Recipezaar: French,Sauces recipes

Shrimp Asparagus Pasta Sauce

Mon, 11 Mar 2002 16:06:53 -0500

One we use a lot when fresh asparagus is available. -- posted by MizzNezz

Chicken Strips With Garlic Butter

Thu, 14 Mar 2002 13:44:28 -0500

Another quick supper with teriffic taste! If you like chicken strips try these buttery garlic sauced ones. -- posted by MizzNezz

Cherry Cream Parfaits

Thu, 14 Mar 2002 21:52:51 -0500

Lovely looking, heavenly tasting. Give one of these and a spoon to a kid and watch the fun! -- posted by MizzNezz

Baked Chicken Dijon

Thu, 28 Mar 2002 11:33:07 -0500

Found this in a Lady's Home Journal a couple of years ago. Very quick and very good! -- posted by MizzNezz

Pasta Sauce Provencale

Mon, 08 Apr 2002 18:22:55 -0400

A sauce similar to the ones served in southern France -- posted by Tish

Broiled Salmon With Garlic

Mon, 08 Apr 2002 18:26:13 -0400

The garlic brings a good flavor to this quick salmon. -- posted by MizzNezz

Cameline Sauce

Sun, 14 Apr 2002 22:50:44 -0400

This is a medieval recipe that dates back to 14th century France. The original recipe directions (translated from French) read as follows: "To make cameline, bray ginger, cinnamon and saffron and half a nutmeg moistened with wine, then take it out of the mortar; then have white bread crumbs, not toasted but moistened in cold water and brayed in the mortar, moisten them with wine and strain them, then boil all together and put in brown sugar last of all; and that is winter cameline. And in summer, do the same but it is not boiled." -- posted by Mille®

Scallop Saute

Tue, 16 Apr 2002 11:59:00 -0400

This is SO easy, and very good. I just pile this on a plate and add a side , and a small salad. -- posted by JerriLea

Two Cheese Fettuccini

Tue, 23 Apr 2002 10:40:41 -0400

Easy, cheesy sauce for a pasta side dish. Add sauted chicken breast bites for a main dish. -- posted by MizzNezz

Parsley Sauce

Wed, 24 Apr 2002 10:56:19 -0400

A delightful delicate sauce for white fish. -- posted by Mille®

Orange Chicken For Two

Sun, 28 Apr 2002 18:23:50 -0400

A lovely dinner for you and someone special. -- posted by MizzNezz

Mustard Dill Cream Sauce

Sun, 28 Apr 2002 18:35:51 -0400

This is an excellent sauce for salmon or similar fish but it can be used on vegetables too. -- posted by Bertie Burroughes

Brown Butter Sauce

Mon, 29 Apr 2002 20:55:34 -0400

This sauce is wonderful on poached eggs or white fish. -- posted by Mille®

Creamy Seafood Sauce

Sat, 25 May 2002 09:06:10 -0400

This quick, easy sauce is excellent with your favorite cooked seafood. I use leftover shrimp, scallops, lobster, or a combination of these. Also good with sautéed chicken bites. Sometimes I spoon it on fat slices of french bread, sometimes I put it over pasta. A staple in our house, very versatile! -- posted by MizzNezz

Grenadine Grape Lamb Marinade

Fri, 31 May 2002 17:57:12 -0400

This also makes a terrific marinade for duck. -- posted by Mille®

Zabaglione

Fri, 14 Jun 2002 18:56:40 -0400

This is my all-time favorite dessert. If you've never had it and you're in the Seattle area, go immedately to the 13 Coins Restaurant and try it! Very simple, but unbelievably rich and wonderful. A perfect end to a romantic dinner for two. -- posted by Julesong

Bearnaise Sauce

Tue, 25 Jun 2002 22:34:16 -0400

Here's a quick recipe for Bearnaise sauce - another low effort addition that really enhances a meal. This recipe does have uncooked eggs in it, so either use pasteurized eggs or very fresh ones. -- posted by ChrisMc

Bear Knees Sauce

Mon, 15 Jul 2002 23:04:49 -0400

The name is somewhat of a misnomer - this sauce is actually bear-free! -- posted by Mille®

Four Seasons' Brown Sauce (Sauce Espagnole)

