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RECIPE →: Sauce FoyotAlso called Sauce Valois when enriched with glazed meat, Foyot builds on Béarnaise by whisking in a rich demi‑glace (meat glaze), making it ideal for roasted beef or lamb. Ingredients Method Nutrition Facts (per Tbsp / ~15 g) Calories Fat Carbs Protein 120 kcal 11 g 0 g 2 g Servings: Makes ~8 Tbsp FAQs Substitutions
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RECIPE →: Sauce Mousseline RecipeAlso called Sauce Chantilly when applied to Hollandaise derivatives, Mousseline lightens Béarnaise by folding in softly whipped cream, yielding an airy, cloud‑like finish perfect for delicate fish or steamed vegetables. Ingredients Method Nutrition Facts (per 3 Tbsp / ~45 g) Calories Fat Carbs Protein 95 kcal 9 g 1 g 1 g Servings: Makes ~8 servings (3 Tbsp each) FAQs Substitutions
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RECIPE →: Sauce Choron RecipeA tomato‑kissed variation of Hollandaise, Sauce Choron was popularized by Paris’s famed Café Anglais chef Choron in the 19th century. It’s superb with grilled seafood, eggs Florentine or asparagus. Ingredients Method Nutrition Facts (per Tbsp / ~15 g) Calories Fat Carbs Protein 100 kcal 10 g 1 g 1 g Servings: Makes ~8 Tbsp FAQs Substitutions
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RECIPE →: Sauce Diable Recipe“Devil’s sauce” brings heat and zing—an Espagnole‑based sauce spiked with mustard, vinegar and cracked pepper. It’s a fiery accent for meats and game. Ingredients Method Nutrition Facts (per 3 Tbsp / ~45 g) Calories Fat Carbs Protein 60 kcal 4 g 5 g 1 g Servings: Makes ~8 servings (3 Tbsp each) FAQs Substitutions
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RECIPE →: Sauce Robert RecipeOne of the oldest derivative sauces, Sauce Robert marries caramelized onions and mustard into a tangy brown sauce—ideal with pork, sausages or game. Ingredients Method Nutrition Facts (per 3 Tbsp / ~45 g) Calories Fat Carbs Protein 55 kcal 4 g 4 g 1 g Servings: Makes ~8 servings (3 Tbsp each) FAQs Substitutions
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RECIPE →: Sauce BordelaiseNamed after Bordeaux wine country, Bordelaise sauce unites red wine, shallots and beef demi‑glace into a luxurious partner for steaks, roasts and red meats. Ingredients Method Nutrition Facts (per 3 Tbsp / ~45 g) Calories Fat Carbs Protein 50 kcal 3 g 4 g 1 g Servings: Makes ~8 servings (3 Tbsp each) FAQs Substitutions
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RECIPE →: Sauce Chasseur RecipeLiterally “hunter’s sauce,” Chasseur combines earthy mushrooms, tomatoes and herbs with a brown sauce base. It’s perfect alongside game, steak or chicken. Ingredients Method Nutrition Facts (per 3 Tbsp / ~45 g) Calories Fat Carbs Protein 60 kcal 4 g 4 g 2 g Servings: Makes ~8 servings (3 Tbsp each) FAQs Substitutions
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RECIPE →: Sauce Nantua RecipeHailing from the town of Nantua in eastern France, Sauce Nantua showcases delicate crayfish flavors in a creamy velouté base. Traditionally served with quenelles de brochet (pike dumplings), it also elevates fish, seafood or rice dishes. Ingredients *Crayfish butter is butter cooked with crayfish shells, strained for intense shellfish aroma.…
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RECIPE →: Sawsawang Suka (Spiced Vinegar Dip)What is Sawsawang Suka? Sawsawang Suka is a fiery, tangy vinegar-based dipping sauce popular throughout the Philippines. Whether you’re enjoying chicharon, grilled isaw (intestines), or crispy spring rolls, this spiced vinegar brings heat, acidity, and bold flavor to every bite. It’s especially loved in street food culture, and every region…
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RECIPE →: Toyomansi (Soy Sauce + Calamansi Dipping Sauce)What is Toyomansi? Toyomansi is a staple Filipino dipping sauce made by combining toyo (soy sauce) and calamansi juice — a beloved citrus native to the Philippines. It’s simple, zesty, and umami-packed, usually served with grilled or fried meats, fish, or rice-based dishes. A touch of chili can give it…
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I’m Sixto
Writer and recipe developer for Sauces and Dips. Discover easy, flavorful sauce recipes and dip ideas from around the world — from timeless classics to bold global favorites, each one crafted to elevate every bite.
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