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Sauces and Dips

A flavor library by Sixto Carreon.

Sauces & Dips

Sauces

Cooked, spoonable, pourable, plated, and finishing sauces for everyday meals and special dishes.

A Classic French Mustard Sauce with Creamy, Tangy Depth

Sauces

Sauce Moutarde Recipe

Dijon and wholegrain mustard enrich a demi-glace and white-wine sauce. Whisk in cold butter off the heat to finish it with a glossy texture.

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A Classic French Béchamel Enriched with Melted Cheese

Sauces

Sauce Mornay Recipe

A classic cheese-enriched béchamel for gratins, vegetables, and baked pasta. A butter-and-flour roux thickens the milk before Gruyère and Parmesan are stirred in off…

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A Classic French Reduction with Deep, Glossy Flavor

Sauces

Demi-Glace Sauce Recipe

A simplified demi-glace-style reduction made from brown veal stock, red wine, roasted mirepoix, tomato paste, and herbs. Reduce it slowly and salt only after…

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Sauce Veloute

Sauces

Velouté Sauce Recipe

A pale roux thickens hot chicken or fish stock into a smooth velouté. Add the stock gradually while whisking, then simmer until the sauce…

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Samfaina Sauce Recipe

Sauces

Samfaina Sauce Recipe

Samfaina combines aubergine, zucchini, peppers, onion, and tomatoes, cooked gently until tender and glossy. Keep the vegetables distinct as the tomato reduces around them.

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Also known as a lemon–dill variation of piccata, this zesty pan sauce combines fresh lemon, briny capers, and fragrant dill. It’s quick to make and elevates everything from seared salmon and roasted chicken to asparagus and new potatoes.

Sauces

Lemon–Dill Piccata Sauce

Also known as a lemon–dill variation of piccata, this zesty pan sauce combines fresh lemon, briny capers, and fragrant dill. It’s quick to make and…

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Tahini Sauce served in a bowl.

Sauces

Tahini Sauce Recipe

Tahini Sauce is a creamy, nutty, and tangy condiment made from ground sesame paste, lemon juice, and garlic. A cornerstone of Middle Eastern cuisine, it’s…

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Pesto alla Trapanese Recipe

Sauces

Pesto alla Trapanese Recipe

Pesto alla Trapanese is a Sicilian twist on classic basil pesto, made with fresh tomatoes, almonds, garlic, and basil. It’s lighter, brighter, and slightly nutty—perfect…

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Sauce Piquante Recipe

Sauces

Sauce Piquante Recipe

A fiery sauce rooted in Southwest France, Sauce Piquante blends tomatoes, peppers, onions, and vinegar into a spicy, tangy stew sauce for rabbit, chicken, or…

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Sauce Gribiche

Sauces

Sauce Gribiche

Sauce Gribiche transforms mayonnaise into a piquant relish with chopped hard‑cooked eggs, capers, cornichons and fresh herbs. Originating in 19th‑century France, it’s traditionally served…

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Sauce Lyonnaise

Sauces

Sauce Lyonnaise

Originating in Lyon—the “gastronomic capital” of France—Sauce Lyonnaise elevates the classic brown sauce with sweet, tangy onions and a hint of vinegar. It’s the quintessential…

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Sauce Foyot

Sauces

Sauce Foyot

Also 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…

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Sauce Mousseline Recipe

Sauces

Sauce Mousseline Recipe

Also 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…

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Sauce Choron served in a bowl.

Sauces

Sauce Choron Recipe

A 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,…

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Sauce Diable Recipe

Sauces

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. Servings: Makes…

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