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 ...

1/2 teaspoon ground cinnamon. 1 teaspoon vanilla extract. 4 cups (about 4 whole) peeled and sliced peaches. 45 vanilla wafers. 1/4 cup (1/2 stick) butter, melted ...

⁠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.