French + Sauce recipes (8)

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Alioli (All i oli)

Recipe by: Aureli

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This is a popular Catalan garlic sauce that goes very well with grilled meat and roasted pepper and aubergine (Escalivada). I have seen many spellings for this (i.e. alioli, aioli...) but the real name is "All i Oli" - from the Catalan for Garlic and Oil - and these 2 are the only ingredients although there are variations and some places add egg to ensure the consistency of the sauce, which with our without egg should look like mayonnaise.

Aïoli

Recipe by: Nina

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This garlic mayonnaise originates from Provence and is excellent with fish. Serve with grilled salmon, fried cod or baked seabass. Vary the flavour by using olive oils from Greece, France or Italy, but definitely choose an extra virgin olive oil. Ensure you serve it fresh - do not store for more than a few hours.

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Basic white sauce

Recipe by: Norma MacMillan

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You can dress this basic sauce up with blue cheese and herbs, for example – this can really make an impact and turn a meal into something special.

Beurre Blanc

Recipe by: Jay

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This wine and shallot reduction sauce mixed with butter is usually served with fish.

Béchamel sauce

Recipe by: Norma MacMillan

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This classic white sauce is used in a wide variety of dishes. Many flavouring ingredients can be added to make a number of different sauces.

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Classic Hollandaise Sauce

Recipe by: Jeff

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This creamy lemon sauce is a standard. Make it just before serving on Eggs Benedict, meat, fish or vegetables.

Currant coulis (cooked)

Recipe by: Norma MacMillan

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Coulis are basically very simple fruit purées. Serve with cheesecake, dense chocolate cake, ice cream or other desserts.

Hollandaise Sauce

Recipe by: STEPHANO

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This classic sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. The secret is to keep the heat low so that the egg yolks don't curdle, and to whisk constantly.

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