French side dishes recipes added by professional chefs

Cheddar scalloped POTATO gratin simile DAUPHINOIS

Very high in flavour...very high on calorie reduction too! I’ve been trying desperately to replicate a…

Sauce Diable

Serve with my Roasted Loch Duart Salmon with Chanterelle Mushrooms

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…

Corn Fondue

Serve with my Roasted Loch Duart Salmon with Chantereele Mushrooms.

Bearnaise Sauce

Sauce Creme

* Variation of a Béchamel sauce

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…

Sauce Supreme

* Variation of a Velouté sauce

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…

Simple to Make, Very Versatile and Deliciously Skinny, Roasted Ratatouille

Rata­touille is a sim­ple and healthy veg­etable dish usu­ally loaded with…

Italo Provencal Sausage Vegetable Tian

Mild Italian sausage blending with caramelized onions house a vegetable tian. Yellow zucchini and ripe,…

Potato puree

Potato puree

Hollandaise sauce

Hollandaise sauce

Dauphinoise Potatoes

Dauphinoise Potatoes

braised leeks ala julia child