Fri, 23 Aug 2002 17:59:35 -0400

This recipe is by one of the highest rated restaurants in New York City. It is used neat and also as a component of many of their other recipes. It's an extra-ordinary recipe that uses ordinary ingredients. It's very easy, but it does take time. You may think it's a bit of work, but I think it's worth it and have used it in dozens of ways (it's great on or in most anything). A wonderful basic that you may use as you need it. Keeps in the fridge several days and it freezes well, so you'll always be able to keep some on hand. -- posted by DonnaR

Marvelous Mushrooms

Tue, 27 Aug 2002 19:10:22 -0400

This is a wonderful side dish that goes well with grilled beef or chicken. -- posted by Kate in Ontario

French Style Mustard

Mon, 09 Sep 2002 19:22:27 -0400

For a variation on this mustard when it has just cooled add 4 tsp drained rinsed & crushed green peppercorns. To keep an opened jar of mustard fresh longer put a slice of lemon on top & close. Be careful how long you store a mustard that has eggs in it - you are safe for at least 2 weeks -- posted by Bergy

Rose Petals, Stuffed and Dribbled With White Chocolate

Tue, 29 Oct 2002 22:27:09 -0500

. -- posted by Mimi Bobeck

Seared Foie Gras With Braised Turnip and Sherry Sauce

Wed, 26 Feb 2003 20:04:40 -0500

. -- posted by Mimi Bobeck

Microwave Blender Gourmet Applesauce or Compote (Sugar-Free!)

Thu, 03 Apr 2003 20:14:43 -0500

Wanted to use up old mealy apples and ended up with a scrumptious, almost dessert-like creation! I adapted this from an internet microwave apple sauce recipe and the Joy of Cooking's french apple sauce recipe. Funny thing is they both called for sugar, but I don't think it needs it. -- posted by Picholine

Creme Anglaise

Tue, 13 May 2003 20:03:19 -0400

A good 'base' recipe to know. It can be used to produce a multitude of delicious ice creams, or served on a fruit salad, or a slice of chocolate pound cake. You'll find your own delicious ways to use this versatile custard. -- posted by evelyn/athens

Grand Marnier Custard Sauce

Thu, 15 May 2003 20:01:09 -0400

A lovely, Grand Marnier scented creme anglaise to accompany most desserts. Especially nice with the Poached Pears recipe I have posted. -- posted by evelyn/athens

Hollandaise Sauce

Sat, 17 May 2003 20:00:05 -0400

-- posted by evelyn/athens

Spicy Mango Ginger Chutney

Thu, 21 Aug 2003 20:03:40 -0400

Here is a good recipe for chutney posted by request. This has a nice gingery flavor. Great with rice and Indian curries! Chutneys are very popular in England too. -- posted by Sharon123

Rouille

Tue, 26 Aug 2003 20:01:57 -0400

This can be used as a simple spread or with fish dishes. -- posted by Missy Wombat

Chicken with Applejack Sauce

Wed, 29 Oct 2003 20:01:00 -0500

Killer traditional French dish featuring fresh vegetables and a sauce made with Calvados, a French applejack brandy. Any applejack will work if need be, but Calvados is widely available and worth searching out. I have altered this recipe to be a bit healthier, with fewer calories and less saturated fat. If you prefer the traditional ingredients, substitute 6 T butter for the olive oil, and cream for the fat free half and half. -- posted by sugarpea

Pepper Steak with Brandy Sauce

Wed, 17 Dec 2003 19:59:52 -0500

I found this recipe in the Oct '02 issue of Good Housekeeping. It is very easy to make and looks and tastes like a gourmet meal. Goes well with twice baked potatoes and red wine. My husband loves this--we use it for special occasions. -- posted by *everydaymom*

Champagne Sabayon

Thu, 12 Feb 2004 20:00:03 -0500

A sweet custard,wonderful with fresh berries -- posted by stimied

Mock Hollandaise Sauce

Sat, 14 Feb 2004 19:59:04 -0500

Quick and delicious sauce to fancy up a simple dish. -- posted by Margi

Shortcut Bearnaise Sauce

Sat, 14 Feb 2004 19:59:16 -0500

"Bearnaise" is a French sauce that's traditionally made with a tricky technique. This easy version is fool-proof, and is a snap to prepare. Serve with meat or fish, or drizzle over asparagus or broccoli. -- posted by yooper

Hunter's Sauce with Mushrooms

Fri, 20 Feb 2004 19:59:35 -0500

This sauce is also known as sauce chasseur. It's a nice brown sauce with mushrooms. I sometimes substitute this sauce when the recipe calls for golden mushroom soup. -- posted by PanNan

