CLASSIC MORNAY SAUCE
Provided by Food Network
Time 12m
Yield about 2 cups of sauce
Number Of Ingredients 8
Steps:
- In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
- Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
- The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.
FRENCH CREAM SAUCE
I have some recipes for sauces my girlfriend gave me about 25 years ago. They are delicious on chicken and they are so fast to make. I had asked her at the time for some sauces for chicken and she gave me a bunch of them. I haven't made them in a bit but I remember them being delicious. Just putting them here so I don't lose them. Great as a dipping or drizzled over or even basting ...your choice
Provided by FrenchBunny
Categories Sauces
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in small saucepan and boil, stirring frequently until slightly thickened.
Nutrition Facts : Calories 119, Fat 11.6, SaturatedFat 7.2, Cholesterol 39.6, Sodium 101.9, Carbohydrate 2.5, Fiber 0.1, Sugar 0.1, Protein 1.8
CLASSIC FRENCH MUSSELS
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.
MUSSELS IN CREAM SAUCE
Serve these mussels with a frisée salad dressed with red wine vinaigrette. Add french fries, plus a baguette for sopping up the sauce. Lemon tart would be good for dessert. See how to clean mussels.
Categories Milk/Cream Mussel White Wine Winter Parsley Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Melt butter in heavy large pot over medium heat. Add leek; sauté 3 minutes. Add mussels and wine. Cover and simmer until mussels open, about 4 minutes (discard any that do not open). Using slotted spoon, transfer mussels to 2 bowls.
- Stir cream and 2 tablespoons parsley into liquid in pot. Simmer uncovered 3 minutes. Season sauce with salt and pepper. Pour sauce over mussels. Sprinkle with 2 tablespoons parsley.
BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)
This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies
Time 20m
Yield About one cup
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
- Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams
FRENCH CREAM CREPES WITH RASPBERRY SAUCE
I first made this for Girl Scout Thinking Day in 92 or 93. I made over 300 of them! Somewhere along the line I lost the cookbook, but then a friend of mine had the exact same cookbook and let me have it! I'm posting it here so I don't loose it again. I made them again for a NYE party to ring in 2011, they're just as great as I remember them! The parts can be made the day before and assembled right before needed.
Provided by Buzymomof3
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- For Filling:.
- In saucepan, combine sugar and flour and stir in milk.
- Cook over low heat, stirring constantly until thick.
- In small bowl beat 4 eggs.
- Stir in a small amount of hot mix into beaten eggs, then pour eggs into pan and stir.
- Keep cooking over low heat stirring constantly for about 2 more minutes.
- Stir in butter and vanilla and set pan aside to cool.
- Sauce:.
- Thaw raspberries.
- Heat fruit to get juice started (or microwave),
- Combine sugar and cornstarch and stir into fruit.
- Cook over low heat, stirring until thick.
- Cool.
- Assemble:.
- Put a spoonful of filing in crepe and fold in favorite pattern.
- Top with a spoonful of warm sauce.
- I've made all the parts a day or two before, and assembled later with great results.
- Enjoy!
FRENCH-STYLE LASAGNA
I learned how to make lasagna this way when I worked in France. What makes it French-style is the use of a bechamel (white sauce) instead of ricotta, and Swiss (traditionally Emmental) cheese. Full of great flavor! I always get compliments.
Provided by Melody
Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes
Time 1h14m
Yield 8
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine ground beef, onion, green bell pepper, and minced garlic in a large skillet over medium heat; cook and stir until beef is no longer pink, 5 to 8 minutes.
- Melt butter in a saucepan over medium-low heat. Stir in flour; cook for 1 minute. Pour in milk and heavy cream. Cook, stirring frequently, until sauce thickens, about 5 minutes.
- Spread 1/4 of the tomato sauce in the bottom of a 9x13-inch baking dish. Cover with 3 lasagna noodles. Spoon 1/3 of the beef mixture over the noodles. Spread 1/4 of the tomato sauce and 1/3 of the white sauce over the beef mixture. Sprinkle Parmesan cheese, salt, pepper, herbes de Provence, and garlic powder on top. Cover with 1/3 of the Swiss cheese and mozzarella cheese.
- Repeat layers twice, starting with noodles and ending with cheeses.
- Bake lasagna in the preheated oven until top is deeply browned, 30 to 45 minutes.
Nutrition Facts : Calories 490.1 calories, Carbohydrate 29.2 g, Cholesterol 108 mg, Fat 29.2 g, Fiber 1.8 g, Protein 28.2 g, SaturatedFat 16.5 g, Sodium 538.7 mg, Sugar 5 g
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