Our food list :

Charcutière sauce  : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Choron sauce : béarnaise sauce with tomato.

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Butter mixed with finely chopped crayfish meat and often seasoned.

Cream sauce : béchamel sauce with cream.

United Kingdom.

Cumberland sauce : sauce made from Port wine sauce with redcurrant jelly, mustard, orange zest and spices.

Curry sauce : velouté curry and cream.

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

Dieppoise sauce : A Normandy-style sauce enriched with mussel or oyster cooking juice.

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Garlic butter : butter with garlic.

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Henri IV sauce : béarnaise sauce enriched with veal stock.

Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Horseradish sauce : velouté with grated horseradish added.

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.