Creme Anglaise, a thin, lightly sweetened pourable sauce, is made with milk, sugar, and egg yolks. It’s a little tricky, but after you make it a couple of times, you’ll get more confident.

Bechamel is a mainstay of French cuisine, often thought of as cream sauce. In fact, the authentic olive oil version is a surprisingly healthful addition to many vegetable dishes.

Make 'extra light' béchamel sauce with 1 added ingredient for creamier lasagna Béchamel, more commonly known as white sauce, is a classic in French cuisine and has become a staple for British ...

Below, chefs share their best tips for perfecting the mother sauce. Ground nutmeg into browning butter Secchi always browns the butter first, before grating nutmeg directly into the brown butter.

⁠This is a classic French dessert sauce which is rich and creamy because of the egg yolks in it. ⁠It is lightly sweetened with sugar and flavoured with vanilla.