List of recipes using "Sauce": 83 recipes

[Celeriac Rémoulade ]
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad).
88,0975/5 for 2 ratings 23 min.
[Croque-monsieur]
Croque-monsieur
A classic of French "street food" or bistros: a slice of ham between two slices of bread spread with béchamel sauce. The sandwich is then sprinkled with cheese and toasted in the oven.
80,1964/5 for 4 ratings 46 min.
[Crunchy salad]
Crunchy salad
Crunchy vegetables, pine nuts and rice with a rémoulade dressing.
40,552 14.6/5 for 20 ratings 36 min.
[Eggs Benedict ]
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
66,8564/5 for 12 ratings 1 hour 4 min.
[Scandinavian cocktail]
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish.
75,6605/5 for 1 ratings 54 min.
[Souda salad]
Souda salad
The port of Souda in Crete is the inspiration for this colourful salad, combining cucumber and tomatoes with feta cheese. This salad is best served cold from the fridge, perfect for a hot summer's day.
980 58 min.
[Two-colour cauliflower salad]
Two-colour cauliflower salad
Towards the end of winter you can sometimes find purple cauliflower, as well as the usual white sort, or purple-headed broccoli (calabrese). Mix the varieties for a delicious, crunchy two-tone salad.
1,114 18 min.
[Chilli langoustines]
Chilli langoustines
The langoustines in this recipe are cooked in two stages: boiled briefly in salted water, then sautéed before being spiced and flambéed in cognac. They are served here with a creamy sauce and potato grenaille.
4,8765/5 for 13 ratings 1 hour 9 min.
[Cod loin with saffron]
Cod loin with saffron
A thick, deboned loin of fish (cod in this case), pan-fried and served with a reduced white-wine and cream sauce, flavoured with shallot and saffron.
11,9004.4/5 for 12 ratings 47 min.
[Cretan-style salmon ]
Cretan-style salmon
Cooked chopped leek and shallot with cubes of salmon, served in a yogurt, tomato and feta sauce.
48,2305/5 for 13 ratings 1 hour 1 min.
[Fillets of sole Dieppoise]
Fillets of sole Dieppoise
In principal, fillets of sole Dieppoise are poached and served with a creamy sauce and small shellfish. I am offering a new twist on the dish, with the fish sautéed rather than poached, a cream sauce flavoured with mussel stock, and served with shellfish (mussels, cockles and clams), mushrooms and...
7,6373.9/5 for 19 ratings 1 hour 27 min.
[Fish in white wine]
Fish in white wine
This recipe for cooking fish in the oven is both simple and delicious. The fish is cooked with herbs and onions in white wine. It is served in a light sauce, made with the cooking juices and a little lemon juice.
4,7944.3/5 for 15 ratings 56 min.
[Fish Mousselines]
Fish Mousselines
Mousselines are a lighter version of the classic French quenelles, but without breadcrumbs. They are poached first in fumet (fish stock), then served "en gratin" in sauce normande.
10,365 24.6/5 for 14 ratings 38 min.
[Grilled fillet of salmon with corn salad cream]
Grilled fillet of salmon with corn salad cream
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...
68,818 13.9/5 for 7 ratings 1 hour 14 min.
[Langoustine and leek tarts]
Langoustine and leek tarts
Small puff pastry cases filled with a layer of chopped leeks, fried langoustines (also known as scampi or Dublin Bay prawns), topped with hollandaise sauce.
26,2424.2/5 for 11 ratings 1 hour 28 min.
[Pan-fried salmon with white cabbage]
Pan-fried salmon with white cabbage
In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce.
24,6964.5/5 for 11 ratings 1 hour 2 min.
[Pan-fried scallops and chanterelles with Noilly Prat sauce]
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
76,9544/5 for 1 ratings 1 hour 6 min.
[Red mullet fillets with a reduced white-wine sauce]
Red mullet fillets with a reduced white-wine sauce
For this recipe, the red mullet fillets are fried in a large saucepan, then removed and kept hot. The "jus court" sauce is made by reducing dry white wine with spring onions in the pan used to cook the fish. The small quantity of sauce left (its French name literally means "short juice") is very...
