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

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    • Categories: Stocks; French
    • Ingredients: veal bones; calf feet; carrots; onions; dry white wine; celery; tomatoes; button mushrooms; tarragon; bouquet garni
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    • Categories: Sauces for poultry; French
    • Ingredients: veal bones; calf feet; carrots; onions; dry white wine; celery; tomatoes; button mushrooms; tarragon; bouquet garni
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    • Categories: Stocks; French
    • Ingredients: whole chicken; carrots; leeks; celery; onions; button mushrooms; bouquet garni
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    • Categories: Stocks; French
    • Ingredients: lamb breasts; carrots; onions; dry white wine; tomatoes; bouquet garni; tarragon; celery; white peppercorns
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    • Categories: Stocks; French
    • Ingredients: groundnut oil; game birds; carrots; onions; garlic; Côtes du Rhône wine; veal bones; calf feet; juniper berries; coriander seeds; bouquet garni; sage; celery
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    • Categories: Stocks; French
    • Ingredients: fish bones and trimmings; butter; leeks; onions; button mushrooms; dry white wine; bouquet garni; white peppercorns
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    • Categories: Sauces for fish; French
    • Ingredients: fish bones and trimmings; butter; leeks; onions; button mushrooms; dry white wine; bouquet garni; white peppercorns; all-purpose flour
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    • Categories: Stocks; French
    • Ingredients: carrots; leeks; celery; fennel; shallots; onions; bouquet garni; dry white wine; white peppercorns
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    • Categories: Dressings & marinades; French
    • Ingredients: carrots; onions; celery; Côtes du Rhône wine; bouquet garni; rosemary; garlic; whole cloves
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    • Categories: French
    • Ingredients: butter; all-purpose flour
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    • Categories: French
    • Ingredients: butter; all-purpose flour
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    • Categories: French
    • Ingredients: butter; all-purpose flour
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: milk; curry powder; fromage blanc
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: yogurt; egg yolks; groundnut oil; herbs of your choice; tomatoes; ground cayenne pepper; Tabasco sauce
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: tarragon; parsley; butter
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    • Categories: Sauces for fish; French
    • Ingredients: shallots; fish bones and trimmings; white wine; thyme
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: milk; rosemary; goat cheese
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    • Categories: Dressings & marinades; French
    • Ingredients: walnut oil; safflower oil; tarragon vinegar; Roquefort cheese; tarragon; Worcestershire sauce
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    • Categories: Dressings & marinades; French
    • Ingredients: lavender; groundnut oil; honey; thyme
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    • Categories: Dressings & marinades; French
    • Ingredients: langoustines; garlic; thyme; bay leaves; tarragon; white peppercorns; coriander seeds; groundnut oil; lemons
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    • Categories: Dressings & marinades; French
    • Ingredients: black truffles; canned anchovies
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    • Categories: Dressings & marinades; French; Vegan; Vegetarian
    • Ingredients: basil; shallots; tomatoes
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    • Categories: Dressings & marinades; French
    • Ingredients: tea; sunflower oil; parsley
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    • Categories: Dressings & marinades; French
    • Ingredients: dry mustard; Champagne vinegar; double cream; Parmesan cheese; chives
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    • Categories: Dressings & marinades; French
    • Ingredients: garlic; balsamic vinegar; groundnut oil; walnut oil; chives
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Notes about this book

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Notes about Recipes in this book

  • 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.

  • 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.

  • 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 1899988211
  • ISBN 13 9781899988211
  • Linked ISBNs
  • Published Oct 25 1996
  • Format Hardcover
  • Page Count 176
  • Language English
  • Edition First Edition
  • Countries United Kingdom
  • Publisher Quadrille Publishing Ltd
  • Imprint Ryland, Peters & Small Ltd

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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