Michel Roux Sauces: Revised and Updated

by Michel Roux

ISBN-10: 0847832902
ISBN-13: 9780847832903
Region: British
Publisher: Rizzoli
Publication Date: March, 2010
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Recipe Index

Recipesort icon Page Rating
Aïoli 87
0
Albufera Sauce 66
0
Allemande Sauce 74
0
Amèricaine Sauce 192
0
Apple Sauce 224
0
Arabica Fig Sauce 233
0
Aromatic Herb Infusion 48
0
Arugula Sauce with Horseradish 214
0
Asian Marinade for Crustaceans 37
0
Asparagus Coulis 156
0
Banana Sauce 262
0
Béarnaise Sauce 98
0
Béchamel Sauce 56
0
Beer Sauce 79
0
Bercy Sauce 177
0
Beurre Blanc with Cream 102
0
Bigarade Sauce 208
0
Blackberry Sauce 236
0
Bois Boudran Sauce 147
0
Bordelaise Sauce 205
0
Bread Sauce 65
0
Buccaneer’s Sauce 204
0
Butterscotch Sauce 292
0
Caper Sauce with Anchovies 78
0
Caramel Sabayon 282
0
Caramel Sauce 293
0
Champagne Beurre Blanc 103
0
Champagne Sauce 174
0
Champagne Sauce with Morels 71
0
Charcutière Sauce 209
0
Chasseur Sauce 206
0
Cherry Tomato Sauce 235
0
Chicken Gravy with Thyme 201
0
Chicken Jus with Savory 198
0
Chicken Sauce with Curaçao 203
0
Chicken Stock 28
0
Chile Herb Oil 125
0
Chive Oil 122
0
Cider Beurre Blanc 104
0
Citrus Vinaigrette 114
0
Claret Sauce 176
0
Classic Rich Chocolate Sauce 286
0
Classic Sabayon 276
0
Classic Vinaigrette 108
0
Coconut and Chile Pepper Sauce 64
0
Coffee Sabayon with Cinnamon 280
0
Cooked Red Wine Marinade for Meat and Game 41
0
Cooked Tomato Coulis 163
0
Coulis of Peaches with Lavender Honey 257
0
Coulis of Pears with Red Wine 255
0
Court Bouillon 50
0
Cranberry and Blueberry Sauce 237
0
Creamy Celeriac Coulis 157
0
Crème Anglaise 270
0
Crème Anglaise Variations 273
0
Crustacean Oil 124
0
Cucumber Coulis 154
0
Cumberland Sauce 228
0
Curried Mussel Sauce 187
0
Devil Sauce 220
0
Eggplant Coulis 160
0
Eggplant Sauce with Tarragon 217
0
Fall Sauce 261
0
Fish Stock or Fumet 30
0
Five-spice Sauce 213
0
Flavored Butters 126
0
Flavored Oils 121
0
Flavored Vinegars 116
0
Fresh Tomato and Basil Coulis 164
0
Fruity Curry Sauce 240
0
Game Stock 32
0
Garlic Vinaigrette 115
0
Ginger and Chile Sauce for Sashimi 150
0
Ginger and Soy Marinade for Red Meats 42
0
Grape Coulis with Armagnac 253
0
Grapefruit Coulis with Mint 250
0
Green Sauce 92
0
Gribiche Sauce 86
0
Herb Salsa 138
0
Hollandaise Sauce 94
0
Hollandaise Variations 97
0
Honey Mustard Sauce 90
0
Hot Apricot Sauce 264
0
Jasmine Tea Custard 275
0
Juniper Sauce 219
0
Lamb Gravy Scented with Lavender Honey 202
0
Lamb Jus with Rosemary 196
0
Lamb Stock 29
0
Langoustine Butter 132
0
Leek Coulis with Saffron and Dill 158
0
Lemon Custard 274
0
Licorice Sauce 283
0
Maître d’Hôtel Butter 126
0
Mango and Passion Fruit Sauce 227
0
Mango Coulis with Saffron 254
0
Maple Syrup, Coffee, and Drambuie Sauce 291
0
Matelote Sauce 173
0
Mayonnaise 82
0
Mayonnaise Variations 85
0
Minted Sauce Suprême 68
0
Mornay Sauce 60
0
Mushroom and Horseradish Nage 50
0
Mustard and White Wine Sauce 72
0
Nantua Sauce 182
0
Normandy Sauce 185
0
Olive and Savory Sauce 216
0
Onion and Green Apple Chutney 238
0
Orange and Dill Marinade for Seafood 36
0
Orange Butter Sauce 258
0
Parmesan Water 49
0
Parsley Coulis 167
0
Parsley Nage with Lemongrass 52
0
Parsley Sauce 59
0
Peach Chutney 241
0
Peach Sauce 226
0
Pear Chutney 243
0
Pèrigueux Sauce 210
0
Pineapple Salsa with Cilantro 142
0
Pistou 149
0
Porcini Coulis 165
0
Port Sauce 229
0
Prune and Armagnac Sauce 260
0
Pumpkin Sauce with Sweet Spices 232
0
Quick Chocolate Sauce 290
0
Quick Sauce for Game Birds 200
0
Raspberry Vinegar 119
0
Red Currant and Passion Fruit Coulis 246
0
Red Pepper Butter 133
0
Red Pepper Sabayon 101
0
Red Pepper Salsa 136
0
Rhubarb Coulis 251
0
Rouille 100
0
Rum and Golden Raisin Sauce 265
0
Sabayon Variations 279
0
Saffron Sauce Suprême 68
0
Satay Sauce 221
0
Sauce Albert 75
0
Sauce Balkanaise 89
0
Sauce Suprême with Sherry and Mushrooms 70
0
Sauce Vierge 145
0
Sauternes Sauce with Pistachios 178
0
Seafood Sauce with Saffron 188
0
Seaspray Sauce 184
0
Shrimp Butter 131
0
Shrimp Sauce 189
0
Simple Fruit Coulis 249
0
Sorrel Sauce 77
0
Spiced Marinade for Poultry 43
0
Stock Syrup 248
0
Sweet and Sour Sauce 230
0
Sweet Sour Marinade for Fish 38
0
Sweet Spiced Red Wine Sauce 267
0
Tamarind Sauce 179
0
Tartare Sauce 88
0
Thermidor Sauce 190
0
Tomato and Basil Fish Fumet 170
0
Tomato and Basil Salsa 141
0
Tomato Nage 53
0
Tomato Water 46
0
Tropical Salsa 144
0
Veal Stock 26
0
Vegetable Stock 33
0
Vermouth Sauce 172
0
Vinaigrette Variations 110
0
Vincent Sauce 93
0
Watercress Sauce 181
0
White Chocolate Sauce with Mint 288
0
Yogurt Sauce 148
0
Zingara Sauce 212
0

