Our food list :

Provençale sauce.

An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.

In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Sauce made of garlic, anchovy, capers and olive oil.

Anchovy sauce : anchovy and herb sauce with shallot and oil.

Aurora sauce : cream sauce coloured with tomato sauce.

A specialty originating from Piedmont.

Warm sauce made with anchovies, garlic, and olive oil, into which raw vegetables are dipped.

Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Black truffle butter : butter with black truffle and Cognac.

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

Brown sauce : reduced brown stock and tomato concentrate or brown roux with added butter, onion and bacon, flavored with bouquet garni.

Caper sauce : creamy white sauce with egg yolks, lemon juice and capers Cream and egg yolk sauce with lemon and capers.

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.