneous sauces

Compound butter

Mother or leading sauces may be further divided into Hot,Warm and cold sauces depending upon the degree of heat used in their preparation.

Hot Sauces: Béchamel, Velouté, Espagnole and Tomato sauce.
Warm Sauces: Hollandaise/Béarnaise (Emulsion sauce)
Cold Sauces: Mayonnaise sauce (Emulsion sauce)

Béchamel Sauce 

Milk infused with onion clout or onion pique and white Roux and seasonings 

Velouté sauce 

white stock, Bolund Roux and seasoning 

with veal stock – Allemande

 with chicken stock – Supreme 

with Fish stock- Normandy

Espagnole Sauce 

Brown stock + Brown roux + Seasoning 

Tomato sauce 

Tomato and stock and Roux (optional)and seasoning.

Béarnaise sauce 

Clarified butter & Egg Yolks & (Reduction of chopped shallots, tarragon, chervil, white paper) in white wine and tarragon vinegar + a pinch of cayenne pepper = chopped tarragon and chervil 

Hollandaise Sauce 

Clarified butter and egg yolks and reduction of crushed peppercorns + salt in vinegar and water + lime juice (Modern chefs don’t use a reduction instead they prepare a sabayon using only water and egg yolks)

Mayonnaise Sauce 

Oliv oil + Egg yolks +salt + pepper powder + Mustard + vinegar + Lime juice + Sugar (optional).

1) Derivatives Béchamel Sauce 

 Soubise sauce 

Béchamel + Sautéed diced onions.

Mustard Sauce 

Béchamel + Prepared mustard.

Cream sauce 

Heavy cream + Béchamel.

Mornay Sauce

Béchamel+ Grated parmesan and Grated Gruyere Cheese.

Nantua sauce  

Béchamel+ Cray fish tails +Cray fish butter + cream.

Scotch Egg Sauce 

hardboiled egg (dices of egg whites and sieved yolks) + Béchamel.

Lobster sauce 

Béchamel+ anchovy essence + diced cooked lobster flesh + a little cayenne pepper.

Cardinal sauce 

Béchamel+ a reduction of fish stock and truffle essence + very red lobster + cayenne pepper. 

Avignon Sauce (Avignonese)

it’s a cream sauce flavored with garlic+ grated parmesan + egg yolks + chopped parsley.  

2) Derivatives of velouté sauce 

Supreme sauce 

velouté+ cream.

Aurore sauce 

velouté+ Tomato puree + butter.

Albufeira Sauce 

Supreme sauce + meat glaze + Pimento butter.

Mushroom sauce 

Allemande sauce +Mushrooms (to serve with poultry. TO serve with fish – Fish velouté+ mushrooms +liaison is used instead of sauce allemande.

Normande sauce 

Fish velouté + mushroom liquor + fish stock +liaison (egg yolks + cream) lemon juice.

Allemande sauce or Parisienne sauce 

velouté+ Mushroom liquor+ egg yolks +grated nutmeg + lemon juice. (This sauce also known as sauce Parisienne a name which is more logical and proper than sauce Allemande).

Sauce Villeroy

Allemande sauce + Ham + Truffle essence. This sauce is used to coat certain food items and then they are Egg and Bread crumbed and deep Fried.

Sauce Regence for Fish sauce

Normande +Reduction of Rhine wine with mushroom and truffle trimming+ truffle essence.

Sauce Chivey

Reduction of white wine with chervil, Parsley, Tarragon, Chopped shallots and Chives +velouté +butter.

Riche Sauce 

Sauce Diplomate + Truffle cut into small dices +Truffle essence.

Saint-Malo Sauce

Reduction of white wine + Chopped shallots + anchovy essence + mustard.

sauce Diplomate

Normande sauce + Lobster butter +Dices of cooked butter + dices of truffle.
Joinville sauce

Normande sauce finished with cray fish and shrimp butter instead cream and butter.

Sauce lvorie

Supreme sauce + Meat glaze.

Indienne sauce (Curry sauce)

Velouté+ Curry powder + Coconut Milk+ Cream+ Lemon juice. 

Hong Roise sauce

velouté+ Sautéed onions + Paprika + Butter.

Oyster Sauce (Sauce Huitres)  

Normande sauce + Poached oysters.

Sauce Bonnefoy (White Bordelaise sauce) 

Make a white wine Reduction with chopped Shallots, ground Pepper, bay leaf and thyme to this add ordinary velouté and finish the sauce with a little chopped tarragon.

Bercy Sauce 

Fish velouté+ Chopped shallots sweated in butter + white wine + Chopped Parsley (Special for fish).

