French sauces according to Escoffier
Prep 10 min Total 1 hr 40 min
Brown Sauce © kvalifood.com
In his book “Ma Cuisine” Auguste Escoffier describes a variety of sauces. Together the form the backbone of the modern French-inspired cuisine. There was both basic sauces and derivative sauces. This is an overview of the basic sauces and recipes for them.
Roux
I have given it its own page here
Sauce Espagnole
I have given it its own page here
Sauce Demi Glace
I have given it its own page here
Thickened Veal Stock (Jus de Veau Lie)
A good general sauce. “Lie” means “thickened” and “jus” means “juice or juice” so the very fine French title simply means “thickened veal juice” :-)
Ingredients
Makes 1 liter (1 quart)
- 4 l brown veal stock
- 30 g arrowroot, cornstarch or other starches
Directions
Reduce the stock to ¼ so you end up with approx. 1 liter (1 quart).
Mix the starch in a little bit of cold veal stock. mix it in and cook it along about. 1 minute.
Sieve it through your finest sieve.
Common Velouté / white sauce (Velouté au Sauce Blanche Grasse)
Good general gravy.
See Also
Hollandaise sauce
Dark Stock of Duck - Suitable For Sauce
Pizza #3 - Simple Tomato sauce - Easy and quick pizza and pasta sauce
Duck Sauce - Traditional Danish Sauce for Christmas Eve
Pizza #2 - Tomato Vegetable Sauce for Pizza and Pasta
