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Raspberry Coulis
Dessert French

Raspberry Coulis

5.0

Prep
5 min
Cook
Total
10 min

Instructions

  1. 1 Combine raspberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again.
  2. 2 Strain mixture using a fine mesh strainer to remove seeds and get a smoother consistency. Refrigerate until ready to use.

By France Cevallos

Watermelon Sorbet
Dessert French

Watermelon Sorbet

4.6

Prep
25 min
Cook
5 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat and refrigerate until cooled, about 30 minutes.
  3. 3 Blend watermelon in a blender or food processor until pureed.
  4. 4 Stir pureed watermelon into sugar mixture.
  5. 5 Transfer watermelon mixture to an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Enjoy!

By CookinginFL

Chicken Francese for One
Dinner French

Chicken Francese for One

3.9

Prep
Cook
20 min
Total
20 min

Instructions

  1. 1 Melt 2 tablespoons of the butter in a medium skillet over medium high heat.
  2. 2 Add chicken to skillet and brown for 5 to 7 minutes, turning occasionally. When chicken is browned, add remaining 6 tablespoons of butter and the lemon juice (if desired, add extra lemon juice to taste).
  3. 3 Saute for 6 minutes over medium heat, then remove chicken from skillet. Add cheese to skillet, stir all together until mixture has reached the consistency of a sauce, then pour the sauce over the chicken and serve hot.

By Jerry Schiavo

Blender Hollandaise Sauce
Pantry French

Blender Hollandaise Sauce

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine egg yolks, lemon juice, mustard, and hot pepper sauce in the container of a blender; cover and blend for about 5 seconds.
  3. 3 Place butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until hot and completely melted.
  4. 4 Turn the blender on; pour melted butter in a slow, steady stream until sauce is thick and smooth, about 15 to 30 seconds.
  5. 5 Serve and enjoy!

By chellebelle

Zucchini-Lemon Sorbet
Dessert French

Zucchini-Lemon Sorbet

4.5

Prep
35 min
Cook
Total
95 min

Instructions

  1. 1 Halve zucchini lengthwise. Scrape out and discard seeds; cut into chunks.
  2. 2 Transfer zucchini to a blender; add sugar, lemon zest, lemon juice, and mint. Cover the blender; blend until smooth. Strain mixture through a mesh sieve into a bowl; discard solids. Cover the bowl; refrigerate strained liquid until cold, 1 to 2 hours.
  3. 3 Pour mixture into an ice cream maker and freeze to desired consistency according to manufacturer's directions.

By John Coan

Canadian Barn BBQ Sauce
French

Canadian Barn BBQ Sauce

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 In a medium bowl, mix applesauce, ketchup, packed brown sugar, lemon juice, salt, black pepper, paprika, garlic salt and ground cinnamon. Use the mixture to marinate ribs in the refrigerator for at least 30 minutes before preparing as desired. Also use for basting the ribs while cooking.

By GYPSIE8

Chef John's Easy One-Bowl Hollandaise Sauce
Pantry French

Chef John's Easy One-Bowl Hollandaise Sauce

4.7

Prep
5 min
Cook
12 min
Total
17 min

Instructions

  1. 1 Place egg yolk into a large stainless steel bowl. Whisk in water, lemon juice, salt, and cayenne pepper. Add butter cubes.
  2. 2 Place bowl over low heat. Whisk continually until butter melts and the mixture gets foamy, about 3 minutes. Continue whisking over low heat until sauce is to your desired thickness, 3 to 5 more minutes.

By John Mitzewich

Sweet Pepper French Dressing
French

Sweet Pepper French Dressing

5.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Blend cider vinegar, catsup, white sugar, pimentos, green bell pepper, lemon juice, onion, mustard, and salt in a blender until smooth. Stream olive oil into the vinegar mixture while blending; blend until the dressing emulsifies.
  2. 2 Pour dressing into a bowl, cover with plastic wrap, and refrigerate until chilled, at least 30 minutes.

By lutzflcat

Chef John's Beurre Blanc
Pantry French

Chef John's Beurre Blanc

4.9

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather ingredients.
  2. 2 Place wine, lemon juice, cream, and shallots in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer until liquid is reduced by about 75%, 4 to 5 minutes.
  3. 3 Reduce heat to the lowest setting and whisk in 2 cubes butter. Keep butter moving until it completely melts. Add a few more cubes, whisking continuously so butter emulsifies into wine-lemon juice mixture.
  4. 4 Continue to add remaining butter, a few cubes at a time, until sauce has a thick, luxurious texture, 4 to 6 minutes.
  5. 5 Remove the saucepan from heat. Season with cayenne pepper and salt.

By John Mitzewich

Southern Hollandaise Sauce
Breakfast French

Southern Hollandaise Sauce

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Whisk egg yolks lightly in the top of a double boiler over simmering water. Slowly whisk in melted butter, then gradually whisk in boiling water. Cook, stirring, until thickened. Remove the double boiler top from the base.
  2. 2 Gradually whisk in lemon juice. Season with salt and cayenne. Cover and keep hot over warm water until serving.

By TARENELLA

French Shrimp Salad
Lunch French

French Shrimp Salad

4.8

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Cook asparagus in a large saucepan of boiling salted water until tender. Cool under cold water. Reserve 6 stalks; cut remaining stalks into 1-inch pieces.
  2. 2 Reserve 6 shrimp; dice remaining shrimp. Combine chopped asparagus and diced shrimp in a bowl; gently stir in mayonnaise and lemon juice.
  3. 3 Marinate artichoke hearts in 1 cup French dressing in a separate bowl.
  4. 4 Place shrimp salad in an attractive shallow bowl. Garnish with eggs; arrange reserved 6 asparagus spears on top to resemble the spokes of a wheel.
  5. 5 Drain artichoke hearts; discard dressing. Dollop each artichoke heart with mayonnaise, then top with 1 shrimp and 1 sprig parsley. Arrange artichokes around salad.

