French
French omelettes, Mornay sauce, and other preparations give this collection a focus on particular dishes and methods. Browse recipes with attention to their traditional forms and any adaptations described in the method.
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In this collection
Sous Vide Scalloped Potatoes
Every holiday season, you wait with anticipation when the bubbling, pan of scalloped potatoes is put on the table, salivating at the thought of those creamy, cheesy potatoes…
Roasted Garlic Duchess Potatoes
Want to make a fancy presentation and don’t have a pastry bag? A 1-gallon zip-top plastic freezer bag will do the trick. Simply snip a small hole in…
Basic White Sauce – A Vitamix Version
This is the launching pad for many recipes, and for many of additional experiments. Everyone should know how to make a Basic White Sauce. The Vitamix just makes…
Potatoes Anna
This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat in a…
Hollandaise
Hollandaise—that bright, velvety concoction of egg yolks, butter, and lemon juice—has a reputation for being difficult to make. In part, that’s because the delicate proteins in egg and…
Easy Hollandaise
Use Martha’s shortcut version of the classic French sauce to spruce up steamed artichokes. It also tastes great with eggs Benedict and asparagus. 2 large egg yolks 1…
Croque-Monsieur
2 tablespoons unsalted butter, plus more for bread 2 tablespoons all-purpose flour 2 cups whole milk ½ cup grated Gruyere cheese, plus 8 slices ½ cup grated Parmesan…
Potato Gratin
In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg. A sprinkling of grated Gruyere cheese…
Chicken Cordon Bleu
4 6-ounce boneless, skinless chicken breast halves (about 1½ pounds) ½ teaspoon coarse salt ¼ teaspoon freshly ground black pepper 6 ounces sliced Swiss cheese (4 to 6…
Chicken Cordon Bleu
4 boneless, skinless chicken breast halves (about 1½ pounds total) 4 slices thinly sliced Black Forest ham 1 cup shredded Gruyère or Swiss cheese (3 to 4 ounces)…
