Note: Chef John Folse's Bechamel
Sauce is available for purchase from our company store. 
Cardinal Sauce
Ingredients:
1/2 cup dry white wine
1/2 cup lobster, broth or shellfish stock
1/2 tsp cayenne pepper
1 tbsp heavy cream
1 tsp chopped truffles or truffle pieces (optional)
t tbsp unsalted butter
8 ounces of Chef John Folse Bechamel Sauce
Method:
Bring white wine and stock to a simmer
and reduce by 3-quarters. Add Bechamel Sauce, cream cayenne pepper.
Simmer for 2 minutes. Remove from heat and whisk in better. Add truffle
pieces and season with salt and pepper.
Mustard Sauce
Ingredients:
1/2 cup white wine
1 tbsp Dijon, whole grain or flavored mustard
2 tbsps heavy cream
8 ounces of Chef John Folse Bechamel Sauce
Salt and pepper to taste
Method:
Reduce white wine by 3-quarters. Add Bechamel
Sauce and cream. Simmer for 2 minutes. Remove from heat and stir in
mustard. Season with salt and pepper. Serve with poultry or fish.
Mornay Sauce
Ingredients:
3 tbsps heavy cream
1/3 cup grated Gruyere or Swiss cheese
3 tbsps grated Parmesan cheese
2 tbsps unsalted butter, cut into 1/2 inch cubes
8 ounces of Chef John Folse Bechamel Sauce
Method:
Bring Bechamel sauce and cream to low simmer.
Melt cheeses into sauce, then whisk in butter. Use for pasta, vegetables
and egg dishes.
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