A Frenchman makes 3 kinds of sauces at home. / Junko Ueda

Product description ※Please note that product information is not in full comprehensive meaning because of the machine translation.

Recipe
Originally, a sauce is indispensable for French cuisine. It is the same at home. It is often eaten with a sauce of some kind. Hard or dry meats become delicious with a sauce with oil. The French style is to wipe the sauce filled with the deliciousness of grilled meats, steamed fish and vegetable with a pan and leave it. This book explains the sauces that French people make at home by dividing them into three categories. ・ Warm white sauce sauce : sauce made with white wine, cream sauce, and bechamel sauce ・ Warm red sauce sauce : sauce made with chaudes rouges Sauce made with red wine or tomato sauce ・ Cold sauce sauce : sauce froides with sauce, vinaigrette, and mayonnaise sauce. There are also three ways to use it. There are "ソーセ" with sauce on the bottom, "Nappe" with sauce on the top, and "Melange" with sauce. Each of them explains how to use it for each dish. It doesn't push yourself too hard, but it contains the wisdom of French people who enjoy rich food. blanches chaudes