Results tagged 'french'

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• Aioli

  Aioli is a French sauce made by mixing lemon, eggs, garlic, and oliveoil into a smooth, creamy mixture resembling mayonnaise. It originatesfrom...

• Basic Consomme

  Consommé is a clear, strong broth often served as the first course of French meals. Consommé is made from stock but is clarified by straining the...

• Bearnaise Sauce

  Bearnaise sauce is a derivative of hollandaise sauce. The addition of bearnaise essence is what gives it its distinct flavour. Bearnaise sauce is...

• Bechamel Sauce

  Bechamel, or basic melted butter sauce is the base of many recipes. When made with milk as the liquid it is called Bechamel, when made with stock,...

• Beef Bourguignon
• Beignets Souffles (deep fried choux pastry)

  Servings depend on the size of the croquembouche cone you're using.

• Bisque (Basic)

  Bisque is a type of rich, thick, creamy soup which has been pureed sothat it has an even texture. Traditionally, bisque includes seafood,wine or...

• Bouillabaisse

  Bouillabaisse is a delicious traditional French fish stew that wasoriginally created in the port city of Marseille. The word“bouillabaisse" comes...

• Buerre Blanc (Basic Butter Sauce)

  Beurre blanc sauce is a rich French sauce made from an acidic reduction whisked together with chunks of fresh butter. The result is used on things...

• Cassoulet

  Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork,...

• Chateaubriand

  Chateaubriand is fundamentally rare beef fillet served sliced with béarnaise sauce. This recipe was so popular that the cut of meat used became...

• Chicken Cordon Bleu
• Chicken Liver Pate

  This pate is easy and fast to make compared with other kinds of pate’s. It is quite delicious and similar in texture to a goose liver pâté. You may...

• Choux Pastry

  Making good choux pastry is easy once you become familiar with the way that the dough should look and feel. Properly prepared pastry is slightly...

• Choux Pastry Puffs

  The number of puffs this recipe makes will depend on the size you pipe the pastry.

• Crepe Suzette
• Croissants (Easy)

  A croissant is a buttery flaky pastry, named for its distinctive crescent shape. It is also sometimes called a crescent or, since at least the...

• Croquembouche

  A croquembouche is a French dessert, a kind of pièce montée often served at weddings. It is a high cone of profiteroles (choux filled with pastry...

• Custard Apple and Pineapple Crepes

  To prepare segments place your thumb in the Custard Apple indent where the stem joins the custard apple and gently pull the fruit apart. Then...

• Demi Glaze

  Demi-glaze is a rich brown sauce used by itself or as a base for other sauces. It is traditionally made by combining equal parts of veal stock and...

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