Au Jus
Creamy White Wine Lemon Caper Sauce
This page features a recipe for a creamy white wine lemon caper sauce that can be used on pasta, fish, chicken, shrimp, and vegetables. The sauce is quick to make, taking about 10 minutes from start to finish. The ingredients include white wine, fresh lemon juice, heavy cream, freshly grated Parmesan cheese, and capers. The recipe emphasizes using fresh lemon juice and having the heavy cream at room temperature for better incorporation.
Espagnole
Espagnole (pronounced like the word for Spanish: español) is a basic brown sauce that is one of the five mother sauces of classical cuisine. It's also the starting point for a rich and deeply flavorful sauce called demi-glace, which is traditionally served with red meats.
Hollandaise Sauce
Making Hollandaise sauce is one of the best ways to add healthy fats to your meals if you follow a low-carb diet. It’s versatile and goes well with everything from poached eggs to fish or roasted vegetables.
Mother Sauces
The page discusses the five "mother sauces" of French cuisine, which are foundational to many other sauces and dishes. These sauces are:
Béchamel, Espagnole, Hollandaise, Tomato, and Velouté
These sauces are essential for chefs and food lovers alike, as they form the basis for many other dishes and flavor combinations.
Peppercorn Sauce
The page features a recipe for a delicious peppercorn sauce, perfect for topping steaks.
Ingredients: The sauce requires butter, olive oil, chicken stock, Dijon mustard, heavy cream, and whole black peppercorns.
Remoulade Sauce ala New Orleans
This remoulade sauce recipe is a cold sauce that originated in France, then popularized in New Orleans. Use this wonderful sauce to top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches.
Five Sauces Perfect for Fish
With aromatic herbs, yogurt, capers or anchovies. Fish sauces to give an extra touch to meals based on fish.
