Sauces & Dips

  • Fish Wings with Classic-French Remoulade Sauce

    by Audrey

    Remoulade (reh-moo-lahd) is a classic mayonnaise-based French sauce spruced up with fresh herbs and briny fixings including capers, anchovies and tangy cornichons. Think of it as a Tartare sauce, but even better. It’s creamy, tangy and utterly addictive. The French Remoulade sauce is often served as a condiment for fish and shellfish, and makes a great dipping sauce for breaded seafood, including crisp and spicy fish wings.

  • Honey Lemon Marmalade

    by Audrey

    Marmalades and Jams are the spreads of choice on the French breakfast table, for topping a classic baguette with butter. And in the Winter, I do love a good citrus marmalade that packs a punch of bold and bright flavors. This Honey Lemon Marmalade recipe is a great Winter project, if you’re looking for that kind of spread. It has a great balance of sweetness and bitterness, with the fresh acidity from the lemon and the mellowness from the honey. It’s the perfect way to preserve citrus season and bring…

  • Pork Chops in Grainy Mustard and Mushroom Sauce

    by Audrey

    In my kitchen, October is meant for relishing in the fleeting season of mushrooms, and today’s recipe sure makes the best of it. The blend of mushrooms, crème fraiche and grainy mustard makes for an utterly creamy and flavorful sauce that’s the perfect topping to plump pork chops.

  • Concord Grape and Thyme Jam

    by Audrey

    Homemade jams, marmalades and jellies are deeply anchored in French cooking traditions, and I never miss an occasion to jar up some seasonal fruits. This ensures that no seasonal produce goes to waste and that they can be enjoyed all year round. At this time of year, the abundance of ripe Concord grapes here in Ontario makes it a natural fruit of choice for jam. Made with just a few ingredients, this Concord Grape and Thyme Jam is perfectly tart and sweet with lovely floral notes. It will likely remind…

  • If you are a crêpe lover like me and always look for different ways to enjoy them throughout the seasons, this recipe is a great one to add to your arsenal. This Summer-perfect dessert includes a luscious homemade Blueberry Balsamic Sauce poured on a big scoop of ice-cream and a few Classic French Crêpes underneath.  The marriage of the warm, tangy, sweet Blueberry Balsamic Sauce (made with White Balsamic Vinegar) with the smooth, cold vanilla ice cream is a match made in heaven. The tender, soft crêpes bring another level…

  • French Pistou Sauce Pasta

    by Audrey

    Leave Pesto to the Italians…This luscious French Pistou Sauce Pasta is our reply to the famous Italian dish. It is creamy and so fragrant, and has nothing to envy from its Italian counterpart. If you don’t know it, the French Pistou is a Provençal sauce made from cloves of garlic, fresh basil, olive oil (and Parmesan, occasionally). It is quite similar to Ligurian pesto, but it omits pine nuts, which makes it most affordable and lets the basil really shine. Only 4 ingredients, 10 minutes, and incredible flavors… this French…

  • Sardine and Cream Cheese Rillettes

    by Audrey

    Growing up in Brittany, on the Atlantic coast, sardines were a staple food – coming in fresh every morning from the harbor and sold at the local “poissonnier” (fish shop); in cans or in the form of the utterly popular sardine rillettes. This tasty spread is a delight for sharing during the French Apéro (pre-meal drinks & small bites) and makes the perfect nutritious snack too. So what are “Rillettes”, exactly ? If you’re unacquainted with it, a “rillette” (pronounced “ree-yet”) in French is similar to a pâté, often made…

  • Eggplant Caviar Dip (Caviar d’Aubergine)

    by Audrey

    With sunnier days coming up, you know there’s something the French are getting an itch for – and that is “L’Apero” (short for appetizers). The French Apero is a ritual of before dinner snacks and drinks, so dear to French hearts. Think American “Happy Hour”, but a little more food-focused. And although enjoyed throughout the entire year, it is even more religiously followed during the Spring and Summer, two seasons where one is prone to being wedged on a sun-drenched patio with friends, enjoying drinks and small bites. Often impromptu…

  • Buckwheat Risotto with Mushroom Forestière Sauce

    by Audrey

    A risotto is not a French-born dish, but the French are in fact very fond of it. It’s funny to think that there has always been a certain rivalry between the Italians and the French, and on many different levels: architecture, literature, fashion, politics, mentalities … But when it comes to food, I have felt the French have always fully acknowledge the authority of Italian cuisine, and happily embrace Italian influences in their own plates.

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