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.
Recipe Archive
Sauces & Condiments
Sauces and condiments carry a surprising amount of technique. Find dressings, marinades, stocks, gravies, relishes, and finishing sauces with clear purpose.
965 recipes
Culinary Explorer
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Recipes
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
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
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
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
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
Brown Stock or “Estouffade”
The brown foundation of the canon: beef and veal shin, bones, ham, pork rind, butter-browned roots, and twelve quiet hours, drawn clear and left unsalted so every future sauce can decide its own seasoning.
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
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
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
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
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
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
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
“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.
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
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
Brown Game Stock
One liquor, two destinies: leave Game Consommé (No. 5) unclarified and it becomes a dark working stock for sauces and reductions; clarify it, and the same foundation becomes clear soup.
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
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
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
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
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
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.
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