A simple, smooth, and elegant soup made from pureed carrots and cream with the addition of a Sauce Velouté for extra silkiness.
A savory soup made from celery, onions, and velouté. It can be served hot or cold and paired with toasted crostini.
Simple, creamy herb gravy based on the French velouté sauce with the addition of milk for a smooth, velvety texture.
Crisp, sautéed fish filets topped with parsley and lemony beurre noisette made using a classic French technique.
A tangy condiment featuring mayo, mustard, lemon, pickle juice, and spices with bold flavors that add depth, making it a perfect complement to crab cakes..
This quick version of the French "sauce rouge" made with tomato, roasted garlic, and basil is a perfect complement to fish or pork.
