by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Béchamel Author: Germaine Recipe type: Sauce Cuisine: French Serves: 2 Cups Béchamel sauce Ingredients 2 cups milk ½ onion 1 small bay leaf salt, pepper, cayenne thyme, nutmeg 3 tbsp. (45 gr.) butter 3 tbsp. (35 gr.) flour...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Velouté ou Sauce Blanche Author: Germaine Recipe type: Sauce Cuisine: French Serves: 2 Cups Velouté sauce or white sauce Ingredients 2 cups (5 dl.) veal, chicken or fish stock 3 tbsp. (45 gr.) butter 3 tbsp. (35 gr.) flour...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Tomato Author: Germaine Recipe type: Sauce Cuisine: French Serves: 2 Cups Tomato sauce Ingredients 2 tbsp. butter, oil or lard ⅛ lb. fat back ½ carrot ½ medium onion ½ bay leaf, some thyme 1 tbsp. flour...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Les Sauces Brunes Author: Germaine Recipe type: Sauce Cuisine: French Serves: 2 Cups Brown sauce, Sauce Bercy to serve with veal. Ingredients 2 shallots, finely chopped ½ cup (1.25 dl.) dry white wine 2 cups (5 dl.) fond de veau...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Bigarade Author: Germaine Recipe type: Sauce Cuisine: French Serves: 4 Cups To serve with roasted poultry, particularly “canard a’ l’orange”. Ingredients 2 oranges 1 lemon 3 tbsp. sugar 1 cup wine vinegar...
