Home Sauces and Dressings How to make classic French sauces

How to make classic French sauces

Pasta in White Sauce

The French love their cuisine more than anyone else. French cuisine is a kind of cuisine that is well-acclaimed and widely acknowledged throughout the world. This kind of cuisine uses less spices and more herbs and creamy ingredients as cheese, cream. The French cuisine is irrevocable without its wide range of sauces. The French culinary experts have passed down their age old secrets of cooking to acquaint the world with their food. Some sauces that complete the list of ingredients of French dishes are:

1. Hollandaise Sauce

A. Complexity Level: Easy

B. Time Taken: 15 minutes

C. Ingredients

1/2 cup yellow butter

2 egg yolks

a pinch of salt

3 tablespoons lemon juice

few cayenne pepper pods

3 cups water

D. Process:

a. Boil water in a large heavy bottomed saucepan over high heat.

b. Melt butter in a bowl that fits in the saucepan ( double boiler ). Beat egg yolks with the help of a beater and add the yolks to the melted butter, whisking continuously with a wire whisk or wooden spoon.

c. Stir in lemon juice. Cook for about 5 minutes, stirring constantly, till the sauce thickens. Add the seasoning and cayenne pepper before serving. If sauce is too thick, then dilute it hot water accordingly.

d. Hollandaise sauce is ready to be served on Egg Benedict or steamed vegetables

Tips:

a. You can also melt butter in a microwave oven by microwaving it in an ovenproof bowl on high heat for 10 seconds.

b. Vinegar can also be used as a substitute of lemon juice.

2. Mayonnaise

A. Complexity Level: Easy

B. Time Taken: 10 minutes

C. Ingredients:

2 egg yolks

a pinch of salt for seasoning

1/2 teaspoon mustard powder

a pinch of sugar for seasoning

a pinch of cayenne pepper

5 teaspoons of lemon juice

1/2 cup extra virgin olive oil

2 tablespoons hot water

D. Process

a. Blend egg yolks, mustard powder, seasonings, cayenne pepper, and 2 teaspoon vinegar or lemon juice in a small bowl till a thick and pale yellow mixture is formed.

b. Add 1/4 cup olive oil to the mixture, drop by drop, while constantly beating the blended mixture. Stir in 1 teaspoon each of vinegar or lemon juice and hot water.

c. Repeat the process of adding oil, vinegar or lemon juice and hot water twice using equal portions of the ingredients..

d. If you prefer thin mayonnaise dilute the creamy mayonnaise with a little hot water.

e. Store refrigerated till needed. Do not preserve more than 1 week.

Tips:

a. It is important to whisk constantly while adding olive oil.

b. Add olive oil drop by drop to the egg mixture.

3. Basil Pesto

A. Complexity Level: Easy

B. Time Taken: 15 minutes

C. Ingredients:

2 cups fresh basil leaves

1/2 cup freshly grated Parmesan cheese

1/2 cup extra virgin olive oil

1/2 cup walnuts

2 medium sized garlic cloves, finely minced

Salt and freshly ground black pepper for seasoning

D. Process

a. In a food processor, blend basil leaves along with walnuts. When a rough paste forms, add the minced garlic cloves.

b. Add the olive oil while the food processor is on. Add the grated cheese and process again till it blends smoothly. Add the seasonings to taste.

c. Serve right away, spread over pasta or french bread.

Tips:

a. If you want you can substitute walnuts with pine nuts.

4. White Sauce

A. Complexity Level: Easy

B. Time taken: 20 minutes

C. Ingredients:

2 tablespoons butter

2 tablespoons flour

a pinch of salt for seasoning

1 cup milk

D. Process

a. In a medium sized heavy bottomed saucepan, melt 2 tablespoons of butter on double boiler on low heat.

b. Slowly add the flour to the melted butter.

c. Add a pinch of salt to season.

d. Cook on low heat, stirring constantly, for 5 minutes.

e. Slowly mix in 1 cup of milk, while stirring constantly.

f. Continue cooking slowly till a smooth and thickened mixture is formed.

Tips:

a. While adding the flour, stir the flour constantly or it may form lumps.

5. Bread Sauce

A. Complexity Level: Easy

B. Time Taken: 15 minutes

C. Ingredients:

200 ml milk

100 ml double cream

1 onion, peeled and pierced with 6 cloves

1 bay leaf

50g fresh bread crumbs

25g melted butter

D. Process

a. Pour the milk, cream, studded onion, and bay leaf in a heavy bottomed saucepan and bring it to a boil. After it comes to a heat, turn off the heat and let it stand for 7 minutes.

b. Remove the onion and bay leaf from the milk and add the fresh bread crumbs. Stir to form a smooth mixture.

c. Add the melted butter and season with salt and black pepper and serve immediately.

Tips:

a. Refrigerate the sauce if not using immediately.

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