Made from mashed anchovies, anchoyade is a pungent salty dressing that pairs well with astringent vegetables. 13 Jul 2007 | Fish, French, Sauces |
A workhorse classic of French cooking, this quick and easy-to-make white sauce has a million different uses. 19 Jul 2007 | French, Sauces |
White beans mixed with loads of creamy garlic. A perfect accompaniment to roasted meats. 14 Jul 2007 | French, Vegetables |
An essential stock for poaching fish and other seafood. 20 Jul 2007 | French, Stocks |
A sweet custard made by thickening cream with egg yolks. This versatile sauce is a winner with desserts and can be flavored in many creative ways. 14 Jul 2007 | Desserts, French, Sauces |
A classic and well-balanced dressing to whip up right before dinner. 14 Jul 2007 | French, Salads and Dressings, Sauces |
A light dip made from tangy pickles, herbs and a subtly flavored soft cheese. Perfect for snacking on before dinner. 14 Jul 2007 | Dips and Spreads, French, Starters and Sides |
Whole garlic cloves, slowly cooked for a rich creamy garlic flavor. 14 Jul 2007 | French, Vegetables |
A plate of salted fish and steamed vegetables, tied together with some yummy garlic mayonnaise. 14 Jul 2007 | French, Salads and Dressings, Starters and Sides, Vegetables |
A classic mixture of herbs from Provence, France. This blend of aromatics add flavor to soups, stocks and stews. 28 Feb 2008 | Basics, French |