Melba Sauce

Preparation info

  • Yield: approximately

    4 cups

    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

There are many versions of this classic sauce. The original was invented by Auguste Escoffier to complement Peach Melba, a dessert he created for Dame Nellie Melba at a dinner given by the Duke of Orléans in 1892 to celebrate her success in the opera Lohengrin. Actually, Melba sauce was not used the first time Peach Melba was served. On the occasion of the special dinner, Escoffier presented the ice cream and peaches inside a swan made of ice and topped the creation with spun sugar. It was not until the opening of the Carlton Hotel some eight years later that the dessert made it onto one of his menus, where it was served with raspberry puree. The modern versions of Melba sauce usually include either red currant jelly and/or kirsch liqueur.