Aioli is a Provençal traditional sauce made of garlic, olive oil, lemon juice, and usually egg yolks. There are many variations, such as the addition of mustard. It is usually served at room temperature.
Category: Sauces – A to Z
Like Hollandaise sauce, there are several methods for the preparation of Béarnaise sauce. The most common preparation is a bain-marie method where a reduction of vinegar is used to acidify the yolks. Escoffier calls for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns (later strained out), with fresh tarragon and chervil to finish instead of lemon juice. Others are similar.
Café de Paris sauce is a complex butter-based sauce served with grilled meats. When it is served with a beef rib or sirloin steak, the resulting dish is known as “entrecôte Café de Paris”. It’s actually Café de Paris butter — which of course melts to a “sauce” on the hot sirloin steak (Entrecôte) it must be served with — which was devised by chef Freddy Dumont in 1941, created specifically to be served with sirloin steak.
Chimichurri is one of most delicious and versatile sauces around. It’s traditionally served with grilled steak, and is an essential part of the Argentinian parilla, but it goes great with chicken and fish too. Chimichurri works well as a marinade, and is also delicious on vegetables. You will quickly develop your own proportions in this recipe. Some people prefer more garlic, some prefer only parsley, some add fresh tomatoes – experiment to come up with your own signature chimichurri.
Cocktail sauce is one of several types of cold or room temperature sauces often served as part of the dish(es) referred to as seafood cocktail or as a condiment with other seafoods. It generally consists of ketchup mixed with prepared horseradish. Some restaurants use chilli sauce, a spicier tomato based sauce in place of the ketchup.