French Sauces Recipes

"Entered for safe-keeping. From June 2012 Vegetarian Times. From the south of France, this spicy garlic sauce is traditionally spread on toasted croutons and dipped into Bouillabaisse soup. Use with your favorite soup, or use the sauce as a sandwich spread or dip. This version has no mayonnaise or eggs or red bell pepper. Do not omit the saffron...."

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Ingredients: lemon juice, olive oil...

"I was a little surprised not to see this version of Veloute posted here. According to "The Escoffier Cookbook" (the American edition of Guide Culinaire) Escoffier uses nutmeg and white pepper. Most of the recipes here either omit the nutmeg or use regular black pepper. Note that this recipe makes four quarts, so adjust as necessary. Also..."

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Ingredients: salt, veal stock, white pepper...

"This really is more of a sauce than a gravy, but it's delicious. This is a new holiday tradition for us. I am just guessing at the prep and cooking times because my husband made it and doesn't remember how long it took him. It comes from myrecipes.com"

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Ingredients: pepper, dry white wine...

"I tagged I'mPat's recipe #377532 and there was no recipe there for this very tasty, easy to make, sauce so here it is. You could mix it up with the cheese. I used 1/2 Swiss cheese and 1/2 Parmesan cheese. You can use this on noodles, potatoes or rice."

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Ingredients: pepper, milk, salt...

"(Apple-horseradish mayonnaise). Use baking apples such as Granny Smith or similar tart apples. *Do not* use reduced fat mayonnaise, Miracle Whip or other “salad dressing". Homemade mayonnaise would be preferred but any good quality store bought mayonnaise will work well. Usually served with prime rib, cured meats, pork and game, sauce suèdoise-much..."

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Ingredients: fresh lemon juice, granny smith apples...

"Most commonly used to glaze meat and poultry. Drizzle this over fresh strawberries or creamy goat cheese to tweak their flavors. It's also a great glaze for sweet potatoes. Gotten from Rachael Ray's show, where Sheryl Crow was a guest."

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Ingredients: sherry wine vinegar, fresh rosemary...

"My Mother in law loves Eggs Benedict, so every couple of months, for a treat, I make it for the whole family. After reading alot of books and having several sauces fall apart, I finally found a formula that sticks the the authentic recipe, but has never fallen apart on me yet."

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Ingredients: egg yolks, fresh lemon juice...

"Entered for safe-keeping. An idea for brunch served with fresh fruit such as strawberries, pears, pineapple, cherries and bananas, along with different shaped cookies. Found in Woman's World 12/31/07. If you want to add a hazelnut flavor, use 3/4 cup Nutella spread and use only 3/4 cups semi-sweet chocolate chips and omit the orange zest."

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Ingredients: orange-flavored liqueur, cookies...

"Spice up your eggs benedict! or make.... Micheal Mina's Dungeness Crab-Stuffed Prawns Orange-Jalapeño Hollandaise, Hot and Sour Sauce with Cucumber Noodles"

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Ingredients: cilantro, clarified butter...

"This recipe comes from Liz Upton's excellent blog, gastronomydomine.com Definitely give her site a visit when you have some time. This is a superb rendition of this classic sauce, which can often be bland if not made well. Béchamel is the foundation of many other classic sauces, including Mornay, Soubise, Nantua, and Mustard sauce. For the..."

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Ingredients: cloves, milk, parsley...

"This is fantastic on steak, and can be used as an alternative for Hollandaise on food that pairs well with tarragon. The tbsp of tarragon boosts the flavour in place of using tarragon vinegar."

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Ingredients: cider vinegar, fresh ground pepper...