Average score* 96/100
Sauces
Louisiana-style béchamel sauce
Béchamel sauce is one of the fundamental sauces in French cuisine. In this variation, it is served with seafood, particularly crab meat.
French recipes
French recipes: 140 easy recipes explained step by step, with timings, cost per person and nutritional values. On the menu: Louisiana-style béchamel sauce, Beeton’s béchamel sauce recipe, Basic béchamel sauce, Béarnaise sauce…
- 140recipes
- 58 minon average
- 88easy to make
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140 recipes
Average score* 96/100
Average score* 91/100
Sauces
Beeton’s béchamel sauce recipe
Béchamel sauce, a fundamental element of French cuisine, is easy to make and can be used in a variety of dishes.
Average score* 97/100
Sauces
Basic béchamel sauce
Béchamel sauce is a fundamental element of French cuisine. It can be used as a base for many other sauces.
Average score* 81/100
Sauces
Béarnaise sauce
An emulsion of egg and butter, perfect for accompanying your meat or fish dishes.
Average score* 100/100
Sauces
custard
Discover the custard recipe, a fundamental base for many dishes. This thick and vanilla-flavored custard is perfect for desserts.
Average score* 65/100
Main dishes
Fouée, the traditional bread ball
Discover this recipe for “fouée,” a traditional bread ball from the rural regions of western France.
Average score* 92/100
Desserts
Apricots
Soft, fluffy cakes made with pie crust and apricot puree, perfect for a light dessert.
Average score* 97/100
Desserts
caramel
Sugar and water mixture, heated to certain temperatures to achieve a brown color, is used to flavor, glaze, or decorate cakes and desserts.
Average score* 95/100
Baking
shortcrust pastry
A base for a wide variety of tarts and pastries, both sweet and savory.
Average score* 94/100
Main dishes
reduced-fat butter
A versatile French sauce, made with water and cold butter for a smooth, creamy texture, suitable for a wide range of dishes.
Average score* 93/100White butter sauce
A creamy and tangy sauce, traditionally served with fish, made with white wine, garlic, and butter.
Average score* 88/100
Main dishes
Onion confit in red wine and sherry
Slow-cooked onion confit with butter, red wine, and Xérès vinegar: perfect served with meats, foie gras, or cheeses.