Cultural Background: A garlicky, saffron-tinted mayonnaise-like sauce from Provence, rouille (meaning 'rust', for its colour) is the traditional accompaniment to bouillabaisse, spread on toasted bread croutons and floated in the fish soup. Tips: • The saffron soaking liquid adds both colour and depth — don't discard it. • Mashed potato is an optional but traditional […]
Cultural Background: Named for the Bordeaux wine region, this rich brown sauce combines a red wine and shallot reduction with espagnole sauce or demi-glace, traditionally finished with poached bone marrow. It is a classic pairing for grilled steak. Tips: • Use a decent drinking-quality red wine — a poor wine will make a poor sauce. […]
Cultural Background: Meaning 'hunter's sauce', chasseur is a rustic derivative of espagnole built with mushrooms, shallots, white wine and tomato, traditionally served with game, chicken or sautéed rabbit — dishes a hunter might bring home. Tips: • Browning the mushrooms well before adding liquid builds essential depth of flavour. • Add the fresh herbs at […]
Cultural Background: Named for the city of Lyon, famed for its onion-forward bouchon cuisine, sauce lyonnaise is a brown sauce built on slowly caramelised onions, white wine vinegar and espagnole, traditionally served with sautéed meats and offal such as liver. Tips: • Patience with the onions is key — rushing the caramelisation loses the sauce's […]
Cultural Background: A béchamel enriched with grated Gruyère and sometimes Parmesan, sauce Mornay takes its name possibly from Philippe de Mornay or a 19th-century chef's family, and is the classic base for gratins, croque-monsieur and dishes labelled 'Mornay' on French menus. Tips: • Add cheese off direct heat to prevent it from becoming grainy or […]
Cultural Background: A luxurious pink sauce made from béchamel enriched with crayfish butter and cream, sauce Nantua is named for the town of Nantua near Lyon, historically known for its freshwater crayfish, and is traditionally served over quenelles or fish. Tips: • Don't let the crayfish butter overheat when melting, or it can turn oily […]