3,7853.8/5 for 17 ratings 30 min.
[Scallops au gratin]
Scallops au gratin
Scallops rapidly pan-fried, then arranged in shells on a bed of finely chopped leeks, topped with a bechamel sauce and browned in the oven.
1,544 1 hour 7 min.
[Spaghetti with mussels and basil]
Spaghetti with mussels and basil
Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.
41,2364.1/5 for 16 ratings 1 hour 40 min.
[Turban of sole with langoustines]
Turban of sole with langoustines
The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests.
13,1554.1/5 for 18 ratings 1 hour 44 min.
[Blanquette of veal]
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
81,4764.4/5 for 10 ratings 2 hours 49 min.
[Coq au vin]
Coq au vin
Coq au vin is one of those iconic classics of French cuisine, though these days it is more likely to be made with chicken. The poultry is marinated in red wine, fried, then flambéed in cognac before being simmered slowly in the wine marinade. It has much in common with that other classic, boeuf...
7,3754.2/5 for 11 ratings 14 hours 44 min.
[Escalope of veal in a cream sauce]
Escalope of veal in a cream sauce
Escalopes of veal, mushrooms and a cream sauce.
49,5244.6/5 for 14 ratings 1 hour 3 min.
[Filet mignon with mustard and tarragon sauce]
Filet mignon with mustard and tarragon sauce
Medallions of filet mignon (pork tenderloin) are first pan-fried, then kept to one side. The same pan is used to prepare a cream sauce with tarragon and strong mustard. The medallions are returned to the pan to finish cooking in the sauce while it thickens on low heat, keeping the meat beautifully...
4,2013.8/5 for 11 ratings 1 hour
[Loin of pork with herbs and julienne vegetables ]
Loin of pork with herbs and julienne vegetables
Pork loin is cut into individual portions, which are split and filled with herbs before cooking. They are served with crunchy julienne vegetables and a cream sauce.
91,7624.2/5 for 19 ratings 2 hours 33 min.
[Pork chops with a duo of brassicas]
Pork chops with a duo of brassicas
In this recipe, the pork chops are pan-fried and served with a sauce of the reduced pan juices and white-wine, and two different brassicas: Brussels sprouts and romanesco.
5,2344.3/5 for 12 ratings 46 min.
[Tomato meat balls]
Tomato meat balls
Meat balls in a tasty tomato sauce with herbs and white wine.
55,4075/5 for 13 ratings 30 min.
[Tournedos Rossini]
Tournedos Rossini
Tournedos Rossini is a very chic recipe, allegedly inspired by the famous composer. It consists of fried fillet steak, served on buttered toast, topped with a slice of foie gras and a delicious sauce made by deglazing the cooking pan with port or Noilly Prat.
35,051 33.7/5 for 19 ratings 46 min.
[Cheese Soufflé]
Cheese Soufflé
A soufflé - one of those dishes with a reputation for being tricky to get right. In fact, it's not as difficult as all that. The important thing is to break the process down into stages: start by making the bechamel sauce, add some cheese (this turns it into a Mornay sauce), then add the egg yolks...
24,754 14.4/5 for 19 ratings 1 hour 34 min.
[Eggs meurette]
Eggs meurette
Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.
58,125 14.1/5 for 17 ratings 1 hour 11 min.
[Endives ]
Endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.
70,5615/5 for 1 ratings 1 hour 29 min.
[Fresh spinach with cream]
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg.
65,5703.8/5 for 17 ratings 1 hour 43 min.
[Gratin slices with spinach]
Gratin slices with spinach
A slice of bread with a gratin of bechamel containing hard-boiled egg and topped with cheese, served with fresh spinach.
20,7824.1/5 for 19 ratings 1 hour 33 min.
[Ham "friand" pie]
Ham "friand" pie
A "friand" (the word means "fond"!) is a sort of French pasty. This pie-style version has two layers of puff pastry filled with a mixture of cheese, ham and bechamel sauce.
16,2354.2/5 for 20 ratings 1 hour 5 min.
