Study Guide
(for students of FSS1202C, Basic Food Preparation).
Pastry Flour
Clarified Butter
Milk
Onion Piquet
Salt and Pepper
Nutmeg
CARDINALE SAUCE
Fumet
Lobster Butter
Heavy Cream
CREAM SAUCE
Scalded Cream
Lemon Juice
CHEDDAR SAUCE
Grated Cheddar
Worcestershire
Dry Mustard
MORNAY SAUCE
Grated Gruy�re
Parmesan
Scalded Cream
Monter au Beurre
MUSTARD SAUCE
Dijon Mustard
NANTUA SAUCE
Heavy Cream
Crayfish or Shrimp Butter
Paprika
SOUBISE SAUCE
Onions, sweated in
Butter
VELOUT� from any stock
Pastry Flour
Clarified Butter
Chicken, Veal, or Fish Stock
Salt and Pepper
CURRY SAUCE
Mirepoix
Butter
Garlic Clove
Thyme
Bay Leaf
Parsley Stems
Heavy Cream
Lemon Juice
VELOUT� from chicken or veal stock
Pastry Flour
Clarified Butter
Chicken or Veal Stock
Salt and Pepper
HUNGARIAN SAUCE
Onion, sweated in
Butter
Paprika
Monter au Beurre
VELOUT� from chicken stock
Pastry Flour
Clarified Butter
Chicken Stock
Salt and Pepper
SUPR�ME SAUCE
Mushroom Trimming
Heavy Cream
Salt and White Peppers
Albufera Sauce
Glace de Volaille
Red Pepper Butter
Ivory Sauce
Glace de Volaille
VELOUT� from fish stock
Pastry Flour
Clarified Butter
Fish Stock
Salt and Pepper
BERCY SAUCE
Shallots, sweated in
Butter
Dry White Wine
Fish Stock
Monter au Beurre
Parsley
CARDINAL SAUCE
Fish Stock
Heavy Cream
Cayenne
Lobster Butter
Lobster Coral
NORMANDY SAUCE
Mushroom Trimmings
Fish Stock
Egg Yolks
Heavy Cream
Diplomate Sauce
Lobster Butter
Diced Lobster
Truffle, finely diced
WHITE WINE SAUCE
Dry White Wine
Heavy Cream
Butter
Lemon Juice
Herb Sauce
Parsley
Chives
Tarragon
Venetian Sauce
Chopped Shallot
Chervil
White Wine
Tarragon Vinegar
Tarragon
ESPAGNOLE
Mirepoix
Clarified Butter
Pastry Flour
Fond Brun
Tomato Pur�e
Sachet
Salt and Pepper
DEMI-GLACE
Fond Brun
JUS LI�
Cornstarch, Arrowroot, or Reduction
BERCY SAUCE
White Wine
Chopped Shallots
BORDELAISE SAUCE
Dry Red Wine
Shallots
Bay Leaf
Thyme
Black Pepper
Monter au Beurre
Poached Beef Marrow, sliced
Rouennaise
(but leave marrow out of above)
Raw Duck Livers
Foie Gras Butter
CHASSEUR SAUCE
Sliced Mushrooms and
Diced Shallot, saut�ed in
Butter
White Wine
Diced Tomato
Chopped Parsley
CH�TEAUBRIAND SAUCE
Dry White Wine
Shallots
Lemon Juice
Cayenne
Fresh Tarragon
DIABLE SAUCE
White Wine
Chopped Shallot
Crushed Black Pepper
Cayenne
LYONNAISE SAUCE
Onions, browned in
Butter
White Wine Vinegar
MADEIRA SAUCE
Madeira
Perigueux Sauce
Garnish with Finely Diced Truffle
Perigourdine Sauce
Garnish with Thickly Sliced Truffle
MARCHAND DE VIN
Dry Red Wine
Shallots
MUSHROOM SAUCE I
Mushroom Caps, boiled in
Water, with
Lemon Juice and
Salt
Reduced Cooking Liquid
Monter au Beurre
MUSHROOM SAUCE II
Shallots and
Mushrooms, sliced and saut�ed in
Butter
Sherry
Lemon Juice
PIQUANT SAUCE
Shallots
White Wine Vinegar
White Wine
Cornichons
Capers (optional)
Parsley
Tarragon
Chervil (optional)
POIVRADE SAUCE
Mirepoix
Bay Leaf (optional)
Thyme (optional)
Parsley Stems (optional)
Either Red Wine Vinegar or
Vinegar and White Wine
Game Marinade (optional)
Monter au Beurre
Chevreuil Sauce
Bacon or Game Trimmings (to Mirepoix, above)
Red Wine
Cayenne
Venison Sauce
Red Currant Jelly
Heavy Cream
PORT SAUCE
Ruby Port
RED WINE SAUCE
Mirepoix
Garlic
Red Wine
Monter au Beurre
SAUCE ROBERT
Onions, saut�ed in
Butter
White Wine
Dry Mustard
Lemon Juice
Sugar
Charcuti�re Sauce
Garnish with Julienne Cornichons
TOMATO
Salt Pork
Mirepoix
Tomato
Tomato Pur�e
Sachet
Salt
Sugar
Fond Blanc
Pork Bones
CREOLE SAUCE
Onion
Celery
Green Pepper
Garlic
Olive Oil
Bay Leaf
Thyme
Lemon Zest (optional)
Cayenne or Hot Sauce
Spanish Sauce
More Onion to above
Black or Green Olives to Garnish
MILANAISE SAUCE
Mushrooms, saut�ed in
Butter
Ham
Tongue
PORTUGAISE SAUCE
Onions
Olive Oil
Tomatoes
Garlic
Parsley
HOLLANDAISE
White Peppercorns
White Wine Vinegar
Water
Egg Yolks
Lemon Juice
Clarified Butter
Salt and Pepper
Cayenne
B�ARNAISE SAUCE
Shallots
Tarragon
Chervil
Crushed Black Pepper
White Wine Vinegar
Choron Sauce
Tomato Paste
Heavy Cream (optional)
Foyot Sauce
Glace de Viande
GRIMROD SAUCE
Saffron
MALTAISE SAUCE
Blood Orange Juice
Blood Orange Zest
MOUSSELINE OR CHANTILLY SAUCE
Heavy Cream
NOISETTE SAUCE
Beurre Noisette
