On Food and Cooking

Carême’s     original    classification  of  the

sauces   has     undergone   various

modifications,   as  have    the     ingredients     in

many     of  the     derived     sauces.     Here    is  one

modern   version     of  the     family  tree    that

shows    a   number  of  the     more    familiar

derived sauces. Stocks  and roux    are brown

if   the     meat,   vegetables,     or  flour   are

browned  at  relatively  high    heat    before

liquid  is  added;  otherwise   they    are yellow

or  white,  and lighter in  flavor  as  well.

Basic   Sauce:  Brown,  or  Espagnole,  made

with    brown   stock   (beef,  veal),  brown   roux,

tomatoes

Bordelaise  (“from

Bordeaux”)

Red wine,

shallots

Diable
(“devil”)

White   wine,   shallots,

cayenne

Lyonnaise (“from Lyon”) White wine, onion

Madeira Madeira wine