FRENCH RECIPE CATALOGUE

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Article
Baking
Baking & Desserts
Drinks
Fish and Seafood
How-To
Lunch
Mains
Salad
Sauces
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Small Bites
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Vegetarian

FCA content editor 5/3/26 FCA content editor 5/3/26

TRUFFLE CREAM SAUCE

Built from a well-reduced stock, a good pour of cream, slivers of pancetta, and a few careful drops of truffle oil, it is the kind of sauce that turns an ordinary Tuesday steak into something worth talking about.

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.