Sauce charcutière
Compound French sauce
Charcutière sauce is a compound French sauce consisting of a base of Sauce Robert[1] with a flavouring of chopped gherkins. Its literal translation is "sauce of the pork butcher". It is most frequently used with cuts of grilled or sautéed pork.[2]
References
- ^ Escoffier, Auguste (1846-1935) Auteur du texte (1912). Le guide culinaire : aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier ; avec la collaboration de MM. Philéas Gilbert et Émile Fétu.
{{cite book}}
: CS1 maint: numeric names: authors list (link) - ^ Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))
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Brown sauces
- Bordelaise sauce
- Breton sauce
- Chasseur sauce
- Chaudfroid sauce
- Demi-glace
- Espagnole sauce
- Rouennaise sauce
- Sauce africaine
- Sauce bourguignonne
- Sauce Robert
- Sauce charcutière
- British brown sauce
- Daddies
- HP Sauce
- OK Sauce
- Steak sauce
- A.1. Sauce
- Henry Bain sauce
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