Top 20 French Classic recipes
Beef tips marinated in red wine. Pancetta (or bacon), garlic and onion. Simple flavors highlighted by earthy mushrooms, simmered long and slow.
Best bread pudding recipe with a vanilla custard bottom and a lovely rich whiskey sauce for serving. Decadent and utterly delicious. Turns stale bread into true comfort food.
Egg yolk and butter sauce flavored with lemon juice. This is THE classic sauce with slight modifications to reduce the amount of fat. It is made with warmed egg yolks flavored with a bit of lemon juice with butter incorporated. It it probably the most famous of all the classic French sauces. Addendum: This recipe is a combination from several French cookbooks including Julia Child & Larousse Gastronomique but uses a bit less butter.
Outstanding, the light herb and cheese enriched batter sealed in the juices and kept the chicken breast cutlets super moist.
Under the gooey melted provolone of the original version you get from Applebee's is a unique round crouton that's made from bread similar to a hamburger bun. So that's exactly what we use in copycat version of the recipe.
A marvelously well balanced combination of that go so well together for a perfect Sunday brunch.
This was outstanding. A huge amount of flavor was developed in the slow and low technique using my slow cooker. A classic mostly hands-free make ahead main dish that filled the house with aroma.
An quick and easy to make enriched Bechamel sauce that is excellent on fish or other broiled meats.
Literally means "white food". Blancmange is a delicate, quivering snow-white pudding that goes back to the 16th century that was extremely popular in the Victorian age.
Sauce Aurore, also known as Aurora sauce, is a classic French sauce with a rich history and delightful flavor.
A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.
This is a quick and easy version of a French classic. It has been altered to use no flour and no sugar.
Reduce the fat of a full flavored quiche Lorraine by replacing the cream with buttermilk and using an easy press in the pan crust.
Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.
A classy and delicious sauce made with chopped shallots, tarragon and white wine.
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