The classic French definition of Rémoulade Sauce is mayonnaise with the following (chopped) ingredients stirred in: capers, chervil, gherkin, parsley, tarragon, and spring onion. It’s then flavoured with some anchovy extract, and used to accompany cold meat and seafood. There are many variations on this classic definition in the English-speaking world which swap mustard for…
French Sauces
Russian Sauce
Note that despite the name, this is a classical French sauce, not a Russian recipe. There are two versions of Russian sauce in classical French cooking. While it is clear that Russian Sauce 2 might take its name from the use of caviar, it’s unclear where version 1 might get its name from. Russian Sauce…
Sauce Bigarade
Sauce Bigarade is a classic French sauce which features the flavour of bitter orange. It is one of the few French sauces which can be classed as sweet and sour. The sharpness of the bitter orange cuts through both the sweetness of the sauce, and any fatty taste of the meat (typically duck) it is…
Sauce Diane
Sauce Diane is not the same as the sauce that is produced in making Steak Diane. Larousse Gastronomique (1988 edition) refers to it as a cream sauce flavoured with peppercorns and truffles. Escoffier in his Guide Culinaire, 1907, calls for cream, Sauce Poivrade, truffle, hard-boiled egg white, and says the sauce is for venison. In…
Sauce Maltaise
Sauce Maltaise is a French sauce. It consists of Hollandaise Sauce, in which orange juice is used instead of lemon juice. One of Malta’s food specialties is the blood oranges that are grown there.
Soubise Sauce
Soubise Sauce is a white sauce in classical French cooking that is mildly onion-flavoured. It can be used on grilled meat or fish, or served with poultry dishes. It is based on Béchamel sauce (aka White Sauce.) Cooking Tips Make up 2 cups (1 pint / 500ml) of béchamel sauce. Set aside. Put ¼ cup…
Tartar Sauce
Tartar Sauce is a thick, whitish fresh sauce that has mustard, tarragon and finely chopped vegetables in it such as onions, capers, and pickles. These days, it is mostly used as a condiment accompanying fish or seafood. It is served room temperature or chilled. You can buy jars of Tartar Sauce concentrate, which you then…
Velouté Sauce
Velouté Sauce is a sauce in classical French cooking that is used both a sauce in its own right, and as a component in other sauces. It is a simple sauce, but somewhat labour intensive. It is made from veal or chicken stock, thickened with a roux. The mixture is brought to a boil, then…
White Sauce
White Sauce © Randal Oulton White Sauce is the English term for what the French call “Béchamel” sauce, a simple foundation sauce whose liquid is milk. A white sauce is very easy to make. It has just three ingredients: flour and butter and milk. All you have to do is memorize this table of proportions,…