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White Sauce - Definition and Recipes

The Uses of White Sauce

"What is the sense of taking lessons for months and months at a cooking school," asked a bright young housekeeper, "when if you know how to make white sauce you can cook anything on earth.'"

Allowing for the exaggeration of enthusiasm, she was not so very far wrong, since a white sauce in one of its three degrees of thickness is the foundation for many dishes where its presence is unsuspected.

The thin white sauce is made of one tablespoonful of flour, one tablespoonful of butter snd one cupful of liquid—generally milk. Seasoning is added to taste, usually one quarter of a teaspoonful of salt and one eighth of a teaspoonful of pepper.

Mix the flour and seasoning in the bottom of the sauce pan, rub the butter into the dry ingredients—if it is not soft enough, heat it gently for a little while— then add the milk, about a third at a time, and stir the whole until it boils.

The sauce should then be smooth and velvety, and curiously enough it will be velvety if the milk is cold when added, probably because the blending of the ingredients is then likely to be more thorough.

For a medium white sauce the ingredients and method are the same, but two tablespoonfuls of butter and two of flour are used. For a thick white sauce, four tablespoonfuls of butter and four of Hour are called for.

The proportions of flour to liquid must always be exact, but one half less butter may be used at a pinch—although, of course, the sauce will not be so rich, and it will be a good deal more difficult to make it free from lumps.

Now for the fun of the transformation processes.

The Thin White Sauce

Cream soups, so called, are made on a foundation of thin white sauce. Sifted vegetable pulp is added to the sauce for cream of corn, pea, spinach, tomato and so forth, or vegetables are chopped or sliced, as for cream of celery or asparagus soup.

Custards, where the eggs are stirred into a thin white sauce—properly sweetened and the pepper omitted—will not separate and curdle and will not "whey" in either a pie or a cup.

Excellent ice cream can be made on a thin white sauce foundation when sugar and flavoring are added. If a couple of beaten eggs are stirred into the fundamental white sauce and sugar, fruit syrup, chopped nuts and so forth are added, you will have something that you may call French ice cream, frozen pudding or custard ice cream, as you will.

The Medium White Sauce

All the creamed dishes—creamed chicken, creamed potatoes, creamed onions, and so forth—are simply the ingredient that gives the name to the dish warmed up in a medium white sauce.

Croquettes of minced meat, fish or what not, can have their ingredients "bound" together by a medium white sauce. Stir the chopped meat or other substance into the sauce until the mixture is of a good consistency to shape into the croquettes.

Souffles of cheese, chicken, rice and so forth are made on the basis of a medium white sauce to which the name-ingredient is added. Two or three eggs to every cup of the foundation sauce will be required in addition.

Stir the yolks into the sauce after removing it from the fire; fold the stiffly beaten whites into the completed mixture just before it is set into the oven, so that it will rise and swell and bloat and puff up as a proper souffle) should.

THE THICK WHITE SAUCE

This is the most difficult of the three to make, because it is so thick that it will "lump" unless it is constantly stirred.

For a delicious Welsh rabbit stir three cups of grated or sliced cheese into one cupful of thick white sauce, highly seasoned with paprika, mustard, red pepper, Worcestershire sauce or anything else you can think of.

Stir the whole over the fire until the cheese is melted and the mixture boils. This rabbit will never "string," never curdle, never "separate" and it can be successfully made by a novice.

Try adding chopped olives to a rabbit, made like the above, but with the brine from the olive bottle used as liquid for the foundation sauce.

The cream pies are all thick white sauces, with or without a beaten egg or two added the last thing, or the yolks added, and the whites made into a meringue.

A delicious date cream pie has a half pound of chopped dates stirred into two cups of the sauce, a beaten egg added for its further enrichment, and the whole sweetened to taste.

Lemon pie is a thick white sauce in disguise. Water instead of milk is used for the liquid; a quarter to a half cupful of sugar, one egg and the juice of a small lemon are added, in the order given, for every cupful of sauce. Two cups make a good-sized pie. The whites are used for the meringue.

