Georges Auguste Escoffier (1846 – 1917) is known as the ‘master of sauces’. His love and passion for cooking and food took him to different places in his life and made him an authority on sauces. He travelled the length and breadth of Europe to learn about different cuisines and cuisinemessages. He worked in hotels and restaurants as a sous-chef for a long time and learned the tricks of the trade. While in a hotel in Switzerland, he met a German named Albert Dubos who had a gift for cooking and gave him the nickname ‘Chef de Cuisine’. He also worked in a hotel in Heidelberg, Germany (where he was from) and settled there and wrote his first book ‘La Cuisine au gout du jour’ (The Cuisine of the Day). It was the first cookbook in France which gave an account of the latest European trends in cooking. He developed his own style of cooking and his signature dishes were rabbit in champagne sauce, turbot in champagne sauce, and omelette with foie gras in champagne sauce. His best-known work is called ‘La Technique de la cuisine’ (The Art of French Cuisine) which is regarded as the bible of cooking. It covers the entire spectrum of French food and is considered to be one of the most comprehensive works on French cuisine ever written.
What is a Sauce?
A sauce is a flavouring liquid that is served with meat, fish, or vegetables. Sauces are a very important part of the cuisine because they add flavour to the dish. Sauces can be served with almost any kind of food, however they are usually served with meat, fish, chicken, or pasta. Sauces can be very sweet or very savory, depending on what type of food it is served with. You might have noticed that different countries have different types of sauces that are unique to that country.
Why are Sauces so Important?
A sauce can make or break your meal. Sauces enhance the flavour of food and are used to prepare many types of dishes. Sauces are often used as a condiment and they can contain various flavours and spices to enhance their flavour. A sauce can be used as a dressing for salads, rice, and pasta. Different sauces can be used to enhance the taste of different types of food. You can determine the taste of the meal by the type of sauce you use. If the meal doesn’t have a sauce, it might taste bland and boring.
Escoffier’s Signature Recipe - Rabbit in Champagne sauce
Rabbit cooked in Champagne, with a sauce made of red fruit, and a sauce made of white fruit. This dish is often served as an appetizer. You could also serve it as a main course or as a dessert. White fruit, such as pear, apple, or peach, is usually combined with almond, orange flower, or vanilla, to enrich its flavour. The sauce is light and not sweet, just like the rabbit. The ingredients are mixed in a way to create a sauce that is not too moist, nor too dry.
Rabbit in Champagne Sauce 1 rabbit, cut into 8 pieces 2 tablespoons extra-virgin olive oil 1 small yellow onion, chopped 4 cloves garlic, minced 400 ml/14 oz sauce maison 185 ml/6 fl oz white wine 1 tablespoon Dijon mustard 1 teaspoon cayenne pepper black pepper to taste.
Escoffier’s Signature Recipe - Turbot in Champagne sauce
Turbot cooked in Champagne, with a sauce made of red fruit and a sauce made of white fruit. Light, not too sweet, and with the right balance of flavours. The sauce should be not too watery nor too thick. Too watery, and the flavours of the dish might not be fully expressed. Too thick, and it may end up tasting too sour. The ingredients are mixed in a way to create a sauce that is not too moist, nor too dry.
Escoffier’s Signature Recipe - Omelette with Foie Gras in Champagne sauce
An omelette made with foie gras, with a sauce made of red fruit and a sauce made of white fruit. The omelette is served in a sauce made of red fruit, which adds sweetness to the dish. The white fruit sauce adds a freshness and sweetness to the omelette.
Omelette with Foie Gras 150 ml/5 oz milk 2 egg yolks 100 g/4 oz butter 1/4 teaspoon salt 1/2 teaspoon pepper 2 tablespoons flour 175 g/6 oz foie gras.
Sauces can add a lot of flavour to your meals. It is important to use the right sauce for the right dish. If a sauce has too many ingredients in it, it will end up tasting too sour or too spicy. You can add as much spice as you would like to the food, but don’t add too much sauce. You should also make sure your sauce is not too watery, too thick, or too salty.