Béarnaise sauce

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This delicious, aromatic sauce—made with tarragon, chervil, and shallots, and featuring a hint of acidity—is perfect with grilled meats or fish. It’s known to be difficult to make, but here are all the tips and tricks you need.

Beef braised in reduced red wine

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In classic recipes of this kind, the meat is simply cooked in the wine as it comes. This version is different: the red wine is reduced first separately on low heat with herbs, onion and carrot, then the meat is cooked long and slow in this. This method gives the meat a richer, more intense flavour.

Strawberries in a thyme and lemon-flavoured red wine reduction

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Serving strawberries in red wine is a classic French dessert. Here is a more sophisticated version, with the red wine reduced to a light syrup with notes of thyme and lemon.

Apple syrup

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Here's how to make a simple, no-sugar-added apple syrup that can be used in other recipes, for its taste and/or to replace sugar.

Apple Tiramisu

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For this apple version of tiramisu, we first make an apple crisp to sprinkle over the top, then dip the cookies in reduced apple juice. The result is a tiramisu that's still very creamy, but with a deliciously pronounced apple flavor.

In terms of cooking, I'm probably not teaching you much, salt is ubiquitous, we put it in almost all our dishes, in varying amounts depending on our taste, some like salty, others less, others still not. Its main role is the flavor, the taste, we say that it is a flavor enhancer, i.e. it reveals the...
February 20^th 202110 K4.8

It may have already happened to you: You prepare a sauce, a cream, a ganache etc. and then suddenly or almost, the whole thing dissociates, and from a smooth mixture that you were preparing with love, you end up with a horrible thing with a more or less solid part and another liquid part. It's...
January 22^th 202215 K4.9

In French cuisine, sauces are a very important part of a recipe—not just a side dish. In fact, they’re so important that, especially since the time of Auguste Escoffier, they’ve been classified into categories. And among these categories are “hot emulsified sauces,” or lukewarm ones. ...
September 9^th 20261,7355