Croquettes and souffle's of oysters, berries and other ingredients having a large water content should for obvious reasons be "founded" on a thick, rather than a medium, white sauce.

White Sauce Recipes

AMERICAN SAUCE

  • This sauce is that of lobster prepared “à l’Américaine”.
  • As it generally accompanies a fish, the meat of the lobster or lobsters which have served in its preparation is sliced and used as the garnish of the fish.

ANCHOVY SAUCE

  • Put into a small stew pan one pint of unbuttered “Normande Sauce ’’ and finish it, away from the fire, with three oz. of anchovy butter, and one oz. of anchovy fillets, washed, well sponged, and cut into small pieces.

AURORE SAUCE

  • Into one-half pint of boiling velouté put the same quantity of very red tomato purée (No. 29), and mix the two.
  • Let the sauce boil a little, pass it through a tammy, and finish, away from the fire, with three oz. of butter.

LENTEN AURORE SAUCE

  • This sauce is made like the preceding one, i.e., with the same quantities of velouté and tomato purée, replacing ordinary velouté by fish velouté.

BEARNAISE SAUCE

  • Put into a small stew pan one teaspoon of chopped shallots, two oz. of chopped tarragon Stalks, three oz. of chervil, some mignonette pepper, a pinch of salt, and four tablespoons of vinegar.
  • Reduce the vinegar by two-thirds, take off the fire, let the stew pan cool a little, and add to this reduction the yolks of five eggs. Now put the stew pan on a low fire and gradually combine with the yolks six oz. of melted butter.
  • Whisk the sauce briskly, so as to ensure the cooking of the yolks, which alone, by gradual cooking, effect the Liaison of the sauce.
  • When the butter is combined with the sauce, rub the latter through tammy, and finish it with a teaspoonful of chervil parings and chopped tarragon leaves.
  • Complete the seasoning with a suspicion of cayenne. This sauce should not be served very hot, as it is really a mayonnaise with butter. It need only be tepid, for it would probably turn if it were over-heated.
  • Serve it with grilled, butcher's meat and poultry.

BEARNAISE SAUCE WITH MEAT GLAZE

  • (OTHERWISE VALOIS SAUCE OR FOYOT SAUCE)
  • Prepare a Béarnaise sauce
  • Complete it with three tablespoons of dissolved pale meat glaze, which may be added in small quantities at a time. Serve it with butcher's meat.

BEARNAISE TOMATÉE SAUCE OR CHORON SAUCE

  • Proceed in exactly the same way as for Béarnaise
  • When the sauce is made and rubbed through tammy, finish it with one-third pint of very red tomato purée. In this case the final addition of chervil and tarragon should not be made.
  • This is proper to “Tournedos Choron,” but it may accompany grilled poultry and white, butcher's meat.

BERCY SAUCE

  • Heat two oz. of chopped shallots. Moisten with one-half pint of white wine and as much fish fumet, or, when possible, the same quantity of fish liquor, the latter being, of course, that of a fish similar to the one the sauce is to accompany.
  • Reduce to a good third, add one-third pint of velouté, let the sauce boil some time, and finish it, away from the fire, with four oz. of butter (added by degrees), a few drops of fish glaze, half the juice of a lemon, and one oz. of chopped parsley.
  • Serve with medium-sized poached fish.

BUTTER SAUCE

  • Mix two oz. of sifted flour with two oz. of melted butter.
  • Dilute with one quart of boiling water, salted to the extent of one-quarter oz. per quart.
  • Stir briskly to ensure a perfect liaison, and do not allow to boil.
  • Add immediately the yolks of six eggs mixed with one-quarter pint of cream and the juice of half a lemon. Rub through a tammy, and finish the sauce with five oz. of best fresh butter.
  • Be careful that the sauce does not boil after it has been thickened.

BONNEFOY SAUCE, OR WHITE BORDELAISE SAUCE

  • Put in a stew pan two oz. of minced shallots and one-half pint of Graves, Sauterne, or any other excellent white Bordeaux.
  • Reduce the wine almost entirely, add one-quarter pint of velouté, let it simmer twenty minutes, and rub it through a tammy.
  • Finish it, away from the fire, with six oz. of butter and a little chopped tarragon.
  • Serve it with grilled fish and grilled white meat.

