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Table -> List, excised extraneous information, standardized formatting #France
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[[File:Sauce Spagnole-09.JPG|thumb|Beef with [[espagnole sauce]] and fries]] |
[[File:Sauce Spagnole-09.JPG|thumb|Beef with [[espagnole sauce]] and fries]] |
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[[File:Rouillesauce1.jpg|thumb|right|[[Rouille]] sauce]] |
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In the late 19th century, and early 20th century, the chef [[Auguste Escoffier]] consolidated the list of sauces proposed by [[Marie-Antoine Carême]] to four Grandes-Sauces-de-Base in '''''Le guide culinaire'''''.<ref name="Le guide culinaire 1903"><!-- Original French title-case not subject to English title-case rules -->{{cite book |last1=Escoffier |first1=Auguste |
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* [[Allemande sauce|Allemande]] – Veal stock, veal velouté, lemon juice, mushrooms and egg yolks.<ref>Fuller and Renold, recipe no. 54</ref> |
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|title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier |date=1903 |
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* [[Sauce Américaine|Américaine]] – Mayonnaise, blended with puréed lobster and mustard.<ref>Hering, p. 37</ref> |
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|publisher=Emile Colin (imprimerie de Lagny) |
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* [[Béarnaise sauce|Béarnaise]] – Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter.<ref name=s17 /> |
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|pages=132–135 |
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* [[Sauce bercy|Bercy]] – Chopped shallots, butter and white wine, with either fish stock or meat stock.<ref name=s17>Saulnier, p. 17</ref> |
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|url=https://books.google.com/books?id=t8UeTMbS5uYC&pg=PA132}}</ref> They are: |
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* {{annotated link|Béchamel sauce}} – milk-based sauce, thickened with a white roux. |
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* Beurre blanc – Reduction of butter, vinegar, white wine and shallots.<ref>Fuller and Renold, recipe no. 80</ref> |
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* {{annotated link|Espagnole sauce|Sauce Espagnole}} – a fortified brown veal [[Stock (food)|stock]] sauce. |
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* [[Beurre Maître d'Hôtel|Beurre maître d'hôtel]] – Fresh butter kneaded with chopped parsley, pepper and lemon juice.<ref>Hering, p. 46</ref> |
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* {{annotated link|Velouté sauce|Sauce Velouté}} – white stock-based sauce, thickened with a roux or a liaison. |
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* Beurre noir – Browned butter with lemon juice/vinegar and parsley; traditionally served with raie ([[Skate (fish)|skate]]).<ref>Fuller and Renold, recipe no. 81</ref> |
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* {{annotated link|Bigarade sauce|Sauce Bigarade}} – an orange sauce, commonly for [[duck à l'orange]]. |
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* Beurre noisette – Lightly browned butter with lemon juice.<ref>Fuller and Renold, recipe no. 82</ref> |
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* {{annotated link|Béchamel sauce|Sauce Béchamel}} – milk-based sauce, thickened with a white roux. |
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* Beurre vert – Butter mixed with the juice extracted from spinach.<ref>Saulnier, p. 6</ref> |
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* {{annotated link|Tomato sauce|Sauce Tomate}} – a tomato-based sauce. |
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* Bordelaise – Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace.<ref name=s18>Saulnier, p. 18</ref> |
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*[[Sauce Bourguignonne|Bourguignonne sauce]] |
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In addition to the four types of great base sauces that required heat to produce, he also wrote that sauce mayonnaise, as a cold sauce, was also a Sauce-Mère (Mother Sauce), in much the same way as Sauce Espagnole and Sauce Velouté due to the number of derivative sauces that can be produced.<ref name="Escoffier Mayo">{{cite book |last1=Escoffier |first1=Auguste |
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* {{annotated link|Bigarade sauce}} – an orange sauce, commonly for [[duck à l'orange]]. |
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|title=Ma cuisine. 2 500 recettes |date=1934 |
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* [[Sauce Bourguignonne|Bourguignonne]] – Chopped shallots, herbs and mushroom trimmings reduced in red wine and meat stock.<ref>Fuller and Renold, recipe no. 16</ref> |
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|page=28 |
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* [[Breton sauce|Bretonne]] – Two forms: (i) chopped onions, butter, white wine tomatoes, garlic and parsley; (ii) [[Julienning|julienne]] of [[leek]]s, celery, mushrooms and onions cooked slowly in butter and mixed with fish velouté.<ref name=S18>Saulnier, p. 18</ref> |
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|url=https://gallica.bnf.fr/ark:/12148/bpt6k1265511c/f35.image.r=mayonnaise |
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* [[Sauce Charcutière|Charcutière]] – Sauce Robert (below) garnished with gherkins.<ref name=S18 /> |
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}} |
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* [[Chasseur (sauce)|Chasseur]] – Minced mushrooms, butter, shallots and parsley with red wine and demi-glace.<ref name=S18 /> |
