french food

How to make a mayonnaise sauce

egg yolks: 1

oil: 150 milliliters

dijon mustard: 1 teaspoon

white vinegar: 0.5 teaspoon

Make this classic French fish soup at a dinner party for friends and family. It's a challenge, but will make an impressive starter or main course

Bouillabaisse

leek, green top left whole, white finely sliced

thyme

bay leaves

parsley, stalks whole, leaves

orange peel

red chilli

olive oil

onions, chopped

leek

fennel, fronds picked and reserved, fennel chopped

garlic cloves,

tomato purée

star anise

tbsp Pernod, optional, if you have it

large, ripe tomatoes, chopped

(⅓ tsp) saffron strands

fish stock

potato,

1kg of filleted mixed Mediterranean fish, each

mussels, optional

garlic

small chunk of red chilli (optional)

saffron

lemon juice

½ baguette, thinly sliced

To make the croutons heat oven to 200C/180C fan/gas 6. Lay the slices of bread on a flat baking tray in a single layer, drizzle with olive oil and bake for 15 mins until golden and crisp. Set aside – can be made a day ahead and kept in an airtight container.

Use a layer of the green part of the leek to wrap around and make a herb bundle with the thyme, bay, parsley stalks, orange peel and chilli. Tie everything together with kitchen string and set aside.

Heat the oil in a very large <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a> or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Simmer and stir for a minute or two then pour over the fish stock. Season with salt and pepper, bring to a simmer, then add the piece of potato. Bubble everything gently for 30 mins until you have a thin tomatoey soup. When that piece of potato is on the brink of collapse, fish it out and set aside to make the rouille.

While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a <a href="https://www.bbcgoodfood.com/content/top-five-mortar-and-pestles">pestle</a>. Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. Stir in the lemon juice and set aside.

Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. For a refined version, remove the herb bundle and star anise. Using a handheld or table-top blender, blitz the soup until smooth. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. With the fish we used, the order was: monkfish, John Dory, grey mullet, snapper. When all the fish is in, scatter over the mussels, if using, and simmer everything for about 5 mins until just cooked and the mussels have opened.

Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.

Creme Caramel (Custard pudding)

milk: 500 ml

whole eggs: 2

egg yolks: 2

vanilla pod: 1

water: 25 ml

This boozy ice cream parfait is the perfect make-ahead summer dessert for a relaxed dinner party with friends.

Prune and armagnac parfait

(220 grams) caster sugar

(125 milliliters) Armagnac

pitted prunes

white chocolate,

pear, thinly sliced

How to make a Gratin Dauphinois

potatoes: 1kg

pure cream: 300 milliliters

butter: 25 gramsram

cloves

Romantic Valentine's Day Meal for Under $20

For the Duchess Potatoes

Yukon Gold potatoes, peeled and halved

(1/2 stick) salted butter, room temperature

heavy cream

salt and black pepper,

egg, whisked very well

For the Chicken Supreme

chicken

vegetable oil

salt

shallot (about 1 medium shallot)

lemon juice (about half a lemon)

Dijon mustard

chicken stock

salted butter, room temperature

For the Asparagus

asparagus, woody ends trimmed

salted butter

garlic clove,

lemon juice,

French green lentils are a flavorful side dish and go nicely with fish or chicken. French lentils hold their shape nicely and take very little time to cook in the Instant Pot.

Instant Pot French Lentils

French lentils (puy lentils)

onion

carrot

rib celery

garlic (peeled, coarsely chopped)

vegetable broth (or chicken stock

thyme (or about 1 teaspoon dried)

black pepper

Rinse the lentils and look them over for any debris or malformed lentils.

Put the onion, carrot, celery, and garlic in a food processor; pulse until the vegetables are finely chopped.

Choose the sauté button on the Instant Pot. When the oil is hot, sauté the chopped vegetables for about 2 minutes, stirring frequently.

Add the vegetable broth to the pot and scrape any browned bits, if necessary.

Add the rinsed lentils, thyme, bay leaves, salt, and pepper.

Make sure the steam release knob is in the sealing position. Select the pressure cook function, high pressure, and set the timer for 6 minutes. When the time is up, let the pressure come down naturally for 5 minutes and then carefully release the remaining pressure.

Serve the lentils with crusty French bread.

This collection of classic French Food includes many elegant dishes perfect for serving company! We love this chicken provencal:

The 35 BEST French Foods

4-5 bone in, skin on chicken thighs

8-9 large garlic cloves, sliced

flour, divided

white wine

oz red cherry tomatoes

green olives

jumbo black olives

capers

9-10 sprigs of thyme, chopped

Tbsp parsley, chopped for garnish

Preheat the oven to 400°F.

Season chicken thighs with salt and pepper, then...