CAPER SAUCE

  • This is a derivative of the Butter Sauce and there need only be added two tablespoons of capers per pint of sauce. It frequently accompanies boiled fish of all kinds.

CARDINAL SAUCE

  • Boil one pint of Béchamel, to which add one-half pint of fish fumet and a little truffle essence, and reduce by a quarter.
  • Finish the sauce, when dishing up, with three tablespoons of cream and three oz. of very red lobster butter This sauce is poured over the fish.

MUSHROOM SAUCE

  • If this be intended for poultry, add one-fifth pint of mushroom liquor and eight oz. of button-mushroom heads turned or channeled and cooked, to one pint of very stiff Allemande Sauce.
  • If it be intended for fish, take one pint of fish velouté, thickened with the yolks of four eggs, and finish it with mushroom liquor, as above.
  • The sauce may also be used for fish, after adding the necessary quantity of fish fumet.

CHATEAUBRIAND SAUCE

  • Put one oz. of chopped shallots, a sprig of thyme and a bit of bay, one oz. of mushroom parings, and one-quarter pint of white wine into a stew pan.
  • Reduce the wine almost entirely, add one-half pint of veal gravy, and reduce again until the liquid only measures one-quarter pint.
  • Strain through muslin, and finish the sauce away from the fire with four oz. of butter “Maître d’hôtel ”, to which may be added a little chopped tarragon.
  • Serve with grilled fillet of beef, otherwise “Châteaubriand.”

WHITE CHAUD-FROID SAUCE

  • Boil one pint of velouté in a stew pan, and add three-quarters pint of melted white poultry jelly.
  • Put the stew pan on an open fire, reduce the sauce by a third, stirring constantly the while, and gradually add one-half pint of very fresh cream.
  • When the sauce has reached the desired degree of consistency rub it through a tammy, and stir it frequently while it cools, for fear of a skin forming on its surface, for if this happened it would have to be strained again. When dishing up, this sauce should be cold, so that it may properly coat immersed solids and yet be liquid enough to admit of the latter being easily steeped into it.

ORDINARY CHAUD-FROID SAUCE

  • Proceed exactly as above, substituting Allemande Sauce for the velouté, and reducing the quantity of cream to one-quarter pint.
  • Observe the same precautions while cooling.

CHAUD-FROID SAUCE, A L’AURORE

  • Prepare a white Chaud-Froid . The same may be colored by the addition of fine red tomato purée—more or less to match the desired shade—or by an infusion of paprika, according to the use for which it is intended. This last product is preferable when not too deep a shade is required.

CHAUD-FROID SAUCE, AU VERT-PRE

  • Add to the velouté of the white Chaud-Froid sauce, at the same time as the jelly, an infusion prepared thus:–Boil one quarter pint of white wine, and add to it one pinch of chervil stalks, a similar quantity of tarragon leaves, chives, and parsley leaves.
  • Cover, allow infusion to proceed away from the fire for ten minutes, and strain through linen Treat the sauce as explained, and finish with spinach-green. The shade of the sauce must not be too pronounced, but must remain a pale green. The coloring principle must therefore be added with caution and in small quantities, until the correct shade is obtained.
  • Use this sauce for Chaud-froid of fowl, particularly that kind distinguished as “Printanier.”

LENT CHAUD-FROID SAUCE

  • Proceed as for white Chaud-Froid, using the same quantities, and taking note of the following modifications: Substitute fish velouté for ordinary velouté.
  • Substitute white fish jelly for poultry jelly.

ESCOFFIER” CHERRY SAUCE

This sauce may be bought readymade. Like the Roberts Sauce, it can be served hot or cold. It is an excellent adjunct to venison, and even to small ground-game. Saddle of venison with this sauce constitutes one of the greatest dainties that an epicure could desire.

