Neapolitan sauce Neapolitan sauce Neapolitan sauce, also called Napoli sauce or Napoletana sauce is the collective name given (outside Italy) to various basic tomato-based sauces derived from Italian cuisine, often served over or alongside pasta. In Naples, Neapolitan sauce is simply referred to as la salsa, which literally translates to the sauce. Basil, bay leaf, thyme, oregano, peppercorns, cloves, olives, and mushrooms may be included depending on taste preferences. Some variants include carrots and celery. The basic sauce is vegetarian, although meat such as minced beef or sausage can be added. Many Italians (including Neapolitans) do not know what Neapolitan sauce is,
Suprême sauce Suprême sauce "Suprême" sauce is one of the classic "small sauces" of French cuisine, that is, one made by combining a basic or mother sauce with extra ingredients. Traditionally, this sauce is made from a "velouté" sauce (a roux sauce made with a meat stock - in the case of "suprême", a chicken stock is usually preferred), reduced with heavy cream or "crème fraîche", and then strained through a fine sieve. This is the recipe as used in "Larousse Gastronomique", a seminal work of French "haute cuisine", first published in 1938. A light squeeze of lemon juice is commonly added.