Hollandaise Sauce Recipe

Hollandaise Sauce

A French sauce recipe made with a perfect blend of egg yolks and melted butter. The sauce is usually seasoned with lemon, salt and pepper. Hollandaise sauce is best served over eggs benedict.

Sauce Veloute

Sauce Veloute

Sauce veloute is one of the classic French sauces made with the reduction of chicken stock with roux i.e. butter and flour seasoned with salt & pepper.

Beurre Blanc - Butter Sauce

Beurre Blanc – Butter Sauce

As the name suggests it all, this gourmet sauce is made with lots of butter with a reduction of white wine, vinegar, cream and shallots. It is seasoned with salt & pepper and has a very rich taste.

Bearnaise Sauce

Bearnaise Sauce

A creamy and thick sauce made with white wine vinegar, tarragon, shallots, egg yolks and clarified butter.

Allemande Sauce

Allemande Sauce

A simple French suace made with veal veloute, cream and egg yolk. It is seasoned with kosher salt, white pepper and lemon juice. Allemande sauce can be paired with any kind of meat or vegetable of one’s choice.

Sauce Espagnole - Brown Sauce

Sauce Espagnole – Brown Sauce

Brown sauce is made with brown stock, herbs and bacon fat. It is very flavourful and is usually served with red meat.

Sauce Bechamel - White Sauce

Sauce Bechamel – White Sauce

Bechamel sauce otherwise known as white sauce is the mother of all sauces. It is made with the reduction of milk with roux i.e. butter and flour seasoned with salt & nutmeg.

Pesto

Pesto

A blend of basil leaves, pine nuts and parmesan cheese. This absolutely fresh herb sauce goes well with pastas and sandwiches.

Sugo al Pomodoro - Tomato Sauce

Sugo al Pomodoro – Tomato Sauce

A very simple and delicious tomato sauce prepared with a few basic ingredients like tomato, basil and parmesan cheese. This sauce is perfect to top pasta or can be mixed with any meat to complete a main dish.

Marinara

Marinara

An Italian sauce originated in Naples. This sauce is prepared with tomatoes, onions, herbs and white wine. Marinara can be used as a base for pastas or meats.