The best sauces of French cuisine
The top 3 according to 13 votes from people: Hollandaise sauce · Peppercorn sauce · Velouté. (Updated May 3, 2020.)
Béchamel, hollandaise, béarnaise and beurre blanc: Escoffier's mother sauces and their great offspring.
Automatically translated (original in Français). See the original
Top 19
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1
Hollandaise sauce
Emulsion of butter and egg yolks with lemon.
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2
Peppercorn sauce
Creamy peppercorn sauce for steak.
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3
Velouté
White stock thickened with roux.
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4
Mornay sauce
Béchamel with cheese.
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5
Chasseur sauce
Brown sauce with mushrooms and white wine.
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6
Suprême sauce
Chicken velouté with cream.
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7
Soubise sauce
Béchamel with onions.
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8
Brown butter
Butter cooked until nut-brown.
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9
Béarnaise sauce
Butter, egg yolks, shallot and tarragon.
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10
Béchamel
Milk thickened with a white roux.
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11
Beurre blanc
White wine and shallot reduction whisked with butter.
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12
Demi-glace
Espagnole reduced with brown stock.
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13
Mayonnaise
Cold emulsion of oil and egg yolk.
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14
Tomato sauce
The tomato mother sauce.
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15
Robert sauce
Brown sauce with mustard and onions.
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16
Allemande sauce
Velouté thickened with egg yolks.
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17
Vinaigrette
Oil, vinegar and mustard.
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18
Espagnole sauce
Thickened brown stock, base of demi-glace.
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19
Poivrade sauce
Peppery brown sauce for game.
How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.
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Comments (2)
Le beurre blanc nantais mérite mieux qu'une troisième place !
La béarnaise devant la béchamel, je valide totalement. Avec une entrecôte, rien ne la bat.