Season chicken thighs with salt and pepper, then dredge them lightly in flour.

Heat olive oil in a dutch oven or...

Heat olive oil in a dutch oven or braiser over medium high heat. Place the chicken skin side down and cook undisturbed for 4-5 minutes, until golden brown. Flip and cook for another 2-3 minutes. Remove to a plate and set aside.

Add more oil if needed. Stir in shallots,...

Add more oil if needed. Stir in shallots, garlic and 1 Tbsp flour and sauté for a minute. Add half of the chopped rosemary and thyme. Give it a stir.

Add in wine and chicken stock, scraping the...

Add in wine and chicken stock, scraping the brown bits on the bottom into the sauce.

Place the chicken thighs back in the sauce...

Place the chicken thighs back in the sauce along with olives, capers, cherry tomatoes and the rest of the chopped thyme and rosemary. Cover the pot with a lid and bake it in the preheated oven for about an hour.

Garnish it with parsley and serve with fresh...

Garnish it with parsley and serve with fresh crusty bread.

Any American can finagle a batch of pancakes in the morning, but crepes, the French equivalent of pancakes, are regarded highly because making them requires

Sweeten Your Day With Julia Child's Crêpes Fines Sucrées

For crepes:

milk

water

sugar

orange liqueur

all-purpose flour

butter, melted

Clarified butter,

Powdered sugar,

For strawberries:

strawberries,

orange liqueur,

sugar,

Julia Child&#039;s Crepe Recipe | POPSUGAR Food

To make the crepe batter: Place all ingredients in a blender. Cover and blend on high for one minute, or until all ingredients are thoroughly mixed. If the flour sticks to sides, scrape it down with a spatula, and blend again for three seconds more. Cover the mixture and refrigerate for two hours or up to overnight.

To make the macerated strawberries: In a large bowl, season chopped strawberries with orange liqueur and granulated sugar, to taste. Let strawberries marinate for at least one hour before serving.

To make the crepes: Preheat a 6-1/2- to 7-inch nonstick or iron skillet over medium high heat. Before adding batter, check to make sure the pan is hot enough by flicking a little water inside the pan. If the water sizzles and evaporates quickly, then brush the pan lightly with clarified butter, and let the butter heat until it just begins to smoke. Remove pan from the flame with the left hand and use the right hand to pour 1/4 cup of batter into the middle of the pan. Quickly tilt the pan down and around in a circle so the batter evenly coats the entire bottom of the pan. Return pan to flame and cook for 45 to 80 seconds, or until edges of crepe are golden brown and when the pan is jerked back and forth, the crepe shakes freely. Lift the edge of the crepe with a spatula and check for a crispy, lightly browned crust. Use the spatula to lift the crepe up and hold the edges of the crepe with your fingertips to gently ease it onto the other side. Cook on the other side for about 15 to 30 seconds more, just until it's barely spotted brown. Slide the cooked crepe onto a cooling rack and let cool before stacking them on a plate. Grease the skillet again, heat to smoking, and proceed with remaining batter.

To serve the crepes: Fold the crepes in half and half again to create wedge-looking triangles. Serve two or three folded crepes on a small dish. Top with 1/2 cup marinated strawberries and generously dust with powdered sugar.

Delicate Branzino with a bright vinaigrette of tomatoes, olives and basil give a Provençal twist to your dish. Super simple yet impressive! A delicious Mediterranean Diet dish.

Mediterranean Branzino Filet Recipe with Vierge Sauce

whole Branzino. Ask the fish counter to fillet the Branzino

orange

Shallot, finely chopped

green onions, finely chopped

chives,

cherry tomatoes, quartered

Niçois

tbsps of capers (left whole if it is

basil, finely chopped

pine nuts

extra virgin olive oil

lemon

Trim the edges of your Branzino fillet for a clean presentation using a sharp knife. Make four diagonal incisions in the skin of each fillet.

Drizzle 1 tbsp of olive oil on the cooking sheet. Gently place the Branzino Filets next to each other on the sheet, skin side down.

Drizzle 1 tbsp of olive oil over the top of the filets with a pinch of sea salt.

Set the cooking sheet on the top rack of the oven. Set timer for 10 minutes.

Meanwhile, it is time to make the sauce Vierge.

Mix the shallot, green onions, chives, cherry tomatoes, olives, capers, basil, pine nuts together in a mixing bowl with the 3/4 cup of olive oil. 

Zeste one lemon into the Vierge Sauce. Squeeze the juice of the lemon into the sauce using a strainer to avoid lemon seeds getting into your Vierge! Mix and set aside. (Le Chef's note: Vierge sauce is even better made a couple hours in advance, the shallots lose their acidity when resting in the olive oil)

Once the 10 minutes are up, check on the Branzino. The fish should have an opaque white color. The cooking time may vary given the size of the fish. If the flesh still looks a little rosy in color in the center, set it back in the oven for another 2 minutes, keeping a close eye.

