Albuféra
Velouté — light stock-based sauces
Recipe quantities informed by Amelie Zeringue and William R. Thibodeaux, Nicholls State University, Flavors of the Saucier, section 1.6, LibreTexts (2022). Instructions independently written.
Sauce Recipes
Find a sauce by name, or explore the five mother-sauce families and their variations. Recipes are listed alphabetically and new sauces appear here automatically. You can also find them in All Recipes.
62 sauce recipes
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Allemande
Velouté — light stock-based sauces
Recipe facts from Amelie Zeringue and William R. Thibodeaux, Workforce LibreTexts; original directions.
Aurore (velouté)
Velouté — light stock-based sauces
Adapted from Germaine Allegrina Sharretts, Columbine Kitchen.
Béarnaise
Hollandaise — butter-and-egg sauces
Adapted from Lulu Grimes, Good Food. Pasteurized-yolk safety adaptation follows FDA guidance.
Bercy (fish velouté)
Velouté — light stock-based sauces
Adapted from Danilo Alfaro, The Spruce Eats.
Bonnefoy / Bordelaise blanche
Velouté — light stock-based sauces
Adapted from Bloc-Notes Culinaire, Sauce Bonnefoy ou Bordelaise à blanc. Instructions independently written.
Bretonne (brown)
Espagnole — brown sauces
Adapted from Bloc-Notes Culinaire, Sauce Bretonne pour haricots, modern recipe section.
Champignons (brown)
Espagnole — brown sauces
Adapted from HACO Swiss Recipe Service, Brown Mushroom Sauce.
Champignons (white)
Velouté — light stock-based sauces
Adapted from Smag for Livet, Sauce aux Champignons, Danish culinary education resource.
Chasseur
Espagnole — brown sauces
Adapted from Wayne Gisslen, Professional Cooking, chapter 9, page 193.
Chaud-froid blanche
Velouté — light stock-based sauces
Adapted from Bloc-Notes Culinaire, Sauce Chaud-Froid de volaille, modern gelatin-sheet method.
Chevreuil
Espagnole — brown sauces
Recipe quantities informed by Amelie Zeringue and William R. Thibodeaux, Nicholls State University, Flavors of the Saucier, section 1.4, LibreTexts (2022). Instructions independently written.
Choron
Hollandaise — butter-and-egg sauces
Adapted from Emeril Lagasse, Emerils.com, Emeril Live EM1G47e.
Crème
Béchamel — creamy white sauces
Adapted from Bloc-Notes Culinaire; roux technique from its linked roux guide.
Créole
Tomate — tomato sauces
Adapted from Emeril Lagasse, Emeril's New New Orleans Cooking, Emerils.com.
Crevettes
Velouté — light stock-based sauces
Adapted from G. Stephen Jones, The Reluctant Gourmet, Shrimp Sauce Recipe. Instructions independently written.
Demi-glace
Espagnole — brown sauces
Adapted from Amelie Zeringue and William R. Thibodeaux, Nicholls State University, Workforce LibreTexts.
Dijon (hollandaise version)
Hollandaise — butter-and-egg sauces
Adapted from Jehane Benoit's recipe on RICARDO; Dijon hollandaise version. Pasteurized-yolk safety adaptation follows FDA guidance.
Diplomate
Velouté — light stock-based sauces
Adapted from Pêcheur Gourmand, Les sauces chaudes; the site describes its author as a professional cook and pastry cook.
Estragon (white)
Velouté — light stock-based sauces
Adapted from Pêcheur Gourmand, Les sauces chaudes; the site describes its author as a professional cook and pastry cook.
Financière
Espagnole — brown sauces
Adapted from Smag for Livet, Sauce Financière, Danish culinary education resource.
Fines herbes (brown)
Espagnole — brown sauces
Adapted from Bloc-Notes Culinaire, Sauce Fines Herbes.
Hollandaise
Hollandaise — butter-and-egg sauces
Adapted from J. Kenji López-Alt, Serious Eats. Pasteurized-yolk safety adaptation follows FDA guidance.
Homard
Velouté — light stock-based sauces
Adapted from Pêcheur Gourmand, Les sauces chaudes; the site describes its author as a professional cook and pastry cook.
Hongroise
Velouté — light stock-based sauces
Adapted from Bloc-Notes Culinaire (no individual author credited).
Italienne
Espagnole — brown sauces
Adapted from John Fuller and Edward Renold, The Chef's Compendium of Professional Recipes, third edition, Routledge.
Joinville
Velouté — light stock-based sauces
Adapted from Pêcheur Gourmand, Les sauces chaudes; the site describes its author as a professional cook and pastry cook.
Lyonnaise
Espagnole — brown sauces
Adapted from Chef Frederic Pierrel, Freddie’s Kitchen at the Cole, Palm Springs, California.
Madère
Espagnole — brown sauces
Adapted from Amelie Zeringue and William R. Thibodeaux, Nicholls State University, Workforce LibreTexts.
Maltaise
Hollandaise — butter-and-egg sauces
Adapted from GBC Kitchen, Great British Chefs. Pasteurized-yolk safety adaptation follows FDA guidance.
Marchand de vin
Espagnole — brown sauces
Adapted from Wayne Gisslen, Professional Cooking, chapter 9, page 193.
Marinière
Velouté — light stock-based sauces
Adapted from Pêcheur Gourmand, Les sauces chaudes; the site describes its author as a professional cook and pastry cook.
Mornay
Béchamel — creamy white sauces
Adapted from Emeril Lagasse, Emerils.com, Emeril's TV Dinners.
Mousseline (Chantilly)
Hollandaise — butter-and-egg sauces
Adapted from Rouxbe Online Culinary School. Pasteurized-yolk safety adaptation follows FDA guidance.
Moutarde (béchamel version)
Béchamel — creamy white sauces
Adapted from Valentin Posset (recipe published at the linked source).
Œufs à l’anglaise
Béchamel — creamy white sauces
Adapted from John Fuller and Edward Renold, The Chef's Compendium of Professional Recipes, third edition, Routledge.
Oignons à l’anglaise
Béchamel — creamy white sauces
Adapted from John Fuller and Edward Renold, The Chef's Compendium of Professional Recipes, third edition, Routledge.
Paloise
Hollandaise — butter-and-egg sauces
Adapted from Chef Simon, ChefSimon.com, including his published mint substitution for sauce paloise.
Périgueux
Espagnole — brown sauces
Adapted from Michel Guérard, La cuisine gourmande, as presented by Alain Vaussion, La Table d'Alain.
Portugaise
Tomate — tomato sauces
Adapted from Wayne Gisslen, Professional Cooking, chapter 9, page 195.
Poulette
Velouté — light stock-based sauces
Recipe facts from Amelie Zeringue and William R. Thibodeaux, Workforce LibreTexts; original directions.
Provençale
Tomate — tomato sauces
Adapted from Bloc-Notes Culinaire, Sauce Tomate Provençale. Instructions independently written.
Ravigote chaude
Velouté — light stock-based sauces
Adapted from Bloc-Notes Culinaire (no individual author credited).
Romaine
Espagnole — brown sauces
Adapted from Bloc-Notes Culinaire, Sauce Romaine, modern recipe. Instructions independently written.
Soubise (béchamel version)
Béchamel — creamy white sauces
Adapted from Chef Philippe, Meilleur du Chef.
Villeroy
Velouté — light stock-based sauces
Adapted from Bloc-Notes Culinaire, Sauce Villeroy and linked Sauce Allemande ou Parisienne. Instructions independently written.
Vin blanc (fish velouté)
Velouté — light stock-based sauces
Adapted from Danilo Alfaro, The Spruce Eats.