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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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