French + Dairy recipes (20)

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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.

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Breton Mussels with Herbs and Crème Fraîche

Recipe by: Kasienko

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A simple recipe for mussels from Brittany. Serve with a sliced baguette and a dry white wine.

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.

Canneles de Bordeaux

Recipe by: AnneFrancoise

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This delicious custardy pud is a specialty from Bordeaux. You'll need 25 fluted dessert (cannele) moulds.

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Chocolate and coffee éclairs

Recipe by: Brenda Houghton

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Mouth-watering chocolate éclairs get a great coffee filling.

Classic Hollandaise Sauce

Recipe by: Jeff

Reviews(4)

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

Classic Profiteroles

Recipe by: Sandra

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This makes delicate profiteroles or eclairs, perfect for filling with whipped cream and topping with melted chocolate.

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Crème Brûlée

Recipe by: EC3KFNW

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Classic crème brûlée, though time consuming, is easy to make and sure to impress! If you prefer to eat it cold, you can chill the crème brûlée after grilling it. The top will remain crunchy.

Crème Caramel

Recipe by: Bobby Kleinveld

Reviews(5)

Caramelised sugar, sweetened milk and eggs - this delicious custard pud is cooked in individual ramekins.

Crêpes

Recipe by: Sally

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A delicious and simple recipe for brunch or a quick dessert. May be served with butter, sugar, jam or chocolate spread. Enjoy!

Excellent Creme Caramel

Recipe by: Welsh Girl

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A softly baked custard turned out into a pool of caramel.

Gratin Dauphinois

Recipe by: AnneFrancoise

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Gratin Dauphinois is the perfect accompaniment to a roast or roast beef.

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.

Pain au Chocolat Pudding

Recipe by: elevenses

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This is a delicious adaptation of the famous Bread & Butter Pudding, swapping white bread for Pain au Chocolat (Chocolate Croissants). For a slightly healthier option try swapping Pain au Chocolat for regular fresh Croissants spread with Orange Marmalade.

Pear charlotte

Recipe by: AnneFrancoise

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This heavenly charlotte calls for pears, though you could play around with the type of fruit used. You could also try another liqueur instead of kirsch, or leave it out altogether.