To accompany my meat and fish...
... nothing like a good homemade sauce.
Essential in my culinary universe, here are my 5 inescapable sauce recipes!
I'm sure you will love them. Plus, they're super easy to make.
Ideal with: my recipes for pizzas, pasta or even my dishes to simmer.
Ingredients:
- 4 beautiful tomatoes
- 1 onion
- 1 clove of garlic
- 1 small bunch of basil
- 1 drizzle of olive oil
- Salt and pepper
My preparation:
I wash and then peel the tomatoes. I then roughly chop them. In a saucepan, I heat the olive oil then I brown the onion and garlic previously chopped. I add the tomatoes and basil. I salt and pepper. I let it cook on low heat for 30 minutes then I mix my preparation.
Ideal with: my endives with ham, my lasagna, croque-monsieur or my gratins.
Ingredients:
- ½ liter of milk
- 20 g of butter
- 2 tablespoons of flour
- Salt and pepper
My preparation:
I melt the butter over low heat in a saucepan. As soon as it is melted, I add the flour, stirring well with my wooden spatula. The mixture must be homogeneous. I let it cook for another 5 minutes but I watch that it does not color. I gradually pour the cold milk into the saucepan while continuing to mix so that my béchamel thickens.
Ideal with: my fish (with salmon… a real delight!), my soups, my pies or even my salads.
Ingredients :
- 2 shallots
- 25 cl of fresh cream
- 1 bunch of sorrel
- 25 cl of dry white wine
- 20 g of butter
- Salt and pepper
My preparation:
I chop the shallots and brown them in a little butter. I add the white wine and let it reduce over very low heat. Add the cream and let it reduce by half. I salt and pepper. I add the finely chopped sorrel and a few cubes of butter. I whisk and serve immediately.
Ideal with :my red meat but also my duck and my white meat.
Ingredients :
- 40 cl of fresh cream
- 1 teaspoon black peppercorns
- 20 g of butter
- Salt
My preparation:
I coarsely crush the pepper. I put the butter in a saucepan. As soon as it starts to melt, I pour in the cream and mix. I dirty. I add the pepper and let it thicken over low heat for about ten minutes, stirring occasionally.
Ideal with :countless foods! It coats:my white and red meats, my pasta, my potatoes...
Ingredients :
- 150 g of blue cheese
- 25 cl of heavy cream
- Salt and pepper
My preparation:
I cut the Roquefort into pieces. In a saucepan, I melt it while stirring. I salt and pepper. I add the fresh cream and simmer for 5 to 10 minutes over low heat.
Have you tried any of these sauce recipes? Tell us in comments if you liked it. We can't wait to read you!
