003 Applications cannot be done without a foundation.
004 Congratulatory Message
014 Tools needed to make sauces les ustensiles pour la preparation des sauces
016 Glossary of Terms
300 Korean names of sauces La Liste des sauces par coreen

FONDS ET JUS
020 Basic knowledge of fonds and mice Connaissances basiques des fonds et des jus
028 Pont de Veau fond de veau
032 Fond de Volaille fond de volaille
033 glace de viande
033 glace de volaille
034 Pont de Canard fond de canard
035 fond de pintade fond de pintade
036 fond de dindon fond de dindon
037 Fond de Pigeon fond de pigeon
038 fond blanc de veau
039 fond blanc de volaille
040 Consomme de veau
041 Consomme de volaille
042 Fond de Gibier fond de gibier
045 fond de chevreuil
046 Fond de Faisan fond de faisan
048 Pont de Lièvre fond de lievre
049 fond de marcassin fond de marcassin
050 Pont de Homard fond de homard
053 fond de langoustine fond de langoustine
054 fond de champignons
056 Fond de Legumes fond de legumes
057 Court-bouillon
058 fumet de poisson
059 glace de poisson
060 fumet de possion ordinaire
061 fumet de clam
064 fumet de clam pour bouillabaisse
065 fumet de coquille St-Jacques
066 Rat polyuria jus d'agneau
069 rat de veau jus de veau
070 Jus de Boeuf
071 Jus de volaille
072 Jus de pintade
073 jus de canard
074 Jus de Pigeon
076 jus de caille
077 Jus de lapin
078 jus de pigeon ramier
080 jus de homard
081 Jus de Champignons

SAUCE
084 Basic knowledge of sauces connaissances basiques des sauces

Vinaigrette Sauces
098 Sauce Vinaigrette ordinaire
099 Vinaigrette au vinaigre balsamique
100 Vinaigrette au xeres
101 Vinaigrette de framboise au miel
102 Sauce Vinaigrette aux truffes
103 Vinaigrette francaise
104 Sauce Vinaigrette au Curry
105 Vinaigrette Italian vinaigrette italienne
106 Vinaigrette japonaise
107 Vinaigrette japonaise
108 Vinaigrette aux carottes
109 sauce ravigote
110 Sauce au vinaigre balsamique
111 Sauce verjutee 「Marie-Anne」
112 sauce au vinaigre
113 sauce homard au vinaigre
114 Vinaigrette de homard aux agrumes
115 Sauce Vinaigrette au jus de canard
116 sauce foie de volaille au vinaigre

Egg yolk-based sauce
120 sauce mayonnaise
121 sauce verte
122 Sauce Genoise
123 Source Aurore sauce aurore
124 sauce au curry
125 sauce tartare
126 Sauce tartare 「Le Duc」
127 sauce remoulade
128 Thousand Island Dressing
129 sauce gribiche
130 sauce Hollandaise
131 sauce mousseline
132 sauce sabayon
133 Sauce Bearnaise
135 Sauce Bearnaise au Curry
136 Sauce Choron

GELES ET SAUCES CHAUD-FROID
138 gelee de homard
139 gelee de langoustine
140 gelee de pigeon
141 gelee de canard
142 gelee de foie gras
144 Sauce chaud-froid brune
145 Sauce chaud-friod blanche

Butter Sauce and Beurre Compose
148 sauces beurre blanc
150 sauce beurre blance a la tomate
151 Sauce beurre blanc au basilic
152 sauce au safran
153 sauce aux clams safranee
154 sauce au beurre d'anchois
156 beurre de champignons
157 beurre marchand de vins
158 beurre d'escargots
159 beurre provencal
159 beurre de pistou
160 beurre d'anchois
160 beurre d'ecrevisse
161 beurre de truffe
161 beurre de foie de gibier
162 Beurre Le Duc beurre 「Le Duc」

SAUCES ABASE D'ALCOOL
164 Sauce Vin Blanc sauce vin blanc
165 sauce au Pouilly-Fume
166 Sauce au Champagne
167 Sauce au Sauternes
168 sauce au Noilly
169 sauce a l'antiboise
170 sauce agrumes
171 sauce crème au cidre
172 sauce Bordelaise
175 sauce madere
176 Sauce aux truffes
177 sauce a la moutarde
179 sauce au Porto
180 sauce au vin rouge
181 sauce au vin rouge pour poissons
182 sauce au vin rouge pour pigeons
183 sauce de homard au vin rouge
184 Sauce Rouennaise

