Brown Sauce Derivatives

Sauce Name

Ingredients + brown sauce + ingredients

Sauce Bigarrade

(Orange sauce)

Cut the zest of one orange in julienne strips and blanch for 2 minutes, then drain. Sauté 1 chopped shallot in 1 tablespoon of butter until soft. Add ¾ cup (175 ml) red wine and juice from the orange and reduce to ½ cup (120 ml). Add 2 cups of brown sauce (480 ml) and 1 tablespoon red currant jelly. Boil the sauce, strain add the orange Julienne and taste. Mount with butter.

 To accompany duck

Sauce Diable

(Devil sauce)

Reduce ¼ cup (60 ml) white wine, with ¼ cup (60 ml) white wine vinegar, 1 finely chopped shallot, 1 teaspoon tomato paste, ¼ teaspoon crushed peppercorn to about 3 tablespoons (45 ml) liquid. Stir in 1 cup of brown sauce and bring to a boil. Remove from the heat and add a pinch of cayenne pepper and taste. Do not re-boil the sauce and serve immediately. Mount with butter.

To accompany roast, broiled meat, poultry and rabbit

Sauce Madere

(Madeira sauce)

Add 2 tablespoon Madeira or to taste to 1 cup (240 ml) brown sauce. Season with salt and pepper to taste.

To accompany variety meats, beef filet, beef tongue, veal and ham

Sauce Chasseur

(Mushroom sauce)

Sauté 2 finely chopped shallots in 1 tablespoon of butter until soft but not brown. Add 4 oz (120 g) thinly sliced mushrooms, and cook until soft. Add 1 cup (240 ml) white wine and reduce to about 1/3 cup (80 ml). Stir in 1 cup (240 ml) brown sauce and 1 cup (240 ml) tomato sauce or 2 tablespoons tomato paste, and bring just to a boil. Remove from the heat and mount with 2 tablespoons of butter. Stir in 1 tablespoon chopped parsley and 2 teaspoons chopped tarragon. Mount with butter.

To accompany variety meats, roast, chicken,  veal and rabbit

Sauce Bordelaise

(Bordelaise sauce)

Reduce ½ cup (120 ml) red wine with 1 finely chopped shallot to about 2 tablespoons of liquid. Stir in 1 cup (240 ml) brown sauce with a pinch of freshly ground black pepper. Bring to a boil and strain. Turn off the heat; mount the sauce with 1 tablespoon of cold water. Scoop the marrow from a bone with a hot knife. Slice and poach the marrow for 1 to 2 minutes maximum. Drain and add the marrow to the sauce and season to taste. Mount with butter.

To accompany steaks, particularly Entrecote or Rib eye or Porterhouse steak

Sauce Bretonne

(Bretonne sauce)

Sauté half an onion finely chopped in 1 tablespoon of butter until soft but not brown. Add 1/3 cup (80 ml) white wine and 3 tablespoons (45 ml) white wine vinegar. Reduce to 2 tablespoons liquid. Stir in 1 cup (240 ml) brown sauce and bring just to a boil. Remove from the heat, and stir in 2 tablespoons Dijon mustard. Do not re-boil.

To accompany roast lamb, particularly with dried white beans

Sauce Robert

(Robert sauce)

Sauté half an onion finely chopped in 1 tablespoon butter, until soft but not brown. Add ½ cup (120 ml) white wine and boil to reduce by half. Add 1 cup (240 ml) brown sauce, 1 cup (240 ml) tomato sauce or 2 tablespoons tomato paste and 1 crushed garlic clove. Simmer for 8 to 10 minutes, and then add 2 tablespoons chopped parsley and season the sauce to taste. Mount with butter.

To accompany pork and white meats

Sauce Poivrade

(Pepper sauce)

Sauté 2 tablespoons each of diced onion, carrot, celery and bacon in 2 tablespoons of butter. Add thyme, bay leaf, 1.4 cup vinegar, 1 cup (240 ml) white wine, 2 chopped mushrooms, ½ tbsp. crushed peppercorns and reduce to ½ cup (120 ml). Add 2 cups of brown sauce. Simmer for 10 to 15 minutes, skimming often. Strain, and add ¼ cup (60 ml) heavy cream. Season to taste with freshly ground black pepper.

Mount with butter.

To accompany duck, pork and game

Sauce Perigueux

(Truffle sauce)

Add 2 teaspoons of chopped truffles to 1 cup (240 ml) brown sauce. Bring just to a boil and add 1 tablespoon of Madeira. Mount the sauce with 2 tablespoons of butter and season to taste.  

To accompany steaks, Tournedos, veal and eggs