Sauces

Question 1

Bordelaise

Answer 1

reduction of shallots, peppercorns, thyme, bay, and red wine with brown stock
steaks, meats

Question 2

Moelle

Answer 2

Bordelaise with white wine, parsley

meats, veg, poached eggs

Question 3

Robert

Answer 3

reduction of onions, white wine with glace de viande or demi-glace and tomato paste; mounted with mustard
pork, especially chops

Question 4

Charcutière

Answer 4

Sauce Robert with cornichon julienne

pork, charcuterie

Question 5

Chasseur

Answer 5

Sauteed mushrooms, shallots flambeed with cognac, deglazed with white wine, and combined with glace de viande or demi-glace; finished with tomato, tarragon, and chervil
Veal and chicken

Question 6

Diable

Answer 6

Reduction of shallots, peppercorns, white wine, and vinegar w brown sauce; finished with chervil and tarragon
Grilled poultry

Question 7

Bercy

Answer 7

Reduction of shallots, peppercorns, bay, thyme, and white wine w glace de viande or demi-glace; finished with parsley or tarragon
Grilled fish, red and white meats

Question 8

Madère

Answer 8

Reduced Madeira with demi-glace, mounted with butter

Beef and veal

Question 9

Financière

Answer 9

Sauce Madère with truffle juice

Beef

Question 10

Perigueux

Answer 10

Sauce Madère with truffle juice and chopped truffles

Question 11

Piquante

Answer 11

Reduction of shallots, white wine, vinegar combined with demi-glace or glace de viande; finished with cornichons, parsley, chervil, and tarragon
Roasted and boiled
beef, pork, and tongue

Question 12

Milanese

Answer 12

Sauteed mushroom julienne, ham, and tongue, deglazed with Madeira; reduced and combined with glace de viande
Veal

Question 13

Supreme

Answer 13

Chicken velouté with cream

Eggs, fricassees, poultry

Question 14

lvoire

Answer 14

Sauce supreme with meat glaze

Poached or pan-fried poultry

Question 15

Albufera

Answer 15

Sauce Ivoire mounted with pimento butter

Braised poultry

Question 16

Chaud-Froid

Answer 16

Chicken velouté with cream and gelatin

cold poultry dishes

Question 17

Mornay

Answer 17

Béchamel with Gruyère and egg yolks

Egg and vegetable dishes

Question 18

Crème

Answer 18

Béchamel with cream and lemon juice

Vegetable gratins

Question 19

Soubise

Answer 19

Onions sweated in butter; added to Béchamel

Poached eggs

Question 20

Smitane

Answer 20

No longer made from Béchamel . Now made with onions sweated in butter, moistened with white wine, and reduced; sour cream added
Veal Pojarski

Question 21

Bercy

Answer 21

Shallots with white wine reduced with fumet; added to a fish velouté; finished with parsley
Grilled fish and seafood

Question 22

Aurore

Answer 22

Julienned leeks, celery, onions, and mushrooms cooked a l’étuvé, deglazed with white wine, reduced; added to fish velouté; finished with cream or creme fraiche
Braised or baked fish or seafood

Question 23

Chaud-Froid

Answer 23

Fish Velouté with cream and gelatin

Cold fish dishes

Question 24

Poivrade

Answer 24

Mirepoix of carrots, onions, thyme, parsley, and bay leaves, sauteed and
deglazed with vinegar: reduced to a glaze, singer; combined with game stock; cooked for 1 hour with peppercorns and strained
Game

Question 25

Chevreuil

Answer 25

Sauce poivrade with red wine and reduced; finished with cayenne
Game (venison)

Question 26

Diane

Answer 26

Strongly flavored poivrade combined with whipped cream

Game (venison)

Question 27

Grand Veneur

Answer 27

Five parts poivrade to one part currant jelly and one part cream
Game (venison)

Question 28

Nantua

Answer 28

Béchamel sauce with shrimp butter and heavy cream

Question 29

Gribiche

Answer 29

mustard, white-wine vinegar, olive oil; cornichons, capers, eggs. parsley and tarragon
cold meats or salmon, leeks, asparagus, ham, watercress, hard-boiled eggs.

Question 30

Messine

Answer 30

herbs and shallots lemon zest. butter-flour. lemon juice

poached fish or eggs

Question 31

beurre maitre d’hotel

Answer 31

butter fluffed to pommade, then salt and lemon juice