Some dishes are not as tasty without sauce. French gastronomy is so delicious and diverse that dishes do not need any dressing, but there are some extraordinary condiments that can make them even better. In this post, we will explain you which ones are the most typical sauces in France, improving any dish. Luckily, you can be one of the persons that will taste these delicacies! You just need to book a ticket and travel with our Renfe-SNCF in Cooperation high-speed trains to France. Prepare your luggage and look forward tasting these delicacies.
In the culinary realm, the sauces are responsible for bringing the perfect touch to some dishes. Each one of these sauces has a unique consistency and flavors obtained from basic ingredients such as cheese
, vegetables, tomatoes or butter. The following 5 sauces are the main ones of the French cuisine. Choose one!
Dijon Mustard sauce
Originally from Dijon, a city in the east of the country and capital of the Burgundy-Franche-Comté region, this mustard varies from those we are familiarized with. It has a strong flavour and it is made with seeds of mustard plant. For its preparation, the seeds are mixed with wine vinegar, water and salt. Dijon mustard is the perfect complement to meats.
This sauce is typical from the region of Provence
and has a reddish-brown color. In fact, it is called rouille, which means 'oxide'. The main ingredient is paprika, although it also contains olive oil, garlic and salt. Its texture is like the Spanish aioli. The sauce is the usual dressing for the Bullabesa
, a tasty fish soup.
Béchamel is the classic French sauce used throughout the world. It is prepared from the so-called roux, which is a mixture of flour and butter boiled with milk. For an optimal result, you have to be aware that it does not have any lumps. The key is to stir the mixture at a low temperature and add milk little by little at the same time. The soufflés or the lasagna are the most suitable dishes to use this sauce.
Another sauce that is used to accompany meats is the béarnaise. It is a yellowish dressing made with butter and egg yolk and it also contains tarragon. The béarnaise sauce is similar to a mayonnaise as it has a very mild flavour. It is attributed to chef Collinet (who was also the creator of the potatoes soufflé) and was first served in the region of Paris in the year 1836.
Like the béchamel, the velouté is also prepared from a roux but it also contains broth and capers. If we translate it into English, it means something like 'velvet', a reference to its soft texture. It usually accompanies red meat, bread and eggs.