List of recipes from category Basic recipes: 113 recipes

Aromatic preparations

[Bouquet garni]
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
71,9603.5/5 for 2 ratings 12 min.
[Herb olive oil]
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
69,8753.8/5 for 12 ratings 21 min.
[Herb salad]
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.
68,2844.6/5 for 14 ratings 22 min.
[Vanilla sugar]
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
115,614 15/5 for 1 ratings 26 min.
[Praline]
Praline
Praline is a preparation of caramelized nuts (in this case almonds), with a very characteristic flavour. Either crushed or as a paste, it is used to fill or flavour all manner of things like creams, chocolates, biscuits, etc.
69,6075/5 for 1 ratings 55 min.
[Pickled gherkins]
Pickled gherkins
Preparing your own gherkins in vinegar is quite straightforward, if you know how to avoid a few pitfalls. Here's a recipe which works every time.
92,874 73.1/5 for 9 ratings 4 hours 36 min.
[Vegetable stock]
Vegetable stock
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.
36,7944.3/5 for 15 ratings 1 hour
[Preserved lemons]
Preserved lemons
For this recipe, the lemons are sliced first (this makes them easier to use later), then salted to drain off the juice before being bottled in herb-flavoured olive oil. These preserved lemons can be used in all sorts of dishes, especially with fish and poultry.
19,272 15/5 for 13 ratings 12 hours 36 min.
[Feta in olive oil with herbs]
Feta in olive oil with herbs
This recipe tells you how to preserve cubes of feta with herbs. It will keep for a long time and improves with keeping. Using this feta in a salad, such as Greek salad, adds an amazing flavour.
10,3004.6/5 for 14 ratings 14 min.
[Beurre d'escargot]
Beurre d'escargot
Beurre d'escargot is the typically French flavoured butter added to snails before they go into the oven. In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire.
1,5754/5 for 1 ratings 51 min.
[Noisette butter]
Noisette butter
"Noisette" means hazelnut in French. Noisette butter is made by melting butter, then boiling and raising it to a high temperature until it takes on both a light brown hazelnut colour and also a characteristic nutty smell. Compared with simple clarified butter, this noisette butter has a delicate...
1,0914.5/5 for 2 ratings 15 min.

Breads

[Home-made breadcrumb coating]
Home-made breadcrumb coating
The crispy crust on many fried (or baked) foods comes from a breadcrumb coating. You can buy this, of course, but it's easy and much better to make your own at home. For one thing, you will know excatly what's in it – just bread – which is not the case for the commercial product. This is also a...
1,2991/5 for 1 ratings 1 hour 7 min.

Cakes

[Génoise (Genoa sponge)]
Génoise (Genoa sponge)
A Génoise (or Genoa sponge) is a very light and delicate cake. It is good on its own, but is more often used as the base for many different French-style gâteaux, with layers of mousse or cream between 2 (or more) layers of sponge. It is a tricky recipe to get right, rather technical, but here's a...
46,181 55/5 for 1 ratings 1 hour 13 min.
[Biscuit de Savoie sponge cake]
Biscuit de Savoie sponge cake
Biscuit de Savoie is not a "biscuit" in the English sense, just a very light sponge cake. It is delicious plain, but it can also be filled with cream, fruit, etc.
20,0145/5 for 1 ratings 1 hour 8 min.
[Almond macaroon cake]
Almond macaroon cake
This is a cake version of an almond meringue, moister and denser in texture. This cake can be eaten on its own or made smaller, like finger biscuits. It can also be used as the base in a boozy dessert, such as a framboisier.
3,4864.3/5 for 15 ratings 58 min.

Confectionery

[Nougatine]
Nougatine
Nougatine is a delicious nut toffee: caramel mixed with toasted flaked almonds. Not a dessert in itself, it is often used to decorate cakes and pastries. But those who enjoy good things are sure to want to eat it on its own!
20,4064/5 for 5 ratings 32 min.

