8
results
Narrow Results
You've Selected:
French
Easy
No Cook
Condiments and Sauces
Source
Saveur (8)
Main Ingredient
Cheese (1)
Eggs (1)
Fish (1)
Fruit (1)
Vegetables (1)
Season
Winter (3)
Summer (2)
Fall (1)
Spring (1)
Occasion
Cocktail Party (1)
Topic
Recipe (8)

Advertisement
05/20/2012
Tapenade Noir à la Figue (Olive Spread with Figs)
This classic Provençal spread made with black olives and cured anchovies gets a chewy texture and sweet flavor from the addition of dried Black Mission figs. Serve it on slices of baguette or as a spread with a cheese board.
Issue #148
09/06/2009
Pistou
This aromatic sauce of basil, Parmesan, and garlic is often served with sliced roast lamb in southern France.
Issue #123
10/16/2012
Poireaux Vinaigrette (Marinated Leeks with Herbs)
The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it's easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them.
Issue #68
08/11/2005
Remoulade
Larousse Gastronomique includes the option of adding anchovy essence and/or chopped hard-cooked egg to this sauce and suggests serving it with cold meat or seafood or mixing it with salads or shredded celery root.
Issue #56
03/06/2002
Sauce Vinaigrette
The secret to this vinaigrette is the small amount of potato starch.
Issue #30
08/08/2007
Rouille
No bouillabaisse is authentic without this garlicky Provençal paste.
Issue #14
02/28/2007
French Spice Mixture
This aromatic seasoning blend is sure to liven up any soup, stew, or vegetable.
Issue #9
01/19/2007
Aïoli
This garlic mayonnaise makes a fine accompaniment to poached vegetables, seafood, and soups.
Issue #1