SAU.02.0001
Aïoli — Garlic and Olive Oil Emulsion
True Provençal aïoli is one of the most elemental sauces in existence: garlic pounded in a mortar wi…
SAU.02.0002
Mayonnaise — Raw Egg Yolk and Oil Emulsion
Mayonnaise is the mother of all cold emulsified sauces — a suspension of oil droplets in a continuou…
SAU.02.0003
Sauce Gribiche — Cold Egg and Caper Emulsion
Gribiche is the cold sauce that proves the saucier's range extends beyond the stovetop. Built on sie…
SAU.02.0004
Sauce Rémoulade — Mustard, Anchovy, and Herb Mayonnaise
French rémoulade is the most complex of the cold mayonnaise derivatives, layering mustard heat, anch…
SAU.02.0005
Sauce Tartare — Mayonnaise with Pickles, Capers, and Herbs
Tartare sauce in its proper French form is a handmade mayonnaise enriched with a precise brunoise of…
SAU.02.0006
Vinaigrette Classique — French Oil and Vinegar Dressing
Classical French vinaigrette is a temporary emulsion of oil dispersed in vinegar, stabilised only by…
SAU.02.0007
Vinaigrette Ravigote (Cold) — Caper, Herb, and Shallot Dressing
Cold ravigote is vinaigrette's more assertive cousin, loaded with capers, cornichons, shallot brunoi…