Creams and foams

[Almond cream or frangipane]
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
80,631 25/5 for 12 ratings 23 min.
[Real custard sauce (crème anglaise)]
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
112,818 24/5 for 3 ratings 44 min.
[Confectioner's custard (Crème pâtissière, or French pastry cream)]
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
269,645 303.8/5 for 37 ratings 36 min.
[Chantilly cream]
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.
144,1855/5 for 3 ratings 18 min.
[Stewed apricots]
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
193,767 124.1/5 for 33 ratings 1 hour 25 min.
[Stewed apple (compote)]
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
108,743 14.8/5 for 12 ratings 1 hour 13 min.
[Italian Meringue]
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
103,5494.3/5 for 15 ratings 30 min.
[Panna cotta]
Panna cotta
Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe.
76,5394.3/5 for 9 ratings 25 min.
[Stewed rhubarb]
Stewed rhubarb
This is perhaps the best known use of rhubarb, and can be used as the basis for other recipes.
72,1184.4/5 for 18 ratings 55 min.
[Stewed plums]
Stewed plums
Quick and simple, stewed plums can also be spread like jam.
58,2412.6/5 for 7 ratings 38 min.
[Butter cream]
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
61,8654.6/5 for 14 ratings 58 min.
[Pistachio cream]
Pistachio cream
Very similar to almond cream, pistachio cream is ideal for filling or topping all kinds of cakes and tarts. Just like almond cream, it swells during cooking.
59,129 44.1/5 for 16 ratings 33 min.
[Chocolate ganache]
Chocolate ganache
A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates.
46,383 14.5/5 for 4 ratings 15 min.
[Lime (or lemon) curd]
Lime (or lemon) curd
Lime curd is a delicious conserve and variation on the traditional lemon curd, made with limes, eggs and butter. It's the perfect filling for either large or small tarts.
38,2525/5 for 12 ratings 54 min.
[Swiss meringues]
Swiss meringues
Swiss meringues are a variant of the classic French meringue. The eggs whites and sugar are beaten together in a bain-marie at first, then beaten stiff as normal. This makes for a firmer meringue which can be used to make small items or figures to decorate cakes or ice creams (such as mushrooms,...
21,8953.8/5 for 17 ratings 1 hour 17 min.
[Royal icing]
Royal icing
Royal icing is a mixture of egg white and icing sugar. From its pasty consistency when fresh, it dries to give a lovely white crust.
27,5934.6/5 for 11 ratings 13 min.
[Pear compote ]
Pear compote
Stewed pears are not as easy to prepare as stewed apples, as they contain more juice and you risk ending up with more of a coulis than a compote. So here are two simple methods to help you succeed.
27,0234.3/5 for 15 ratings 37 min.
[Chocolate Chantilly ]
Chocolate Chantilly
If we look at the more scientific side of Chantilly cream we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a...
22,0515/5 for 13 ratings 15 min.
[Foie gras Chantilly ]
Foie gras Chantilly
Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this...
22,7934.6/5 for 14 ratings 28 min.
[Apple confectioner's custard]
Apple confectioner's custard
For this strongly apple-flavoured version of confectioner's custard (crème pâtissière, or french pastry cream), apple juice is used instead of milk and the quantity of sugar is reduced.
11,8834.6/5 for 11 ratings 21 min.
[Lemon Confectioner's Custard]
Lemon Confectioner's Custard
This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste. It's the perfect filling for lemon...
10,3084.4/5 for 5 ratings 23 min.
[Rich hazelnut buttercream]
Rich hazelnut buttercream
This delicious preparation is an alternative to almond frangipane: a nutty buttercream enriched with eggs, designed to be cooked into various pastries.
3,2244.1/5 for 16 ratings 40 min.
[Quince and apple compote]
Quince and apple compote
This compote is a tricky balancing act between the characteristic quince flavour and just enough apples to sweeten it. You should end up with a compote that has a delicate quince flavour rounded out by the apples and brown sugar.
3,6853/5 for 2 ratings 59 min.
[Fruit crémeux]
Fruit crémeux
This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to...
5,7165/5 for 2 ratings 40 min.
[Pistachio confectioner's custard]
Pistachio confectioner's custard
This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts.
1,720 31 min.
[Lime confectioner's custard (pastry cream)]
Lime confectioner's custard (pastry cream)
Taking its inspiration from lemon confectioner's custard, this version has a distinctive lime flavour. Both juice and zest are used to combine the juice's slight acidity with a hint of bitterness from the zest.
645 56 min.
[Diplomat cream]
Diplomat cream
Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a...
132 1 hour 47 min.

