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.
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
Fish Stock with Red Wine
Fumet de poisson au vin rouge draws matching fish bones, onion, garlic, thyme, and a bottle of red for half an hour, yielding the wine-dark foundation that gives matelotes their depth.
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
Aioli Sauce, or Provence Butter
Aïoli is garlic pounded to silk, then bound with yolk and olive oil one patient drop at a time, an ivory-gold emulsion with enough force to anchor a long outdoor supper.
Chef Juliette
Andalouse Sauce
Sauce Andalouse teaches the discipline of every cold derivative sauce: begin with a stable emulsion, add deep tomato in measured stages, then fold in fine capsicum without sacrificing its clean gloss.
Chef Juliette
Bohemian Sauce
Sauce bohémienne turns cold Béchamel into the steady heart of a mayonnaise, enriched with yolk and oil, sharpened with tarragon vinegar, then finished with mustard for the cold table.
Chef Juliette
Genoa Sauce
Sauce Génoise is the cold emulsion that proves texture begins before oil: pistachios and pine nuts pounded to silk, built into mayonnaise, then sharpened with lemon and greened with four scalded herbs.
Chef Juliette
Gribiche Sauce
Hard-boiled yolks, mustard, and patient oil make sauce gribiche, a cool, softly textured emulsion sharpened with capers, gherkins, three herbs, and fine rods of egg white for cold fish.
Chef Juliette
Mayonnaise Sauce
Sauce Mayonnaise teaches the cold emulsion: vinegar into yolks, then room-temperature oil in a patient thread, finished with lemon and boiling water so it stays supple, coherent, and ready for the table.
Chef Juliette
Cleared Mayonnaise Sauce
Mayonnaise collée is the cold-coating lesson: barely fluid aspic whisked into true mayonnaise, then poured at once so chilled fish or lobster wears a smooth ivory film that sets cleanly.
Chef Juliette
Whisked Mayonnaise
Mayonnaise fouettée is the cold-sauce lesson in timing: mayonnaise and liquid aspic, sharpened with tarragon vinegar and horseradish, whisked over ice until airy, glossy, and still loose enough to cloak vegetables.
Chef Juliette
Ravigote Sauce, or Vinaigrette
Sauce ravigote proves that a vinaigrette is built by proportion, not guesswork: three parts oil, one part vinegar, capers and five fresh herbs, stirred again just before it meets calf’s head or trotters.
Chef Juliette
Various Essences
Four unsalted aromatic essences, mushroom, morel, celery, and truffle, reduced for exact finishing. Their first lesson is refusal: they perfume a sound fond, but cannot repair one built without savour.
Chef Juliette
Remoulade Sauce
Rémoulade teaches the cold emulsion family: keep its mayonnaise firm, press every salty garnish dry, then sharpen it with mustard, herbs, and anchovy for lobster, poultry, or cold roast.
Chef Juliette
Green Sauce
Sauce verte is an emulsion lesson in one bowl: begin with mayonnaise stiffer than you want, then add vivid herb juice in the classical three-to-one proportion for cold fish and shellfish.
Chef Juliette
Vincent Sauce
Sauce Vincent turns eight briefly blanched herbs, hard-boiled yolks, and stiff Mayonnaise into a cool green emulsion. Two minutes in boiling water preserves its color, and not a second longer.
Chef Juliette
Cambridge Sauce
A cold sauce with real backbone: hard-boiled yolks, anchovy, capers, mustard, and garden herbs worked with oil until satin-smooth, ready for sliced beef, veal, lamb, ham, or tongue.
Chef Juliette
Cumberland Sauce
Sauce Cumberland turns red-currant jelly and port into a cold, garnet-bright companion for venison, sharpened with scalded citrus julienne, mustard, ginger, and cayenne, with sweetness held firmly in check.
Chef Juliette
Gloucester Sauce
Sauce Gloucester turns one cold emulsion into another: thick mayonnaise softened with lemoned sour cream, then sharpened by fennel and Worcester sauce, smooth enough to spoon over cold meats but never runny.
Chef Juliette
Mint Sauce
Mint cut as fine as green thread, then steeped with vinegar, white cassonade, and water until sharpness turns fragrant. No pan, no boiling, just a clean knife and time beside the lamb.
Chef Juliette
Oxford Sauce
Sauce Oxford is Cumberland's quieter twin: red-currant jelly and port sharpened with citrus, mustard, ginger, and cayenne, its zest rasped fine so the sauce stays smooth beside cold venison and other game.
Chef Juliette
Horse-radish Sauce
Fresh horseradish, mustard, vinegar, cream, and milk-soaked crumb meet in a cold, spoonable sauce whose bite stays bright beside boiled or roasted beef at the holiday table.
Chef Juliette
Bercy Butter
Beurre Bercy is the warm compound butter that teaches restraint: white wine and shallots reduced hard, then worked with creamed butter, parsley, and tender marrow until loose and glossy, never melted through.
Chef Juliette
Various Glazes
Stock reduced until its flavor, gelatin, and body become one glossy spoonful: glaze for burnishing a roast, strengthening a sauce, or becoming the sauce itself with cream or cold butter.
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