By Inga

Steelhead Trout Bake with Dijon Mustard
Dinner French

Steelhead Trout Bake with Dijon Mustard

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
  3. 3 Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.

By Nora

The Best Lemon Vinaigrette
Pantry French

The Best Lemon Vinaigrette

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper together in a small bowl.
  3. 3 Slowly stream olive oil into vinegar mixture, whisking continuously, until well combined.
  4. 4 Add lemon juice and whisk to combine.
  5. 5 Pour vinaigrette into a screw-top jar or bottle; seal. Shake before serving.

By lukeder101

Salmon Tartare
Dinner French

Salmon Tartare

5.0

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Remove salmon skin and cut out the grey-colored bloodline so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl.
  2. 2 Stir in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.

By grubdaily

Carly's Salmon En Papillote (In Paper)
Dinner French

Carly's Salmon En Papillote (In Paper)

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
  3. 3 Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
  4. 4 Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

By carly

Apple Galette
Dessert French

Apple Galette

4.5

Prep
15 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Lay puff pastry onto a round pizza pan.
  3. 3 Mix apples and lemon juice together in a bowl until evenly coated; add sugar, cornstarch, cinnamon, nutmeg, and cloves. Toss to evenly coat apples. Spread apple mixture into the center of the puff pastry and fold edges of pastry toward the center. Brush the folded pastry edges with about 1/2 the egg.
  4. 4 Refrigerate pastry-apple mixture for flavors and pastry to settle, about 10 minutes. Brush pastry with remaining 1/2 egg.
  5. 5 Place pan on the top rack of preheated oven and bake for 20 minutes. Give galette a 1/4 turn and lower heat to 350 degrees F (175 degrees C). Continue baking until pastry is lightly browned, 8 to 10 minutes. Cool slightly before serving, about 10 minutes.

By Liam Walshe

Poached Salmon with Hollandaise Sauce
Dinner French

Poached Salmon with Hollandaise Sauce

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
  2. 2 Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
  3. 3 Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
  4. 4 When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
  5. 5 To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.

By luna

Secret Recipe Chicken Fricassee
Dinner French

Secret Recipe Chicken Fricassee

4.1

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
  2. 2 Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
  3. 3 Whisk egg yolks and lemon juice together in a bowl.
  4. 4 Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
  5. 5 If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
  6. 6 Stir chicken breast pieces into sauce until chicken is heated through.

By jodilmayer

Homemade Tartar Sauce
Pantry French

Homemade Tartar Sauce

5.0

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Mix together mayonnaise, onion, dill pickles, sweet pickles, parsley, lemon juice, capers, mustard, hot pepper sauce, and Worcestershire sauce in a medium bowl until well combined. Chill in the refrigerator for flavors to meld, at least 2 hours.

By Klantz

Chef John's Peach Melba
Dessert French

Chef John's Peach Melba

5.0

Prep
15 min
Cook
15 min
Total
270 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes.
  3. 3 Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
  4. 4 Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.
  5. 5 Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup.
  6. 6 Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours.
  7. 7 Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.

By John Mitzewich

Trout Meunière
Dinner French

Trout Meunière

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (93 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
  2. 2 Season trout fillets evenly with 1/2 teaspoon salt and pepper. Lightly dredge each fillet in flour, shaking off excess flour.
  3. 3 Heat ghee over medium-high in a large skillet. When butter shimmers, add fish fillets skin-side down, cooking in batches if necessary. Cook for 2 to 3 minutes, flip, and continue cooking until the outside is lightly golden brown, and fish is just cooked through and opaque, 1 to 2 minutes. Remove cooked fish to the prepared baking sheet and place in the preheated oven to keep warm.
  4. 4 Pour excess ghee or clarified butter from skillet; wipe skillet clean. Add unsalted butter and shallot to the skillet and cook briefly over medium heat until butter is melted and shallot has softened a bit, about 1 minute. Stir in lemon juice and season with remaining 1/4 teaspoon salt. Allow mixture to cook for about 30 seconds. Remove from heat, and stir in parsley.
  5. 5 Place fish fillets on plates or a platter; top with sauce from skillet and serve immediately with lemon wedges on the side.

By Karen Rankin

Salmon Meuniere
Dinner French

Salmon Meuniere

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C).
  2. 2 Season salmon with salt and pepper. Place flour in a small dish and lightly dredge the salmon pieces, shaking off any excess.
  3. 3 Heat butter and oil in a skillet over medium-high heat. Place salmon, flesh-side down, into the pan and brown for 3 minutes. Gently flip pieces over and cook an additional 3 minutes. Remove salmon to a plate and keep warm in the oven. Wipe out the skillet with a paper towel.
  4. 4 Return the skillet to medium-high heat. Melt butter for sauce, then whisk in lemon juice and lemon zest. Cook and stir until warmed and slightly reduced, 1 to 2 minutes. Remove from heat and stir in parsley. Drizzle sauce over salmon and serve.

By France Cevallos

Sauce Vierge
Pantry French

Sauce Vierge

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Dice tomatoes, and place in a colander for about 5 minutes to drain.
  2. 2 Transfer drained tomatoes to a bowl, and gently fold in shallots, garlic, parsley, tarragon, Kalamata olives, and basil.
  3. 3 Pour olive oil and lemon juice over the vegetables, and stir until combined. Allow mixture to sit for about 30 minutes for the flavors to meld.

By lutzflcat