Onion sauce Onion sauce Onion sauce is a culinary sauce that uses onion as its primary ingredient. Some onion sauces may use several types of onions in their preparation. Some onion sauces are brown in color, while others are white. Many various ingredients may be used in preparations of onion sauce, such as cream, milk, butter, chicken broth, wine, port wine, beer, lemon juice, flour, salt, pepper, cayenne pepper, nutmeg, dry mustard, sage and other herbs, mushroom ketchup, bread crumbs, bacon and others. Preparation generally involves slicing or dicing and then cooking the onions, adding additional ingredients, and then continuing to cook
Chaudfroid sauce Louis-Alexandre Berthier (20 November 1753 – 1 June 1815) of France, during Berthier's time under Napoleon. Chaudfroid sauce is a culinary sauce or gravy that can be prepared as a meat-based sauce by boiling the carcasses or bones of game meats or other meats such as poultry with herbs and spices. Vegetables such as onion and carrot have also been used. After cooking, the reduced sauce mixture is strained and gelatin is then added to provide viscosity. Chaudfroid sauce is used for several meats and meat-based dishes that are served cold, including meats such as fish, poultry, rabbit, venison, partridge,