French Sauce Recipes Hollandaise, Tartar, Bechamel and More
French sauce recipes include a large variety of hot and cold emulsions, roux based sauces, and many others. Mastering a few basic sauces will put most of the others within your culinary reach. And who could imagine French cuisine without sauces?
Warm Sauces A yummy tarragon flavored hot emulsion that you could lap up on steaks or even fish.
- Perhaps the most fundamental of all French sauces, this begins with a mixture of melted butter and flour to which milk is gradually added.
- White butter sauce sauce will graciously add a touch of richness to plain fish and steamed vegetables.
- Made with French Roquefort cheese (you can substitute another blue cheese), this sauce is divine on grilled steaks.
- One of the most basic of sauces, this can be used as the starting point for a variety of other sauces. Best on meats.
- A bechamel sauce recipe to which you add cheese at the end. Used to make au gratin dishes.
- The perfect sauce for salmon, but you could try this on just about any fish, or even as a topping for steamed vegetables.
- A fabulous taste that can be used as a topping for pasta, vegetable fritters, or just about anything you wish.
- A classic accompaniment to poached eggs as well as asparagus, this is a lemony flavored hot emulsion.
- Another bechamel, but this one starts with browned onions as a base.
- - Similar to a Hollandaise sauce, this is made with blood oranges instead of lemon juice.
- Adding red wine to a basic brown sauce gives you Bordelaise sauce, a delicious accompaniment to a variety of meats.
- A white sauce enriched with cream and tomato paste. Perfect for a simple pasta dish.
- One of the most basic sauces, this is like a bechamel sauce except that it is made with chicken stock rather than milk.
- This is mayonnaise made with some crushed garlic and olive oil. A fabulous sauce that goes with so many things. Once you start eating it, it's hard to stop!
- Learning to make mayonnaise is just a little tricky, but once you understand the principle behind a cold emulsion, you'll have no problem. Beats store bought mayonnaise hands down.
- This is the sauce used to make the classic French salad: céleri rémoulade . Also good
with fish and meats.
- A sister of rémoulade sauce, the French version is likely to contain chopped hard boiled eggs and a variety of fresh herbs. Great with both hot and cold meats and fish.
- Once you know the basic for creating vinaigrettes, you can vary the recipe endlessly to suit your needs and tastes. - A basic French dessert sauce, vanilla flavored crème anglaise can be poured on top of cakes, fruits and
- A luscious fruit coulis that can be poured on top of any numpber of desserts to give them extra great taste.
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