Sauce Piquante
Lightly brown 1 onion, finely chopped, in 1 tablespoon butter. Add 2 tablespoons vinegar and cook until most of the vinegar evaporates. Add 1 cup brown sauce and 1 tablespoon tomato sauce or tomato purée and cook the sauce for 10 minutes. Add 3 tablespoons finely chopped sour pickles and 1 teaspoon chopped parsley. Correct the seasoning with salt.
Mushroom Madeira Sauce
Peel and slice thickly the caps of 1 pound mushrooms. Add the mushroom slices to 4 tablespoons melted butter in a saucepan and cook, shaking the pan frequently, until the mushrooms are golden brown. Add ½ teaspoon salt and a little pepper to taste, 1 shallot, finely chopped, 1/3 cup Madeira or dry Sherry, and 1 cup brown sauce. Bring the sauce to a boil, reduce the heat, and cook for 5 minutes longer. Finish with ½ teaspoon chopped parsley.
Sauce Fines Herbes
To 1/5 cup boiling dry white wine add 1 teaspoon chopped chives, 3 sprigs of chopped parsley, and the chopped stems of 3 sprigs each of tarragon and chervil. Let this mixture infuse for about 10 minutes.
To 1 tablespoon melted butter in a saucepan add 1 teaspoon chopped shallot and the strained herb infusion. Cook until the liquid is reduced to half its original quantity, add 1 cup brown sauce, and cook for 10 to 15 minutes longer. Swirl 1 tablespoon butter into the sauce and add the juice of 1 lemon and the chopped leaves of 3 sprigs each of chervil and tarragon.
Sauce Diablo
Add 3 shallots, chopped, and 8 peppercorns, crushed, to 1/3 cup dry white wine or vinegar. Cook the mixture until it is reduced to a thick paste. Add 1 cup brown sauce and ½ teaspoon each of Worcestershire sauce and chopped parsley.
Mustard Sauce
To ½ cup sauce diable, add ¼ teaspoon each of dry English mustard and salt, 1 teaspoon each of Worcestershire sauce and lemon juice, 2 tablespoons heavy cream, and a little pepper. Cook the sauce over low heat for 10 minutes, stirring frequently.
Pinterest
