Chef Juliette
Cranberry Sauce
French sieve-work gives the holiday table its sharpest foil: cranberries cooked soft, pressed smooth, loosened cautiously with their own liquor, and sweetened only until their bright tartness stands beside roast turkey.
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Chef Juliette
Egg Sauce with Melted Butter
A warm classical sauce of lemon-bright butter, bold cubes of hot hard-boiled egg, and scalded parsley, made in one pan and ready to spoon generously over poached fish or vegetables.
Chef Juliette
Celery Sauce
Sauce au Céleri turns consommé-poached celery hearts into a silken purée, then balances it measure for measure with cream sauce, a quiet classical companion for boiled or braised poultry.
Chef Juliette
Apple Sauce
Sauce aux pommes turns four plain ingredients into a softly cinnamon-scented companion for roast duck, goose, or hare. Covered gentle cooking is the whole technique: let the apples slump in their juices, then whisk.
Chef Juliette
PARSLEY SAUCE
Sauce au Persil teaches the discipline of finishing: warm egg-and-cream butter sauce, parsley chopped at the last moment, and no boiling, so the texture stays silken and the green remains alive.
Chef Juliette
Reform Sauce
Sauce Réforme is the composed sauce of the Reform Club: glossy half-glaze and sharp poivrade carrying a short, fine julienne of tongue, truffle, mushroom, gherkin, and egg white over mutton cutlets.
Chef Juliette
Bread Sauce
Sauce au pain turns milk, fresh crumb, butter, and cream into an ivory velvet for roast fowl. The whole lesson is timing: draw the clove-studded onion before its perfume becomes the sauce.
Chef Juliette
Horse-radish or Albert Sauce
Sauce Albert turns the bite of fresh horseradish into a pale, glossy companion for roast beef, using consommé, butter sauce, cream, and a careful yolk liaison before mustard brings back the fire.
Chef Juliette
Fennel Sauce
A classical derivative in one clean gesture: scald the fennel, fold it into Butter Sauce (No. 66), and guard the gentle heat so mackerel meets a glossy sauce, never a broken one.
Chef Juliette
Scotch Egg Sauce
Sauce aux Œufs à l’Écossaise turns a properly cooked white roux, hot milk, nutmeg, and warm diced egg into the quiet classical partner for boiled haddock, cod, and salt cod.
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