french and sauces

105

Recipes

Sauce Vierge

Posted by Ice Cool Kitty  

This version is a little on the thin side and is meant to be drizzled over fish or other meat. It can be made with any fresh herb you have on hand and keeps well in the refrigerator for up to 3 days. If you add a little vinegar or more lemon... MORE»

Recipe #397914

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Perfect Homemade Mayonnaise (Julia Child)

Posted by blucoat  

From "Mastering the Art of French Cooking". JULIA'S POINTS TO REMEMBER : Temperature: Mayonnaise is easiest to make when all ingredients are at normal room temperature. Warm the mixing bowl in hot water to take the chill off the... MORE»

Recipe #386457

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River Cottage Sorrel Pesto With Goat's Cheese

(1 reviews) Posted by French Tart  

Tangy, freshly made pesto with sorrel leaves and goat's cheese. A WONDERFUL recipe from River Cottage and Hugh Fearnley-Whittingstall, and one that I use regularly! This pesto is stunning when added to gnocchi and all types of pasta, as well as... MORE»

Recipe #383095

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Fresh Fig and Ginger Chutney from the Auberge

(1 reviews) Posted by French Tart  

When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor.... MORE»

Recipe #381309

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Bechamel Sauce

(1 reviews) Posted by lazyme  

From Giada De Laurentiis Everyday Italian. She says - This sauce is named after the Marquis de Bechamel. In Italian, it's called balsamella or besciamella. The original and full French version also involves steeping some onion and a bay leaf in... MORE»

Recipe #378800

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Sauce Soubise (Onion Sauce)

Posted by Jackie #6  

This is a good sauce (if you like onions) to use with any grilled meat. MORE»

Recipe #373404

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White Sauce-Bechamel Sauce

Posted by daisygrl64  

One of the main sauces in french cuisine. Easy to make, this white sauce is used with egg, fish, gratin dishes. From www.cuisine-france.com MORE»

Recipe #372622

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Classic Hollandaise Sauce

Posted by R. L. Wallace  

Hollandaise is emphatically not an "egg-lemon sauce"; the butter flavor should be paramount, lemon juice can be replaced by vinegar, and both acids can even be omitted entirely. As with Bearnaise sauce (see Recipe # 362638), many... MORE»

Recipe #367304

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Chalet Hot Raspberry Sauce Garnished With Raspberries and Mint

Posted by KateL  

Entered for safe-keeping. By Darlene White from "Grow" by www.vegetablegardener.com. Serve over rice pudding or ice cream. MORE»

Recipe #363486

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Caramel-Merlot Sauce for Filet Mignon

Posted by GoldsmithLissa  

Nice sauce or glaze for steaks. Great if you had flash sear the steaks before you cook them and then reuse the pan for the sauce to allow the juices of the meat to add a little extra flavour. Sauce can be made up to a day or two ahead of time... MORE»

Recipe #362724

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Cabernet Peppercorn Demi-Glace for Filet Mignon

Posted by GoldsmithLissa  

Nice demi-glace to top a filet mignon. MORE»

Recipe #362723

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Vanilla Butter Beurre Blanc Sauce

Posted by GoldsmithLissa  

Vanilla Butter twist on a Buerre Blanc Sauce MORE»

Recipe #362680

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Bordeaux Wine Sauce for Steak

Posted by Ice Cool Kitty  

This is a short-cut for demi-glace or espagnole made with beef gravy or brown gravy. It is called Bordeaux, but any dry red wine will suffice. MORE»

Recipe #361812

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Hunter's Sauce (Sauce Chasseur)

(1 reviews) Posted by Ice Cool Kitty  

A fresh mushroom sauce that is ideally suited for London Broil, but goes with any meat. MORE»

Recipe #361802

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Vinegar Sauce for Steaks

Posted by Ice Cool Kitty  

A cream and vinegar sauce made for a tender steak such as shell steak or filet mignon. MORE»

Recipe #361737

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Low Fat Vinaigrette With Yogurt or Tomato or Avocado Variations

(1 reviews) Posted by KateL  

Entered for safe-keeping. From Martha Rose Shulman's "Fast Vegetarian Feasts", received in February 2009 Cookbook Swap. A little bit of oil can go a long way. Instead of whisking, use a blender to make a fairly thick, emulsified... MORE»

Recipe #361504

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Guilt Free Mock Hollandaise Sauce

Posted by KateL  

Entered for safe-keeping. From Sam Miles's "Guilt Free Gourmet". MORE»

Recipe #361072

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Bordelaise Sauce a La Virginia Hospitality

Posted by KateL  

This easy sauce helped convince my brothers I could cook. This is the perfect accompaniment to Rare Roast Beef (a clone recipe is Thelma's Standing Rib Roast No Peek), steak or beef fondue. From "Virginia Hospitality" by the Junior League of Hampton Roads, VA. MORE»

Recipe #360123

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Ravigote Sauce

Posted by English_Rose  

A vinegar sauce seasoned with mustard, shallot, capers and herbs for use with fish or white meat. Can be served cold or warmed through. MORE»

Recipe #356193

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Freshly Shucked Oysters and Sauce Mignonette With a Twist!

(1 reviews) Posted by French Tart  

A classic with a twist - I like to add a splash or three of Tabasco sauce to my shallot and red wine vinegar Mignonette sauce, for that extra zap! This is easy to make and is even better if you let the oysters marinate in the sauce for ten to... MORE»

Recipe #356177

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