Almond Veloute Sauce

Sat, 24 Apr 2004 19:59:50 -0400

A French white sauce that goes nicely with poultry or fish. -- posted by littleturtle

Martha Stewart's Bearnaise Sauce

Mon, 22 Nov 2004 20:00:37 -0500

I got this from Foodnetwork and have made it several times. It is the best Bearnaise Sauce recipe I have ever made! -- posted by Grace Lynn

Remoulade Made from Scratch

Sat, 15 Jan 2005 20:01:49 -0500

Remoulade is a variant of mayonnaise and so you *can* use premade mayonnaise in this recipe (remove all of the mayonnaise ingredients). This recipe make a *LOT* of mayo, it can be kept for a while, or just cut the recipe with now ill effect. The only measurements that *must* be spot on in this recipe are the oil and eggs, everything else is a 'some'. However homemade mayonnaise is *delicious* and so much different than the weird stuff you buy in a jar. Many people think mayonnaise is unhealthy because of the eggs--to be sure to be completely safe you should use pasteurized egg/egg products. However professional kitchens have been making mayonnaise like this for *years* and the risk of an unhealthy egg is fairly low. Give her a shot, I'm sure you'll love it! -- posted by Desree42

Rouille - French Mayonnaise

Tue, 15 Mar 2005 20:00:11 -0500

This is posted in response to a request. I haven't made it but from the pictures I can tell it is a beautiful golden color worthy of trying! -- posted by Tish

Low Fat Bechamel Sauce

Mon, 09 May 2005 20:20:06 -0400

sounds pretty iffy, but it actually tastes pretty good -- posted by Nolita_Food

Pistou Sauce or French Pesto ( Vegan )

Wed, 11 May 2005 18:48:22 -0400

Pistou is the French version of pesto - there are no pine nuts and commonly the parmesan cheese is replaced with coarse salt. Use this any way you'd normally use Italian pesto! Adapted from The Mediterranean Vegan Kitchen, by Donna Klein. This recipe was picked for the Freeze It recipe tag game, and I've added the OAMC instructions from Chef Mommy Needs Coffee and the OAMC Forum below. -- posted by Vino Girl

French Bearnaise Sauce

Tue, 09 Aug 2005 21:55:44 -0400

This is a classic French sauce that is exciting if you use fresh tarragon. It makes all the difference in the world! As soon as the sauce is thickened, set the pan in a bowl of ice cold water to stop the cooking. Your sauce should not separate if you do it this way. This is wonderful over Artichoke Fritters! -- posted by Sharon123

Spicy Vinegar of Haiti - Picklese (Pikliz)

Wed, 14 Dec 2005 17:59:09 -0500

Vinaigre Piquant or Pikliz (Picklese) or Spicy Vinegar of Haiti from Caribseek.com & "A Taste of Haiti" by Mirta Yurnet-Thomas and this way I could give you accurate amounts and correct "cooking" times. This is EXTREMELY HOT that is the least I can say! "Pikliz" or pickled Scotch Bonnet peppers is used to give flavor to many dishes. It is also placed on the table at mealtime so that you can sprinkle as much as you want over your food. In many dishes only the pickled vinegar of the "pikliz" is used, whereas in other dishes the carrots, cabbage and onions are used. Haitians only use fresh Scotch Bonnet peppers - they don't use the peppers from the "pikliz." I did not add the marinating time that is 24 to 48 hours. Used with Soupe Joumou(Haitian Pumpkin Soup) as a seasoning and/or a condiment. -- posted by Manami

Balsamic Syrup or Vinegar Reduction

Wed, 18 Jan 2006 15:34:33 -0500

Without the fat. From a recipe on A La Carte. Note again zaar wants at least 2 ingredients. Drink the wine, reduce the vinegar, wine is optional.. hick. Why I posted this? The one I found required butter. You don't need it. -- posted by DR. House

Best Lamb Gravy

Mon, 13 Feb 2006 15:00:45 -0500

A sweet, flavoursome gravy to go with roast lamb. -- posted by KTPie

Morel Fricassee

Thu, 25 May 2006 15:48:55 -0400

May is morel season and to celebrate the return of these miraculous mushrooms, here is a simple morel saute, or fricassee, flavored with ham and herbs. Once morels are out of season (they only last a few short weeks), use other wild mushrooms (Chanterelles and trumpets are good choices)or dried morels. This is delicious over pasta or other grains--or just on its own--or it's a lovely brunch dish served in pastry shells. -- posted by Chef Kate

