Sauces: Sweet and Savoury, Classic and New by Michel Roux

  • Veal stock (Fond de veau)

    from Sauces: Sweet and Savoury, Classic and New Sauces by Michel Roux

    • Categories: Stocks; French
    • Ingredients: veal bones; calf feet; carrots; onions; dry white wine; celery; tomatoes; button mushrooms; tarragon; bouquet garni
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Notes about Recipes in this book

  • Bercy sauce (Sauce Bercy)

    • twoyolks on September 29, 2021

      The flavor of the fish stock and lemon dominate. It's a nice, if a bit strongly flavored sauce. It can easily overwhelm when paired with something delicate.

  • Aubergine sauce with tarragon (Sauce aubergine à l'estragon)

    • wester on March 14, 2015

      I think I tweaked too much to give a star rating (chicken stock instead of homemade veal stock, dried tarragon instead of fresh) but I wasn't crazy about this. Weird greyish color, nice but unremarkable taste. Served with pork chops, as suggested, but the combination wasn't that good either. It would make a pretty good thick soup though.

  • Juniper sauce (Sauce au genièvre)

    • twoyolks on January 05, 2022

      The red currant jelly gave the sauce a weird sweetness. This may work with some things but does not work with the suggested grilled steak.

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  • ISBN 10 1856136914
  • ISBN 13 9781856136914
  • Published Jan 01 1996
  • Format Hardcover
  • Page Count 176
  • Language English
  • Edition First Edition
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

A superb sauce can transform even the simplest dish into an impressive creation. This comprehensive collection of over 200 sauces by Michel Roux, proprietor of the 3 Michelin-starred "Waterside Inn", has already attained classic status as an essential in every good cook's kitchen. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions. A comprehensive directory which recommends the most suitable sauces for key dishes and ingredients, is also included.

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