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Mayonnaise, in the chapter on cold sauces, was described as a mother sauce for cold sauces, and compared to Espagnole and Velouté. [ 50 ] The 1907 English edition of Le guide culinaire , A Guide to Modern Cookery , listed fewer "basic sauces", including Hollandaise alongside espagnole, "half glaze" (demi glace), velouté, allemande, béchamel ...
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
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.
Banana ketchup – Sauce made from bananas; Latik – Filipino dessert garnishing and condiment; Chilli soy lime – a mixture of soy sauce, chopped bird's eye chillies, chopped onions, and calamansi lime juice—a traditional dipping sauce for grilled meats and seafood. The island of Guam has a similar sauce called finadene.
Allemande sauce or sauce parisienne is a sauce in French cuisine based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice.
Worcestershire sauce. 4. anchovy filets. 2. garlic cloves. Juice of 1/2 lemon (1 to 2 tablespoons) 1. large pasteurized egg yolk (optional) 1/2 c. olive oil. 1/4 c. freshly grated parmesan cheese ...
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 ...
4. Bayou Buffalo Sauce. Tasting notes: cayenne pepper, celery Pair with: Cajun fries, coleslaw Popeyes’ Buffalo sauce offers two sauces for the price of one, in my opinion. You’ve got classic ...