Banana Cafe Sauce

Wed, 31 May 2006 16:09:59 -0400

From Family Circle. -- posted by Lissa_L

Red Tomato Chutney

Sun, 11 Jun 2006 21:08:55 -0400

This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a dip for raw or cooked vegetables. This is also good over omelets or scrambled eggs! Adapted from Cooking Light. -- posted by Sharon123

Creme Aux Oueufs (Sweet Custard Sauce)

Mon, 26 Jun 2006 18:46:06 -0400

While Charlotte aux Pommes (the recipe is posted separately) is often served in France with an apricot sauce, in Normandy, this custard sauce is often what comes with a Charlotte. It is also good over fruit, or in trifles. -- posted by Chef Kate

French Aioli

Thu, 13 Jul 2006 17:00:45 -0400

This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil. Recipe courtesy of Allrecipes.com. Posted for Zaar World Tour II. -- posted by Stacky5

Shaelese's Mock Hollandaise Sauce

Sat, 29 Jul 2006 14:59:26 -0400

This is one of my sister Shaelese's favorite foods. :-) We all love it over fresh steamed broccoli. It's different from most mock hollandaise sauces because it is made from cream cheese. It makes plain steamed veggies extra special. This has become a regular favorite at all holidays and special occasions in our family. Creamy goodness at its best! -- posted by akgrown

Curried Béchamel

Mon, 14 Aug 2006 22:36:41 -0400

This smooth, creamy sauce tastes great with my Roasted Chicken with Curry Leaves and Spices! -- posted by Love, Laugh, Eat!

Roquefort and Walnut Sauce

Sun, 08 Oct 2006 21:29:47 -0400

From Elle Second cookbook. This rich lovely sauce goes well with any roast meat and makes a different sauce for grilled meat. -- posted by lindseylcw

Aioli

Sat, 04 Nov 2006 07:23:13 -0500

A creamy garlic hit, perfect for dipping steamed spring vegetables in. This goes very well with my cauliflower tempura as well. -- posted by PinkCherryBlossom

French Seafood Sauce, With Prawns!

Wed, 08 Nov 2006 17:22:24 -0500

I've always come back from France with food snobbery ... which has to pass quickly when I'm confronted by everyday reality!! At a perfectly ordinary restaurant in Paris (we could not afford haute cuisine!) I had a fish terrine in three colours, very delicate, with a pale orangey seafood sauce which was sublime. The French do not waste food, and it was clear that the basis of the sauce was stock/broth made from shrimp or crab or lobster shells. This was my take on it, back home. I shelled the prawns to get my stock base, and lightly fried the shrimps/prawns and served it over fettucine. It was delicious. As you can see, the ingredients are quite simple, healthy and low-fat. The recipe is about the sauce, really, and MY PHOTO IS OF THE TERRINE we had in Paris: NOTE THE SAUCE. -- posted by Zurie

Pork Chops With Cherry Pan Sauce

Tue, 14 Nov 2006 17:18:21 -0500

I go this recipe from the Rachel Ray show and I make it with Simple Couscous. My family absolutely loved it - even my 14 year old daughter cleaned her plate. I count that a success anytime! It is a nice change to the everyday - and is easy to make!! I did modify the sauce a bit as I like the sauce a bit thicker and used bing cherries in syrup as i couldn't find the ones she called for. Turned out great and looked the same. -- posted by Mommy Diva

Beef Au Jus Sauce

Sun, 03 Dec 2006 12:16:17 -0500

I can no longer abide the packet type au jus -- it's just too salty and the taste just seems to be off somehow. We used to spend hours baking trays of beef bones in the restaurant kitchen to make the best au jus but who has the time (or the bones?) to do that at home? Anyway, I've been messing with alternative au jus recipes for years, to no avail until NOW. When I bake a beef roast, I elevate it above the bottom of my roasting pan/Dutch oven and then I pour in about 3/4 of a cup of water before I season the roast with salt and pepper. I rarely sear my roasts anymore because they are plenty juicy when I use this method, (e.g., 275-degrees F. for 4 1/2 hours for a 2# roast, covered). Anyway, this yields about 1 cup of drippings at the end which I use to make my au jus. When I find a perfectly marbled roast, with not too much fat around the outside edges, I find that the drippings are excellent for this recipe because there is just enough fat in the drippings to add a good amount of flavor. In the end, you can use this au jus for anything up to, and including, prime rib -- it's just great. The key ingredients, I think, are the Mrs. Dash, garlic and herb blend, (something I just started using recently), in combination with the Kitchen Bouquet. A small amount of the latter goes a LONG way! I hope you enjoy the ease of preparation and the great flavor of this au jus as much as my own family does! -- posted by Bone Man

