Sauces, French Recetas

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…

Mornay Sauce

The French cheese sauce, prepared in a microwave.

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…

Lemon Tarragon Sauce

Sauce Supreme

* Variation of a Velouté sauce

Béchamel Sauce

One of France's mother sauces, prepared in a microwave.

Velouté Sauce

One of France's mother sauces, prepared in a microwave.

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

Easy Hollandaise Sauce

Like Hollandiase Sauce but have always been afraid to even try to make it? Here is an easy recipe that makes you look good and like you are a true…

Lemon Tarragon Sauce

excellent accompaniment to chicken dishes, such as Feta Stuffed Chicken Breast