Escoffier sauce

Happy new year fellow hounds,

Anyone heard of Escoffier sauce? Is it a bottled condiment?

[adigirl]

I used to purchase Escoffier Robert Sauce at my local Jewel (Albertsons) and even Dominicks (Safeway) stores. Disappeared quite some time ago. EXCELLENT taste...great on steaks! I wish I could find it again.

[SoGourmet]

Escoffier ROBERT Sauce and DIABLE Sauces were Distributed by NABISCO BRANDS INC of East Hanover, N.J. (c) 1986. ROBERT contains Dijon Mustard, Raisins,Mango, Anchovy.. among other things; DIABLE contains among other things the same as ROBERT plus spices and herbs. [Never clean out the whole refrigerator!]
But I, too, have been unable to find it on the shelves?] Perhaps NABISCO?

When I was a child in the southern USA, my mother frequently bought bottled Escoffier Sauce Diable. It was delicious, very rich, dark brown, thick, slightly sweet and spicy--and to my child's mind, very exotic. My mother, who sniffed haughtily at Worcestershire sauce, thought Sauce Diable was considerably more 'gourmet'. I remember my father upending the bottle onto thick, juicy slices of medium-rare sirloin. Unfortunately I don't remember the name of the company that packaged this marvelous condiment, but I believe that it's no longer available in bottles.

A recipe for Escoffier Sauce Diable is linked below. It sounds as if it would yield a similar product to the delicious bottled Sauce Diable.

Link: http://www.d.umn.edu/~alphanu/cookery...

How I miss my Sauce Diable. I believe it disapeared from the shelves around 1990. Too bad!!!!

I have the Escoffier Cook Book and Guide to the Fine Art of Cookery, and the only thing that sounds like what you're asking about is the "Escoffier Devilled Sauce" or Sauce Diable Escoffier. There's a note saying that it may be purchased ready-made. I have no idea where since I've never seen it before.

It's essentially based on a devilled sauce recipe which is enhanced in the Escoffier style; in this case, an equal amount of softened butter is added to the devilled sauce made of shallots, white wine, Espagnole or brown sauce (in the book), and cayenne and then strained. Serve w/ grilled fish and meat. Sounds mighty tasty to me but looking at the sauce section in the book is giving me a headache...

[corileigh]

My boyfriend's mom is going nuts finding a recipe. Carb Lover, the one from the cookbook you mention is different than the one posted below by Cristina. Has anyone tried either? Are they close to the store-bought stuff?

I found several references to Escoffier Sauce. It is basically mayonnaise, horseradish, and finely chopped walnuts, and the sauce is for meats and sometimes fish or potatos.

rrosenbaum, are you in Chicago?

My co-worker just got a call from someone looking for Escoffoier sauce and none of us can nail down what it is so we can't go to our sources to find it!

See link below.

Escoffier sauce is a sauce based upon mayonnaise with added horseradish cream, parsley and chervil.

Link: http://www.probertencyclopaedia.com/Q...

Escoffier was the king of French sauces -- "sauce Escoffier BLAH" is usually "BLAH sauce made in the style of Escoffier", as JMF said.

That said, I have seen "sauce Escoffier" in bottles in Europe -- the one I saw was in Sweden, labelled "ostron och äggulorsås" -- oyster-and-egg-yolk sauce, blech!

I may be wrong but it's not a condiment as far as I know.

I'm pretty sure it isn't one of the classic French Mother Sauce derivitives.

I have seen it listed in restaurants but usually as "Escoffier Sauce Robert" or "Escoffier Sauce Diable", etc. meaning Escoffier Style, Sauce Robert or Escoffier Style, Sauce Diable.