French-classic recipes

A lighter (less butter) version of Hollandaise sauce with foolproof directions. This lemony creamy sauce is perfect for serving with any kind of fish.

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.

A simple New England classic that highlights the flaky tenderness and light taste of the cod or any white fish.

Salisbury steaks in a beefy mushroom sauce. This recipe makes nice thick steaks with lots of tasty mushroom sauce.

Easy to make one pot classic. Chicken and broccoli in a creamy mushroom soup base.

Create the traditional french onion soup in your crockpot with this easy to follow recipe.

Classic German beef pot roast that is marinated with vinegar, spices and seasonings. It's traditionally served with red cabbage and/or spaetzle or even pasta. Perfect for celebrating Oktoberfest.

A classic childhood favorite of chocolate chip cookies.

These lovely maple syrup roasted sweet potatoes are tasty with a nice crust to the skin, not mushy at all. The slightly tart but sweet carmelized exterior is a refreshing change to this classic fall vegetable.

Meaty cod baked in a flavourful combination of tomatoes, olives, garlic, herbs reminicent of French Provence.

Outstanding, the light herb and cheese enriched batter sealed in the juices and kept the chicken breast cutlets super moist.

Make your own original french fried onions. You'll never use those inedible canned french fried onions again.

Cheesy and potato-y goodness: hash brown potatoes in a creamy sauce topped with crispy French fried onions.

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.

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.

Classic way to grill and serve a great sirloin steak. The mushroom red wine sauce had a perfect balance and was very easy to prepare. I grilled my steak in a cast iron grill pan to medium-rare and served with a stuffed tomato and a green salad.