Villeroy Sauce

Allemande sauce+ Ham +Truffle essence. This sauce is used to coat certain food items and then they are Egg and bread crumbed and deep fried. 

3)Derivatives of Espagnole Sauce

Sauce Bigarade

For Braised duck – Espagnole + D.G (Demi Glaze) + orange juice + orange zest +Lemon juice + Lemon Zest.

Bordelaise Sauce

Reduction of (red wine +shallots +bay leaf+ thyme) + Espagnole + Meat glaze (M.G)+ lemon + dices of poached bone marrow (served with grill red meat). 

Sauce Bourguignonne 

Reduction of (red wine + shallots+ parsley+ Bay leaf + thyme mushroom) + Butter (Beurre Manie) + cayenne pepper (served with eggs and dishes a la Bourguignonne).

Robert Sauce

Reduction of finely chopped sauteed onions + Demi Glaze + Sugar + English Mustard (Served with Grilled Pork).

Sauce Charcutiers

Robert sauce + Juliennes of Gherkins. served with grilled Pork chops and any grilled meats.

Chasseur Sauce 

Reduction of (white wine + slices of mushroom + finely chopped shallots) +D. G + Tomato sauce + Butter + Chopped Tarragon and Chervil.

Chasseur Sauce (Escoffier’s method)

Meat Glaze + demi Glaze + (White wine + Brandy + Mushrooms + Shallots) reduction + Tomato Sauce + Parsley.

Sauce Colbert    

Sauce Colbert is actually Colbert Butter which is Maître d’hôtel butter with the additional of meat glaze. Butter +Chopped Parsley +Lemon juice + Salt.

Dyable sauce (Devilled Sauce)

Reduction of white wine and chopped shallots+ Demi Glaze + Strongly seasoned with cayenne pepper. Served with grilled drilled chicken and Pigeons.

Diane Sauce 

Poivrade sauce + whipped cream + crescent shaped pieces of truffle and hard-boiled whites of eggs.

Escoffier’s devilled sauce

It is commercially obtainable add equal amount of softened butter to the sauce before use. Served with grilled or Poached Fish and for all grilled foods.

Sauce Poivrade

Espagnole+ Freshly crushed peppercorns + Butter. This sauce is served with Buther’s Meat.

Italienne Sauce

Demi Glaze + Mushroom +Shallots +Ham+ Chopped Tarragon +chervil + parsley. Used in a preparation of many small entrées.

Lyonnaise Sauce

Reduction of chopped golden brown onions in white wine and vinegar + Demi Glaze.

Madere Sauce (Madeira sauce)

Reduction of Demi Glaze until slightly thickened+ Madeira wine to correct Consistency.

Perigueux Sauce   

Demi Glaze+ Truffle essence + Chopped Truffle.

Piquant Sauce  

Reduction of (white wine + vinegar+ shallots) + Espagnole + chopped Gherkins+ Tarragon + Chervil+ Parsley. Usually served with grilled, roast or boiled pork or even with boiled Beef.

Zangara Sauce

Demi Glaze + reduction of white wine of Mushroom liquor +mushrooms +cayenne pepper +Julienne of cooked Ham + salted OX tongue +truffle.

Africaine 

Demi Glaze +cayenne pepper + Madeira garnished with onion rings + diced truffles.

Bercy Sauce

Meat Glace + Butter + reduction of shallots and peppercorns in white wine garnished with dices of marrow + chopped Parsley (served with grilled meats).

4)Derivatives of Tomato sauce 

Portugaise Sauce 

Tomato sauce +meat Glaze + chopped onions +concassed tomatoes +garlic +salt +sugar +chopped parsley.

Creole sauce

Tomato sauce + reduction of (white wine +Garlic+ onion) +cayenne pepper +strip of red peppers.

Sauce Provençale  

Dices tomatoes sautéed in oil chopped parsley + garlic +salt +pepper + sugar.

Navar raise Sauce  

Tomato sauce +flavored with garlic+ garnished with chopped Herbs.

Milanaise sauce

Tomato Puree +M.G +D.G + garlic mushroom juliennes sautéed in butter. Algerian Tomato sauce Garnished with strips of green or red pepper.

5)Derivatives of Hollandaise sauce (Dutch sauce)

 Maltaise sauce

Hollandaise Sauce + juice of two Blood oranges +Grated zest of the same oranges. Served with asparagus.

Aegir sauce

Hollandaise sauce + Mustard Powder.

Mousseline sauce (Chantilly sauce)

2/3 H. sauce +1/3 whipped cream. served with boiled fish and vegetables like asparagus celery, etc.

