Grand Chefs
 
 
Login Français
 
Sauces
Sauces
More

Lettuce - It's All About Dressing Well!

 
Hot sauces
Parsley Cream
Jean-Michel Lorain, La Côte Saint-Jacques, France
Thai-Inspired Sweet and Spicy Sauce
Jonathan Cartwright, White Barn Inn, United-States
Whole Grain Mustard Sauce
Gary Danko, Gary Danko, United-States
Cold Sauces
Alicante Sauce for Asparagus
Michel Roux, The Waterside Inn, United Kingdom
Ravigote Sauce
Jean-Pierre Vigato, Apicius, France
Rouille Sauce
Jean Joho, Everest, United-States
Bases, coulis and stocks
Cooked Tomato Coulis (step-by-step recipe)
Michel Roux, The Waterside Inn, United Kingdom
Mayonnaise-type sauces
Mayonnaise - step-by-step technique
Michel Roux, The Waterside Inn, United Kingdom
Tartare Sauce (a step-by-step technique)
Michel Roux, The Waterside Inn, United Kingdom
Vinaigrettes
Basil Vinaigrette
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Soy Vinaigrette
Kiyomi Mikuni, Restaurant Kiyomi Mikuni, Japan
Spiced Vinaigrette
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Vinaigrette with Shellfish Jus
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Walnut Oil Vinaigrette
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Search
 
Newsletter
Search within the site
Find
 
Register free to receive our official newsletter
Sign up