Sauces are an essence of many world cuisines, including French cuisine. They bring dishes to life, add layers of flavor, and elevate even the simplest ingredients. In this guide, we’ll start with the iconic French sauces, but our journey certainly doesn’t end there. From the rich béchamels of France to the spicy curries of Asia, we’ll take you on a culinary journey around the world, one sauce at a time.
Category | Basis sauce | derivative sauce | Derivative sauce |
---|---|---|---|
White sauces | Bechamel sauce | Mornay sauce | |
Soubise sauce | |||
Cream sauce | |||
Cheddar sauce | |||
Nantua sauce | |||
Soubise sauce | |||
Veal velouté sauce | Parisienne/Allemande sauce | ||
Chad-froid sauce | |||
Poultry velouté sauce | Suprême sauce | ||
Ivory sauce | |||
Fish velouté sauce | Bercy sauce | ||
Bonne-femme sauce | |||
Dugléré sauce | |||
White wine sauce | |||
Normandy sauce | |||
Red sauces | Tomato sauce | Milaniasesau | |
Portuguese sauce | |||
Napolese sauce | |||
Bolognese sauce | |||
Spanish sauce | |||
Brown sauces | Bound veal gravy | ||
Game sauce | Red port sauce with berries | ||
Spanish sauce | |||
Demi-glace sauce | |||
Bigarede sauce | |||
Bordelaise sauce | |||
Chasseur sauce | |||
Madeira sauce | |||
Robert sauce | |||
Zingara sauce | |||
Duxelle | |||
Poivrade sauce | Diane sauce | ||
Grandveneur sauce | |||
Harlequin sauce | |||
Butter sauces | Hollandaise sauce | Muslin sauce | |
Thigh nonaise sauce | |||
Maltaise sauce | |||
Grimrod | |||
Bernaise | |||
Béarnaise sauce | |||
Oil sauces | Mayonnaise | Cocktail | |
Tartare | |||
Remoulade | |||
Aioli | |||
Vinaigrette | |||