French Classics

It might seem daunting to start this book with the mind-blowing array of classic French sauces. This chapter is inevitably far more regimented than the ones that follow, but all the sauces are well within the grasp of anyone who is prepared to learn a few basics. With practice you will soon feel confident enough to produce them for any occasion.

I have always believed that French cooking owes its fame largely to its wonderful repertoire of sauces. They represent the pinnacle of culinary technique and can transform virtually any dish into something elegant, refined and delicious: think of glorious, golden hollandaise sauce, a smooth, light velouté (the name means ‘velvety’ in French) or a concentrated, savoury, slow-simmered brown sauce, based on a rich meat stock. I have also included many of my favourite variations on the classic themes - and would encourage you to experiment with other possibilities of your own.