Shallot and Red Wine Sauce

Fri, 12 Jan 2007 16:39:33 -0500

This is from BBC food. I'd serve over steak, filet of beef, pork tenderloin... and I even like it on sea bass (but don't fault me if you don't!) :-) -- posted by A la Carte

Rouille - French Cayenne Pepper, Saffron and Garlic Mayonnaise

Sat, 03 Mar 2007 17:04:02 -0500

Rouille is a classic French garlic mayonnaise with Cayenne Pepper. The word "rouille" actually describes the "rust" or red colour of the sauce. Saffron gives the dish its distinctively Provencal taste & also adds a subtle depth to the sauce. Rouille is traditionally served as an accompaniment for the spicy seafood stew "Bouillabaisse or any other French fish soups. It is easy to make and can be stored for up to a week in the fridge. I LOVE the earthy smell of the saffron in this garlic mayonnaise it gives the sauce a heady aroma that stands up to the pungency of the garlic and the heat of the cayenne pepper.......great spread on toast too!! NB: Rouille is often made with bread and mashed potatoes - depending on the French region - this recipe is for a lighter version, and has no bread or potatoes added. -- posted by French Tart

Blender Hollandaise Sauce

Tue, 20 Mar 2007 21:53:42 -0400

Between the microwave and the blender, this comes together in about two minutes flat. The hardest part is unwrapping the stick of butter! Or maybe separating the eggs? Excellent over asparagus, eggs, broccoli or other fresh veggies. I've even used it with pasta! -- posted by Debber

Simple Hollandaise Sauce

Sun, 08 Apr 2007 20:28:45 -0400

Even I can make this! This quick and easy sauce can be made right in your blender. I LOVE this over freshly steamed green beans or asparagus. -- posted by Kozmic Blues

Crème Anglaise Sauce

Tue, 17 Apr 2007 15:13:49 -0400

Crème Anglais, a classic rich custard dessert sauce, will accent any dessert (from berries to cakes to souffles) with gourmet flair -- posted by Mims & Squims

Demi-Glace or Semi-Demi-Glace (Simple Reduction and 2 Cheats)

Mon, 07 May 2007 16:21:48 -0400

Demi-glace is traditionally made by combining veal stock and espagnole and then simmering it until reduced by half to make a thick, rich sauce. Due to the considerable effort involved in making the traditional demi-glace, this simple stock reduction is a common substitute. Julia Child referred to this as a "semi-demi-glace". -- posted by littleturtle

Marie Rose (Seafood) Sauce

Wed, 06 Jun 2007 23:06:54 -0400

Serve as a dipping sauce with your favourite seafood, especially nice with prawns. -- posted by Stardustannie

Bearnaise Sauce

Sat, 09 Jun 2007 23:19:02 -0400

A classic French egg-based sauce - rich, buttery and pungently flavoured with vinegar, shallot, peppercorns and tarragon. Bearnaise sauce is wonderful with grilled steak but it is also delicious just with good crusty bread dipped into it. -- posted by English_Rose

No-Fuss Hollandaise Sauce

Wed, 27 Jun 2007 15:27:24 -0400

Super-easy variation on the French classic that goes great with chicken, seafood, vegetables (especially asparagus!) and of course, those sturdy pillars of Sunday brunch, Eggs Benedict and Eggs Florentine. -- posted by Jedley

Slow-Cooked Garlic and Onions With Toasted Baguette

Wed, 25 Jul 2007 02:22:52 -0400

From Australian Gourmet Traveller. -- posted by AmandaInOz

Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce)

Wed, 01 Aug 2007 18:48:58 -0400

This dish is a classic of French cuisine. Simple and sophisticated. Sauteed steak covered with crushed peppercorns and served with a rich brandy cream sauce. Green beans & baked potatoes or garlic & rosemary potatoes make nice sides and a salad rounds out the meal. -- posted by littleturtle