[Harvest Gratin]
Harvest Gratin
Purple artichokes, cauliflower and mozzarella combined with bechamel sauce in a gratin to cheer up the end of summer.
6,7614.1/5 for 16 ratings 1 hour 15 min.
[Italian style gratin]
Italian style gratin
This gratin is built up in layers: sautéed courgettes, minced beef, bechamel sauce, fried tomatoes, more meat and bechamel, then grated cheese for a brown topping.
11,6954.8/5 for 10 ratings 1 hour 8 min.
[Leek and Mimolette tart]
Leek and Mimolette tart
This baked tart has a shortcrust pastry case, filled with a layer of chopped, braised leeks topped with a bechamel sauce with eggs and Mimolette cheese.
9,0344.1/5 for 16 ratings 1 hour 16 min.
[Morteau sausage rolled brioche]
Morteau sausage rolled brioche
Here is a quite sophisticated take on a Morteau sausage brioche. The sausage is first cooked in the oven, then rolled up in a brioche dough with metton cancoillotte before being left to rise. After baking, it is served sliced with a Vin Jaune cream sauce.
1,951 3 hours 15 min.
[Moussaka]
Moussaka
Here is my personal version of this famous recipe from the eastern Mediterranean. It's a kind of gratin, made with layers of aubergines, cooked meat with tomatos and bechamel sauce with cheese.
121,683 14/5 for 1 ratings 2 hours 53 min.
[Mushrooms on toast, French style]
Mushrooms on toast, French style
This is a French version of mushrooms on toast! The mushrooms are simmered in cream then served on a slice of fried buttered bread.
36,4863.8/5 for 17 ratings 2 hours 5 min.
[New York style pasta]
New York style pasta
Pasta served like in NYC: tagliatelle or spaghetti with lightly fried ham, peas and a nutmeg-flavoured cream sauce.
19,9854.3/5 for 15 ratings 46 min.
[Pasta with green asparagus]
Pasta with green asparagus
In this recipe, the pasta is cooked separately, then mixed with chunks of green asparagus, ribbons of smoked ham and a cream sauce with nutmeg.
21,4593.9/5 for 11 ratings 1 hour 8 min.
[Pasta with mushrooms]
Pasta with mushrooms
Your choice of pasta (spaghetti, penne or whatever) in a creamy sauce with mushrooms and shallots.
5,9594.3/5 for 15 ratings 37 min.
[Polenta with spinach and soft-poached egg]
Polenta with spinach and soft-poached egg
A "cake" of fried polenta, blanched spinach and a soft-poached egg on top, with a cream, shallot and white-wine sauce poured over just before serving.
8,8975/5 for 1 ratings 1 hour 11 min.
[Potato and broccoli gratin]
Potato and broccoli gratin
A very simple recipe: a layer of potatoes, a layer of broccoli, bechamel sauce and grated cheese.
38,9853.8/5 for 17 ratings 2 hours 1 min.
[Potatoes with smoked salmon]
Potatoes with smoked salmon
This is a very simple recipe with a delicious result: potatoes, smoked salmon and a herb sauce.
9,1055/5 for 13 ratings 36 min.
[Quartet of brassicas with cream ]
Quartet of brassicas with cream
Four kinds of brassicas (Brussels sprouts, cauliflower, romanesco and broccoli), blanched separately, then combined to finish with cream and chopped parsley.
33,2764.6/5 for 14 ratings 2 hours 41 min.
[Spinach and hard-boiled egg gratin]
Spinach and hard-boiled egg gratin
In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.
16,8434.7/5 for 15 ratings 35 min.
[Spinach Croque-monsieur ]
Spinach Croque-monsieur
A croque-monsieur is a French toasted sandwich. Here, the 2 slices of buttered bread are filled with bechamel sauce, hard-boiled eggs, blanched spinach and melted cheese. The assembled sandwich is popped in the oven to toast the bread and melt the cheese.
9,7024.5/5 for 2 ratings 45 min.
[Spinach Mornay]
Spinach Mornay
This gratin is made with a layer of pre-cooked spinach, then sliced hard-boiled eggs and a Mornay sauce (an enriched bechamel with cheese).