Fruits

[Dried apricots]
Dried apricots
Making your own dried apricots at home is perfectly feasible. It's really quite simple, though it takes a long time. Basically, the apricots need to be cut in half, destoned, then the halves put to dry slowly for several hours in a cool oven.
4,9164.7/5 for 12 ratings 6 hours 18 min.

Gratins

[Polenta]
Polenta
Polenta is made from maize meal and can be prepared in a number of ways. In this recipe, it is cooked in milk, then moulded and set before being fried.
18,5895/5 for 13 ratings 1 hour 34 min.

How to...

[Vol-au-vent cases]
Vol-au-vent cases
Vol-au-vents, whether large or bite-sized, need a special pastry case that is hollow to take the filling. Here is how to prepare these delicate cases using puff pastry.
26,1354.1/5 for 10 ratings 44 min.
[How to cook potato grenaille ]
How to cook potato grenaille
The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that...
18,6934.8/5 for 12 ratings 43 min.

Meat

[Meatballs]
Meatballs
Used in several recipes like couscous, meatballs can also be a dish on thier own. The secret of this recipe is in the mix of two different kinds of meat with a little Parmesan. Note that it's a dish children always love.
64,4034.7/5 for 7 ratings 43 min.
[Sausagemeat]
Sausagemeat
Sausagemeat is a mixture of fatty pork (belly bacon here) with leaner meat, all minced and seasoned. In this version I have used veal as the additional meat.
9,9383.8/5 for 17 ratings 15 min.

Miscellanous

[Clarified butter]
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
71,2014.2/5 for 12 ratings 2 hours 14 min.
[Citrus crunch]
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...
67,3953.7/5 for 20 ratings 1 hour 16 min.
[Preserved tomatoes]
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif.
80,0424.8/5 for 10 ratings 5 hours 6 min.
[Potimarron (Japanese chestnut pumpkin) purée]
Potimarron (Japanese chestnut pumpkin) purée
Potimarron can be easily made into purée, you don't need to peel it, which makes for a quick and delicious recipe.
65,1234.6/5 for 19 ratings 1 hour 12 min.
[Caramelised walnuts]
Caramelised walnuts
These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are.
80,8885/5 for 1 ratings 22 min.
[Scrambled eggs (Oeufs brouillés)]
Scrambled eggs (Oeufs brouillés)
French-style scrambled eggs are rather special. It's not very difficult, just a bit long because it's cooked slowly in a bain-marie. Eventually you will get a delicious, refined and delicate preparation which can be eaten "as it is" or added to another recipe.
75,9495/5 for 1 ratings 30 min.
[Poached eggs]
Poached eggs
Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points.
59,9405/5 for 1 ratings 2 hours 40 min.
[Toasted flaked almonds]
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.
49,9764.8/5 for 20 ratings 19 min.

Pasta and rice

[Pilau rice]
Pilau rice
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice,...
80,726 14.3/5 for 15 ratings 33 min.
[Fresh pasta dough]
Fresh pasta dough
You can use this dough to make lasagne, ravioli, spaghetti, etc. - in fact, any fresh pasta you wish.
21,0753.8/5 for 17 ratings 1 hour 13 min.