CHIVRY SAUCE

  • In one-half pint of boiling poultry stock put a large pinch of chervil pluches, tarragon and parsley leaves, a head of young pimpernel (the qualification here is very important, for this aromatic plant grows bitter as it matures), and a good pinch of chives.
  • Cover up, and let infusion proceed for ten to twelve minutes; then add the liquid (strained through linen) to one pint of velouté. Boil, reduce by a quarter, and complete it with two oz. of Green Butter.
  • Chivry Sauce is admirably suited to boiled or poached poultry.

CREAM SAUCE

  • Boil one pint of Béchamel Sauce, and add one-quarter pint of cream to it.
  • Reduce on an open fire until the sauce has become very thick; then pass through tammy.
  • Bring to its normal degree of consistency by gradually adding, away from the fire, one-quarter pint of very fresh cream and a few drops of lemon juice. Serve this sauce with boiled fish, poultry, eggs, and various vegetables.

SHRIMP SAUCE

  • Boil one pint of fish velouté or, failing this, Béchamel sauce, and add to it one-quarter pint of cream and one-quarter pint of very clear fish fumet.
  • Reduce to one pint, and finish the sauce, away from the fire, with two oz. of Shrimp Butter and two oz. of shelled shrimps' tails.

CURRY SAUCE

  • Slightly brown the following vegetables in butter: —Twelve oz. of minced onions, one oz. of parsley roots, four oz. of minced celery, a small sprig of thyme, a bit of bay, and a little mace.
  • Sprinkle with two oz. of flour and a teaspoonful of curry pepper.
  • Cook the flour for some minutes without letting it acquire any color, and dilute with one and one-half pints of white stock.
  • Boil, cook gently for three-quarters of an hour, and rub through a tammy.
  • Now heat the sauce, remove its grease, and keep it in the bain-marie. Serve this sauce with fish, shell-fish, poultry, and various egg-preparations.
  • N.B.-This sauce is sometimes flavored with coconut milk in the proportion of one-quarter of the diluent.

DIPLOMATE SAUCE

  • Take one pint of Normande Sauce, and finish it with two oz. of lobster butter and three tablespoons of lobster meat, and truffles cut into small, regular tubes.

FINANCIERE SAUCE

  • Consisting of small heaps of quenelles made from chicken, mousseline forcemeat; grooved, button-mushroom heads; cocks' combs and kidneys; slices of truffle, and blanched olives.
  • Add a small quantity of half-glaze sauce prepared with truffle essence.

HERB SAUCE

  • Prepare one pint of white-wine sauce.
  • Finish it away from the fire with three oz. of shallot butter, a tablespoon of parsley, chervil, tarragon, and chives, chopped and mixed.
  • Serve this sauce with boiled or poached fish.

GOOSEBERRY SAUCE

  • Prepare one pint of butter sauce.
  • Meanwhile put one lb. of green gooseberries into a small copper saucepan containing boiling water. Boil for five minutes, then drain the gooseberries, and put them in a little stew pan with one-half pint of white wine and three oz. of powdered sugar.
  • Gently cook the gooseberries, rub them through a tammy, and add the resulting pulp to the butter sauce. This sauce is excellent with grilled mackerel and the poached fillets of that fish.

HUNGARIAN SAUCE

  • Gently fry in butter, without coloring, two tablespoons of chopped onions seasoned with table-salt and half a teaspoon of paprika. Moisten with one-quarter pint of white wine, add a small faggot, reduce the wine by two-thirds, and remove the herbs.
  • Finish with one pint of ordinary or Lenten Velouté, according to the use for which the sauce is intended, and boil moderately for five minutes.
  • Then rub the sauce through a tammy, and complete it with two oz. of butter.
  • Remember this sauce should be of a tender, pink shade, which it must owe to the paprika alone.
  • It forms an ideal accompaniment to choice morsels of lamb and veal, eggs, poultry, and fish.

OYSTER SAUCE

  • Take one pint of Normande Sauce, finish it as directed in that recipe, and complete it with one-quarter pint of reduced oyster liquor, strained through linen, and twelve poached and trimmed oysters.