Ancienne Sauce

Dutch sauces garnished with chopped Gherkins, mushrooms and truffles.

sauce Bavaroises’

Hollandaise sauce + cray fish Butter + dices of cray fish tails. Served with fish.

Noisette sauce

Hollandaise sauce + Hazelnut Butter (Beurre de Noisette). served with poached salmon and trout.

Rubens Sauce

Reduction of white wine, Fish stock and fine Mirepoix. Strain and egg yolks and finish with crayfish Butter in the same way as with Hollandaise and anchovy Sauce.

Derivatives of Béarnaise sauce 

Béarnaise sauce it can be considered as a derivative of Hollandaise sauce.

Sauce Arlesienne  

Béchamel sauce + Tomato puree + anchovy paste+ diced Tomatoes.

Palouse sauce 

Béchamel sauce made with a reduction of mint, shallots, white pepper in white wine and vinegar served with grilled meats.

Rachel sauce

Béchamel sauce + Demi Glaze garnished with dices of Tomatoes.

Choron sauce

Béchamel sauce + Tomato puree, served with grilled meat and poultry.

sauce Foyot

Béchamel sauce + Meat Glaze. Served with grilled butcher meat.

Valois Sauce 

same as sauce Foyot .

sauce Tyrolienne

Same reduction as for Béarnaise sauce +concentrated tomato puree+ egg yolks and whisk over gentle heat and add oil (instead of clarified butter) correct seasoning and add a little cayenne pepper. This sauce is suitable for serving with grilled meats and fish.

Choron sauce  

same as Tyrolienne but with oil instead of butter.

Veron Sauce

Three parts of Narmande + one part of Tyrolienne sauce, finished with pale meat glaze and anchovy essence.

Francaise Sauce

 Béarnaise sauce blended with fish glaze and tomato puree.

7) Derivatives of Mayonnaise Sauce

Sauce Alexandra (cold) Mayonnaise prepared with sieved yolks of hard -boiled Eggs + English Mustard+ chopped chervil.  

American sauce 

Mayonnaise sauce + lobster puree + mustard.

Anda louse Sauce 

Mayonnaise sauce + Tomato puree garnished with dices of sweet peppers.

Gribiche Sauce

Mayonnaise sauce made with cooked sieved hard-boiled eggs + chopped capers +gherkins +parsley + tarragon + chervil+ white of hard-boiled eggs cut into Jullian’s. Served with cold fish.

Italienne sauce   

Mayonnaise sauce + poached sieved calf’s brain +lemon+ salt + pepper + chopped parsley. Served with cold meats.

Remoulade Sauce

Mayonnaise sauce + Mustard + chopped gherkins + capers+ chopped parsley + tarragon + chervil+ anchovy essence. Served with various cold/items food.

Tartare sauce 

Mayonnaise sauce with hard-boiled eggs garnished with finely chopped onions and chives.

Chantilly Sauce 

2 parts of Mayonnaise sauce + 1 part of wiped cream + lemon juice.

Gloucester sauce

Mayonnaise sauce+ Derby sauce + sour cream+ Lemon juice+ chopped fennel. this sauce is mainly served with cold meat.

8)Miscellaneous sauce

Albert sauce

Butter sauce +simmered grated horseradish + cream +Breadcrumbs+ egg yolks + salt + pepper +mustard +vinegar. This sauce is suitable for joints of braised beef especially the fillet.

Apple sauce 

cooked and well mashed apples + cinnamon + sugar. Served Lukewarm, serve with roast duck, goose and pork.

Aromatic sauce

White Bouillon made with thyme, basil, savory, marjoram, sage, chives, shallots,  nutmeg and peppercorns thickened with blond Roux+ lime juice garnish with chopped and blanched tarragon and chervil. This sauce is suitable for serving with releves of boiled or poached large fish or joints of butchers Meats.

Bread sauce  

Infused milk + Fresh white breadcrumbs+ salt + butter + cream served with roast poultry and roast game birds.

Caper sauce

Butter sauce + capers. served with boiled fish and is an indispensable accompaniment for boiled leg of mutton.

Cranberry sauce

Stewed Cranberries puree + sugar served with roast turkey.

Celery sauce

Cream sauce + celery puree. served with roast turkey.

Fennel sauce 

Butter sauce flavored with Blanched fennel. This sauce is served with grilled or boiled mackerel.

Parsley sauce 

Butter sauce + chopped and blanched parsley. this sauce is served with calf’s head, feet and brains etc.

Cambridge sauce

Mayonnaise made with hard boiled eggs, fillets of anchovy, capers, tarragon, chervil, and chives + mustard+ cayenne pepper + vinegar+ chopped parsley. served with any kind of cold meats.