Julia Child's Hollandaise Sauce

Thu, 06 Sep 2007 12:14:45 -0400

This classic recipe comes from "Julia and Jacques Cooking at Home" that was published in 1999. -- posted by chia

Sweet and Sour Chambord Sauce

Fri, 19 Oct 2007 23:12:34 -0400

From La Vie de Chambord Liqueur, this is great over pan-seared salmon. -- posted by ~Jen~

Healthier Hollandaise Sauce With Variations

Mon, 07 Jan 2008 17:07:31 -0500

This still has egg and butter, but buttermilk helps lighten it up. Is low-carb, low saturated fat, low cholesterol, low sodium and even heart healthy according to realage.com . Great for healthier Eggs Benedict or served over steamed asparagus, green beans or even Brussels sprouts. Includes variations for Sauce Moutarde (with mustard) and Sauce Maltaise (with orange juice) as well as microwave reheating directions. From Eating Well. -- posted by Tee Lee

Lower Fat Bearnaise Sauce

Fri, 09 May 2008 02:08:20 -0400

Love bearnaise sauce but are watching the calories? Even if you aren't a health nut, cutting back on saturated fats and extra calories is a good idea for most. This recipe takes the classic taste of bearnaise and makes it lower in fat and calories. The taste is familiar and velvety smooth, but better on your waistline! How can you go wrong there? -- posted by grumblebee

Basil Lemon Butter Cream Sauce

Wed, 14 May 2008 18:09:09 -0400

This is a sauce recipe that was a frequent complement to chicken and fish during my study abroad residence experience with a french family in the Loire Valley region. Cream sauces are very popular paired with white and rosé wines in this geography, and this goes well over a thinly sliced breast of chicken, or a flaky whitefish. Although the sauce itself is somewhat fattening, if used conservatively it's actually a light and refreshing compliment to poultry and fish in the summer. If you absolutely feel the need to tone down the fat, be careful as you don't want the sauce to become too thin as it won't coat as nicely. Enjoy! -- posted by jpknight22

Spicy Curry Aioli

Mon, 14 Jul 2008 22:40:48 -0400

This is another variation of my basic aioli recipe. While we enjoy this on just about everything, this aioli does well with kabobs and grilled foods... If you enjoy this, please also try my spicy chili and saffron aioli recipes for a different twist... A couple of notes with respect to ingredients. Please consider using Hellman's original mayonnaise when making this recipe - avoid using Kraft, Miracle Whip, and sweet mayonnaises at all costs. If you use a low fat mayo, I also recommend Hellman's. Another important note, this recipe is designed for asian-style madras curry powder. There are as many different types of curries as there are cuisines (maybe even more). My favorite is found at the asian market and is the staple ingredient for Vietnamese and some Thai yellow curries. Although Madras is a city in India and can lay claim to the name, even Indian Madras curry powder tastes very different than the one found in Viet/Thai markets. If you need a photo example of the madras curry powder (called Cari or Kari) that I use to assist you in your shopping adventures, z-mail me. -- posted by jpknight22

Spicy Chili Aioli

Tue, 15 Jul 2008 03:05:41 -0400

Originally inspired by a local sushi restaurant, I went through a number of different aioli recipes until I finally found a basic combination of ingredients, all of which have become the foundation for this and a couple of other recipes. We enjoy this on just about everything - crab cakes, fish tacos, sushi, vegetables, you name it... If you enjoy this, please also try my curry and saffron aioli recipes for a different twist... A couple of notes with respect to ingredients. Avoid substitutions where possible - I tried a number of different recipes before I arrived at this one, and some of them weren't so pleasant... Please consider using Hellman's original mayonnaise when making this recipe - avoid using Kraft, Miracle Whip, and sweet mayonnaises at all costs. If you use a low fat mayo, I also recommend Hellman's. Chili garlic oil can be found at just about any asian grocery - the main ingredients are garlic, chili, and oil. It is very thick in appearance and looks like the result of dried chilies, garlic, and oil being pureed in the food processor. This isn't to be confused with Sriracha or chili sauce. While chili garlic oil is a great condiment, it tastes very different than chili paste. If you need a photo example of chili garlic oil to assist you in your shopping adventures, z-mail me. -- posted by jpknight22

Mornay Sauce

Thu, 11 Dec 2008 21:56:58 -0500

This recipe is taken from a cookbook issued by the Sisterhood of KK Beth Elohim Synagogue in Charleston, SC many years ago. Mornay sauce is one of the classic French sauces and is good with chicken,fish, or vegetables. Stir, stir, stir and you will succeed! -- posted by Dan-Amer #1