Publishers Information

About Michel Roux Sauces: Revised and Updated

Publisher Web Link: http://www.rizzoliusa.com/

In this age of back-to-home-and-hearth, acclaimed three-star chef Michel Roux reveals professional secrets of French sauce-making.

Michel Roux presents over two hundred classic and contemporary sauces that transform the humblest dish into a masterpiece. Included are recipes for his latest innovations and centuries-old classics, such as hollandaise and béchamel, making this small-format compendium indispensable. Beginning with the “mother sauces” that provide the foundation for dozens of others, Roux shows how sauces provide the endless variations and continuing appeal of French cooking. Packed with tips (such as “always add cold water to stock”), this updated edition features over one hundred new photographs and twenty-five new recipes with completely revised and updated text. (http://www.rizzoliusa.com/)

Author Information

About Michel Roux

Author Web Link: http://www.waterside-inn.co.uk/

The name is a culinary legend. Michel with his older brother Albert arrived in England in 1971 to open the original Le Gavroche Restaurant in Lower Sloane Street. The address was imprinted immediately onto the gourmets and gourmands across the country. By 1972 when they opened The Waterside Inn, they had another 3 restaurants in London, each a landmark in a city not then known for fine dining. Between them they have trained over 800 young chefs many of whom are now also legendary.  Since 1984 the Roux Scholarship is undoubtedly considered the ultimate British competition for chefs.  The Roux Scholar 2010 is Kenneth Culhane.

They were the first to sponsor young chefs into their own business, among them being Pierre Koffman at La Tante Claire and Christian Germain at Chateau de Montreuil in France. They were unique benefactors, as they not only organised the backers, personally guaranteed the chef’s bank loan, but wrote in the contract that no shareholder could refuse to sell their shares back to the Chef Patron!

Today the sons run the flagships. Albert’s son, Michel Roux Jnr at Le Gavroche and Michel’s son Alain is Chef Patron of The Waterside Inn.  (http://www.waterside-inn.co.uk/)

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