Cheddar sauce Cheddar sauce Cheddar sauce, cheddar cheese sauce, or cheese sauce is a traditional sauce used in English cooking. The sauce is based upon white sauce, which is known as one of the 'mother sauces', and cheddar cheese. It could be seen as an English equivalent of the French Mornay sauce (itself a variant of Béchamel sauce traditionally mixed with half Gruyère and half Parmesan). The sauce is made by adding an amount of cheddar cheese to white sauce and then spiced using English mustard, Worcestershire sauce and pepper among other ingredients. It can be purchased both as a ready to
Béarnaise sauce the department of Pyrénées-Atlantiques, in southwestern France. Like Hollandaise sauce, there are several methods for the preparation of Béarnaise sauce. The most common preparation is a "bain-marie" method where a reduction of vinegar is used to acidulate the yolks. Escoffier calls for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns (later strained out), with fresh tarragon and chervil to finish instead of lemon juice. Others are similar. Alternatively, the flavorings may be added to a finished Hollandaise ("sans" lemon juice). "Joy of Cooking" describes a blender preparation with the same ingredients. A "faux" Béarnaise can