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.

How to make Beurre Blanc ( butter sauce)

Sauces & Stocks

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 shallots, then the butter is gently incorporated and whipped over very low heat (do not exceed the temperature of 65...

FCA

September 27, 2018

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How to make Espagnole sauce

Cooking Time: 2h30 mn

French cuisine

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 are learning French cooking. This sauce has strong beef and tomatoes flavours with a hint of bacon in the background....

FCA

June 10, 2018

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Escoffier Method Brown Stock

Escoffier brown stock or (estouffade) is the recipe I am trying today. This brown cooking stock is realised in 2 stages. Where the beef bones are first cooked to create a bone broth. and the broth is then used to moisten and cook fresh pieces of meat creating the final...

FCA

June 3, 2018

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List of Classic French Dressings

Sauces & Stocks

French dressings, or vinaigrette sauces (as we call them in France), are a basic condiment needed to prepare French salads. The sauces are made with a simple combination of salt, pepper, vinegar and an oil. Sometimes fresh shallots, garlic, herbs, or honey is added. Instructions are always as follows: put...

FCA

May 16, 2017

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Quick & Easy Brown Chicken Stock

Cooking Time: 60

Sauces & Stocks

French cuisine

A quick and easy brown chicken stock recipe that you can use for multiple French poultry base dishes sauce and stews. this technique uses the classic French technique where water is replace with off the shelf brown stock to supercharge the flavor and reduce the cooking time to 30 minutes

FCA

May 13, 2017

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Aromatic White Chicken Stock From Scratch

Cooking Time: 65

Sauces & Stocks

French cuisine

This delicate, aromatic chicken stock is used in the preparations of many dishes. It may be frozen in small containers for future use. this chicken stock is ideal when you are looking at recycling chicken bones when making a recipe using a deboned chicken.

FCA

May 13, 2017

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How to make a mayonnaise sauce

Cooking Time: 10

Sauces & Stocks

French cuisine

How to make a mayonnaise sauce: a delicious sauce that goes perfectly with cold meats, sandwiches, boiled eggs, slaw and more. the french mayonnaise can be use as a base for other sauces like the cocktail sauce and all kind of other flavored mayonnaise such as the Aioli style mayonnaise....

FCA

May 4, 2017

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Bechamel Sauce

Cooking Time: 25

Sauces & Stocks

French cuisine

This Bechamel sauce (white sauce) is perfect for all kind of everyday use for things like pasta and vegetable bakes, lasagnas, moussaka, and even more complex things recipe like souffle. The Bechamel Sauce which is commonly known as “white Sauce”, is one of the 5 French Mother sauces that every...

FCA

February 22, 2017

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How to make a Bearnaise sauce

Cooking Time: 15

Sauces & Stocks

French cuisine

Bearnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a “child” of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. The difference is only in...

FCA

February 20, 2017

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Comfort food	Fish and seafood
French cooking basics	French cuisine history
Great French chefs	How to recipes
Meat dishes	Poultry dishes
Sauces & Stocks	Soups and consomme
Starters and salad	Subscriber's recipes
Sweets and Dessert	Vegetables & Sides
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