Once the Branzino is cooked, carefully remove it from the cooking tray with a thin, long, spatula.

Place 2 filets per person in the center of each plate.

Top each whole Branzino with a fine dusting of orange zest (it adds a beautiful citrus note to the fish), about 1/4 of the orange per filet.

Spoon 1/4 cup of Vierge Sauce over  the filets on each plate.

This recipe is for a single portion of a healthy breakfast egg muffin. The ingredients are all added to a ramekin and baked until it puffs like a soufflé.

Easy Cheese and Egg Soufflé

egg,

green onions

cheese,

salt and pepper

Tbsp butter, molten

Parmesan cheese, finely shredded

If you're looking for an easy cheese soufflé recipe that you can make in no time, then look no further! In this video, we'll show you how to make a cheesy egg soufflé that will be a new breakfast favourite!

How to Make a Cheesy Egg Soufflé for Breakfast

Classic roast chicken made with fresh herbs, butter, garlic, and lemon.&nbsp;

Poulet Roti (Roast Chicken French-Style)

3.5 lb whole chicken,

rosemary

sage

lemon, vertically

tsp table salt (divided)

pepper

olive oil (or melted unsalted butter)

Preheat the oven to 375°F. If you're going...

Preheat the oven to 375°F. If you're going to add the herbs on top: remove the leaves from the thyme, rosemary and sage. Use a sharp knife to mince these herbs into fine pieces. Use your knife to mince the garlic clove as well before combining the minced garlic and minced herbs together. Temporarily set aside next to your cut up lemon quarters. If you're using whole herbs, simple preheat your oven and skip the rest of this step.

Rinse and remove any giblets from the inside...

Rinse and remove any giblets from the inside of the chicken. Thoroughly pat dry the chicken using paper towels.

Drizzle olive oil over (or melted butter) over...

Drizzle olive oil over (or melted butter) over the chicken, using your hand to rub the oil all over the surface of the chicken (including its wings and legs). Flip the chicken over and repeat on the backside.

Sprinkle 3/4 salt tsp all over the breast...

Sprinkle 3/4 salt tsp all over the breast side of the chicken, including its wings and legs. Then sprinkle 1/4 tsp salt into the inside cavity of the chicken, before flipping the chicken over and sprinkling another 1/2 tsp of salt all over the backside of the chicken.

Grind some fresh ground pepper over the backside...

Grind some fresh ground pepper over the backside of the chicken, then flip it over and grind some pepper over the breast side.

Gently stuff the inside cavity of the chicken...

Gently stuff the inside cavity of the chicken with the lemon quarters. If using minced herbs, cover the breast side (including legs and wings) of the chicken with the herb/garlic mixture. If using whole herbs, simply place the herbs and garlic clove in the inside cavity of the chicken as well. If you're stuffing the chicken with herbs, you can use twine to tie the chicken legs together to keep the cavity shut (optional).

Grab a 9" by 11" baking dish and...

Grab a 9" by 11" baking dish and slightly grease the bottom of the dish with some oil or butter. Place the chicken into the dish (breast-side facing up), and place in the oven to bake.

Bake the chicken for 1 hour and 30...

Bake the chicken for 1 hour and 30 minutes at 375°F or until a food thermometer reads 165°F when inserted in the thigh area and breast area. Loosely cover the chicken with a sheet of foil and let it rest for 5 to 10 minutes before serving.

Top 13 french food recipes from across the web

The most viewed french food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

How to make a mayonnaise sauce

Bouillabaisse

Creme Caramel (Custard pudding)

Prune and armagnac parfait

How to make a Gratin Dauphinois

Romantic Valentine's Day Meal for U...

Instant Pot French Lentils

The 35 BEST French Foods

Sweeten Your Day With Julia Child's...

Mediterranean Branzino Filet Recipe...

Easy Cheese and Egg Soufflé

Poulet Roti (Roast Chicken French-S...

Celery Root Remoulade

Top 13 french food recipes from across the web

The most viewed french food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to make a mayonnaise sauce

Bouillabaisse

Creme Caramel (Custard pudding)

Prune and armagnac parfait

How to make a Gratin Dauphinois

Romantic Valentine's Day Meal for U...

Instant Pot French Lentils

The 35 BEST French Foods

Sweeten Your Day With Julia Child's...

Mediterranean Branzino Filet Recipe...

Easy Cheese and Egg Soufflé

Poulet Roti (Roast Chicken French-S...

Celery Root Remoulade

The most viewed french food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine