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Sauces derived from a velouté sauce include: Albufera sauce: with addition of meat glaze, or glace de viande; Allemande sauce: by adding a few drops of lemon juice, egg yolks, and cream; Aurore: tomato purée; Sauce bercy: shallots, white wine, lemon juice, and parsley added to a fish velouté; Hungarian: onion, paprika, white wine
In 1833, Marie-Antoine Carême described four grandes sauces (great sauces). [3] In 1844, the French magazine Revue de Paris reported: . Don’t you know that the grand sauce Espagnole is a mother sauce, of which all the other preparations, such as reductions, stocks, jus, veloutés, essences, and coulis, are, strictly speaking, only derivatives?
Demi-glace – A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes. [33] Espagnole sauce – a fortified brown veal stock sauce. [34] Genevoise sauce - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish.
According the Larousse Gastronomique, a seminal work of French haute cuisine, first published in 1938, suprême sauce is made from the mother sauce velouté (white stock thickened with a white roux [2] —in the case of suprême sauce, chicken stock is usually preferred), reduced with heavy cream or crème fraîche, and then strained through a fine sieve.
In a bowl, toss the chopped white mushrooms with the lemon juice. In a large saucepan, combine the chicken stock with the chopped white and shiitake mushrooms and the garlic and bring to a boil ...
Velouté - a soup or sauce made of chicken, veal, or fish stock and cream and thickened with butter and flour Vichyssoise – its origins are a subject of debate among culinary historians; Julia Child calls it "an American invention", [ 3 ] whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or ...
In a bowl, toss the chopped white mushrooms with the lemon juice. In a large saucepan, combine the chicken stock with the chopped white and shiitake mushrooms and the garlic and bring to a boil; simmer over moderately low heat until the mushrooms are tender, about 10 minutes.
Sauce bercy is a classic sauce of French cuisine. The main ingredients are fish stock, velouté sauce, white wine, shallots and butter. [1] [2] Auguste Escoffier wrote in Le guide culinaire that sauce bercy is made to be served alongside fish. [2]
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