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Sauces

Sauces play a very important role in French cuisine, particularly in seafood and fish dishes. Fish and seafood often have a delicate and subtle taste, and sauces are used to enhance their flavor, add texture, and give depth to the dish.

Fried salmon with fennel and orange salad with hollandaise sauce. French dish. Close-up..j

HOLLANDAISE

35 €

a sauce made with clarified butter, lemon juice, and egg yolks, traditionally served with grilled salmon or lobster.

Hollandaise sauce its very delicate to prepare, but when done successfully, it brings a creamy texture and a rich, buttery flavor to fish and vegetable dishes.

 

Hollandaise sauce is a classic French sauce traditionally served with fish or vegetable dishes such as asparagus. It is made by melting butter and mixing it with egg yolks, lemon juice, and a pinch of salt.

 

The mixture is then cooked over low heat while whisking until it thickens and forms an emulsion.

 

Hollandaise sauce and its derivatives are primarily used to accompany dishes made with fish, eggs, and vegetables that are poached or steamed and served hot.

 

Pike perch fillet with leeks and beurre Blanc served in a white plate.jpg

BEURRE BLANC

35 €

an emulsified sauce made with butter, white wine, shallots, and white pepper, often served with white fish.

 

Beurre blanc sauce is a classic French sauce made with butter, white wine, and shallots. The sauce is a staple in French cuisine and is often served with seafood, such as scallops or fish.

The key to making beurre blanc sauce is to keep the temperature of the sauce low while whisking in the butter. If the sauce gets too hot, the butter will not emulsify properly, resulting in a broken or curdled sauce. It is important to keep the sauce warm but not too hot, and to whisk in the butter a few cubes at a time.

Beurre blanc sauce can be seasoned with salt and pepper to taste, and some chefs may also add a squeeze of lemon juice or a bit of chopped parsley for extra flavor. Overall, beurre blanc sauce is a delicious and versatile sauce that pairs well with a variety of seafood dishes.

 

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White wine and garlic sauce

35 €

a creamy sauce made with white wine, garlic, cream, and fresh herbs, often served with mussels or clams.

 

White wine and garlic sauce is a classic French sauce that is often served with seafood, especially mussels or clams. The sauce is typically light and tangy, made with white wine, garlic, cream, and fresh herbs.

White wine and garlic sauce can be quite versatile and can be modified to suit different tastes. Some chefs might add a bit of chopped shallots or onion to the sauce to give it a little extra depth of flavor. Others might add a touch of lemon juice or zest to give it a tangy, fresh taste.

 

Overall, white wine and garlic sauce is a delicious and flavorful sauce that is perfect for adding a bit of tang and creaminess to seafood dishes. It requires a bit of time and attention to make, but the end result is well worth the effort.

 

Butter sauce fried salmon steak with capers and lime on wooden table .jpg

Caper and lemon sauce

35 €

a light and tangy sauce made with lemon juice, capers, garlic, and herbs, often served with grilled fish fillets.

 

Caper and lemon sauce is a tangy and flavorful sauce that is often served with fish or seafood, such as grilled or poached fish fillets. The sauce is typically made with capers, lemon juice, butter, and fresh herbs.

Caper and lemon sauce can be quite versatile and can be modified to suit different tastes. Some chefs might add a bit of white wine or chicken broth to the sauce to give it a little extra depth of flavor. Others might add a touch of honey or sugar to balance out the acidity of the lemon juice.

Overall, caper and lemon sauce is a delicious and easy-to-make sauce that can add a bright and tangy flavor to fish and seafood dishes. It requires very little time and effort to make, but the end result can be incredibly flavorful and satisfying.

 

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SOON MORE DISHES

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HOLLANDAISE +

110 €

Hollandaise +

The 1+5 sauces derived from Hollandaise sauce 

Sauce Moutarde 

Grilled fish, poached white offal.

Sauce Mouseline

Poached vegetables (asparagus, broccoli, artichoke bottoms, cauliflower, etc.).

Sauce Maltaise

Fish in parchment paper, steamed fish, poached fish, steamed or boiled vegetables.

Sauce Mikado

Grilled fish, poached white offal.

Sabayon, which refers to the garnish/topping

Hot fish terrines, vegetable terrines, shellfish terrines, poached or steamed fish and vegetables, poached or soft-boiled eggs.

 

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BEARNAISE SAUCE

35 €

a sauce made with egg yolks, clarified butter, tarragon, and vinegar, traditionally served with grilled seafood.

 

Béarnaise sauce and its derivatives are primarily used to accompany dishes made with grilled meats and fish (such as tournedos Henri IV, Beaugency, Helder, entrecôte Choron, Tyrolienne, Valois, béarnaise, Belle-Hélène, grilled turbotin with Choron sauce, poached eggs Bragance, Henri IV, etc.).

 

Béarnaise sauce is a warm emulsified sauce made with clarified butter, egg yolks, shallots, tarragon, and vinegar or white wine.

 

The ingredients are cooked together until they thicken and become homogenous. Béarnaise sauce is often served as an accompaniment to grilled meats, fish, grilled vegetables, or potatoes.

 

It is known for its rich taste and creaminess and is often used in traditional French cuisine.

