results for "french"
Condiments and Sauces
Cocktail Party (2)
This aromatic seasoning blend is sure to liven up any soup, stew, or vegetable.
This delicious butter melts beautifully over just-grilled seafood and meats.
How lucky are we that the richest sauce is the simplest to make.
The secret to this vinaigrette is the small amount of potato starch.
No bouillabaisse is authentic without this garlicky Provençal paste.
This garlic mayonnaise makes a fine accompaniment to poached vegetables, seafood, and soups.
The oil in this simple preparation is used both to cook and to preserve sliced lemons.
Use a pale-golden oil to make this silky, garlic-spiced mayonnaise.
This aromatic sauce of basil, Parmesan, and garlic is often served with sliced roast lamb in southern France.
Sweetened with brown sugar, this homemade condiment pairs well with everything from french fries to meat loaf.
Keep an eye on this delicate custard sauce: It cooks very quickly.
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.
These oil-poached cloves can be puréed and added to mashed potatoes or to other sauces, and the garlic-infused oil works especially well in vinaigrettes.
This condiment pairs beautifully with buckwheat crêpes.
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.
Although widely recognized by its French name, béchamel, this sauce has been known in Italy as besciamella.
We found Julia Child's method, which she said is “within the capabilities of an 8-year-old child”, to be nearly failproof and the resulting sauce just a little lighter.
Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini.
Chef Daniel Humm of Eleven Madison Park in New York City uses savory granolas like this to add a spicy, herbal crunch to roasted beets or tomato salad. Use it as a substitute for croutons in green salad, too.
This "black jam" is adapted from SAVEUR consulting editor Mireille Johnston's The Cuisine of the Sun.