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* [[Demi-glace]] – A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes.<ref>Fuller and Renold, recipe no. 29</ref> |
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{{cite book |last1=Escoffier |first1=Auguste |
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* {{annotated link|Espagnole sauce}} – a fortified brown veal [[Stock (food)|stock]] sauce.<ref>{{cite book |last1=Escoffier |first1=A. |
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|title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier |
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|date=1912 |
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|page=48 |
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|url=https://gallica.bnf.fr/ark:/12148/bpt6k96923116/f76.image.r=%22sauce%20Mere%22# |
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}} |
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{{cite book |last1=Escoffier |first1=Auguste |
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|title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier |
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|date=1912 |pages=33–34 |
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|url=https://gallica.bnf.fr/ark:/12148/bpt6k96923116/f61.image.r=hollandaise |
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}}</ref> |
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* {{annotated link|Mayonnaise|Sauce Mayonnaise}} – an [[emulsion]] of egg yolk, butter, and an acid such as lemon or vinegar. |
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In Escoffier's 1907 book '''''A Guide to Modern Cookery''''', an abridged English version of his ''Le guide culinaire'' |
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, it presented readers with a list of sauces<ref>{{cite book |last1=Escoffier |first1=Auguste |
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|title=A guide to Modern Cookery |date=1907 |
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|page=27 |
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|url=https://archive.org/details/cu31924000610117/page/n27/mode/1up}}</ref> that have also come to be known as the [[French mother sauces|Five Mother Sauces]]<ref>{{cite web |
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|title=The 5 French Mother Sauces Explained |
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|url=https://guide.michelin.com/hk/en/hong-kong-region/hong-kong/article/dining-in/the-5-mother-sauces-of-french-cuisine |
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|publisher=Michelin Guide}}</ref> of [[French cuisine]]: |
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* [[Espagnole sauce]] |
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* [[Velouté sauce]] |
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* [[Béchamel sauce]] |
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* [[Tomato sauce]] |
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* [[Hollandaise sauce]] |
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Of his French language publications, both ''Le guide culinaire'' and his last book, '''''Ma cuisine'''''<!-- Original, French title-case as published --> that was published in 1934, make no direct mention of Hollandaise as being a Sauce-Mère. Both titles do mention that Sauce Mayonnaise could be considered as a Sauce-Mère within their lists of cold sauces.<ref name="Escoffier Mayo" /> The 1979 English translation by Cracknell and Kaufmann of the 4th edition of ''Le guide culinaire'' also maintains similar wording.<ref>{{cite book |last1=Escoffier |first1=A. |
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|title=Le guide culinaire=The complete guide to the art of modern cookery: the first complete translation into English |
|title=Le guide culinaire=The complete guide to the art of modern cookery: the first complete translation into English |
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|year=1979 |orig-year=1921 |
|year=1979 |orig-year=1921 |
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|isbn=0-8317-5478-8 |page=64 |edition=1st American |
|isbn=0-8317-5478-8 |page=64 |edition=1st American |
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|url=https://babel.hathitrust.org/cgi/pt?id=pst.000061786981&view=1up&seq=64&q1=mayonnaise |access-date=16 December 2020}}</ref> |
|url=https://babel.hathitrust.org/cgi/pt?id=pst.000061786981&view=1up&seq=64&q1=mayonnaise |access-date=16 December 2020}}</ref> |
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* Gribiche – Mayonnaise with hard-boiled eggs, mustard, capers and herbs.<ref>Saulnier, p. 20</ref> |
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[[File:Rouillesauce1.jpg|thumb|right|[[Rouille]] sauce]] |
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* [[Hollandaise sauce|Hollandaise]] – Vinegar, crushed peppercorns, butter, egg yolks and lemon juice.<ref>Fuller and Renold, recipe no. 34</ref> |
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[[File:Roti de boeuf à la bourguignonne.jpg|thumb|[[Roast beef]] in [[Sauce Bourguignonne|Bourguignonne sauce]], served with potatoes and red cabbage]] |
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* Lyonnaise – Fried onions with white wine and vinegar reduced and mixed with demi-glace.<ref name=s21>Saulnier, p. 21</ref> |
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Additional sauces of French origin include: |
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* [[Mayonnaise]] – Egg yolks with vinegar or lemon juice, beaten with oil.<ref name=s21 /> |
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{| class="wikitable plainrowheaders" style="text-align: left; margin-right: 0;" |
