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Sauced aux Câpres/Caper Sauce

Print Sauced aux Câpres/Caper Sauce Author: Germaine Recipe type: Sauce Cuisine: French   For boiled fish. Ingredients 4 tbsp. flour 4 tbsp. butter 3 cups boiling water 5 egg yolks ¼ cup heavy whipping cream Juice of ½ lemon salt,...

Sauce à la Crème

Print Sauce à la Crème Author: Germaine Recipe type: Sauce Cuisine: French   For eggs, fish, poultry and vegetables. Ingredients 1 cup béchamel sauce ¼ cup heavy whipping cream 1 tbsp. butter 1 tbsp. additional cream Instructions Add the...

Sauce Mornay

Print Sauce Mornay Author: Germaine Recipe type: Sauce Cuisine: French   For eggs, fish, poultry, white meat and vegetables. Ingredients 2 cups thin béchamel sauce made with 2 tbsp. flour and 2 tbsp. butter, 2 cups milk 3-4 egg yolks 3 tbsp. heavy...

Sauce Nantua

Print Sauce Nantua Author: Germaine Recipe type: Sauce Cuisine: French   For fish and fish quenelles. Ingredients 1½ cup heavy cream 2 cups fish velouté ½ onion, ½ carrot 1 tbsp. cognac crayfish butter made with 1 lb. crayfish...

Sauce Normande

Print Sauce Normande Author: Germaine Recipe type: Sauce Cuisine: French   For fish. Ingredients 1 cup fish velouté ½ cup heavy cream 1 egg yolk salt, pepper Instructions Add to the boiling velouté, off the fire the egg yolk beaten with the...