RECIPe
CATALOGUE.
SWEET & SOUR GLAZE
This glaze is a 4-in-1 powerhouse: enjoy it on its own, drizzle or use it as a base to create three unique sauces.
GARLIC MOUSSE
A technique to turn aoili into fluffy garlic mousse that you can use in all kinds of prepartions.
Sauce Hachée
The Sauce Hachée is a classic sauce attributed to Escoffier, existing in two distinct versions, one for meat and one for fish. It is a tangy sauce based on a reduction of vinegar, shallots, onions, and mushrooms, which are then cooked with brown stock and some tomato sauce.
CHICKEN VELOUTE SAUCE
The principles and techniques for making a velouté are nearly identical to those for béchamel. For instance, the thickness of the velouté depends on the amount of roux used with the stock. It's as simple as that and incredibly effective. Velouté sauces offer versatility, as you can use various cooking stocks to impart specific flavors. Chicken stock yields a chicken velouté, fish stock results in a fish velouté, and so forth.
SAUCE LYONNAISE
This classic sauce uses homemade demi-glace as a base, combined with an onion, wine, and vinegar reduction, resulting in a delightful, tangy, and flavorful brown sauce that you can easily prepare at home to serve with chicken, pork, or veal.
EASY DEMI GLACE
The demi-glace is a valuable shortcut for crafting mouthwatering sauces that can save you hours in the kitchen. It’s created by enhancing stock with meat trimmings, aromatics, wine, and thickening with flour. I'll share a home-friendly method that maintains quality and efficiency, allowing you to prepare a homemade demi-glace effortlessly. Once you master this technique, you'll never look back.
PERFECT PAN SAUCE
Crafting a pan sauce is one of the techniques French culinary students learn early in their training, and for a very good reason; this is one of the key techniques that pave the way to the art of sauce making. Let’s look at this technique in detail and discover the 3-step process known as sauté déglacer.
SAUCE GRENOBLOISE
Fish served with meunière-style sauce with capers, diced lemon, and croutons.
SAUCE BERCY
Create a Sauce Bercy using the sauté deglazing technique to create an instant pan sauce.
RED WINE BUTTER
Escoffier red wine butter
MALTESE SAUCE
How to make a Maltese sauce. The journey from mother sauce to daughter sauce.
SAUCE CHIEN
The Sauce Chien (Dog Sauce) is one of the French West Indies best kept secrets.
mustard sauce
perfect for chicken or toasted sandwiches
ANTIBOISE
A quick and easy bruschetta style sauce.Tomatoes in olive oil dressing with capers, garlic, toasted coriander seeds, basil and spring onions.
GARLIC SAUCE
Just two ingredients, garlic and cream.
SAUCE VIERGE
The sauce vierge is a classic tomato based dressing filled with fresh herbs that will go perfectly with many dishes for the warmer days. It can be served cold or warm.
SAUCE PIQUANTE
This French version of the sauce piquante is a tangy sauce with tomato, gherkins and fresh herbs.
MAYONNAISE SAUCE
