MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: The French Sauce Families
 Categories: Ofac, Sauces, Ffbb
      Yield: 1 Text
 
   Brown, or Espagnole: brown stock, brown roux, tomatoes
  
  Bordelaise ("from Bordeaux")       red wine, shallots
  Diable ("devil")                   white wine, shallots, cayenne
  Lyonnaise ("from Lyon")            white wine, onion
  Madeira                            Madeira wine
  Perigueux (village in Perigord)    Madeira wine, veal stock, truffles
  Piquante                           white wine, vinegar, gherkins,
  Capers Poivrade ("peppered")       vinegar, peppercorns
  Red wine sauces                    red wine (reduced)
  Robert                             white wine, onion, mustard
  
   Velout, ("velvety"): white stock, yellow roux
  
  White Bordelaise                   white wine, shallots
  Ravigote ("invigorated")           white wine, vinegar
  SuprSme                            poultry stock, cream
  
   Bechamel (a goumand): milk, white roux
  
  Creme                              cream
  Mornay (a family)                  cheese, fish or poultry stock
  Soubise (army commander)           onion puree
  
   Hollandaise ("from Holland"): butter, eggs, lemon juice or vinegar
  
  Mousseline (light cloth)           whipped cream
  Bearnaise ("From Bearn")           white wine, vinegar, shallots,
                                     tarragon
  
   Mayonnaise (Port Mahon, Minorca): vegetable oil, eggs, vinegar or
                                     lemon juice
  
  Remoulade (twice ground)           gherkins, capers, mustard,
                                     anchovy paste
  
  
  On Food And Cooking The Science And Lore Of The Kitchen
  by Harold McGee
  Fireside, 1997, ISBN 0-684-84328-5
 
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