For each of the following sauces, add the listed ingredients to 1 qt (1 L) veal, chicken, or fish velouté, suprême sauce, allemande sauce, or white
wine sauce as indicated. Season sauce to taste.

--Poulette--
Simmer 8 oz (250 g) white mushrooms or mushroom trimmings with velouté when making allemande. Make allemande; strain.
Finish with 2 tbsp (30 mL) chopped parsley and lemon juice to taste.

--Aurora--
Add 6 oz (175 g) tomato purée to 1 qt (1 L) veal or chicken velouté, suprême sauce, or allemande sauce.

--Hungarian--
Sweat 2 oz (60 g) minced onion and 1 tbsp (15 mL) paprika in 1 oz (25 g) butter until soft. Add 1⁄2 cup (100 mL) white wine and
reduce by half. Add 1 qt (1 L) veal or chicken velouté, simmer10 minutes, and strain.

--Ivory or Albufera--
Add 2 oz (60 g) meat glaze (glace de viande) to 1 qt (1 L) suprême sauce.

--Curry--
Cook 4 oz (125 g) mirepoix, cut brunoise, in 1 oz (25 g) butter until tender but not brown. Add 1 tbsp (15 mL) curry powder, 1 crushed garlic clove, pinch dried thyme, 1⁄2 bay leaf, and 2–4 parsley stems and cook another minute. Add 1 qt (1 L) veal, chicken, or fish velouté. Simmer 20 minutes, add 1⁄2 cup (125 mL) cream, strain, and season with salt and lemon juice.

--Mushroom--
Sauté 4 oz (125 g) sliced mushrooms in 1 oz (25 g) butter, adding 1 tbsp (15 mL) lemon juice to keep them white. Add to suprême, allemande, or white wine sauce or to appropriate velouté.

--Bercy--
Reduce by two-thirds 2 oz (60 g) chopped shallots and 1⁄2 cup (125 mL) white wine. Add 1 qt (1 L) fish velouté, reduce slightly, and finish with
2 oz (60 g) raw butter, 2 tbsp (30 mL) chopped parsley, and lemon juice to taste.

--Herb--
To white wine sauce add chopped parsley, chives, and tarragon to taste.

--Normandy--
To 1 qt (1 L) fish velouté add 4 oz (125 mL) mushroom cooking liquid (or 4 oz/125 g mushroom trimmings) and 4 oz (125 mL) oyster liquid
or fish fumet. Reduce by one-third. Finish with liaison of 4 egg yolks and 1 cup (250 mL) cream. Strain and swirl in 3 oz (75 g) raw butter.

--Anchovy--
Follow instructions for Normandy sauce but, in place of the raw butter used to finish the sauce, substitute 6 oz (175 g) anchovy butter.

--Shrimp--
To 1 qt (1 L) white wine sauce add 4 oz (125 g) shrimp butter and a dash of cayenne. If desired, garnish with 4 oz (125 g) diced, cooked shrimp.

--Venetian--
Combine 1⁄2 cup (125 mL) each white wine and tarragon vinegar, 1⁄2 oz (15 g) chopped shallots, and 2 tsp (10 mL) chopped fresh chervil.
Reduce by two-thirds. Add 1 qt (1 L) white wine sauce and simmer 2–3 minutes. Strain. Add fresh tarragon to taste.

--Horseradish--
Add 2 oz (60 g) drained horseradish, 1⁄2 cup (125 mL) heavy cream, and 2 tsp (10 mL) dry mustard dissolved in 1 fl oz (30 mL) vinegar to 1 qt (1 L) velouté made with beef or veal stock or broth from Boiled Beef (p. 345)

For each of the following sauces, add the listed ingredients to 1 qt (1 L) veal, chicken, or fish velouté, suprême sauce, allemande sauce, or white
wine sauce as indicated. Season sauce to taste.

This recipe currently has 0 comments. Add your own comment in the right hand menu.