Chef Juliette
Ivory Sauce, or Albufera Sauce
Four spoonfuls of pale meat glaze turn a delicate Suprême sauce ivory, deepening its savour without turning it brown, and make a glossy classical companion for poached poultry and sweetbreads.
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Chef Juliette
Caper Sauce
Sauce aux Câpres turns finished Butter Sauce (No. 66) into the classical companion for gently boiled fish, with whole capers for brightness and one inviolable rule: keep the bound sauce below a boil.
Chef Juliette
Gooseberry Sauce
Tart green gooseberries, white wine, and sugar folded into a satin butter sauce, made for the rich flesh of grilled mackerel and proof that acidity gives butter its balance.
Chef Juliette
Bercy Sauce
A Parisian lesson in reduction and emulsion: shallots, white wine, fish fumet, and velouté drawn to concentration, then mounted with cold butter for a glossy sauce made for poached fish.
Chef Juliette
Curry Sauce
Sauce au Curry teaches the pale roux: bloom the spice without darkening the flour, simmer gently with white stock, then strain until butter-gold and silky enough to cloak fish, poultry, or eggs.
Chef Juliette
Soubise Sauce
Onions softened without colour, bound with Béchamel, strained, and mounted with cream and butter: Sauce Soubise proves that the slow stew, not sweetness or browning, gives this classical sauce its quiet depth.
Chef Juliette
Lent Chaud-Froid Sauce
Fish velouté and white fish jelly, reduced, enriched, and cooled to the precise point where an ivory sauce clings smoothly to cold fillets and shellfish without shedding oil.
Chef Juliette
Normande Sauce
Sauce Normande turns fish velouté, sole fumet, oyster and mushroom liquors, yolks, cream, and butter into an ivory sauce with maritime depth, made to crown sole and teach controlled reduction.
Chef Juliette
Mushroom Sauce
Sauce aux Champignons teaches the discipline of derivatives: keep the base stiff, preserve the mushroom liquor, and add the firm caps late so poultry or fish meets a sauce with body and life.
Chef Juliette
Ordinary Chaud-Froid Sauce
Sauce chaud-froid ordinaire turns Allemande, stock, aspic, and restrained cream into an ivory coating that sets smooth, provided you stir as it cools and catch the proper pouring moment.
Chef Juliette
Lenten Aurore Sauce
Fish velouté and tomato purée meet in equal measure, then cold butter gives the blush its final gloss: a maigre derivative that teaches proportion, restraint, and the discipline of finishing off the fire.
Chef Juliette
Cream Sauce
Sauce Crème teaches reduction and finishing in one pan: béchamel cooked down with cream until concentrated, strained to silk, then restored off heat with fresh cream and a few bright drops of lemon.
Chef Juliette
Chaud-Froid Sauce, à l’Aurore
A pale rose chaud-froid for the cold table, made by tinting White Chaud-Froid Sauce (No. 72) with paprika or tomato until it coats chilled food in one smooth, satin layer.
Chef Juliette
Herb Sauce
Sauce aux Fines Herbes cloaks poached fish in a glossy white-wine emulsion, sharpened by shallot butter and kept alive with parsley, chervil, tarragon, and chives.
Chef Juliette
Noisette Sauce
Sauce Noisette turns tepid Hollandaise with a last-minute ribbon of beurre noisette, giving salmon, trout, and poached fish a deep butter fragrance without disturbing the emulsion.
Chef Juliette
Regency Sauce
Sauce Régence turns a finished velouté into a deep, silken accompaniment through mushroom, truffle, and concentrated glaze, proving that gentle reduction, not ornament, gives a derivative sauce its authority.
Chef Juliette
Suprême Sauce
The white, delicate crown of the velouté family: clear poultry stock and mushroom liquor reduced, poultry velouté stirred in, cream added little by little, and butter mounted at the last moment for a quiet gloss.
Chef Juliette
Bonnefoy Sauce, or White Bordelaise Sauce
The white Bordelaise that teaches reduction and emulsion: shallot and Bordeaux drawn nearly dry, velouté simmered gently, then cold butter mounted off the fire for a pale sauce with a confident gloss.