Pastries

[Brioche dough]
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
113,999 24.2/5 for 6 ratings 14 hours 27 min.
[Marzipan (almond paste)]
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.
96,419 34.5/5 for 2 ratings 11 min.
[Sweetcrust pastry (pâte sablée)]
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
99,4385/5 for 1 ratings 33 min.
[Muffin dough]
Muffin dough
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes.
90,7805/5 for 2 ratings 21 min.
[Coconut paste]
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.
69,0694.5/5 for 2 ratings 15 min.
[Pizza dough]
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
77,3284.6/5 for 18 ratings 2 hours 10 min.
[Choux pastry (pâte à choux)]
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
139,2064.5/5 for 4 ratings 1 hour 4 min.
[Walnut paste]
Walnut paste
Very similar to marzipan (almond paste) in method, walnut paste is very tasty.
89,535 64.5/5 for 4 ratings 14 min.
[Shortcrust pastry (pâte brisée)]
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
103,797 23.8/5 for 11 ratings 31 min.
[Puff or flaky pastry (pâte feuilletée)]
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...
101,050 44/5 for 3 ratings 2 hours 45 min.
[Pistachio powder or paste]
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
93,872 133.8/5 for 6 ratings 48 min.
[Almond dacquoise]
Almond dacquoise
A dacquoise is a sort of almond meringue that can be eaten like a biscuit or can be used as the base of more sophisticated desserts.
42,8215/5 for 1 ratings 44 min.
[Buckwheat pancakes]
Buckwheat pancakes
Buckwheat pancakes (galettes de sarasin in French) are typical of Brittany and are often served as a savoury dish. They are made with buckwheat flour (a cereal-like seed which is gluten free).
25,766 24.3/5 for 15 ratings 15 min.
[Pancake batter]
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture.
23,1704/5 for 12 ratings 13 min.
[Sweet pastry]
Sweet pastry
This sweet pastry is one of the basics of French pâtisserie, just like shortcrust pastry (pâte brisée) and sweetcrust pastry (pâte sablée). It is less rich in butter, so less "short" but crisper, it can be used in all tart recipes, or for any other pastry-based desserts.
2,372 13 min.
[Chocolate sweetcrust pastry]
Chocolate sweetcrust pastry
This simplified sweetcrust pastry gets its chocolate flavour simply from cocoa powder, added towards the end of kneading. Chocolate aficionados will enjoy using this in all sorts of recipes that call for sweetcrust pastry (pâte sablée).
1,9631/5 for 1 ratings 16 min.
[Breton sablé biscuit dough]
Breton sablé biscuit dough
Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts.
2,562 26 min.
[Armagnac marzipan]
Armagnac marzipan
Almost the same as plain marzipan, but this almond paste is flavoured with a hint of Armagnac or Cognac.
1,648 9 min.
[Craquelin (sweet cracker dough)]
Craquelin (sweet cracker dough)
This sweet cracker dough ("craquelin" in French) is a very simple mixture: equal parts of flour, butter and light brown sugar. It is simlilar to a shortbread dough and can be rolled out very thinly and cut into any shape as desired. Craquelin is mostly used (though not exclusively) on top of choux...
9075/5 for 1 ratings 54 min.
[Yeast-based flaky dough (for croissants)]
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...
973 2 3 hours 58 min.