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* [[Sauce Nantua|Nantua]] – Diced vegetables, butter, fish stock, white wine, cognac and tomatoes.<ref>Saulnier, p. 22</ref> |
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! scope="col" |Sauce |
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* [[Sauce Périgueux|Périgueux]] – Demi-glace, chopped [[truffle]]s and [[madeira wine|madeira]].<ref>Beck, Bertholle and Child, p. 184</ref> |
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! scope="col" |Main ingredients |
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* Poivrade – Diced vegetables with herbs, with demi-glace.<ref>Saulnier, p. 23</ref> |
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! scope="col" |Ref |
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* Ravigote – Reduction of white wine and vinegar with velouté and shallot butter, garnished with herbs.<ref name=s23 /> |
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|- |
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* [[Remoulade|Rémoulade]] – Mayonnaise seasoned with mustard and anchovy essence, garnished with chopped capers, gherkins, tarragon and chervil.<ref>Hering, p. 54</ref> |
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| colspan="3" |'''Beurres composés – compound butters''' |
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* [[Sauce Robert|Robert]] – Chopped onions in butter, with white wine, vinegar, pepper, cooked in demi-glace and finished with mustard.<ref name=s23>Saulnier, p. 23</ref> |
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|- |
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* [[Rouennaise sauce|Rouennaise]] – Thin bordelaise mixed with puréed raw duck livers, gently cooked, finished with a reduction of red wine and shallots.<ref name=s24>Saulnier, p. 24</ref> |
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| Beurre blanc |
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* [[Rouille]] – Garlic, pimento and chilli pepper sauce, traditionally served with fish soup.<ref>Beck, Bertholle and Child, p. 51</ref> |
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| Reduction of butter, vinegar, white wine and shallots. |
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* [[Soubise sauce|Soubise]] – Onion sauce. Versions include (i) béchamel and cooked chopped onions and (ii) onions and rice in white stock, reduced to paste and blended with butter and cream.<ref name=s24 /> |
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| <ref>Fuller and Renold, recipe no. 80</ref> |
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* Tartare – Cold sauce of mayonnaise with hard-boiled egg yolks, with onions and chives.<ref name=s24 /> |
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|- |
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* {{annotated link|Tomato sauce}} – a tomato-based sauce.<ref name="Le guide culinaire 1903"><!-- Original French title-case not subject to English title-case rules -->{{cite book |last1=Escoffier |first1=Auguste |
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| [[Beurre Maître d'Hôtel|Beurre maître d'hôtel]] |
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|title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier |date=1903 |
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| Fresh butter kneaded with chopped parsley, pepper and lemon juice. |
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|publisher=Emile Colin (imprimerie de Lagny) |
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| <ref>Hering, p. 46</ref> |
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|pages=132–135 |
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|- |
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|url=https://books.google.com/books?id=t8UeTMbS5uYC&pg=PA132}}</ref> |
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| Beurre noir |
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* {{annotated link|Velouté sauce}} – white stock-based sauce, thickened with a roux or a liaison. |
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| Browned butter with lemon juice/vinegar and parsley; traditionally served with raie ([[Skate (fish)|skate]]). |
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* [[Venetian sauce|Vénitienne]] – White wine with a reduction of tarragon vinegar, shallots and chervil, finished with butter.<ref name=s24 /> |
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| <ref>Fuller and Renold, recipe no. 81</ref> |
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|- |
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| Beurre noisette |
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| Lightly browned butter with lemon juice. |
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| <ref>Fuller and Renold, recipe no. 82</ref> |
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|- |
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| Beurre vert |
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| Butter mixed with the juice extracted from spinach. |
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| <ref>Saulnier, p. 6</ref> |
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|- |
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| colspan="3" |'''Sauces''' |
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|- |
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| [[Allemande sauce|Allemande]] |
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| Veal stock, veal velouté, lemon juice, mushrooms and egg yolks. |
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| <ref>Fuller and Renold, recipe no. 54</ref> |
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|- |
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| [[Sauce Américaine|Américaine]] |