Chef Juliette
Oriental Sauce
Sauce Orientale concentrates lobster-rich American Sauce with curry, then folds in cream away from the fire: a glossy, gently spiced derivative made for lobster, crayfish, and firm fish.
Chef Juliette
Châteaubriand Sauce
Sauce Châteaubriand teaches reduction: white wine and aromatics taken nearly dry, veal gravy concentrated to a gloss, then Butter à la Maître d’Hôtel (No. 150) whisked in away from the flame.
Chef Juliette
Mousseuse Sauce
A cool, aerated compound butter that becomes sauce only on the fish: cold water, firm cream, and softened Manied Butter whisked into an ivory mousse, ready for the heat of the platter.
Chef Juliette
Mustard Sauce
Sauce Moutarde teaches the discipline of finishing off the fire: warm butter sauce, Dijon mustard, and no boiling, spooned generously over grilled herring or other small fish.
Chef Juliette
Butter Sauce
Sauce au Beurre teaches the quiet control behind a classical liaison: pale roux, salted water, yolks, cream, lemon, and fresh butter held below the boil until glossy.
Chef Juliette
Foyot or Valois Sauce (Béarnaise with Meat Glaze)
Sauce Foyot takes a stable, tepid Béarnaise and deepens it with pale meat glaze, spoonful by spoonful. The result is glossy, savory, and strong enough for properly grilled butcher’s meat.
Chef Juliette
Joinville Sauce
An ivory fish sauce turned pale coral with equal shrimp and crayfish butters, mounted gently to a gloss, then marked with black truffle only when the poached fish arrives without its own garnish.
Chef Juliette
“Escoffier” Cherry Sauce
A wine-dark cherry accompaniment for venison and small game, served cold with clean brightness or warmed gently to a gloss, exactly as the source directs and without invented additions.
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Soubise Sauce Tomatée
Soubise Sauce Tomatée teaches the derivative-sauce system in one stroke: three parts silky onion soubise, one part deeply red tomato purée, joined gently so sweetness, acidity, and colour remain in balance.
Chef Juliette
Mornay Sauce
Silken Sauce Mornay begins with béchamel and matching fumet, then takes Gruyère, Parmesan, and butter. Reduce with patience, melt the cheese gently, and never let the finished sauce boil.
Chef Juliette
White Wine Sauce
Sauce au Vin Blanc takes three classical roads to the same ivory gloss: Velouté reduced with fumet and mounted with butter, or two Hollandaise-style emulsions built on fish essence.
Chef Juliette
Villeroy Tomatée Sauce
Tomato deepens the classical Villeroy coating without loosening its grip: reduce patiently until the sauce clings in a thick, even mantle, ready for breading and frying à la Villeroy.
Chef Juliette
Cardinal Sauce
Cardinal Sauce teaches the final emulsion: Béchamel and fish fumet reduced to velvet, scented with truffle, then brightened off heat with cream and lobster butter until the sauce gleams cardinal red.
Chef Juliette
Villeroy Sauce
Sauce Villeroy takes finished Allemande, truffle essence, and ham essence to a dense, savory gloss that grips a morsel, sets cleanly, and survives crumbing and frying.
Chef Juliette
White Chaud-Froid Sauce
Sauce chaud-froid blanche turns velouté, white poultry jelly, and cream into an ivory cold coating, firm enough to cling and fluid enough to receive each piece cleanly.
Chef Juliette
Newburg Sauce
Raw lobster is fried hard in butter and oil, flamed with brandy, reduced with Marsala, then simmered in cream and fumet before its own coral binds the sauce to a coppery gloss.
Chef Juliette
Aurore Sauce
Sauce Aurore is the lesson in disciplined color: equal parts pale velouté and vivid tomato, boiled only once, strained fine, then mounted off the heat until dawn-pink and glossy.
Chef Juliette
Chivry Sauce
Chivry Sauce turns poultry velouté glossy and herb-green through a brief infusion of chervil, tarragon, parsley, chives, and young pimpernel, followed by measured reduction and cold green butter.
Chef Juliette
Soubise Sauce with Rice
Sauce Soubise au Riz turns blanched onions, Carolina rice, white consommé, cream, and butter into a satin-thick purée: gentle cooking and a fine sieve make it both sauce and generous garnish.