1,822 40 min.
[Spinach on toast with bechamel]
Spinach on toast with bechamel
A slice of buttered toast, layers of spinach and sliced hard-boiled egg, topped with bechamel sauce and grated cheese, then browned in the oven.
9,3044.3/5 for 15 ratings 33 min.
[Stuffed artichokes au gratin]
Stuffed artichokes au gratin
For this recipe we'll attempt to use the whole of the artichoke: the heart, of course, but also the leaf bases in bechamel sauce with mushrooms and shallots, as a tasty filling for the hearts.
3,3515/5 for 13 ratings 1 hour 33 min.
[Pistachio panna cotta with custard]
Pistachio panna cotta with custard
In this dessert, the pistachio panna cotta is teamed with real vanilla custard and topped with a few caramelised pistachios.
4,113 25/5 for 1 ratings 3 hours 12 min.
[Profiteroles]
Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
88,879 14.5/5 for 2 ratings 1 hour 35 min.
[Sautéed pears with custard and orange syrup ]
Sautéed pears with custard and orange syrup
Pear halves sautéed in butter and sugar served with real custard (crème anglaise) and a reduced blood-orange syrup.
47,7303.7/5 for 11 ratings 1 hour 4 min.
[Baker's pizza]
Baker's pizza
Baker's pizza is very quick to make using a basic bread dough. If you buy the dough ready-made (ask your local baker) and use a good tomato sauce from a jar, you can have it ready for the oven in under 10 minutes.
1,852 38 min.
[Tomato sauce for pizzas]
Tomato sauce for pizzas
This is the sauce to put on pizza bases before the toppings.
84,9244.3/5 for 10 ratings 1 hour 15 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.
103,2024/5 for 1 ratings 1 hour 6 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.
93,0224.3/5 for 3 ratings 18 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.
30,7563.8/5 for 17 ratings 35 min.
[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.
67,3494/5 for 1 ratings 32 min.
[Cocktail sauce]
Cocktail sauce
Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added.
61,9854/5 for 19 ratings 9 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...
3,714 46 min.
[French dressing (vinaigrette)]
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
105,2674/5 for 1 ratings 7 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.
72,715 44.3/5 for 4 ratings 23 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.
67,330 14.7/5 for 20 ratings 22 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.
8,9024/5 for 4 ratings 8 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.
29,4834.1/5 for 16 ratings 34 min.
[Mayonnaise]
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
458,1085/5 for 13 ratings 6 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...
1,9394.5/5 for 2 ratings 15 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.
62,660 25/5 for 13 ratings 22 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.
115,379 24/5 for 3 ratings 44 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.
101,6383.9/5 for 17 ratings 6 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...
1,731 8 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.
59,6674.9/5 for 11 ratings 22 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.
14,2095/5 for 13 ratings 40 min.
[Tomato pesto]
Tomato pesto
This is a variation on the classic pesto sauce (basil and pine nuts), using cherry tomatoes, basil and almonds.
33,0034.5/5 for 11 ratings 13 min.
[How to heat milk without it catching on the bottom of the pan]
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.
27,8315/5 for 3 ratings 1 min.
[Caesar salad]
Caesar salad
Ceasar salad is a classic of North American cuisine. It consists of lettuce served with croutons and the famous Caesar dressing. Here's my own version.
20,3424.5/5 for 10 ratings 37 min.
[Hot tomato sauce]
Hot tomato sauce
This is a quick tomato sauce, just the thing for dipping crisps (chips, if you are American), or nachos. It is very similar to the sauce served with aperitif snacks in Tex-Mex restaurants.
22,1814.1/5 for 16 ratings 42 min.
[Sautéed Pork with Peanuts]
Sautéed Pork with Peanuts
This sautéed pork has a hint of Thai style, with its accompaniment of chopped vegetables, dry-roasted peanuts and soy sauce.
6,3033.9/5 for 18 ratings 55 min.
[Vietnamese prawns]
Vietnamese prawns
In this recipe, the prawns are first lightly fried, then spiced up with a piquant sauce.
22,9424.3/5 for 15 ratings 54 min.

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