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Light sauces

7 recipes · Sauces

7 light sauces recipes from the “Big Cookbook,” in the sauces category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Asparagus Sauce (sauce asperges)

    Asparagus sauce from Erken (1914): white roux sauce thinned with stock or milk, seasoned with Madeira; cooked asparagus warmed in it without boiling.

  • White sauce I (sauce béchamel)

    White sauce I (béchamel) from Erken's 1914 cookbook: milk and light stock steeped with onion and parsley, thinned into a butter roux, simmered 20 minutes.

  • White sauce II (sauce béchamel)

    Rich white sauce (béchamel) from Erken 1914: veal and onion browned in butter, thinned with milk, strained, finished with cream, lemon and cold butter.

  • Caper Sauce (sauce aux câpres)

    Caper sauce (sauce aux câpres) from Erken (1914): white base sauce of butter, flour and milk or stock, seasoned with capers, lemon or vinegar and cream.

  • Parsley Sauce

    Light parsley sauce from Erken 1914: roux thinned with water, enriched with egg yolks, cream and lemon, finished with cold butter and parsley. For fish.

  • Mustard Sauce (sauce moutarde)

    Light mustard sauce from Erken (1914): butter roux thickened with egg yolks, cream and lemon, seasoned with mustard and finished with cold butter.

  • Suprême Sauce (sauce suprême)

    Suprême sauce from Erken's 1914 cookbook: reduced chicken bouillon and mushroom stock in a butter-thickened veal sauce, finished with cream and butter.