Derivatives of brown sauce

Derivatives of Brown Sauce

Brown Sauce is one of the five mother sauces. When making brown sauce you can make numerous other sauces from ykour basic brown sauce to change to flavor. Listed below will be types of sacues you can make from Brown Sauce, what to add to create that sauce and the type of food that the sauce is usually accompanying.

Bigarade- Add Gran Marnier, orange juice, orange zest (some recipes also mention adding lemon zest) Commonly served with Duck, Escoffier mentions this being made from braising liquid from cooking duck, with 6 oranages and 1 lemon added per quart of sauce, finished with lemon and orange zest.

Bordelaise- Flavor with bone marrow, red wine, and shallots- commonly used with red meats, In New Orleans bordelaise is commonly made with garlic, parsley, shallots, olive oil and butter.  Escoffier suggests shallots, red wine and mignonette powder, with thyme and bayleaf reduced, then glace is added.  With a suggested finishing of lemon juice and bone marrow, dding but will make the sauce smoother but less clear.

Bourguignonne- Red wine, shallots, thyme, parsley, mushrooms, finished with butter and cayenne, common on beef, eggs on some dishes, more common with beef and egg noodles.  Means made in Burgundy, according to the Food Lover's Companion the sauce is made by braising meat in red wine with small mushrooms and onions
 

Bretonne- Onions or leeks, butter, white wine, tomatoes, garlic, finished with parsley, commonly served with greed beans, eggs, and fish

Chasseur/Huntsman's- Mushrooms, shallots, white wine, brandy, tomatoes, and finished with butter and herbs.  Escoffier suggests to saute mushrooms and onions, then add wine and brandy and reduce to half, add glace and tomato sauce, finish with parsley.  Commonly used with beef and game mammals.

Cherry-Port wine, pate spices, orange zest and juice, red currant jelly, and cherries.  Common on duck or venison.

Chevreuil- Poivrade sauce with bacon cooked with mirepoix.  Pinch of cayanne and sugar.  Common with beef and game.  According to the food lovers companion the only difference is between Poivrade and chevreuil is a Chevreuil gets red wine instead of white wine.

Deviled Sauce- Shallots and white wine, reduced, and glace and reduce more, add cayanne pepper.  Common with game fowl. Spicy sauce

Sauce Diable Escoffier- Finish deviled sauce with an equal part butter, Common with fish and grilled foods.
Spicy sauce

Diane- Mirepoix, game trimmings, bayleaf, thyme, parsley, white wine, peppercorns, finished with butter, whipped cream, truffle and cooked egg.  Common on game.

Financiere (called Perigueux in Escoffier)-Madiera and truffles, Common with beef.  Means Bankers style

Genevoise/Genoise- Mirepoix, salmon trimmings, red wine, finished with anchovy and butter.  Common with salmon or trout.  Escoffier suggusts adding a cup of burnt brandy to the sauce

Italienne- Tomatoes and ham, finished with tarragon, chervil, and parsley.  (omit ham if pairing with fish) common with fish or poultry.

Madiera- Glace, and Madiera wine

Matelote- Red Wine, mushrooms, fish, parsley, and cayanne peppers.  Common with Eel.

Mushroom- Mushrooms and butter, common with beef, veal and poultry

Piquante Sauce- Shallots, vinagar, white wine, reduced, add glace, skim, finish with capers, chopped gherkins (tiny cucumber commonly made into pickle), chevril, parsley, tarragon.  Serve with beef, tongue, and pork

poivrade- Mirepoix, game trimmings, bay leaf, thyme, parsley, white wine, peppercorns, finished with butter.  Common with game.  Escoffier suggests finishing with peppercorns. (pepperorns are the significant flavoring ingredient) variations include Chevreuil (red wine instead of white wine) sauce, Grand Veneur (poivrade with red currant jelly and cream) and Moscovite (poivrade with juniper berries and Malaga wine)

Regence- Red wine, mirepoix, butter, truffle. Common with sauteed liver and kidneys

Robert- Onion, butter, white wine, finished with sugar and dry mustard.  Common on pork.  If the sauce is to wait it is suggested that the sauce be kept in a double broiler.

Rouennaise- Prepare a Bordelaise Sauce, (Shallots, red wine, thyme, bayleaf, bone marrow) then add duck livers passed through a sieve to puree.  Do not let the sauce boil or cook for a long period of time.  Serve with duck.

Zingara- Shallots, bread crumbs, butter, fnished with parsley and lemon juice.  Common with veal and poultry.  ***Gypsy style, Food Lover's Companion mentions this as a garnish of ham, tongue, mushroom, combined with tomato sauce, tarragon and madeira, commonly served with meat, poultry and eggs.