Sauce Cabaret
A cold herb butter with shallot, garlic and meat glaze for serving with steaks.
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Sauce recipes
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155 recipes
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Sauce Demi-Deuil
Turkey-broth cream sauce with julienned truffle, cooked tongue and sherry.
Sauce Hollandaise, Vert-Pré
Warm hollandaise finished with a parsley, chervil, shallot and watercress butter.
Sauce Mayonnaise with Tarragon
A smooth mayonnaise flavoured with tarragon vinegar and freshly chopped tarragon.
Sauce Mousseline
A warm, creamy egg-yolk and butter sauce for vegetables.
Sauce Remi
Bearnaise sauce finished with fresh mint and pitted olives.
Sauce Sibérienne
Chilled anchovy-horseradish mayonnaise.
Simple Bread Sauce
Fresh bread crumbs briefly simmered in seasoned milk and butter to make a warm sauce for roast game.
Soubise Onion Sauce
A strained white-onion milk sauce thickened with flour and finished with egg yolk.
Stewed Tomatoes for Eggs and Omelettes
Peeled tomato quarters softly cooked with shallot, wine and parsley, then lightly bound with butter and flour.
Strawberry Sauce
Simple warm sauce of sieved preserved strawberries.
Sugo di Carne
A deeply browned, strained beef cooking juice with cured pork and aromatic vegetables, slowly reduced for sauces and pasta dishes.
Supreme Sauce
A reduced chicken-broth sauce enriched with cream and egg yolk.
Sweet Cream Sauce
A vanilla custard sauce thickened with flour and egg yolks.
Sweet Pepper and Corn Sauce
Fresh sweetcorn kernels and raw sweet pepper are blended with red onion into a thick vegetable sauce. A generous quantity of chipotle peppers in adobo gives it pronounced smoke and chilli heat.
Sweetcorn and Butternut Squash Sauce
Roasting sweetcorn and small butternut cubes brings golden edges to this yellow vegetable sauce. They are blended with raw shallot, chives, cider and red wine vinegar for a sharp finish.
Sweetcorn and Cabbage Sauce with Lemongrass
A strong lemongrass infusion is strained to remove every stalk before blending with fresh sweetcorn kernels and raw cabbage. Basil and black pepper season the pale yellow sauce, with red wine vinegar adding a tart note.
Tomatillo and Poblano Sauce
Briefly simmered tomatillos are cooled and blended with raw seeded poblano. Lime juice, paprika and black pepper season the green sauce, which is loosened with a measured amount of water.
Tomatillo and Sweet Pepper Sauce
Raw tomatillos and sweet pepper are puréed into a loose, tangy sauce with garlic and dried oregano. Chipotle peppers in adobo add smoky heat; the tomatillo husks and sticky coating are removed before blending.
Tomato Sauce with Basil and Parsley
Tomatoes and chopped aromatics cooked together, then sieved into a smooth, lightly flowing sauce.
Tomato and Artichoke Sauce with Basil
Boiled artichoke hearts are cooled and blended with raw tomato, yogurt and fresh basil. Dried oregano, lemon juice and red wine vinegar give this pourable vegetable sauce a bright, herbaceous finish.
Tomato and Cannellini Sauce
Raw tomato is blended with fully cooked cannellini beans into a pourable sauce. Drained capers, fresh lemon juice and raw garlic provide a salty, tart finish after the beans have cooled.
Tomato and Chickpea Sauce
Peeled tomatoes are blended with chickpeas cooked from dry into a loose sauce. Ground cumin and coriander provide warm spice notes, with raw garlic and fresh lemon juice added after the chickpeas are tender.
Tuscan Fruit Mostarda
A thick grape, apple and pear condiment with white mustard and candied citron.