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Sauces and Garnishes: Tarragon

D'Uxelles-white sauce with chopped ham, mushrooms, parsley, etc. Estragon (Tarragon) - white stock with Tarragon vinegar, tarragon, etc.

Fenouil (Fennel) - melted - butter sauce with chopped fennel.

Financière-brown sauce with wine, mushroom catsup, etc.

Fines-herbes-brown sauce with chopped mushrooms, shallots and parsley. Fouettée-sweet whip sauce of yolks of eggs, sugar and wine.

Fumet de gibier-a brown game sauce with onions, wine, etc.

Genevoise-brown sauce with wine, anchovy, chopped parsley, etc. This sauce is generally used for freshwater fish.

Groseilles vertes-green gooseberries with butter, breadcrumbs, etc. For mackerel.

Hollandaise - yolks of eggs and butter with vinegar, etc.

Homard (Lobster) melted-butter sauce, with lobster spawn and the flesh in small pieces.

Hubert-a game sauce with wine and chopped truffles.

Huîtres (Oyster) - oysters in white or brown sauce.