Stocks, Sauces & Gravies

Click recipe title to view

Brown & White Sauces (includes Demi-glace, Bechamel or Blsamella, Veloute and sauces made using them)

1. Bechamel Sauce (Simple White Sauce) (Recipe ID: 196)

   A sauce that can be used as a base for many other sauces and dishes.

2. Bordelaise Sauce/Brown Sauce Base (Recipe ID: 120)

   Our update on a classic wine sauce from Bordeaux.  Historically garnished with rounds of poached marrow, but that might be a little bit more ambitious than you have in mind.

3. Cream Gravy (Recipe ID: 769)

   Plain old-fashioned white gravy to accompany fried chicken.

4. Cucumber Sauce (Recipe ID: 369)

   Delicious with simply cooked warm fish dishes.

5. Ginger Cream Sauce (Recipe ID: 205)

   Definitely rich and redolent of ginger, very good with roast pork.

6. Hunter's Sauce or Sauce Chasseur (Recipe ID: 235)

   This sauce is a savory variation on a French Brown Sauce.  If you don't care to make your own Demi-glace, good quality versions are available at high end markets.

7. Mornay Sauce/Bechamel Base (Recipe ID: 122)

   Rich cream sauce with cheese, really good with steamed vegetables like broccoli or cauliflower.

8. Mushroom Sauce (Recipe ID: 276)

   Easy to prepare Mushroom Sauce is a favorite with sauteed chicken.

9. Parisienne or Allemande Sauce/Veloute Base (Recipe ID: 121)

   Originally named  Allemande or "German" sauce because of the golden color, some French chef's also refere to it as Sauce Parisienne.