Results tagged 'french'

  • AioliAioli

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

  • Basic Bechamel SauceBasic 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,...

  • Basic BisqueBasic Bisque

    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...

  • Basic Buerre Blanc SauceBasic Buerre Blanc 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...

  • Basic ConsommeBasic 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...

  • Basic FriandsBasic Friands

    Typically a friand is a bite-sized cake made from almond meal, butter, sugar, egg white and flour. They usually have a flavour folded through them...

  • Basic Mornay Sauce and VariationsBasic Mornay Sauce and Variations

    Mornay sauces are a great filling for crepes, vol-au-vents and crustades. Just add the variation ingredients to the basic cheese bechamel sauce and...

  • Basic Souffle Omelette and VariationsBasic Souffle Omelette and Variations

    Soufflé omelettes are not unlike basic sponge cakes that are cooked in a pan and then under a grill ( broiler ) instead of being baked in the oven....

  • Basic Veloute SauceBasic Veloute Sauce

    A velouté sauce is an adaptation of Béchamel sauce ( or white sauce ), and is one of the classic mother sauces of French cuisine....

  • Beef BourguignonBeef Bourguignon
  • Beignets SoufflesBeignets Souffles

    Also known as deep fried choux pastry, beignets soufflés are delicious fried profiteroles that are filled with fruit and dusted with sugar...

  • BouillabaisseBouillabaisse

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

  • CassouletCassoulet

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

  • ChateaubriandChateaubriand

    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 BleuChicken Cordon Bleu
  • Chicken Liver PateChicken 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 PastryChoux 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 PuffsChoux Pastry Puffs

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

  • Crepe SuzetteCrepe Suzette
  • CroquemboucheCroquembouche

    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...


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