Salmon with Anise Cream Sauce with Pastis
This is a recipe from the south of France. It is great with cold fish, vegetables and hard boiled eggs. The big thing about the sauce is that we are using some...
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Sauces & Stocks
Sauces in French cuisine date back to the Middle Ages. There were many hundreds of sauces in the culinary repertoire. In cuisine classique (roughly from the end of the 19th century until the advent of nouvelle cuisine in the 1980s), sauces were a major defining characteristic of French cuisine and numbers of them are being forgotten in today’s cuisine.
Pepper steak bistrot style
Bistro pepper steak : How to make a pan sauce for steak. If you have been to France and ordered a pepper steak in Paris they always seem to taste that little...
Crispy ham rolls with sunset sauce
A recipe that brings back memories, this Crispy cheesy Ham Rolls with Sunset Sauce was one of my childhood favourites made with simple ham rolls covered with a tomato based...
How to Make Dijon mustard at home
Mustard is an old spice that has been around since the 13th century. Dijon is a town in Burgundy where mustard is made. There are dozens of different of types of mustard. The...
Pan fried scallops with crème d’échalote (shallot cream sauce)
Seared scallops with crème d’échalote (shallot cream sauce) is a delicious and simple sauce. With a base of butter and cream blended with shallots, tarragon and wine reduction it’s very...
Mackerel escabeche
In this tutorial we learn how to make the warm marinade called escabèche and create a beautiful and tasty cold starter: Mackerel escabèche.This particular marinade is used to “cook” fish...
Asparagus sauce Fleurette
In this recipe we will learn how to make a dish called Asperges sauce Fleurette (asparagus with a sauce Fleurette). This is one of the many derivative sauces based on...
Tagliatelle sauce foie gras
In this video tutorial you will learn how to make an authentic sauce foie gras (foie gras sauce). This delicious sauce is built on a base of reduced brown chicken...
How to make Beurre Blanc ( butter sauce)
The Beurre Blanc is an emulsion of half-salted butter and a reduction of white wine, vinegar and shallots. The white wine and vinegar are reduced by half with the gray...
How to make Espagnole sauce
The Espagnole sauce is one of the 5 french mother sauces that exist and has been around for centuries. knowing how to make that sauce is a must when you...