French sauces recipes added by professional chefs

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Veloute

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
109 views
Sauce Supreme

Sauce Supreme

* Variation of a Velouté sauce

Chef Smith
May 2011
Professional
1 vote
53 views
Sauce Mornay

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
62 views
Sauce Creme

Sauce Creme

* Variation of a Béchamel sauce

Chef Smith
May 2011
Professional
1 vote
43 views
Bechamel Sauce

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
493 views
Bearnaise Sauce

Bearnaise Sauce

Chef Smith
May 2011
Professional
1 vote
71 views
Hollandaise sauce

Hollandaise sauce

Hollandaise sauce

CHEF ASHRAF ABD ALEEM ELKHARBOTLY
Jun 2010
Professional
1 vote
345 views
Sauce Diable

Sauce Diable

Serve with my Roasted Loch Duart Salmon with Chanterelle Mushrooms

Roland Passot
Mar 2008
Professional
2 votes
5408 views