Sauces: Revised and Updated Edition by Michel Roux

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  • Veal stock

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Stocks
    • Ingredients: veal bones; carrots; tomatoes; celery; mushrooms; bouquet garni
    show

  • Demi-glace

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Stocks
    • Ingredients: veal bones; carrots; tomatoes; celery; mushrooms; bouquet garni
    show

  • Glace

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Stocks
    • Ingredients: veal bones; carrots; tomatoes; celery; mushrooms; bouquet garni
    show

  • Chicken stock

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Stocks
    • Ingredients: stewing chicken; carrots; leeks; celery; white mushrooms; bouquet garni
    show

  • Lamb stock

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Stocks
    • Ingredients: lamb shoulder; carrots; tomatoes; bouquet garni
    show

  • Fish stock or fumet

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Stocks
    • Ingredients: white fish bones; leeks; white mushrooms; bouquet garni
    show

  • Game stock

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Stocks
    • Ingredients: peanut oil; game bones; carrots; red wine; veal stock; juniper berries; coriander seeds; bouquet garni
    show

  • Vegetable stock

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: carrots; leeks; celery; fennel; bouquet garni
    show

  • Orange and dill marinade for seafood

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Dressings & marinades
    • Ingredients: oranges; dill weed
    show

  • Asian marinade for crustaceans

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Dressings & marinades; Asian
    • Ingredients: kecap manis; honey; sesame oil; fresh ginger; cilantro
    show

  • Sweet sour marinade for fish

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Dressings & marinades
    • Ingredients: licorice root; whole star anise
    show

  • Cooked red wine marinade for meat and game

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Dressings & marinades
    • Ingredients: red wine; celery; mace; whole cloves
    show

  • Ginger and soy marinade for red meats

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Dressings & marinades
    • Ingredients: fresh ginger; soy sauce; oranges
    show

  • Spiced marinade for poultry

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Dressings & marinades
    • Ingredients: fresh ginger; chives; cilantro; sesame oil; peanut oil; ground coriander; ground cumin; chile powder; paprika
    show

  • Tomato water

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: tomatoes; basil; thyme
    show

  • Aromatic herb infusion

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: sage; thyme; fennel; lemongrass; tarragon; mint
    show

  • Parmesan water

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Sauces, general; Italian; Vegetarian
    • Ingredients: Parmigiano Reggiano cheese
    show

  • Mushroom and horseradish nage

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: white mushrooms; thyme; court bouillon; crème fraîche; horseradish
    show

  • Court bouillon

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: white wine vinegar; leeks; carrots; fennel; bouquet garni
    show

  • Parsley nage with lemongrass

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Sauces for fish; French
    • Ingredients: parsley; lemongrass; fish stock; heavy cream
    show

  • Tomato nage

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Sauces for fish; French; Vegetarian
    • Ingredients: tomatoes; white mushrooms; thyme; bay leaves; heavy cream
    show

  • Béchamel sauce

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: milk; store-cupboard ingredients
    show

  • Soubise sauce

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: milk; store-cupboard ingredients; heavy cream; nutmeg
    show

  • Aurora sauce

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Sauces, general; Vegetarian
    • Ingredients: milk; store-cupboard ingredients; heavy cream; tomatoes
    show

  • Parsley sauce

    from Sauces: Revised and Updated Edition Sauces by Michel Roux

    • Categories: Sauces, general
    • Ingredients: milk; ham stock; parsley; nutmeg
    show

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  • ISBN 10 0847832902
  • ISBN 13 9780847832903
  • Linked ISBNs
  • Published Mar 16 2010
  • Format Hardcover
  • Page Count 304
  • Language English
  • Edition Revised and updated ed
  • Countries United States
  • Publisher Rizzoli International Publications
  • Imprint Rizzoli International Publications

Publishers Text

In this age of back-to-home-and-hearth, acclaimed three-star chef Michel Roux reveals professional secrets of French sauce-making. He presents over two hundred classic and contemporary sauces that transform the humblest dish into a masterpiece. Included are recipes for his latest innovations and centuries-old classics, such as Hollandaise and Béchamel, making this small-format compendium indispensable. Beginning with the "mother sauces" that provide the foundation for dozens of others, Roux shows how sauces provide the endless variations and continuing appeal of French cooking. Packed with tips (such as "always add cold water to stock"), this updated edition features over one hundred new photographs and twenty-five new recipes with completely revised and updated text.

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