The Most Popular Sauce in France: Revealing the Top Pick for Extraordinary Flavors

Choose the sauce you think is the most popular!

Author: Gregor Krambs
Updated on Mar 4, 2024 06:29
Welcome to StrawPoll, where your opinions create the ultimate flavor fusion! We're on a scrumptious journey to uncover the most popular sauce in France, and we need your taste buds to lead the way. From the exquisite elegance of Béarnaise to the velvety indulgence of Hollandaise, we've gathered an array of mouthwatering contenders for you to savor and rank. Which sauce will reign supreme in the land of gastronomic excellence? Cast your vote now or tantalize our palates with your own delectable suggestions. Bon appétit, and let the saucy showdown begin!

What Is the Most Popular Sauce in France?

  1. 1
    73
    votes
    Béarnaise Sauce
    gerarduui We W Aalw S S cohen · CC BY-SA 3.0

    Béarnaise Sauce

    Auguste Escoffier
    This sauce is a classic in French cuisine. It's made with egg yolks, vinegar, shallots, tarragon, and butter. It's usually served with steak but also goes well with fish and vegetables.
    Béarnaise sauce is a classic French sauce known for its rich and creamy texture with a tangy flavor. It is often served with grilled or roasted meats, particularly steak. The sauce has a velvety consistency and is made using a reduction of vinegar, white wine, shallots, and tarragon, which is then mixed with egg yolks and clarified butter to create a smooth emulsion. Béarnaise sauce has a distinctively savory taste with notes of herbs and acidity, making it a popular choice among food enthusiasts.
    • Origin: France
    • Primary Ingredients: Vinegar, white wine, shallots, tarragon, egg yolks, clarified butter
    • Texture: Smooth and creamy
    • Flavor: Tangy, savory, herbal
    • Serving Suggestion: Grilled or roasted meats, especially steak
    Béarnaise Sauce in other rankings
  2. 2
    38
    votes
    Hollandaise Sauce
    Daniela Kloth · GFDL 1.2
    Similar to Béarnaise sauce, hollandaise is made with egg yolks, butter, and lemon juice. It's a popular sauce for eggs Benedict, but it also goes well with fish and vegetables.
    Hollandaise Sauce is a classical French sauce known for its smooth and creamy texture. It is an emulsion made from egg yolks, melted butter, and lemon juice, which results in a rich and tangy flavor. The sauce is often served warm and is a popular accompaniment to various dishes, particularly eggs Benedict and grilled asparagus.
    • Ingredients: Egg yolks, melted butter, lemon juice
    • Texture: Smooth and creamy
    • Flavor: Rich and tangy
    • Serving Temperature: Warm
    • Popular Combinations: Eggs Benedict, grilled asparagus
  3. 3
    21
    votes

    Sauce au Poivre

    Auguste Escoffier
    This sauce is made with cream, pepper, and sometimes wine or cognac. It's a popular sauce for steak and other meats.
    Sauce au Poivre, also known as Peppercorn Sauce, is a popular French sauce made from green, black, or white peppercorns, usually crushed or coarsely ground. It is a rich and creamy sauce that adds a bold and savory flavor to dishes, particularly steaks and grilled meats. The sauce has a slightly spicy and peppery taste, balanced with creaminess and a touch of acidity.
    • Peppercorns Used: Green, black, or white peppercorns
    • Preparation Technique: Crushed or coarsely ground peppercorns
    • Key Ingredients: Peppercorns, beef or veal stock, cream, butter
    • Flavor Profile: Slightly spicy, peppery, creamy, savory
    • Commonly Served With: Steaks, grilled meats
  4. 4
    16
    votes
    This is a tomato-based sauce that is used in many French dishes, including pasta dishes, meat dishes, and vegetables. It's made with tomatoes, onions, garlic, and herbs.
    Sauce Tomate is a classic French sauce made from tomatoes. It is widely used in French cuisine and is known for its rich and tangy flavor. The sauce is typically made by simmering tomatoes, garlic, onions, and herbs together until it thickens into a sauce-like consistency.
    • Ingredients: Tomatoes, garlic, onions, herbs (such as basil, thyme, and parsley), olive oil, salt, and pepper.
    • Cooking Method: Simmering
    • Flavor Profile: Rich and tangy
    • Usage: Used as a base sauce in various dishes such as pasta, pizza, stews, and casseroles.
    • Texture: Smooth and thick
  5. 5
    13
    votes
    Sauce Béchamel
    Jacek Halicki · CC BY-SA 4.0

    Sauce Béchamel

    Louis de Béchamel
    This is a basic white sauce that is used in many French dishes, including lasagna and gratins. It's made with butter, flour, and milk.
    Sauce Béchamel is a classic French white sauce that is made from a roux (butter and flour) and milk. It has a smooth and creamy consistency with a mildly rich and nutty flavor. The sauce is often used as a base for gratins, lasagnas, and other baked dishes. It is also commonly served with vegetables, fish, and poultry.
    • Origin: France
    • Year of creation: 18th century
    • Main ingredients: Butter, flour, milk
    • Color: White
    • Consistency: Smooth and creamy
  6. 6
    8
    votes
    Sauce Espagnole
    Tamorlan · CC BY-SA 3.0