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| Mayonnaise, blended with puréed lobster and mustard. |
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| <ref>Hering, p. 37</ref> |
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|- |
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| [[Béarnaise sauce|Béarnaise]] |
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| Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter. |
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| <ref name=s17 /> |
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|- |
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| [[Sauce bercy|Bercy]] |
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| Chopped shallots, butter and white wine, with either fish stock or meat stock. |
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| <ref name=s17>Saulnier, p. 17</ref> |
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|- |
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| Bordelaise |
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| Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace. |
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| <ref name=s18>Saulnier, p. 18</ref> |
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|- |
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| [[Sauce Bourguignonne|Bourguignonne]] |
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| Chopped shallots, herbs and mushroom trimmings reduced in red wine and meat stock. |
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| <ref>Fuller and Renold, recipe no. 16</ref> |
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|- |
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| [[Breton sauce|Bretonne]] |
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| Two forms: (i) chopped onions, butter, white wine tomatoes, garlic and parsley; (ii) [[Julienning|julienne]] of [[leek]]s, celery, mushrooms and onions cooked slowly in butter and mixed with fish velouté. |
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| <ref name=S18>Saulnier, p. 18</ref> |
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|- |
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| [[Sauce Charcutière|Charcutière]] |
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| Sauce Robert (below) garnished with gherkins. |
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| <ref name=S18 /> |
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|- |
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| [[Chasseur (sauce)|Chasseur]] |
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| Minced mushrooms, butter, shallots and parsley with red wine and demi-glace. |
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| <ref name=S18 /> |
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|- |
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| [[Demi-glace]] |
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| A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes. |
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| <ref>Fuller and Renold, recipe no. 29</ref> |
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|- |
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| Gribiche |
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| Mayonnaise with hard-boiled eggs, mustard, capers and herbs |
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| <ref>Saulnier, p. 20</ref> |
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|- |
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| [[Hollandaise sauce|Hollandaise]] |
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| Vinegar, crushed peppercorns, butter, egg yolks and lemon juice. |
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| <ref>Fuller and Renold, recipe no. 34</ref> |
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|- |
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| Lyonnaise |
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| Fried onions with white wine and vinegar reduced and mixed with demi-glace. |
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| <ref name=s21>Saulnier, p. 21</ref> |
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|- |
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| [[Mayonnaise]] |
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| Egg yolks with vinegar or lemon juice, beaten with oil. |
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| <ref name=s21 /> |
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|- |
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| [[Sauce Nantua|Nantua]] |
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| Diced vegetables, butter, fish stock, white wine, cognac and tomatoes. |
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| <ref>Saulnier, p. 22</ref> |
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|- |
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| [[Sauce Périgueux|Périgueux]] |
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| Demi-glace, chopped [[truffle]]s and [[madeira wine|madeira]]. |
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| <ref>Beck, Bertholle and Child, p. 184</ref> |
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|- |
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| Poivrade |
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| Diced vegetables with herbs, with demi-glace |
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| <ref>Saulnier, p. 23</ref> |
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|- |
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| Ravigote |
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| Reduction of white wine and vinegar with velouté and shallot butter, garnished with herbs. |
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| <ref name=s23 /> |
