French sauces recipes added by professional chefs

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Sauce Diable Serve with my Roasted Loch Duart Salmon with Chanterelle Mushrooms	Roland Passot Mar 2008 Professional	2 votes 1 review 11536 views
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 1 review 1 comment 4504 views
Bearnaise Sauce	Chef Smith May 2011 Professional	1 vote 904 views

Sauce Creme * Variation of a Béchamel sauce	Chef Smith May 2011 Professional	1 vote 920 views
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
Sauce Supreme * Variation of a Velouté sauce	Chef Smith May 2011 Professional	1 vote 943 views
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
Hollandaise sauce Hollandaise sauce	CHEF ASHRAF ABD ALEEM ELKHARBOTLY Jun 2010 Professional	1 vote 2607 views