 

However, due to the difficulty of preparation, it can be considered a high-end sauce.

 

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CITRUS SAUCE

35 €

a light and tangy sauce made with orange or lemon juice, garlic, and parsley, often served with pan-seared seafood.

 

Citrus sauce is a tangy and flavorful sauce that is often served with seafood, especially fish or shrimp. The sauce is typically made with citrus juice, garlic, and fresh herbs, and can be easily adapted to suit different tastes.

Citrus sauce can be quite versatile and can be modified to suit different tastes. Some chefs might add a bit of honey or agave syrup to the sauce to balance out the acidity of the citrus juice. Others might add a touch of Dijon mustard or soy sauce to give it a more complex taste.

Overall, citrus sauce is a delicious and refreshing sauce that is perfect for adding a bright and zesty flavor to seafood dishes. It requires very little time and effort to make, but the end result can be incredibly flavorful and satisfying.

 

Chimichuri, Argentine green sauce for the steaks with fresh parsley, garlic, olive oil and

HERB SAUCE

35 €

a light and fragrant sauce made with fresh herbs, olive oil, and garlic, often served with grilled or pan-seared seafood.

 

Herb sauce is a fragrant and flavorful sauce that is often served with grilled or roasted meats, such as steak or lamb. The sauce is typically made with fresh herbs, garlic, olive oil, and lemon juice.

Herb sauce can be quite versatile and can be modified to suit different tastes. Some chefs might add a bit of Dijon mustard or red wine vinegar to the sauce to give it a little extra depth of flavor. Others might add a touch of honey or sugar to balance out the acidity of the lemon juice.

Overall, herb sauce is a delicious and easy-to-make sauce that can add a fresh and aromatic flavor to grilled or roasted meats. It requires very little time and effort to make, but the end result can be incredibly flavorful and satisfying.

 

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TARTARE SAUCE

35 €

a creamy sauce made with mayonnaise, pickles, shallots, mustard, and herbs, often served with fried shrimp or seafood.

Tartar sauce is a cold emulsified sauce made with mayonnaise, capers, pickles, onions, etc...

 

The ingredients are finely chopped or diced to give the sauce a gritty texture. It is often served as an accompaniment to seafood dishes such as shrimp or with meats such as beef and chicken. Tartar sauce can also be used as a condiment for sandwiches and burgers.

 

Some variations of tartar sauce may include ingredients such as sweet pickles, mustard, or lemon juice.

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DIABLE SAUCE

35 €

a spicy sauce made with Dijon mustard, vinegar, shallots, pepper, and cream, often used to elevate shellfish.

 

Diable sauce is a classic French sauce that is often served with shellfish, especially lobster, crab, or shrimp. The sauce is typically spicy and tangy, made with mustard, vinegar, shallots, cream, and sometimes cayenne pepper

Diable sauce can be quite versatile and can be modified to suit different tastes. Some chefs might add a bit of chopped fresh herbs, like tarragon or parsley, to the sauce to give it a little extra depth of flavor. Others might add a touch of Worcestershire sauce or lemon juice to give it a tangy, savory taste.

Overall, Diable sauce is a delicious and flavorful sauce that is perfect for adding a little bit of heat and tang to shellfish dishes. It requires a bit of time and attention to make, but the end result is well worth the effort.

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Rémoulade sauce

35 €

a creamy sauce made with mayonnaise, pickles, celery, mustard, and herbs, often served with crab or shrimp.

 

Rémoulade sauce is a classic French sauce that is often served with seafood, such as crab or shrimp. The sauce is typically made with mayonnaise, Dijon mustard, capers, cornichons, and fresh herbs.

Rémoulade sauce can be quite versatile and can be modified to suit different tastes. Some chefs might add a bit of cayenne pepper or hot sauce to the sauce to give it a little extra heat. Others might add a touch of Worcestershire sauce or anchovy paste to give it a more savory, umami flavor.

Overall, Rémoulade sauce is a delicious and creamy sauce that is perfect for adding flavor to seafood dishes. It requires very little time and effort to make, but the end result can be incredibly flavorful and satisfying.

 

Plate of freshly sautéed and roasted Zucchini with Tomato concasse (Sauce Vierge).jpg

VIRGIN SAUCE

35 €

Virgin sauce, also known as "sauce vierge" in French, is a classic French sauce that is often served with fish or seafood..

 

Virgin sauce, also known as "sauce vierge" in French, is a classic French sauce that is often served with fish or seafood. It is made with fresh, raw ingredients such as chopped tomatoes, garlic, shallots, lemon juice, and herbs, and is typically not cooked.

The sauce vierge is typically served fresh and cold, and is a great way to add a bright and fresh flavor to fish and seafood dishes. It is quite versatile and can be modified to suit different tastes. Some chefs might add a bit of Dijon mustard or white wine vinegar to the sauce to give it a little extra depth of flavor. Others might add a touch of honey or sugar to balance out the acidity of the lemon juice.

Overall, virgin sauce is a delicious and easy-to-make sauce that can add a fresh and aromatic flavor to fish and seafood dishes. It requires very little time and effort to make, but the end result can be incredibly flavorful and satisfying.

 

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