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Title: The French Sauce Families
Categories: Ofac, Sauces, Ffbb
Yield: 1 Text
Brown, or Espagnole: brown stock, brown roux, tomatoes
Bordelaise ("from Bordeaux") red wine, shallots
Diable ("devil") white wine, shallots, cayenne
Lyonnaise ("from Lyon") white wine, onion
Madeira Madeira wine
Perigueux (village in Perigord) Madeira wine, veal stock, truffles
Piquante white wine, vinegar, gherkins,
Capers Poivrade ("peppered") vinegar, peppercorns
Red wine sauces red wine (reduced)
Robert white wine, onion, mustard
Velout‚ ("velvety"): white stock, yellow roux
White Bordelaise white wine, shallots
Ravigote ("invigorated") white wine, vinegar
SuprŠme poultry stock, cream
Béchamel (a goumand): milk, white roux
Crème cream
Mornay (a family) cheese, fish or poultry stock
Soubise (army commander) onion puree
Hollandaise ("from Holland"): butter, eggs, lemon juice or vinegar
Mousseline (light cloth) whipped cream
Béarnaise ("From Béarn") white wine, vinegar, shallots,
tarragon
Mayonnaise (Port Mahon, Minorca): vegetable oil, eggs, vinegar or
lemon juice
Remoulade (twice ground) gherkins, capers, mustard,
anchovy paste
On Food And Cooking The Science And Lore Of The Kitchen
by Harold McGee
Fireside, 1997, ISBN 0-684-84328-5
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