Sauces
The mother sauces and their vintage cousins — the base layer of home cooking, written down when every kitchen made them by hand.
- Eggs à la Finnoise
- Eggs à la Goldenrod
- Curried Eggs
- Porterhouse Steak with Mushroom Sauce
- Roast Beef Gravy
- Sweetbread à la Poulette
- Roast Chicken Gravy (with Giblet Gravy Variation)
- Tomato Sauce I (Without Stock)
- Tomato Sauce II
- Tomato Sauce III
- Tomato and Mushroom Sauce
- Tomato Cream Sauce
- Spanish Sauce
- Bechamel Sauce
- Yellow Bechamel Sauce
- Cucumber Sauce
- Celery Sauce
- Supreme Sauce
- Anchovy Sauce
- Maître d'Hôtel Butter
- Tartar Sauce
- Lemon Butter
- Anchovy Butter
- Lobster Butter
- Lobster Sauce II
- Horseradish Sauce I
- Horseradish Sauce II
- Bread Sauce
- Rice Sauce
- Cauliflower Sauce
- Mint Sauce
- Currant Jelly Sauce
- Port Wine Sauce
- Sauce Tyrolienne
- Brussels Sprouts in White Sauce
- Maraschino Sauce
- Rum Sauce
- Lemon Sauce I
- Lemon Sauce II
- Vanilla Sauce
- Molasses Sauce
- Cream Sauce I
- Strawberry Sauce
- Creamy Sauce I
- Creamy Sauce II
- Hard Sauce
- Sterling Sauce
- Wine Sauce
- Caramel Sauce
- Wine Dressing
- Claret Sauce