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GourmetSauces

Sauces

The essential sauces of classical French cuisine (and more), from mother sauces like Béchamel and Espagnole to refined creations like Sauce Normande and Colbert. Authentic recipes, historical context, and elegant illustrations inspired by L’Art du Bien Manger.

Gourmet

Sauce à la Financière

Parisian Haute Cuisine
Learn how to make Sauce à la financière, the classic French demi-glace sauce enriched with truffle, ham, mushrooms, and Madeira. A 19th-century gala dish from the heart of Parisian haute cuisine.
Gourmet

Sauce Hollandaise

Haute Cuisine
Make classic Sauce Hollandaise the French way - an elegant emulsion of egg yolk, butter, and lemon. A cornerstone of haute cuisine, perfect for fish, eggs, and vegetables.
Gourmet

Sauce Tomate

Southern French
Learn how to make authentic French Sauce Tomate with pork fat, tomatoes, stock, and aromatics. A classical mother sauce from the French haute cuisine tradition.
Gourmet

Sauce Espagnole

Learn how to make Sauce Espagnole, the rich brown French mother sauce made from roux, roasted bones, mirepoix, and tomato. A classic base for demi-glace and many traditional French meat sauces.
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Gourmet

Sauce Béchamel

Haute Cuisine
Discover the authentic French béchamel sauce recipe, a silky white sauce made from butter, flour, and milk. A foundational mother sauce in classic French cuisine, perfect for gratins, crêpes, and creamy entrées.
Gourmet

Sauce à la Suprême

Haute Cuisine
A silken white sauce enriched with cream and velouté, traditionally served with poached poultry or delicate quenelles. Its name evokes refinement, and its execution reflects the precision of classical French technique.
Gourmet

Sauce à la Soubise

Old Court Cuisine
A noble onion-based sauce of 18th-century origin, enriched with butter and optionally with béchamel or rice, offering a sweet and mellow counterpoint to roasted meats and poultry.
Gourmet

Sauce Colbert

Parisian Haute Cuisine
A luxurious demi-glace-based sauce enriched with white wine, herbs, and a finishing touch of butter. Traditionally served with grilled meats and fish, Sauce Colbert exemplifies the richness and refinement of late 19th-century French hotel cuisine.
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Gourmet

Sauce Velouté

Haute Cuisine
A light and silky white stock-based sauce gently thickened with blond roux. Velouté is one of the pillars of French culinary structure, valued for its neutral character and adaptability to poultry, fish, veal, and vegetable preparations.
Gourmet

Sauce Génoise pour le poisson

Genoese Influence
A light and flavorful butter-based sauce enriched with herbs, wine, and aromatics. Inspired by the cuisine of Genoa, this refined accompaniment for poached or grilled fish reflects both French precision and Mediterranean spirit.
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