Sauces, French Рецепты

Sauce Diable

Serve with my Roasted Loch Duart Salmon with Chanterelle Mushrooms

Bechamel Sauce

* Béchamel sauce is delightful enough to use on its own to accent fish, poultry, eggs and vegetables, but it’s the derivative sauces made from the…

Sauce Mornay

* A derivative of the Béchamel. Means “cheese sauce”. Note: if the sauce is to be used in a baked dish use the minimum amount of cheese suggested…

Sauce Supreme

* Variation of a Velouté sauce

Veloute

* Velouté sauce, also one of the mother sauces, in many ways is also considered to be a white sauce. The difference between velouté and béchamel is…

Hollandaise sauce

Hollandaise sauce

Bearnaise Sauce

Sauce Creme

* Variation of a Béchamel sauce