FCA content editor 13/7/25 FCA content editor 13/7/25

vegetarian BORDELAISE SAUCE

A lighter, plant-based take on the classic French Bordelaise sauce that doesn’t compromise on depth nor flavour. This modern version keeps its roots with a rich Bordeaux red wine reduction infused with shallots, herbs, and aromatics. Instead of using the traditional reduced veal or beef stock, we use a deeply savory mushroom jus with some modern touches by adding a touch of fermented soy sauce and a hint of cocoa powder for earthy complexity.

FCA content editor 5/7/25 FCA content editor 5/7/25

PEPPER SAUCE

There’s just something about a good pepper sauce that makes a simple steak (or even chicken) feel like a real treat. Not every sauce has to be a pan sauce that needs steak juices. The real magic is in the quality of your beef stock and the pepper—splurge on some single-origin stuff if you can! With a splash of cognac, a touch of cream, and plenty of black pepper, you’ll be ready to drizzle restaurant-level sauce over your next meal.

FCA content editor 5/5/25 FCA content editor 5/5/25

BÉCHAMEL CROQUETTES

Learn to make a thick bechamel and use it to make delicious croquettes.

FCA content editor 20/4/25 FCA content editor 20/4/25

BÉCHAMEL SAUCE VARIATIONS

These classic home-cooking sauces are all derived from a Béchamel base and pair beautifully with chicken, salmon, vegetables, and pasta.

FCA content editor 11/4/25 FCA content editor 11/4/25

BÉCHAMEL SAUCE BASICS

Bechamel is considered a base preparation, and as one of the five French mother sauces, it plays an important role in a whole range of dishes.

FCA content editor 7/2/25 FCA content editor 7/2/25

CLOVE BUTTER

This recipe takes inspiration from the Flavor Bible, an essential resource for any chef. I discovered that cloves beautifully enhance the natural richness of beef. This led to the creation of a clove and herb butter that melts over grilled beef and catapaults the flavor into wow territory.

FCA content editor 1/11/24 FCA content editor 1/11/24

CLASSIC BÉCHAMEL

Master the art of making classic Béchamel sauce—a fundamental French mother sauce.

FCA content editor 5/6/24 FCA content editor 5/6/24

BEURRE ROUGE

Based on a rich red wine reduction, this velvety, deep dark red sauce can be paired with both fish and meats.

FCA content editor 26/4/24 FCA content editor 26/4/24

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.

FCA content editor 22/3/24 FCA content editor 22/3/24

GARLIC MOUSSE

A technique to turn aoili into fluffy garlic mousse that you can use in all kinds of prepartions.

FCA content editor 22/2/24 FCA content editor 22/2/24

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.

FCA content editor 12/10/23 FCA content editor 12/10/23

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.

FCA content editor 1/10/23 FCA content editor 1/10/23

SAUCE LYONNAISE

This classic sauce uses homemade demi-glace as a base, combined with an onion, wine, and vinegar reduction.

FCA content editor 28/9/23 FCA content editor 28/9/23

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.

FCA content editor 22/9/23 FCA content editor 22/9/23

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.