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.
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.
Brown sauce is made with brown stock, herbs and bacon fat. It is very flavourful and is usually served with red meat.
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.
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.
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.
A creamy and thick sauce made with white wine vinegar, tarragon, shallots, egg yolks and clarified butter.
A tangy sauce made with tomatoes, onion, garlic, red chilli flakes, red wine, basil, garlic and lemon juice. Arrabbiata is best served with pasta.
Thick creamy sauce made with parmesan cheese, butter and cream. It goes best with pasta, chicken or steamed vegetables.
A blend of basil leaves, pine nuts and parmesan cheese. This absolutely fresh herb sauce goes well with pastas and sandwiches.