IVORY SAUCE, OR ALBUFERA SAUCE

  • Take the necessary quantity of Suprême Sauce,
  •  Add to this four tablespoons of dissolved, pale, meat glaze per quart of sauce, in order to lend the latter that ivory-white tint which characterizes it.
  • Serve this sauce chiefly with poultry and poached sweet-bread.

JOINVILLE SAUCE

  • Prepare one pint of Normande Sauce and complete it with two oz. of shrimp butter and two oz. of crayfish butter. If this sauce is to accompany a fish a la Joinville, which includes a special garnish, it is served as it stands. If it is served with a large, boiled, ungarnished fish, one oz. of very black truffles cut Julienne-fashion should be added.
  • As may be seen, Joinville Sauce differs from similar preparations in the final operation where crayfish and shrimp butter are combined.

MALTESE SAUCE

  • To the Hollandaise Sauce, add, when, dishing up, the juice of two blood oranges and half a teaspoon of grated orange-rind.
  • Maltese Sauce is the finest for asparagus.

MARINIERE SAUCE

  • Take the necessary quantity of Bercy Sauce and add, per pint of sauce, one-quarter pint of mussel liquor and a liaison composed of the yolks of three eggs.
  • Serve this with small poached fish and more particularly with mussels.

MORNAY SAUCE

  • Boil one pint of Béchamel Sauce with one-quarter pint of the fumet of the fish, poultry, or vegetable, which is to constitute the dish.
  • Reduce by a good quarter, and add two oz. of Gruyère and two oz. of grated Parmesan.
  • Put the sauce on the fire again for a few minutes, and ensure the melting of the cheese by stirring with a small whisk.
  • Finish the sauce away from the fire with two oz. of butter added by degrees.

MOUSSELINE SAUCE

  • To a Hollandaise Sauce, add, just before dishing up, one-half pint of stiffly-whipped cream per pint of sauce.

MOUSSEUSE SAUCE

  • Scald and wipe a small vegetable-pan, and put into it one half lb. of stiffly-manied butter, properly softened.
  • Season this butter with table-salt and a few drops of lemon-juice, and whisk it while gradually adding one-third pint of cold water.
  • Finish with two tablespoons of very firm, whipped cream.
  • This preparation, though classified as a sauce, is really a compound butter, which is served with boiled fish. The heat of the fish alone suffices to melt it, and its appearance is infinitely more agreeable than that of plain, melted butter.

MUSTARD SAUCE

  • Take the necessary quantity of butter sauce and complete it, away from the fire, with one tablespoonful of mustard per pint of sauce.
  • N.B.-If the sauce has to wait, it must be kept in a bain-marie, for it should not on any account boil. It is served with certain small grilled fish, especially fresh herrings.

NANTUA SAUCE

  • Boil one pint of Béchamel Sauce, add one-half pint of cream, and reduce by a third.
  • Rub it through a tammy, and finish it with a further addition of two tablespoons of cream, three oz. of very fine crayfish butter, and one tablespoonful of small, shelled crayfishes' tails.

NEWBURG SAUCE
First Method (with Raw Lobsters).

  • -Divide a two lb. lobster into four parts. Remove its creamy parts, pound them finely with two oz. of butter, and put them aside.
  • Heat in a sauté pan one and one-half oz. of butter and as much oil, and insert the pieces of lobster, well-seasoned with salt and cayenne.
  • Fry until the pieces assume a fine, red color; entirely drain away the butter, and add two tablespoons of burnt brandy and one-third pint of Marsala or old Sherry.
  • Reduce the wine by two-thirds, and wet the lobster with one third pint of cream and one-half pint of fish fumet.
  • Now add a faggot, cover the sauté pan, and gently cook for twenty five minutes.
  • Then drain the lobster on a sieve, remove the meat and cut it into cubes, and finish the sauce by adding the creamy portions put aside from the first. Boil so as to ensure the cooking of these latter portions; add the meat, cut into cubes, and verify the seasoning.
  • N.B.-The addition of the meat to the sauce is optional; instead of cutting it into cubes it may be stewed and displayed on the fish constituting the dish.

