French sauces

sauce of French cuisine

Sauce made of clarified butter

classic sauce

classic French sauce

meat dish cooked with a thick cut from the tenderloin filet

classic French sauce

family of cold, uncooked sauces based on herbs, including the Spanish and Italian salsa verde, the French sauce verte, the German Grüne Soße or Frankfurter Grie Soß, and the Argentinian chimichurri

type of béchamel sauce including cheese

thumb|right|290px|Rouille sauce

hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation

classic, lightly acidic sauce in French cuisine

compound butter

French wine sauce

mixtures of butter and supplementary ingredients

cold egg sauce

Sauce used in classic French cuisine

classic French sauce

French sauce consisting of onions, white wine, pepper, demi-glace, and mustard

Pistou (Provençal: pisto (classical) or pistou (Mistralian), ), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil and sometimes almonds, bread crumbs or potatoes. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts and cheese; some versions include cheese and/or almonds.

French sauce

sauce made with brown meat stock

Classic French sauce

French sauce

French sauce

sauce used in French cuisine

French sauce, consisting of red wine, onions or shallots, bouquet garni, and espagnole sauce

culinary concept of 5 "mother sauces" described by Auguste Escoffier

French butter dish

peppery sauce in French cuisine

sauce from classic French cuisine

French sauce

classical French herb sauce used to accompany fish; consists of a velouté and fish fumet base, equal quantities of tarragon vinegar and white wine, reduced with chopped shallots and chervil

Melted butter sauce