Sauces Espagnole Derivatives

Sauce Bercy (Meat) — Shallot, White Wine, and Bone Marrow

Sauce Bercy for meat is the richer, more assertive counterpart to the fish-velouté-based Bercy, repl…

Sauce Bordelaise — Red Wine, Bone Marrow, and Shallot

Bordelaise is the jewel of Bordeaux's culinary contribution to the sauce repertoire — a profound red…

Sauce Charcutière — Robert with Cornichons

Sauce charcutière is Sauce Robert's rougher, more flavourful sibling — identical in base constructio…

Sauce Chasseur — Hunter's Sauce with Mushroom, Tomato, and Tarragon

Chasseur — hunter's sauce — evokes the forest and field in every spoonful, combining sautéed mushroo…

Sauce Diable — Devil's Sauce with Cayenne and Vinegar

Sauce Diable — the devil's sauce — is the most aggressive of the espagnole derivatives, a reduction-…

Sauce Forestière — Wild Mushroom Demi-Glace

Forestière is chasseur's wilder, more single-minded cousin — a sauce that celebrates the forest floo…

Sauce Lyonnaise — Onion and Vinegar Demi-Glace

Sauce Lyonnaise takes its name from Lyon, the gastronomic capital of France, where the cuisine celeb…

Sauce Robert — Mustard and Onion Espagnole

Sauce Robert is one of the oldest named sauces in French cookery, documented as early as the sixteen…