Sauce of Fondue and Jus (Seafood)
186 sauce homard
188 sauce homard au curry
189 sauce homard a la creme
190 sauce a la provencle
191 sauce 「hata」 a la creme
192 sauce aux olives noires
193 sauce verte pour poissons
194 sauce aux algues
195 sauce bouillabaisse
196 sauce Marseillaise
197 sauce a l'anis

Sauces a base de fonds et jus pour viandes (meat)
200 jus de veau aux olives
201 jus de boeuf a l'estragon
202 sauce bigarade
203 sauce canard a l'orange
204 sauce canard aux framboises
205 sauce canard au cassis
206 jus de caille aux raisins
207 jus de caille aux morilles
208 sauce pigeon aux epices
209 Sauce aux truffes lie au foie gras sauce aux truffes lie au foie gras
210 sauce au 「Yuzu-Kosyou」
211 sauce au raifort
212 sauce salmis pour pigeons
213 Sauce salmis pour perdreaux
214 sauce poivrade
216 sauce grand veneur
217 sauce chevreuil au cassis
218 sauce lievre au sang

SAUCES CLASSIQUES
222 sauce bechamel
224 sauce mornay
225 sauce Nantua
226 Sauce Soubise
227 Sauce Cardinal
228 sauce aux huitres
229 Bluete veloute
230 sauce Normande
231 sauce supreme
232 Sauce Albufera
233 sauce Americaine
234 Sauce Orientale
235 sauce Newburg (Omar) sauce New-burg avec homard cru
236 Sauce Espagnole
237 sauce piquante
238 sauce demi-glace
239 sauce Lyonnaise
240 sauce Diable
241 Source Robert sauce
242 sauce chasseur
243 sauce Perigueux
244 sauce Chateaubriand

Other SourcesVARIATIONS
246 sauce Chantilly
247 sauce aigrette
248 ailloli
249 rouille
250 rouille au clam
250 rouille au 「Yuzu-Kosyou」
252 sauce tapenade
252 mousse de tapenade
254 sauce tapenade aux fruits de mer
255 sauce au pistou
256 coulis de tomate
257 sauce tomate a la provencale
258 sauce tomate
259 sauce pour escabeche
260 sauce au Roquefort
262 coulis de truffes
263 huile au basilic
264 huile aux herbes
264 huile aux cepes
265 huile au homard

SAUCES POUR DESSERTS
268 Sauce Anglaise
270 sauce Anglaise
270 sauce Anglaise au Cointreau
271 sauce Anglaise au cafe
271 sauce Anglaise au the
272 sauce aux noisettes
272 sauce aux pistaches
273 Sauce au Champagne
273 sauce au Marsala
274 Sauce sabayon au vin blanc
274 Sauce sabayon a l'orange
275 sauce au pain d'epices
276 sauce au caramel
276 sauce caramel a la creme
277 sauce caramel au chocolat
277 sauce au caramel beurre sale
278 sauce aux fraises
280 coulis de fraises
280 Sauce Fruits Rouges
281 sauce framboise
282 sauce aux fruits tropicaux
283 sauce a l'orange
283 sauce pamplemousse
284 sauce pomme vert au thym
285 sauce d'ananas au basilic
286 Sauce framboise-pepin
287 sirop de groseille
288 gelee a l'anis etoile
289 Gelee de mandarine 「Saikai」
290 Espumas de Champagne a l'orange
291 Espuma de pomme au Calvados espumas de pomme au Calvados
292 sauce au chocolat
294 Sauce au vinaigre balsamique
294 sauce au lait condense
295 confiture de lait
296 Crème blanche aux am

