French Sauce
French cooking is a system of sauces. The five mothers — béchamel, velouté, espagnole, hollandaise, tomate — and what they produce. Camille Laurent is unsentimental about which still earn their place.
Featured french sauce recipes
- The five mother sauces, ranked — Camille Laurent · Lyon, France · Camille: the ones still in daily use, and the ones that became history.
- Béchamel, classical — Camille Laurent · Lyon, France · Camille: the simplest mother. Roux, milk, salt, nutmeg, patience.
- Hollandaise, double boiler — Iris · Paris, France · Egg yolks, butter, lemon, salt. The temperature is the only difficulty.
- Beurre blanc, Loire-style — Iris · Nantes, France · Shallot, white wine, vinegar, cold butter mounted in. For fish.
- Sauce bordelaise — Iris · Bordeaux, France · Red wine, demi-glace, marrow. The steak deserves it.
- Aïoli, Provençal — Iris · Marseille, France · Garlic, egg yolk, olive oil. By hand, in a mortar.
- Vinaigrette, three to one — Iris · Paris, France · Three oil, one vinegar, mustard, shallot, salt. The ratio that taught a country.
- Sauce au poivre, peppercorn — Iris · Paris, France · Cracked green peppercorn, cream, cognac, deglazed pan. For steak.
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