Sauces

Allemande Sauce (Egg Yolk & Cream Velouté)

It’s elegant, mild, and pairs beautifully with veal, chicken, or delicate vegetables.

Aurora Sauce (Tomato-Cream Béchamel)

It’s a versatile base for eggs, seafood, chicken, or pasta dishes.

Bercy Sauce (Shallot & White Wine Fish Velouté)

Bercy Sauce is a bright, aromatic derivative of Velouté Sauce made with white wine, shallots, and parsley.

Bolognese Sauce (Tomato-Meat Ragù)

Bolognese is a slow-simmered Italian meat sauce made from ground beef, pork, tomatoes, wine, and milk.

Bordelaise Sauce (Red Wine & Shallot Reduction)

Bordelaise Sauce is a luxurious red wine and shallot reduction finished with rich Demi-Glace.

Béchamel Sauce

A classic white sauce made from milk thickened with a white roux (butter + flour).

Chasseur Sauce (Hunter’s Mushroom & Wine Sauce)

Chasseur Sauce (“Hunter’s Sauce”) is a hearty, rustic French sauce built on sautéed mushrooms, shallots, tomato, white wine, and rich Demi-Glace.

Creole Sauce (Tomato, Bell Pepper & Cayenne)

Creole Sauce combines tomatoes, onions, celery, and bell peppers — the “Holy Trinity” — with cayenne and herbs for Southern depth.

Crème Sauce (Cream-Enhanced Béchamel)

It’s perfect for vegetables, chicken, pasta, or seafood gratins.

Demi-Glace (Rich Brown Reduction)

This luxurious reduction forms the base for sauces like Bordelaise Sauce and Chasseur Sauce, and pairs perfectly with steak, lamb, or roasted vegetables.

Easy Béarnaise Sauce

A smooth, buttery French sauce with bright notes of tarragon, parsley, and lemon — like hollandaise with more personality. Pairs perfectly with steak, roasted chicken, or asparagus.

Espagnole Sauce (Brown Sauce)

Foyot Sauce (Béarnaise + Meat Glaze)

Hollandaise Sauce (Easy & No-Fail)

A smooth, buttery classic French emulsion sauce made simple with a no-fail blender method.

Maltaise Sauce (Orange Hollandaise)

Maltaise Sauce is a vibrant twist on Hollandaise Sauce, infused with fresh orange juice and zest for a citrusy, aromatic depth.

Marinara Sauce (Garlic-Herb Tomato Base)

This quick Italian classic is perfect for pasta, pizza, or dipping.

Mornay Sauce (Cheese Béchamel)

Mornay Sauce is a rich, velvety cheese sauce derived from Béchamel Sauce.

Mousseline Sauce (Whipped Cream Hollandaise)

Mousseline Sauce (also known as Chantilly Hollandaise) is a delicate, airy version of Hollandaise Sauce

Normande Sauce (Seafood Velouté with Mushrooms & Cream)

Normande Sauce is a luxurious, cream-enriched fish Velouté Sauce with mushroom essence and white wine.

Robert Sauce (Onion Mustard Espagnole)

Robert Sauce is a classic derivative of Espagnole Sauce, flavored with sautéed onions, white wine, and Dijon mustard.

Soubise Sauce (Onion Béchamel)

Soubise Sauce is a gentle, sweet onion–infused derivative of Béchamel Sauce.

Suprême Sauce (Cream Velouté)

It’s traditionally served with poached or roasted chicken, but also complements asparagus, mushrooms, and rice beautifully.

Tomato Sauce (Sauce Tomate)

Tomato Sauce (Sauce Tomate) is the most versatile of the five French mother sauces —

Velouté Sauce

A smooth, pale sauce made from white stock (chicken, veal, or fish) thickened with a blond roux.

🫑 Spanish Sauce (Tomato, Onion & Bell Pepper Base)

Spanish Sauce is a rustic, lightly smoky tomato sauce infused with sautéed onions, garlic, and bell peppers — a simple cousin to Creole Sauce.