Second Method (with Cooked Lobster)

  • The lobster having been cooked in a Court-bouillon, shell the tail and slice it up.
  • Arrange these slices in a sauté pan liberally buttered at the bottom; season them strongly with salt and cayenne, and heat them on both sides so as to effect the reddening of the skin.
  • Immerse, so as to cover, in a good Sherry, and almost entirely reduce same.
  • When dishing up, pour on to the slices a liaison composed of one-third pint of fresh cream and the yolks of two eggs.
  • Gently stir, away from the fire, and roll the saucepan about until the liaison is completed.

Originally, these two sauces, like the American, were exclusively composed of, and served with, lobster. They were one with the two very excellent preparations of lobster which bear their name. In its two forms, lobster may only be served at lunch, many people with delicate stomachs being unable to digest it at night.  To obviate this serious difficulty, it is a practice to serve lobster sauce with fillets or Mousselines of sole, adding the lobster as a garnish only.

By using such condiments as curry and paprika, excellent varieties of this sauce may be obtained, which are particularly suited to sole and other white Lenten fish. In either of these cases it is well to add a little rice “A l’Indienne '' to the fish.

NOISETTE SAUCE

  • Prepare a Hollandaise Sauce.  
  • Add two oz. of hazel-nut butter at the last moment.
  • Serve this with salmon, trout, and all boiled fish in general.

NORMANDE SAUCE

  • Put in a sauté pan one pint of fish velouté, three tablespoons of mushroom liquor, as much oyster liquor, and twice as much sole fumet, the yolks of three eggs, a few drops of lemon juice, and one-quarter pint of cream.
  • Reduce by a good third on an open fire, season with a little cayenne, rub through a tammy, and finish with two oz. of butter and four tablespoons of good cream.
  • This sauce is proper to fillet of sole “à la Normande,” but it is also frequently used as the base of other small sauces.

ORIENTAL SAUCE

  • Take one pint of American sauce, season with curry, and reduce to a third.
  • Then add, away from the fire, one-quarter pint of cream per pint of sauce.
  • Serve this sauce in the same way as American Sauce.

POULETTE SAUCE

  • Boil for a few minutes one pint of Sauce Allemande, and add six tablespoons of mushroom liquor. Finish, away from the fire, with two oz. of butter, a few drops of lemon-juice, and one teaspoon of chopped parsley.
  • Use this sauce with certain vegetables, but more generally with sheep's trotters.

RAVIGOTTE SAUCE

  • Reduce by half, one-quarter pint of white wine with half as much vinegar.
  • Add one pint of ordinary velouté, boil gently for a few minutes, and finish with one and one-half oz. of shallot butter and one teaspoonful of chervil, tarragon, and chopped chives.
  • This sauce accompanies boiled poultry and certain white “abats.”

REGENCY SAUCE

  • If this sauce is to garnish poultry, boil one pint of Allemande Sauce with six tablespoons of mushroom essence and two tablespoons of truffle essence.
  • Finish with four tablespoons of poultry glaze.
  • If it is to garnish fish, substitute for the Allemande Sauce some fish velouté thickened with egg-yolks and the essences of mushroom and truffle as above.
  • Complete with some fish essence.

SOUBISE SAUCE

  • Stew in butter two lbs. of finely-minced onions, scalded for three minutes and well dried.
  • This stewing of the onions in butter increases their flavor.
  • Now add one-half pint of thickened Béchamel; season with salt and a teaspoonful of powdered sugar.
  • Cook gently for half an hour, rub through a tammy, and complete the sauce with some tablespoons of cream and two oz. of butter.

SOUBISE SAUCE WITH RICE

  • The same quantity as above of minced onions, scalded and well drained.
  • Garnish the bottom and the sides of a tall, medium stew pan with some thin rashers of fat bacon.
  • Insert the onions, together with one-quarter lb. of Carolina rice, one pint of white consommé, a large pinch of powdered sugar, and the necessary salt.
  • Cook gently in the front of the oven for three-quarters of an hour. Then pound the onions and rice in a mortar, rub the resulting purée through a tammy, and finish
  • with cream and butter as in the preceding case.
  • N.B.-This sauce, being more consistent than the former, is used as a garnish just as often as a sauce.