Chef Juliette
Mousseline Sauce
Sauce Mousseline turns a finished Hollandaise airy with stiffly whipped cream folded in at service. Keep the emulsion warm, the cream cold, and the spatula gentle, then serve before its lift settles.
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Second Method (with Cooked Lobster)
Cooked lobster tail, butter, and dry Sherry become Sauce Newburg through one decisive act: reduce almost dry, then bind off the fire with cream and yolks while the pan keeps moving.
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Villeroy Soubisée Sauce
A Villeroy sauce reduced beyond pouring consistency, with onion-rich Soubise for body and black truffle when the morsel asks for it, ready to cloak, set, take crumbs, and meet the frying pan.
Chef Juliette
Anchovy Sauce
Sauce aux Anchois teaches the quiet discipline of finishing off heat: ivory Normande sauce, anchovy butter, and tender pieces of washed fillet held in a glossy emulsion that flatters poached or baked fish.
Chef Juliette
Ravigote Sauce
Sauce ravigote turns a calm velouté lively with white wine, vinegar, shallot butter, and three fresh herbs, a sharp green finish made for boiled poultry and the pale richness of white abats.
Chef Juliette
Shrimp Sauce
Sauce aux Crevettes teaches the discipline of the finish: fish velouté and fumet reduced to satin, then Shrimp Butter (No. 145) whisked in off the fire so its coral colour and sweetness stay vivid.
Chef Juliette
Nantua Sauce
Sauce Nantua turns cream-reduced Béchamel into the signature sauce of Bugey: an ivory base, coral crayfish butter, and sweet little tails, finished off the heat so the butter stays glossy and fragrant.
Chef Juliette
Béarnaise Tomatée Sauce or Choron Sauce
Sauce Choron is Béarnaise in its tomato-red register: glossy, sharp with vinegar and shallot, rich with butter, and kept only tepid so the emulsion reaches tournedos intact.
Chef Juliette
Venetian Sauce
Sauce Vénitienne turns disciplined reduction into brightness: shallot, white wine, and tarragon vinegar sharpen a silken base, while herb juice and fresh leaves give poached fish its vivid green finish.
Chef Juliette
Maltese Sauce
Blood orange turns tepid Hollandaise into Sauce Maltaise, fragrant at the rim, bright through the butter, and made for asparagus. The lesson is temperature: warm citrus and gentle whisking keep the emulsion whole.
Chef Juliette
Chaud-Froid Sauce, au Vert-pré
Pale as a spring leaf, this velouté, poultry jelly, cream, and herb infusion becomes a satin coating for cold fowl, teaching reduction, temperature, and restraint in one saucepan.
Chef Juliette
Marinière Sauce
Sauce Marinière turns a wine-shallot fish sauce into satin with mussel liquor and an egg-yolk liaison, a precise off-heat finish for mussels and small poached fish that rewards a calm whisk.
Chef Juliette
Hungarian Sauce
Sweet paprika gives this classical velouté derivative its tender pink color, while onion, reduced white wine, and a final monter au beurre build a sauce for veal, lamb, poultry, eggs, or fish.
Chef Juliette
Diplomate Sauce
A canonical derivative built on Normande and finished with coral lobster butter, sweet lobster meat, and black truffle, teaching the gentle heat and restraint that preserve a rich emulsion.
Chef Juliette
Béarnaise Sauce
Vinegar, shallot, tarragon, and chervil sharpen warm butter into Sauce Béarnaise, a glossy emulsion for grilled meat that lives or turns by the gentleness of your heat.
Chef Juliette
Oyster Sauce
An ivory Normande Sauce sharpened with concentrated oyster liquor and finished with twelve oysters, barely poached until plump: a grand sauce translated to one pan with its delicacy intact.
Chef Juliette
American Sauce
Sauce Américaine is lobster distilled into sauce: shellfish cooking liquor sharpened with wine, brandy, tomato, and cayenne, then enriched off the heat with coral and butter until glossy.
Chef Juliette
Poulette Sauce
An old lesson in sauce families: Sauce Allemande takes mushroom liquor, then butter, lemon, and parsley, becoming a glossy Poulette for sheep's trotters, leeks, cauliflower, and anything needing gentle richness with a bright edge.
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