Sauce Dorée

Tomato, Vinegar, and Herb Sauce

Preparation info

  • Difficulty


  • For

    1⅓ cups

    (enough for 6 people)

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This tawny sauce is good with boiled meat, broiled fish, cold shrimp, or cold chicken. It will keep up to two days in the refrigerator.


  • 1 cup Mayonnaise
  • ½ cup red wine vinegar
  • 2 bay leaves
  • ½ teaspoon nutmeg, freshly grated
  • 2 tablespoons tomato sauce (homemade or canned)
  • 1 tablespoon cognac
  • salt
  • freshly ground black pepper


Prepare the mayonnaise and set aside.

Pour the vinegar in a pan, add the bay leaves and nutmeg, and simmer for 5 minutes. Let it cool. Remove the bay leaves.

With a wire whip, beat the vinegar, tomato sauce, and cognac gradually into the mayonnaise. The mayonnaise will become softer, but it will regain its firmness when chilled. Add salt and pepper and chill.

This sauce needs lots of salt and pepper, so after the sauce has been chilled, check the seasoning before serving.