Classic Seafood Recipes & Fish Recipes
SEAFOOD SAUCES: from Anchovy Catchup to White Sauce

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Seafood Sauce Recipes

  Anchovy Catchup (1851)
  Bechamel Sauce (1896)
  Caper Sauce (1896)
  Cucumber Sauce (1896)
  Drawn Butter Sauce (1896)
  English Sauce (1845)
  Fish Sauce (1903)
  Gooseberry Sauce (1845)
  Hollandaise Sauce I (1896)
  Hollandaise Sauce II (1896)
  Kitchiner's Fish Sauce (1851)
  Lemon Sauces (1903)
  Lobster Butter (1845)
  Lobster Catchup (1851)
  Lobster Sauce (1805)
  Lobster Sauce (1896)
  Steward's Sauce (1845)
  Maitre D'Hotel Butter (1896)
  Oyster Catchup (1851)
  Oyster Sauce (1805)
  Oyster Sauce (1851)
  Oyster Sauce (1896)
  Pontac Catsup (1845)
  Quin's Sauce (1845)
  Remoulade (1845)
  Sea Catchup (1851)
  Sharfe Fish Sauce (1903)
  Shrimp Chatney (1845)
  Shrimp Sauce (1805)
  Shrimp Sauce (1896)
  Tartar Sauce (1845)
  Tartar Sauce (1879)
  Sauce Tartare (1896)
  Tartare Sauce (1903)
  Tomato Sauce (1896)
  Sauce Tyrolienne (1896)
  White Sauce (1896)

“SAUCE, n. The one infallible sign of civilization and enlightenment. A people with no sauces has one thousand vices; a people with one sauce has only nine hundred and ninety-nine. For every sauce invented and accepted a vice is renounced and forgiven.”

Ambrose Bierce (1842-1914)
'The Devil's Dictionary' (1911)

Culinary Posters and Food Art

“It is the sauce that distinguishes a good chef. The Saucier is a soloist in the orchestra of a great kitchen.”

Fernand Point (1897-1955)

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