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.

Escoffier Sauce Piquante

Learning how to make classic French sauces will increase your culinary skills and can change the way you cook. This French version of the sauce piquante is a tangy sauce with tomato, gherkins and fresh herbs. INGREDIENTS For the sauce...

Stephane

August 30, 2021

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Sauce vierge (virgin sauce)

How to make a simple sauce Vierge – a great sauce for warmer days. It is a classic tomato based dressing filled with fresh herbs that will go perfectly with many dishes for the warmer days. It can be...

Stephane

May 18, 2021

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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...

Stephane

November 17, 2020

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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...

Stephane

October 15, 2020

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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...

Stephane

September 18, 2020

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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...

Stephane

July 25, 2020

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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...

Stephane

May 3, 2019

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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...

Stephane

April 21, 2019

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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...

Stephane

April 18, 2019

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Tagliatelle sauce foie gras

Sauces & Stocks

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...

Stephane

April 12, 2019

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Chicken recipes	Fish and seafood
French articles, wine, food, guides	French cooking basics
Meat dishes	online cooking classes
Sauces & Stocks	Soups and consommés
Starters and salad	Sweets and Dessert