    Sauce Espagnole

    Auguste Escoffier
    This is a brown sauce that is made with beef stock, vegetables, and herbs. It's a popular sauce for meat dishes.
    Sauce Espagnole is a classic French brown sauce that is considered one of the mother sauces of French cuisine. It has a rich and deeply flavorful profile with a full-bodied texture.
    • Origin: France
    • Type: Brown sauce
    • Base: Veal or beef stock
    • Color: Dark brown
    • Flavor Profile: Rich, savory, and aromatic
  7. 7
    6
    votes
    This is a classic French dressing made with vinegar, oil, and herbs. It's a popular salad dressing and also goes well with grilled meats and vegetables.
    Sauce Vinaigrette is a classic French dressing made with vinegar, oil, and various herbs and spices. It is widely used in France as a salad dressing or as a condiment for vegetables and cold appetizers.
    • Main Ingredients: Vinegar, oil (typically olive oil), herbs (such as parsley, chives, or tarragon), and mustard (optional)
    • Taste: Tangy and slightly acidic with a hint of herbs
    • Consistency: Emulsified and smooth
    • Color: Light yellow to pale green
    • Uses: Salad dressing, dipping sauce, or marinade
  8. 8
    3
    votes
    Sauce Mornay
    Mouse buck11 · Public domain
    This is a cheese sauce that is made with Béchamel sauce and grated cheese. It's a popular sauce for pasta dishes and gratins.
    Sauce Mornay is a classic French sauce that is a variation of the traditional béchamel sauce. It is a rich and creamy cheese sauce made with butter, flour, milk, and grated Gruyère cheese. The sauce is seasoned with salt, pepper, and nutmeg, and sometimes enhanced with a touch of mustard or egg yolk for added flavor and richness. It has a smooth and velvety texture with a delicate balance of savory and cheesy flavors.
    • Main Ingredients: Butter, flour, milk, grated Gruyère cheese
    • Seasonings: Salt, pepper, nutmeg
    • Optional Additions: Mustard, egg yolk
    • Texture: Smooth and velvety
    • Flavor Profile: Savory and cheesy
  9. 9
    6
    votes
    This is a mayonnaise-based sauce that is flavored with capers, pickles, and herbs. It's a popular sauce for fried fish and seafood.
    Sauce Tartare is a classic French sauce that is commonly used as a condiment or accompaniment to various dishes. It is a creamy and tangy sauce with a pleasant balance of flavors.
    • Ingredients: Mayonnaise, capers, pickles, onions, herbs (such as parsley, tarragon, and chives)
    • Texture: Smooth and creamy
    • Flavor: Tangy and slightly acidic, with a hint of sweetness
    • Color: Pale yellow or off-white
    • Consistency: Thick enough to cling to food, but pourable
  10. 10
    8
    votes
    Sauce Chasseur
    22Kartika · CC BY 3.0
    This is a brown sauce that is made with mushrooms, shallots, and white wine. It's a popular sauce for game meats and poultry.
    Sauce Chasseur is a classic French sauce that is often served with meat dishes. It is a rich and flavorful sauce made with white wine, mushrooms, shallots, and herbs. The sauce has a deep brown color and a velvety texture.
    • Main Ingredients: White wine, mushrooms, shallots, and herbs
    • Flavor Profile: Rich and savory with a hint of tanginess from the white wine
    • Texture: Smooth and velvety
    • Color: Deep brown
    • Popular Pairings: Beef, poultry, and game meats

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Ranking factors for popular sauce

  1. Cultural significance
    The sauce should have a strong cultural connection with French cuisine and its traditions.
  2. Versatility
    A popular sauce in France should be versatile enough to pair well with various dishes in French cuisine.
  3. Complexity of flavors
    French cuisine is known for its rich and complex flavors, so a popular sauce should reflect these traits.
  4. Ease of preparation
    A popular sauce should be relatively easy to prepare, both in terms of ingredients and techniques.
  5. Availability of ingredients
    The ingredients needed for the sauce should be easily accessible in France.
  6. Regional popularity
    The sauce should have widespread popularity across different regions of France.
  7. Influence from other cuisines
    While a popular sauce in France should be primarily rooted in French cooking, it could also potentially incorporate influence from other cuisines as well, showcasing French culinary adaptability.
  8. Use in iconic dishes
    A popular sauce is likely one that is used in multiple iconic French dishes, both well-known classics and more modern favorites.
  9. Personal preference
    Of course, personal taste is always an important factor when considering the popularity of any food item. A sauce that appeals to a wide range of preferences will likely be more popular.
  10. Historical relevance
    A popular sauce may have historical importance within French cuisine, whether as a key component in an iconic dish or by representing a specific era of French culinary development.

About this ranking

This is a community-based ranking of the most popular sauce in France. We do our best to provide fair voting, but it is not intended to be exhaustive. So if you notice something or sauce is missing, feel free to help improve the ranking!

Statistics

  • 1399 views
  • 192 votes
  • 10 ranked items

Voting Rules

A participant may cast an up or down vote for each sauce once every 24 hours. The rank of each sauce is then calculated from the weighted sum of all up and down votes.

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More information on most popular sauce in france

France is famous for its cuisine, and one of its most important ingredients is undoubtedly sauce. From classic béarnaise to creamy hollandaise and tangy vinaigrettes, the French have perfected the art of sauce-making. But which sauce is the most popular in France? According to a recent StrawPoll, the answer is clear: mayonnaise. This versatile sauce is a staple in French households and is used to dress salads, sandwiches, and even as a dip for fries. Despite its simple ingredients of egg yolks, oil, and vinegar, mayonnaise has become a beloved condiment in French cuisine and is a must-try for any food lover visiting the country.

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