Espagnole: Basic brown sauce, Beef Stock and roux brun.
Demi-Glacé: Basic brown sauce reduced by one-half.
Bordelaise: Reduction Of shallots, peppercorns, thyme, bay leaf and red wine combined with a basic brown stock.
Moëlle: Sauce bordelaise Made with white wine and finished with parsley.
Robert: Reduction Of ciselé onions and white wine combined with thickened Veal stock and tomato paste, mounted with Dijon mustard.
Charcuterie: Sauce Robert with cornichon julienne.
Chasseur: Sautéed mushrooms and shallots flambéed with cognac, deglazed with white wine and combined with thickened Veal stock or Demi-glacé, finished with a bit of tomato, tarragon and chervil.
Diable: Reduction Of cisele shallots, peppercorns, white wine and white wine vinegar added to a brown stock basic sauce, finished with chervil and tarragon.
Bercy: Reduction Of shallots, peppercorns, bay leaf, thyme and white wine with thickened Veal stock or Demi-glacé. Finished with parsley or tarragon.
Madere: Reduced Madeira wine combined with Demi-glacé, mounted with butter and seasoned.
Financier: Sauce Madere with truffle juice.
Perigueux: Sauce Madere with truffle juice and chopped truffles.
Piquante: Reduction Of shallots, white wine, and white wine vinegar combined with Demi-glacé or thickened Veal stock; finished with sliced cornichons, parsley, chervil and tarragon.
Milanese: Sautéed mushrooms julienne, hamand tongue, deglazed with Madeira; reduced and combined with thickened Veal stock.
Poivrade: Mirepoix Of carrots, onions, thyme, parsley and bay leaves sautéed and deglazed with vinegar. Reduced to a glaze. Singer combined with brown game stock; cooked one hour with peppercorns and then strained.
Chevreuil: Sauce Poivrade combined with red wine and reduced; finished with cayenne pepper.
Diane: Strongly flavored Poivrade combined with whipped cream.
Grand Veneur: Five parts Poivrade to one part currant jelly and one part heavy cream.