1. Black pepper juice

The authentic black pepper juice is based on pure beef bone roasting sauce. On this basis, freshly ground peppercorns, brandy, and fresh fans are added. Stew the rosemary and so on slowly. A good sauce has distinct layers. After the rich pepper flavor, there is the aroma of brandy when chewing the beef, and finally the mellow aroma of beef bones.

2. Beef Bone Roast Sauce

The basic sauce in black pepper sauce is almost the originator of half of the traditional sauces. The recipe is not difficult, but it tests your skill. The roasted beef bones are added with veal soup and some accessories. But if you want to make this sauce well, you need to turn the beef bones every 20 minutes in the oven and bake them continuously for 5 seconds. hours, then put it into the soup and simmer it over low heat for 72 hours to fully evaporate the aroma, and then incorporate all the collagen in the beef bones into the soup. With it, sauces of various flavors have a "foundation".

3. Mushroom juice

Mushroom juice is a large category. It uses cream as a base and adds different mushrooms to reflect the unique taste of each mushroom. The luxury version includes black truffle juice made from black truffles, morel juice made from morels, etc. Among the affordable mushroom juices, white mushrooms are also particularly sweet and tender.

4. Blue Blue Cheese Juice

Many centuries ago, some cheeses were stored in cool and humid caves. By chance, a blue color naturally formed in these cheeses. Green mold texture. Although the cheese spoiled, the blue mold also added a unique pungent taste to the cheese, and blue cheese was born.

5. Pomodoro sauce

A classic sauce that has appeared in recipes as early as 1836. Butter, egg yolks, small onions, and white grape vinegar are the main raw materials. To make it exquisite and pure, it must be made in warm water of 56-62°C. The temperature when served is exactly around 30°C, so it is also called For semi-hot sauce. Pomizz sauce has a mellow custard aroma and a dense texture, which is the secret to increasing the delicious taste of steak.

6. French white sauce

The preparation of French white sauce is to heat and melt the butter, add flour and stir as the base, then add milk in several batches and stir evenly, and finally add Season with pepper, refined salt, chopped green onions and other seasonings. High-quality French white sauce is as white and tender as snow, has a thick texture and sweet taste, giving you a unique experience.