Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Reform Sauce along with all the Reform Sauce containing recipes presented on this site, with 3 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Reform Sauce recipes added to this site.

These recipes, all contain Reform Sauce as a major wild food ingredient.

This is an English sauce that's based on the classic French Sauce Poivrade. As well as the ingredients of Sauce Poivrade, Reform sauce also has port, gherkins, tongue, mushrooms and hard-boiled egg whites, and is best served with either lamb or game.

Reform Sauce is the signature sauce of London's Reform club and it was invented by the club's first master chef, Alexis Soyer. The oldest recipe we have for the sauce comes from Soyer's replacement as head chef at the club, Charles Elmé Francatelli. It is a rich and piquant sauce that traditionally should sport a short julienne of cooked salted ox tongue, gherkin, hard boiled white of egg, mushrooms and truffle. Though modern versions often omit several of these.