Archive for 'French Food'

What is the difference between macarons and macaroons?

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What is the difference between macarons and macaroons?

Let me start right off the bat by saying a macaron and a macaroon are not one and they same thing, and I’ll take on a debate with anyone, anytime, if they wish disagree with me. The difference between macarons and macaroons starts with pronunciation (and you will find audio on all relevant words at the end of this article) and extends to history, ingredients, technique, appearance, exclusivity, and price, and most importantly, taste and texture. I don’t ...

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Hollandaise Sauce

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Ingredients for Sauce Hollandaise

*The links in this recipe will take you to detailed explanations and audio files of the correct pronunciation of the French words

Sauce Hollandaise‘ is the simplest of the ‘butter sauces’, or ‘sauces au beurre‘ – a category of the so-called ‘Mother Sauces’ (Sauces Mères) of Classic French Cuisine. This simple sauce is a warm emulsion of ...

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French Onion Soup

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French Onion Soup

French Onion Soup is absolutely delicious, and anyone can make it. ‘Soupe à l’oignon‘ in French is a simple bistro staple made with minimal basic ingredients – onion, beef stock, bread and gruyère cheese. Don’t be fooled – simple does not mean quick, and unless you are prepared to put in the effort to achieve an outstanding result, you may as well go ahead and heat up a can of the ready-made ...

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How do you make a Béarnaise Sauce?

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Sauce Béarnaise

 A Béarnaise sauce, or ‘Sauce Béarnaise‘ to use the French phrasing, is one of the first sauces a student of French Cooking will learn. Say ‘French Sauce’ and most uninitiated cooks will freeze, and think this must be terribly complicated and far beyond their scope. In fact, the answer to ‘how do you make a Béarnaise Sauce’ is ‘quite simply’ – all you need is a good recipe, a few ingredients, and a little patience.

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Did Madame want the Poison, or a poisson?

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NOT A FISH

Not a fragrance – but fishy and poisonous!

Fish and Fragrance? Not a combination that readily springs to mind. The only aroma associated with fish is decidedly not fragrant, unless you are refined enough to  think about a “Bouillabaisse”or a delicate fish stew spiked with saffron. But just ‘fish’? I don’t think so. By now, I’m sure you are wondering what on earth this has to do with ...

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