The sauce belongs to the classic French cuisine and is best suited for stewed fish and light meats. NECESSARY PRODUCTS: 50 g of onion 30 g of tarragon 200 ml. White wine 70 ml. wine vinegar 5 g of watercress…

The two pharmacists John Lee and William Perins are the reason for the existence of this sauce. It was prepared in 1835. for the first time, according to an exotic recipe brought from India. However, the resulting mixture was so…

Béchamel sauce is probably the easiest to prepare from the classic French sauces, as it does not require additional broth. It is one of the so-called “mother sauce”, which are the basis for the preparation of secondary sauces / morny…

Literally translated it means “velvet”. This is another sauce that is used as a basis for making secondary sauces / Normandy soy, Bercy sauce, Hungarian sauce, Mushroom sauce, Aurora, Pulet /. The most common is the chicken sauce “Velute”, prepared…

The next most important sauce is the Dutch sauce. Despite the few products with which it is prepared, namely egg yolks, lemon juice and melted butter, Hollandez is one of the most popular and preferred sauces. If you add shallots…

The fifth “mother” sauce is tomato sauce. First, you need to cook salted pork and sauté the vegetables. Then add the tomatoes and broth and cook in the oven over low heat for 2 hours. Cooking the sauce in the…

NECESSARY PRODUCTS: 50g anchovies (squeezed from the fat) 20g garlic 3 egg yolks 5g. Dijon mustard 20 ml of lemon juice 40ml of olive oil, 20 g grated Parmesan cheese black pepper and salt to taste METHOD OF PREPARATION: Mix…

NECESSARY PRODUCTS: 500 ml. milk 40 g of flour 50 g butter 100 g cheddar (or cheddar, blue cheese) METHOD OF PREPARATION: Pour the milk into a saucepan and add the flour and butter. Turn on the stove and place…