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  2. Velouté sauce - Wikipedia

    en.wikipedia.org/wiki/Velouté_sauce

    Sauce à la polonaise ("Polish-style"): sauce velouté mixed with horseradish, lemon juice, and sour cream [4] (different from Polonaise garnish) Sauce ravigote: the addition of a little lemon or white wine vinegar creates a lightly acidic velouté that traditionally is flavored with onions and shallots, and more recently with mustard.

  3. List of sauces - Wikipedia

    en.wikipedia.org/wiki/List_of_sauces

    Grey Polish sauce (Polish: Szary sos polski) – Consists of roux and beef, fish, or vegetable stock seasoned with wine or lemon juice. Additions include caramel, raisins, almonds, chopped onions, grated gingerbread or double cream. Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers.

  4. Sauce bercy - Wikipedia

    en.wikipedia.org/wiki/Sauce_bercy

    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]

  5. Two-Mushroom Velouté Recipe - AOL

    www.aol.com/food/recipes/two-mushroom-veloute

    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 ...

  6. French mother sauces - Wikipedia

    en.wikipedia.org/wiki/French_mother_sauces

    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?

  7. The 5 French Mother Sauces Everyone Should Know - AOL

    www.aol.com/news/5-french-mother-sauces-everyone...

    Here’s how to make each one. For premium support please call: 800-290-4726 more ways to reach us

  8. Two-Mushroom Velouté Recipe - AOL

    firefox-startpage.aol.com/.../two-mushroom-veloute

    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.

  9. Allemande sauce - Wikipedia

    en.wikipedia.org/wiki/Allemande_sauce

    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.