Chef Juliette
Italian Sauce
Sauce italienne proves a derivative sauce lives or dies by its foundations: dry duxelles, lean ham, and tomatoed demi-glace boiled together, then brightened with three herbs at the very last moment.
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
Thickened Gravy
Jus lié à la fécule turns a well-made poultry or veal stock into glossy gravy in minutes, using a cold potato-starch slurry, a brisk whisk, and no roux at all.
Chef Juliette
Veal Gravy Tomaté
Jus de veau tomaté is reduction in its cleanest form: veal stock, tomato purée, and juice drawn down by one fifth, then strained into a glossy gravy for roasted or sautéed butcher's meat.
Chef Juliette
Lyonnaise Sauce
Sauce lyonnaise turns onion, butter, white wine, vinegar, and clear demi-glace into a glossy sauce whose discipline lies in one moment: reduce the acids almost dry before the stock enters.
Chef Juliette
Madeira Sauce
Sauce Madère teaches reduction in reverse: take half-glaze to a concentrated, stiff gloss, then restore its silken nap with Madeira off the heat, preserving the wine's perfume and the sauce's shine.
Chef Juliette
Marrow Sauce
Wine-dark Sauce à la moelle brings tender cubes of poached marrow and bright scalded parsley to Bordelaise, a precise finish for grilled beef or, enriched with butter, vegetables.
Chef Juliette
Pignons Sauce
A dark, glossy derivative of Ordinary Poivrade Sauce (No. 49), sharpened with juniper, rounded by Madeira, and studded with toasted pine kernels and plumped raisins for a roast joint of venison.
Chef Juliette
Périgueux Sauce
Sauce Périgueux (Périgord truffle sauce) teaches reduction without brutality: Madeira depth, concentrated veal, and black truffle folded in off the heat so its perfume reaches the table intact.
Chef Juliette
Piquante Sauce
Sauce Piquante turns a proper reduction into the sharp companion pork wants: mellow half-glaze, vinegar and wine, then gherkins, capers, and fresh herbs stirred in off the heat so every edge stays bright.
Chef Juliette
Ordinary Poivrade Sauce
Browned mirepoix, sharp vinegar, deep Espagnole, and peppercorns added only at the end: poivrade for the game table, glossy with butter, lively without bitterness, and manageable in one home pot.
Chef Juliette
Poivrade Sauce For Venison
Sauce poivrade turns browned game bones, vinegar, wine, stock, and Espagnole into a dark, brilliant reduction for venison, sharp enough to wake the meat and mellow enough to carry its deepest flavor.
Chef Juliette
Provençale Sauce
Sauce Provençale is Provence reduced to its essential grammar: ripe tomatoes, olive oil, garlic, parsley, and patience, melted gently into a glossy fondue that belongs beside fish, eggs, lamb, or vegetables.
Chef Juliette
Robert Sauce
Sauce Robert is the mustard-bright lesson in finishing off heat: onion, white wine, and demi-glace simmer to a gloss, then mustard and sugar sharpen pork without returning to the boil.
Chef Juliette
Escoffier Roberts Sauce
Sauce Roberts proves that finishing is a technique: equal volumes of bottled sauce and excellent brown stock, warmed gently to a gloss for grills, with the original condiment served cold beside sliced meat.
Chef Juliette
Rouennaise Sauce
Rouennaise turns a red-wine Bordelaise into Rouen’s duck sauce with sieved raw livers, gently poached until it gleams and coats the spoon. Keep it below a simmer, because boiling makes it grain.
Chef Juliette
Salmis Sauce
Dark, glossy Sauce Salmis pulls the deepest flavor from game bird carcasses through browned Mirepoix (No. 228), white wine, demi-glace, hard pressing, patient skimming, and a final gloss of butter.
Chef Juliette
Tortue Sauce
Sauce Tortue proves that spice in a classical sauce means balance, not heat: veal depth, herbal perfume, tomato, sherry, truffle, and cayenne held in one glossy line.
Chef Juliette
Venison Sauce
A classical game sauce in which sharp Poivrade meets red-currant jelly and fresh cream off the fire, becoming glossy and mellow without losing the dark backbone venison needs.
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
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
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
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
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
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.
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