Onion and Mushroom Condiment

Mon, 29 Dec 2008 23:12:49 -0500

this is perfect with any kind of meat. you can sub chicken broth for beef broth to go with chicken or turkey. tip: if you put the onion in the freezer for 5min it'll stop you from "crying" when you slice. -- posted by Maya's Mama

Béarnaise Sauce

Mon, 05 Jan 2009 23:53:00 -0500

Add a touch of luxury to your steak with this recipe for a classic French, tarragon-flavoured sauce. -- posted by English_Rose

Butter Sauce With Shallots and Wine

Wed, 07 Jan 2009 19:04:48 -0500

This sauce is similar to a bearnaise and good served with broiled fish or any broiled or roasted meat. -- posted by Ice Cool Kitty

Marchand De Vin (Mushroom Wine Sauce) from Scratch

Mon, 02 Feb 2009 01:21:54 -0500

I only make this sauce once a year as it is time intensive (although not difficult), but the results are worth it for special occasions. I make it in steps over several days. It is a combination of several different recipes, so I am posting it here so I don't have to flip through books and pieces of paper next time I make it. It is fantastic with Beef Wellington, which is what I usually make it for, but would be great with other roasted meat such as prime rib, etc. Make sure to use a high quality dry red wine (cabernet, burgundy, zinfandel) or Madeira with this. You don't want to go through all the trouble and not use a fine wine. :) IMPORTANT TIPS: 1. Resist any urge to season the sauces between steps. If you are tasting the sauces as you go, you may think it needs salt. But keep in mind this is reduced in each step and adding any salt, etc. in between steps can result in disaster. Wait until the final sauce to salt and pepper. 2. Use a wooden spoon for stirring sauces as the simmer, not a whisk. A whisk incorporates air and lightens the sauce. You want a dark smooth silky sauce. 3. Skim the fatty foam that rises to the top in each step while simmering. Just use a ladle and skim the top every so often. -- posted by Izzblizz

Freshly Shucked Oysters and Sauce Mignonette With a Twist!

Mon, 16 Feb 2009 12:21:51 -0500

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 fifteen minutes before serving them. I also like my oysters au natural with just a squeeze of lemon, but variety is the spice of life, and this makes an exciting change! The quantities listed below will be sufficient for between 12 large and 24 small oysters. -- posted by French Tart

Ravigote Sauce

Tue, 17 Feb 2009 08:00:39 -0500

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

Bordelaise Sauce a La Virginia Hospitality

Tue, 10 Mar 2009 01:27:44 -0400

This easy sauce helped convince my brothers I could cook. This is the perfect accompaniment to Rare Roast Beef (a clone recipe is Recipe #55918), steak or beef fondue. From "Virginia Hospitality" by the Junior League of Hampton Roads, VA. -- posted by KateL

Guilt Free Mock Hollandaise Sauce

Mon, 16 Mar 2009 15:44:58 -0400

Entered for safe-keeping. From Sam Miles's "Guilt Free Gourmet". -- posted by KateL

Low Fat Vinaigrette With Yogurt or Tomato or Avocado Variations

Tue, 17 Mar 2009 19:29:19 -0400

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 mixture. You can vary this with any herbs or spices you wish (the 2-3 teaspoons of fresh herbs can be any combination you prefer, suggested herbs are listed). The author recommends the yogurt variation when "you want to eat nothing but salads, but have to work in protein." I recommend the Avocado variation during the maintenance phase of WW, because the avocado has healthy fat and aids digestion if your calories permit. See Recipe #361079 #361079 for a tasty broth variation. -- posted by KateL

Vinegar Sauce for Steaks

Thu, 19 Mar 2009 16:10:26 -0400

A cream and vinegar sauce made for a tender steak such as shell steak or filet mignon. -- posted by Ice Cool Kitty

Hunter's Sauce (Sauce Chasseur)

Thu, 19 Mar 2009 17:21:20 -0400

A fresh mushroom sauce that is ideally suited for London Broil, but goes with any meat. -- posted by Ice Cool Kitty

Bordeaux Wine Sauce for Steak

Thu, 19 Mar 2009 17:26:10 -0400

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. -- posted by Ice Cool Kitty