Sauces

[Chocolate sauce]
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
66,4334/5 for 1 ratings 32 min.
[Rémoulade dressing]
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
100,8634.1/5 for 16 ratings 6 min.
[How to succeed in making sabayon (syllabub)]
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
126,243 54/5 for 4 ratings 18 min.
[French dressing (vinaigrette)]
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
104,2884/5 for 1 ratings 7 min.
[Bechamel sauce]
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
91,9054/5 for 2 ratings 18 min.
[Green parsley sauce]
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
70,375 44.3/5 for 4 ratings 23 min.
[Tomato sauce for pizzas]
Tomato sauce for pizzas
This is the sauce to put on pizza bases before the toppings.
84,2264.3/5 for 10 ratings 1 hour 15 min.
[Cocktail sauce]
Cocktail sauce
Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added.
61,2604/5 for 19 ratings 9 min.
[Mayonnaise]
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
457,1875/5 for 13 ratings 6 min.
[Béarnaise sauce]
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
102,2634/5 for 1 ratings 1 hour 6 min.
[Hollandaise sauce]
Hollandaise sauce
This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.
66,372 14.7/5 for 20 ratings 22 min.
[Tapenade]
Tapenade
Tapenade is a classic of Mediterranean cuisine, basically a purée of black olives and olive oil. This version is little more sophisticated, with a less marked olive flavour.
47,237 14.1/5 for 16 ratings 13 min.
[Pesto]
Pesto
Pesto is an Italian sauce made from pine nuts, Parmesan and basil. It's very simple but quite delicious, and goes particularly well with pasta.
60,882 25/5 for 13 ratings 22 min.
[Tomato pesto]
Tomato pesto
This is a variation on the classic pesto sauce (basil and pine nuts), using cherry tomatoes, basil and almonds.
32,2944.5/5 for 11 ratings 13 min.
[Roquefort sauce]
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices.
58,6584.9/5 for 11 ratings 22 min.
[Marchand de vin sauce]
Marchand de vin sauce
The rich "marchand de vin" sauce, made with red wine and shallot, is a classic accompaniment for meats that is traditionally made in the roasting tin or dish. This is a simplified version that can be made while the meat is cooking, even beforehand, so there is no risk of it going cold.
28,2734.1/5 for 16 ratings 34 min.
[Beurre blanc sauce]
Beurre blanc sauce
Beurre blanc sauce is a great classic of French cuisine, made with vinegar, white wine and shallots. It is a wonderful accompaniment for fish and shellfish.
29,8573.8/5 for 17 ratings 35 min.
[Lemon Mayonnaise]
Lemon Mayonnaise
This is almost as simple to make as a plain mayonnaise, but with the double lemon flavour of both zest and juice for a delicate, fresh tang.
6,3314.5/5 for 2 ratings 5 min.
[Light herb sauce]
Light herb sauce
This is a very quick and easy recipe for a delicious sauce! It goes particularly well with baked potatoes, fish (such as salmon) and cold white meats.
8,2184/5 for 4 ratings 8 min.
[Sauce Normande (for fish)]
Sauce Normande (for fish)
Sauce Normande (or Normandy sauce) is a classic of French cuisine. It is rather "old school", but deliciously velvety and comes in two versions, one for meat and one for seafood. Here is the version to accompany fish or shellfish.
10,0435/5 for 13 ratings 40 min.
[Cream sauce with Vin Jaune]
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...
2,232 46 min.
[Coriander and cashew nut pesto]
Coriander and cashew nut pesto
You are probably familiar with the classic pesto,made with basil and pine nuts. I'd like to tempt you with a rather different (but quite delicious) version, made with coriander and cashew nuts.
1,292 26 min.
[Rémoulette dressing]
Rémoulette dressing
This is similar to rémoulade dressing, but with lemon juice instead of vinegar and with chopped chives added. The name comes from the French for chives: "ciboulette". In technical terms, it is a cold emulsion, like mayonnaise. Not just a tasty dressing for vegetables and salads, it also goes well...
1,034 8 min.

Syrups and coulis

[Fruit coulis (fruit purée)]
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
158,785 44/5 for 2 ratings 24 min.
[Sugar syrup]
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
118,5175/5 for 1 ratings 8 min.
[Blackcurrant coulis]
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
98,138 24/5 for 1 ratings 25 min.
[Poaching syrup]
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
74,3285/5 for 13 ratings 14 min.
[Citrus syrup]
Citrus syrup
This citrus-flavoured syrup blends the bitterness of the zest with the delicious acidity of the juice. It can be used to soak biscuits or cakes when making desserts. You can make this with whatever citrus fruits you prefer. It can be prepared in advance and will keep for several days.
1,119 1 hour 13 min.

Vegetables

[Pan-fried potatoes]
Pan-fried potatoes
What could be simpler than fried potatoes? No need of a recipe for that! Quite right, but it's also very easy to end up making fried mash instead. Here are the main pitfalls to avoid.
63,1264.4/5 for 19 ratings 1 hour 37 min.
[Potato purée ]
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.
54,7005/5 for 13 ratings 1 hour 35 min.
[Macédoine of vegetables]
Macédoine of vegetables
A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas. The different vegetables are cooked separately in salted water, then thoroughly drained. They are only combined at the end in a mayonnaise dressing.
22,0123.3/5 for 3 ratings 1 hour 24 min.
[Caramelized Onions]
Caramelized Onions
Caramelized onions are sliced thinly then cooked for a long time until completely brown. They can be used in lots of recipes. For example, they can transform a simple omelette into a divine treat.
7,1083.3/5 for 3 ratings 29 min.
[Green bean purée]
Green bean purée
Green (or French) beans are usually served whole, for instance as an accompanying vegetable or in a salad, but they make a good purée, too. This is tasty on its own, but also goes very well with meats, and children usually prefer it to "normal" beans.
199 48 min.

Work on/prepare an ingredient

[Lettuce "chiffonade"]
Lettuce "chiffonade"
Chiffonade is a French term meaning "made of rags.", it consists of shredding the heart of a lettuce into thin ribbons.
61,437 15/5 for 3 ratings 32 min.

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