Cumberland sauce

Red currant jelly + port wine + chopped shallots+ orange and lemon juice and zests+ mustard + cayenne pepper + ground ginger. Mix all the ingredients all together well. This sauce is served with cold venison.

Horse radish Sauce

Grated Horse radish + mustard + castor sugar+ sugar + cream + vinegar + soaked and squeezed breadcrumbs. Served with roast and boiled beef.

Mint sauce

Mint leaves chopped + castor sugar + vinegar + salt + pepper +water. Mix all the ingredients together. This sauce is served with hot or cold roast lamb.

Compound butter sauce (Beurres Composes)

Ail (d’ail) sauce (Garlic butter)

Garlic pest + Butter. Pass through a sieve.

Amande (Almond) Sauce 

Almond Paste + butter sieved.

Ancho is (Anchovy) sauce

Anchovy puree + butter sieved.

Bercy sauce 

Reduction of wine (white wine with chopped shallots, bone marrow, parsley, salt, black paper lemon juice) + Butter+ cream.

Homard  (Lobster) sauce.

Creamy parts eggs and coral of lobster pounded with butter and sieved.

Hareng (Herring) sauce

Fillets of smoke herrings pounded with butter and sieved.

Estragon (Tarragon) Sauce

Tarragon leaves Blanched and pounded with butter and sieved.

Escargots (Snails sauce)

Chopped Shallots, crushed garlic and chopped parsley, salt, pepper mixed with butter and brandy.

Ecrevisses (Cray Fish) sauce 

Carcass of cray fished pounded with butter and sieved.

Crevettes (Shrimps) Sauce

Shrimps pounded with butter and sieved.

Colbert Butter sauce

Maître d’ hotel butter mixed with meat Glaze and chopped tarragon.

Chivery or Ravigote Butter sauce

Parsley, shallots, Tarragon, Fresh pimpernel and chives, Blanched and pounded in a mortar with butter and sieved.

Caviar Sauce

Puree of Caviar + Butter. 

Maître d’ hotel Butter Sauce

Butter softened to a cream mixed with chopped parsley, salt, black pepper and lemon juice.

Maine sauce

Butter in cream mixed with flour.

Meuniere sauce

Nut brown cooked butter mixed with lemon juice and chopped parsley.

Moutarde (Mustard) sauce

Creamy butter mixed with French mustard.

Noir (Black) Sauce

Cooked butter until black,

Noisette (Nut brown) sauce 

Cook the butter until a nice light brown color.

Paprika sauce

Chopped onions and Paprika, tossed in butter and mixed with creamy butter and sieved.

Pimentos sauce

Pound the pimentoes with butter and sieve.

Printanier Sauce

Scraped horseradish pounded with butter and passed through a sieve.

10)Dessert sauces (sweet Sauces)

Apricot sauce

Cook Apricots (dry or fresh) in very little water. Passed through a sieve boiled up with thickened syrup, flavored with brandy.

Caramel Sauce  

English sauce with caramel or thickened syrup mixed with caramel, boiled up with little cream and butter.

Cherry sauce

Cherries cooked. Passed through a sieve mixed with reduced syrup and the same amount of currant jelly, Flavored with Kirsch.

Chocolate Sauce

Chocolate dissolved with water, a little vanilla and sugar and cooked finished off before serving with butter and cream.

English Cream or sauce al’ Anglaise

Custard made of powder sugar stirred with egg yolks cooked in double boiler or beaten in water bath with reduced milk flavored with vanilla or lemon zest or thickened and strained. Used hot or cold.

Hard Sauce 

Butter creamed with sugar a little cream added flavored generously with brandy.

hard sauce is served chiefly for plum or similar puddings.

Orange Sauce

Strained orange marmalade mixed with orange syrup Flavored with curacao.

Praline Sauce

English sauce mixed with very finely ground praline and a little vanilla sugar.

Raspberry sauce 

Prepared like cherry or strawberry sauce.

Red currant sauce

Dissolved red currant jelly mixed with a little syrup thickened very lightly with arrowroot flavored with kirsch.

Syrup Sauce

Simple Syrup in ordinary sugar boiled with water to about 15-18 degrees on a saccharine meter. For desserts it is slightly thickened with arrowroot or corn starch boiled and strained mixed with pure fruit juice or flavored spirits or liqueurs.

Richelieu sauce

Vanilla syrup thickened with arrowroot flavored with kirsch mixed with juliennes of cherries.

Strawberry Sauce

Strawberry jam rubbed through a sieve mixed with syrup flavored with kirsch.

Vanilla Sauce

Same as English sauce Flavored with vanilla.

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