Sauce Diable by Roland Passot

Serve with my Roasted Loch Duart Salmon with Chanterelle Mushrooms

Bechamel Sauce by Chef Smith

* Béchamel sauce is delightful enough to use on its own to accent fish, poultry, eggs and vegetables, but it’s the derivative sauces made from the béchamel sauce that can really tantalize the taste buds, as well as get the creative juices flowing. One of the most common sauces derived from béchamel is the simple addition of cream. The…

Sauce Mornay by Chef Smith

* A derivative of the Béchamel. Means “cheese sauce”. Note: if the sauce is to be used in a baked dish use the minimum amount of cheese suggested and omit the butter at the end. Too much cheese can make the sauce stringy and the butter will end up pooled on top…

Sauce Supreme by Chef Smith

* Variation of a Velouté sauce

Veloute by Chef Smith

* Velouté sauce, also one of the mother sauces, in many ways is also considered to be a white sauce. The difference between velouté and béchamel is that béchamel is made with a pale roux and includes milk as the liquid, while velouté is made with a blond roux and white stock as the liquid. White stock is made with bones that have not…

Hollandaise sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Hollandaise sauce

Bearnaise Sauce by Chef Smith

Sauce Creme by Chef Smith

* Variation of a Béchamel sauce