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By:chef ssentongo Geoffrey

5 Besic French suoces

Certainly! French sauces are an essential part of French cuisine, adding depth and flavor to various dishes. Let’s explore five basic French sauces, along with their recipes and directions:

1. Béchamel Sauce:
   • Ingredients:
     • 2 tablespoons butter
     • 2 tablespoons all-purpose flour
     • 1 cup milk
     • Salt and pepper to taste
   • Directions:
     1. Melt the butter over low heat.
     2. Stir in the flour with a wooden spoon and cook for two minutes.
     3. Gradually add the milk, whisking to create a smooth consistency.
     4. Cook on medium heat until thickened and nearly boiling.
     5. Season with salt and pepper.
   • Usage: Béchamel sauce pairs well with pasta bakes, lasagna, baked chicken, and steamed vegetables like spinach, cauliflower, or broccoli1.
   • TOMATO SAUCE
2. Tomato Sauce:
   • Ingredients:
     • 1 can (28 oz) whole peeled tomatoes
     • 1 onion, chopped
     • 2 cloves garlic, minced
     • 2 tablespoons olive oil
     • Salt and pepper to taste
   • Directions:
     1. Heat olive oil in a saucepan and sauté the onion and garlic until fragrant.
     2. Add the canned tomatoes (crushed or whole) and simmer for about 20 minutes.
     3. Season with salt and pepper.
3. Hollandaise Sauce:
   • Ingredients:
     • 3 egg yolks
     • 1 tablespoon lemon juice
     • 1/2 cup unsalted butter, melted
     • Salt and cayenne pepper to taste
   • Directions:
     1. Whisk egg yolks and lemon juice in a heatproof bowl.
     2. Place the bowl over a pot of simmering water (double boiler).
     3. Gradually whisk in melted butter until thickened.
     4. Season with salt and cayenne pepper.
   • Usage: Hollandaise sauce is perfect for eggs Benedict, asparagus, or grilled fish
4. Velouté Sauce:
   • Ingredients:
     • 2 tablespoons butter
     • 2 tablespoons all-purpose flour
     • 1 cup chicken or vegetable broth
     • Salt and white pepper to taste
   • Directions:
   • Make a roux by melting butter and adding flour.
   • Gradually whisk in the broth until smooth.
   • Simmer until thickened.
   • Season with salt and white pepper.
   • Usage: Velouté sauce complements poultry, fish, and steamed vegetables and others
5. Espagnole Sauce (Brown Sauce):
   • Ingredients:
     • 2 tablespoons butter
     • 2 tablespoons all-purpose flour
     • 1 cup beef or veal stock
     • 1/2 cup red wine
     • 1 onion, chopped
     • 1 carrot, chopped
     • 1 celery stalk, chopped
     • Salt and pepper to taste
   • Directions:
     1. Sauté onion, carrot, and celery in butter until softened.
     2. Add flour and cook to form a roux.
     3. Gradually add stock and wine, stirring constantly.
     4. Simmer until thickened.
     5. Season with salt and pepper.
   • Usage: Espagnole sauce pairs well with roasted meats and stews

Bon appétit!