Vanilla Butter Beurre Blanc Sauce

Tue, 24 Mar 2009 18:02:20 -0400

Vanilla Butter twist on a Buerre Blanc Sauce -- posted by GoldsmithLissa

Cabernet Peppercorn Demi-Glace for Filet Mignon

Tue, 24 Mar 2009 18:10:18 -0400

Nice demi-glace to top a filet mignon. -- posted by GoldsmithLissa

Caramel-Merlot Sauce for Filet Mignon

Tue, 24 Mar 2009 18:10:25 -0400

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 and reheated to serve. -- posted by GoldsmithLissa

Chalet Hot Raspberry Sauce Garnished With Raspberries and Mint

Sun, 29 Mar 2009 20:37:27 -0400

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

Classic Hollandaise Sauce

Wed, 22 Apr 2009 01:00:08 -0400

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 published recipes are poorly balanced, with too much acid or salt, or too little butter per yolk. To avoid a harsh raw taste, Escoffier's classic version simmers the vinegar and cracked peppercorns, exactly as for Bearnaise. A full four-ounce stick of butter per yolk, melted and clarified, makes the thickest sauce with the most buttery flavor, but the emulsion is somewhat fragile; if the sauce should start to separate, see Step 6. -- posted by R. L. Wallace

White Sauce-Bechamel Sauce

Mon, 18 May 2009 14:51:52 -0400

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 -- posted by daisygrl64

Sauce Soubise (Onion Sauce)

Wed, 20 May 2009 19:58:46 -0400

This is a good sauce (if you like onions) to use with any grilled meat. -- posted by Jackie #6

Bechamel Sauce

Wed, 24 Jun 2009 15:43:51 -0400

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 milk for 30 minutes to infuse the sauce with more flavor but here's an everyday approach. My simplified version is a snap to make and is perfect with baked rigatoni with bechamel sauce. You could also use it the way you would hollandaise sauce. -- posted by lazyme

Fresh Fig and Ginger Chutney from the Auberge

Mon, 13 Jul 2009 17:06:24 -0400

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. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruits rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese. -- posted by French Tart

River Cottage Sorrel Pesto With Goat's Cheese

Tue, 28 Jul 2009 02:10:48 -0400

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 grilled chicken and fish. So simple and full of summer flavours! It also makes a great gift for a dinner party host/ess, or for a foodie friend; put the pesto in an attractive jar with a recipe suggestion label and a wooden spoon. -- posted by French Tart

Perfect Homemade Mayonnaise (Julia Child)

Thu, 20 Aug 2009 14:31:29 -0400

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 egg yolks. Heat the oil to tepid if it is cold. Egg Yolks: Always beat the egg yolks for a minute or two before adding anything to them. As soon as they are thick and sticky, they are ready to absorb the oil. Adding the Oil: The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. After this, the oil may be incorporated more rapidly. Proportions: The maximum amount of oil one U.S. Large egg yolk will absorb is 6 ounces or 3/4 cup. When this maximum is exceeded, the binding properties of the egg yolks break down, and the sauce thins out or curdles. If you have never made made mayonnaise before, it is safest not to exceed 1/2 cup of oil per egg yolk. REMEDY FOR TURNED MAYONNAISE: You will never have trouble with freshly made mayonnaise if you have beaten the egg yolks thoroughly in a warmed bowl before adding the oil, if the oil has been added in droplets until the sauce has commenced to thicken, and if you have not exceeded the maximum proportions of 3/4 cup of oil per egg yolk. A mayonnaise has turned when it refuses to thicken, or, in a finished mayonnaise, when the oil releases itself from suspension and the sauce curdles. In either case, the remedy is simple. Warm a mixing bowl in hot water. Dry it. Add 1 teaspoon of prepared mustard and 1 teaspoon of sauce. Beat with a wire whip for several seconds unil they cream and thicken together. Beat in the rest of the sauce by teaspoons, thickening each addition before adding the next. This always works. Just be sure you add the turned sauce a little bit at a time, particularly at first. REFRIGERATION: After several days under refrigeration, mayonnaise has a tendency to thin out, especially if it is stirred before it comes to room temperature. If it does turn, bring it back using the preceding system. -- posted by blucoat

Sauce Vierge

Thu, 05 Nov 2009 02:17:09 -0500

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 juice it is an excellent vinaigrette for salad. Adapted from Eric Ripert, "Mens Health" magazine. -- posted by Ice Cool Kitty