Sauce Richelieu
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Sauce Richelieu is a classic French Compound Sauce that can be made as either of three variants. Early Chefs improvised and imitated, and over the years, different versions of classic sauces have arisen. Knowing which variant of a classic sauce is being called for will be very helpful if you are trying to recreate a dish.


Variant 1 of a Sauce Richelieu is a compound sauce made from a Tomato Sauce flavored with a Beef Glacé  used on beef.

Variant 2 of a Sauce Richelieu is a compound sauce made from a Demi-Glacé  flavored with white wine, Chicken Stock and Truffle Essence and Finished with Madeira wine. This second variant of a Sauce Richelieu is traditionally used on poultry.

Variant 3 of a Sauce Richelieu is a compound sauce made from an Allemande Sauce flavored with Onions and Chicken Stock, finished with Chicken Glacé and Butter and Garnished with Chervil. This third version of a Sauce Richelieu is also used on poultry.

Culinary Uses

When faced with 2 or more varieties of a sauce, traditionally the hot sauces compliment hot foods and the cold sauce compliments cold foods. If all the variants of a sauce are either all hot or either all cold, the choice of which variant to use should be at the discretion of the chef.