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|- |
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| [[Remoulade|Rémoulade]] |
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| Mayonnaise seasoned with mustard and anchovy essence, garnished with chopped capers, gherkins, tarragon and chervil. |
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| <ref>Hering, p. 54</ref> |
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|- |
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| [[Sauce Robert|Robert]] |
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| Chopped onions in butter, with white wine, vinegar, pepper, cooked in demi-glace and finished with mustard. |
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| <ref name=s23>Saulnier, p. 23</ref> |
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|- |
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| [[Rouennaise sauce|Rouennaise]] |
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| Thin bordelaise mixed with puréed raw duck livers, gently cooked, finished with a reduction of red wine and shallots |
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| <ref name=s24>Saulnier, p. 24</ref> |
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|- |
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| [[Rouille]] |
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| Garlic, pimento and chilli pepper sauce, traditionally served with fish soup. |
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| <ref>Beck, Bertholle and Child, p. 51</ref> |
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|- |
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| [[Soubise sauce|Soubise]] |
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| Onion sauce. Versions include (i) béchamel and cooked chopped onions and (ii) onions and rice in white stock, reduced to paste and blended with butter and cream. |
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| <ref name=s24 /> |
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|- |
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| Tartare |
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| Cold sauce of mayonnaise with hard-boiled egg yolks, with onions and chives. |
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| <ref name=s24 /> |
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|- |
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| [[Venetian sauce|Vénitienne]] |
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| White wine with a reduction of tarragon vinegar, shallots and chervil, finished with butter. |
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| <ref name=s24 /> |
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|} |
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===Georgia=== |
===Georgia=== |
The following is a list of notable culinary and prepared sauces used in cooking and food service.
Brown sauces – Sauce made with brown meat stock include:
Sauces in African cuisine include:
Sauces in East Asian cuisine include:
Sauces in Southeast Asian cuisine include:
Sauces in Caucasian cuisine include:
Sauces in Mediterranean cuisine include:
Sauces in Middle Eastern cuisine include:
Sauces in South American cuisine include:
Sauces in Argentine cuisine include:
Sauces in the cuisine of Barbados include:
Sauces in Belgian cuisine include:
Sauces in Bolivian cuisine include:
Sauces in Brazilian cuisine include:
Sauces in Canadian cuisine include:
Sauces in Chilean cuisine include:
Sauces in Colombian cuisine include:
Sauces in Danish cuisine include:
Sauces in English cuisine include:
Sauces in French cuisine include:
Sauces in Georgian cuisine include:
Sauces in German cuisine include:
Sauces in Greek cuisine include:
Sauces in Indian cuisine include: Sauces are usually called ChatniorChutney in India which are a part of almost every meal. Specifically, it is used as dip with most of the snacks.
Sauces in Indonesian cuisine include:
Sauces in Iranian cuisine include:
Sauces in Italian cuisine include:
Sauces in Jamaican cuisine include:
Sauces in Japanese cuisine include:
Sauces in Korean cuisine include:
Sauces in Libyan cuisine include:
Sauces in Malaysian cuisine include:
Sauces in Mexican cuisine include:
Sauces in Dutch cuisine include:
Sauces in Peruvian cuisine include:
Crema de Rocoto Llatan Mayonesa de aceitunas (black olive mayonnaise)
Sauces in Filipino cuisine include:
Sauces in Polish cuisine include:
Sauces in Portuguese cuisine include:
Sauces in Puerto Rican cuisine include:
Sauces in Romanian cuisine include:
Sauces in Russian cuisine include:
Sauces in Spanish cuisine include:
Sauces used in the cuisine of the Canary Islands include:
Sauces in Catalan cuisine include:
Sauces in Swedish cuisine include:
Sauces in Swiss cuisine include:
Sauces in Thai cuisine include:
Sauces in British cuisine include:
Sauces in the cuisine of the United States include:
Sauces in Vietnamese cuisine include:
Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:[50][better source needed]
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Fish sauce |
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Fish paste |
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Dips |
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Oils and liquids |
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Spices and powders |
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Salads |
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Dressings |
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Ketchups |
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Mustards |
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Vinegars |
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Accoutrements |
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