Herb sauce

As a herb sauce (French. Sauce fines herbes ) refers to various hot and cold sauces of classic cuisine. Warm herbal sauces are derivatives of the basic white sauce ( German sauce ), derivatives of white wine sauce (a veloute with white wine), onions and fresh herbs, while cold herbal sauces are derivatives of mayonnaise , Dutch sauce or a vinaigrette .

The production of the various herbal sauces is one of the minimum requirements for professional training as a cook .

Colloquially, sauces with lots of fresh herbs are also called this.

Cold sauces

• green sauce
  • Frankfurt's green sauce
• Cold herb sauce
• Herbal mayonnaise
• Ravigote sauce
• Vincent sauce
• Vinegar herb sauce ( sauce vinaigrette )
• Venetian sauce

Warm sauces

• Sauce duxelles (with onions, mushrooms, chopped parsley, tomato paste and white wine) is often mistakenly referred to as herbal sauce .
• Venetian sauce

Individual evidence

1. ^ ^{A b} Auguste Escoffier: A. Escoffier's culinary art guide. Pp. 18, 31 , accessed on April 22, 2019 (German). 
2. ↑ ^{a b} IHK Karlsruhe: Guide to practical training in the apprenticeship as a cook. In: www.karlsruhe.ihk.de. P. 2 , accessed April 22, 2019 . 
3. ↑ IHK Hochrhein-Bodensee: Training guide for cooks. P. 2 , accessed April 22, 2019 .