cooking
031 Cassis-flavored veal cheek brée with truffle-infused potato puree and burdock fritters
047 Creamy braised pheasant breast with endive
055 Autumn Mushroom Royale with chervil and foam like a cappuccino
063 Summer Vegetable Soup with Grilled Sea Bass and Herbs
068 Lamb Poilet with Truffle and Mushrooms and Thyme-Scented Mouse
075 Two types of bean risotto with bacon-stuffed pigeon breast roti and tenderloin confit & grilled Gruyere cheese
079 Smoked Pigeon with Yuzu Flavor and Braised Rice
117 French duckling salad with confit and foie gras skewers and drizzled with walnut oil dressing
124 Curry-flavored Tuna Marinade with Organic Tomatoes
132 Parsley-flavored octopus rotir with champagne sauce and green asparagus
134 Baby rabbit steak with form maxim and mini salad, topped with béarnaise sauce
143 Marbled Foie Gras Terrine with Jules and Spring Vegetables
Wild Sea Bream Pochet with Caviar and 149 Sauce Beurre Blanc
155 Provençal-style mackerel tart with two types of sauce
174 Beef tenderloin poulet in bordreise sauce with potato puree and cumin-scented carrots with broccoli
178 Herb-flavored beef sirloin poilet with potato gratin and mustard sauce
187 Provençal-style chicken, shrimp, spinach, and tomato pie with a tarragon-flavored lobster sauce
215 Deer Ribs in Pois Brass Sauce with Caramelized Apples and Celeriac Puree
219 Rabbit Loin Rotir with Apple Flavored Sauce with Blood
223 Shrimp Macaroni and Mushroom Gratin
251 Nagasaki Seafood Bouillabaisse
253 Grilled abalone with fennel confit and curry-flavored langoustines in tapenade sauce and tomato sauce
261 Vegetable Mille-feuille with Sea Bass and Prickly Pear
266 Citrus-flavored cold soup with Brittany lobster and seasonal vegetables
269 ​​Apple Caramelized Tart with Two Types of Sauce
279 Orange-flavored Mariage, Strawberry Mille-Feuille and Champagne Espuma
293 White Chocolate Cream with Chocolate Sauce
299 Summer Fruit Soup and Yogurt Sherbet

French cuisine = sauce
To become a professional chef, you must master the sauce first.
Learn everything about sauces, the foundation of French cuisine.

French cuisine is said to begin and end with sauce, and the importance of sauce is so high that it is important for the sauce itself to be delicious rather than the ingredients.
However, as we entered the era of "nouvelle cuisine" and the quality of ingredients improved due to the development of distribution, the keywords for sauces have changed to "lightness" and "ingredient-centered," and the role of bringing out the unique flavors of ingredients while being soft and versatile without any special taste is being emphasized.
However, it is still true that sauce is a very important factor in cooking that determines taste and completeness.

The author, Kamikakimoto, is a chef who represents French cuisine in Japan. In this book, he shares everything you need to know about sauces as a professional chef, including the techniques and knowledge of sauces he learned from Alain Chapel of France, as well as his own extensive experience in the field.
Since it introduces 40 types of fondant and jus, which are the basis of sauces, and 185 types of derivative sauces made by applying these basic sauces, you can make most types of sauces, and your confidence and pride as a professional chef will increase.


Without a source or foundation, it cannot be applied.

What is a sauce? Simply put, it's a liquid used in cooking. As this book explains, there are a wide variety of sauces, beyond the familiar ones like mayonnaise, French dressing, and vinegar.
Sauces include not only fruits and vegetables, but also jelly-like "jule" made by boiling down the juices of fish or meat, thin "sauces au beurre" made by mixing various ingredients with butter, and thick "beurres composes".

First, we will explain in detail what pong and jji are, the main bases of the sauce, how each pong and jji is made and applied, what they are used for, and how they are stored.
Next, we will look at the sauces by classifying them into vinaigrette sauce, egg yolk-based sauce, jouillet and chauffeur, butter sauce and beurre compose, alcohol-based sauce, fond and mouse sauce (fish and shellfish), fond and mouse sauce (meat), classic sauce, and other sauces, dessert sauce.
The source explains how to make basic sources with step-by-step photos, explains derivative sources, and explains the characteristics of each source and where and how to use it, making it easy to find the source that is right for you.


It is practically difficult to prepare and make all the numerous sources.
So, you need to find a highly usable source that suits you.
Through this book, I hope you will first learn the basics of sauce and then discover your own useful sauce that is light, simple, and does not harm the flavor of the ingredients.