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French sauces recipes added by professional chefs
All recipes » Sauces » French
Sauce DiableServe with my Roasted Loch Duart Salmon with Chanterelle Mushrooms |
Roland Passot
Mar 2008 Professional |
2 votes
11536 views
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Bechamel Sauce* Béchamel sauce is delightful enough to use on its own to accent fish, poultry, eggs and vegetables, but it’s the derivative sauces made from the… |
Chef Smith
May 2011 Professional |
2 votes
4504 views
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Sauce Mornay* A derivative of the Béchamel. Means “cheese sauce”. Note: if the sauce is to be used in a baked dish use the minimum amount of cheese suggested… |
Chef Smith
May 2011 Professional |
1 vote
1591 views
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Sauce Supreme* Variation of a Velouté sauce |
Chef Smith
May 2011 Professional |
1 vote
943 views
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Veloute* Velouté sauce, also one of the mother sauces, in many ways is also considered to be a white sauce. The difference between velouté and béchamel is… |
Chef Smith
May 2011 Professional |
1 vote
1225 views
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Hollandaise sauceHollandaise sauce |
CHEF ASHRAF ABD ALEEM ELKHARBOTLY
Jun 2010 Professional |
1 vote
2607 views
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Bearnaise Sauce
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Chef Smith
May 2011 Professional |
1 vote
904 views
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Sauce Creme* Variation of a Béchamel sauce |
Chef Smith
May 2011 Professional |
1 vote
920 views
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