French Sauces Recipes

"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..."

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Ingredients: cornstarch, Mrs. Dash onion and herb seasoning...

"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...

"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..."

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Ingredients: nutmeg, fresh ground white pepper...

"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..."

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Ingredients: cornstarch, Dijon mustard...

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

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Ingredients: cornstarch, salt & freshly ground black pepper...

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

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Ingredients: pepper, fresh parsley, garlic...

"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..."

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Ingredients: salted butter, fresh basil leaves...

"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..."

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Ingredients: demerara sugar, fresh ground black pepper...