Sauces

bearnaise3There is something almost magical in the way that distinct ingredients may be transformed into a beautiful sauce, and the French are the world leaders in this department. Ever since medieval times, sauces have played a major role in French cooking: they are the crowning glory of French cuisine.

Some — mustard vinaigrette, pistou or mayonnaise, once you get the hang of it — may be used any day of the week. Others — beurre blanc or hollandaise, for example — are for special occasions. Once you have mastered them, variations are infinite and creativity a pleasure.

COLD SAUCES

Aïoli / Garlic mayonnaise
Mayonnaise / Homemade mayonnaise
Pistou / French basil sauce
Rouille
/ Mayonnaise with garlic and saffron
Sauce au tahina / Tahini sauce
Sauce au vinaigre balsamique / Balsamic vinaigrette sauce
Sauce citron-huile d’olive / Lemon-olive oil sauce
Sauce vierge / French salsa
Sauce vinaigrette à la moutarde / Mustard vinaigrette

WARM SAUCES

Beurre blanc / Creamy butter sauce
Sauce béarnaise / Bearnaise sauce
Sauce béchamel / Béchamel sauce

 

 


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