SOUBISE SAUCE TOMATEE

  • Prepare a soubise in accordance with the first of the two above formulae, and add to it one-third of its volume of very red tomato purée.

SUPREME SAUCE

  • The salient characteristics of Suprême Sauce are its perfect whiteness and consummate delicacy. It is generally prepared in small quantities only.
  • Preparation.—Put one and one-half pints of very clear poultry stock and one-quarter pint of mushroom cooking liquor into a sauté pan.
  • Reduce to two-thirds; add one pint of “poultry velouté"; reduce on an open fire, stirring with the spatula the while, and combine one-half pint of excellent cream with the sauce, this last ingredient being added little by little.
  • When the sauce has reached the desired consistence, strain it through a sieve, and add another one-quarter pint of cream and two oz. of best butter. Stir with a spoon, from time to time, or keep the pan well covered.

VELOUTE SAUCE

  • 2 tablespoons butter
  • 1 cup White Stock (The water in which a fowl or chicken is cooked makes
  • White Stock)
  • 2 tablespoons flour
  • ¼ teaspoon salt
  • Few grains pepper.
  • Put butter in saucepan, stir until melted and bubbling;
  • Add flour mixed with seasonings, and stir until thoroughly blended.
  • Pour on gradually the white stock, adding about one third at a time, stirring until well mixed, then beating until smooth and glossy.

VENETIAN SAUCE

  • Put into a stew pan one tablespoon of chopped shallots, one tablespoon of chervil, and one-quarter pint of white wine and tarragon vinegar, mixed in equal quantities.
  • Reduce the vinegar by two-thirds; add one pint of white wine sauce; boil for a few minutes; rub through a tammy, and finish the sauce with a sufficient quantity of Herb Juice and one teaspoon of chopped chervil and tarragon.
  • This sauce accompanies various fish.

VILLEROY SAUCE

  • Put into a sauté pan one pint of Allemande Sauce to which have been added two tablespoons of truffle essence and as much ham essence.
  • Reduce on an open fire and constantly stir until the sauce is sufficiently stiff to coat immersed solids thickly.

VILLEROY SOUBISEE SAUCE

  • Put into a sauté pan two-thirds pint of Allemande Sauce and one-third pint of Soubise purée
  • Reduce as in the preceding case, as the uses to which this is put are the same.
  • Now, according to the circumstances and the nature of the solid it is intended for, a few teaspoons of very black, chopped truffles may be added to this sauce.

VILLEROY TOMATÉE SAUCE

  • Prepare the Villeroy sauce, and add to it the third of its volume of very fine tomato purée.  Reduce in the same way.
  • Remarks: a) Villeroy sauce, of whatsoever kind, is solely used for the coating of preparations said to be “à la Villeroy.”  b) The Villeroy Tomatée may be finally seasoned with curry or paprika, according to the preparation for which it is intended.

WHITE WINE SAUCE
The three following methods are employed in making it:

  • Add one-quarter pint of fish fumet to one pint of thickened Velouté, and reduce by half. Finish the sauce, away from the fire, with four oz. of butter. Thus prepared, this white wine sauce is suitable for glazed fish.
  • Almost entirely reduce one-quarter pint of fish fumet. To this reduction add the yolks of four eggs, mixing them well in it, and follow with one lb. of butter, added by degrees, paying heed to the precautions indicated under sauce Hollandaise
  •  Put the yolks of five eggs into a small stew pan and mix them with one tablespoon of cold fish-stock. Put the stew pan in a bain-marie and finish the sauce with one lb. of butter, meanwhile adding from time to time, and in small quantities, six tablespoons of excellent fish fumet. The procedure in this sauce is, in short, exactly that of the Hollandaise, with this distinction, that here fish fumet takes the place of the water.
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Epicurean Cooking Terms

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