Pumpkin and dried-apricot jam: a French–South African connection
Pumpkin and dried-apricot jam: Freeze for winter; small fresh portion refrigerated up to 48 hours.
France
Recipes by the places recorded in their sources.
France
White-wine vinegar
White-wine vinegar is made when acetic acid bacteria oxidise the alcohol in finished white grape wine, yielding a pale, wine-derived souring condiment for dressings, sauces and cooking.
Vinaigrette
A dressing of edible oil whisked with a mild acid, usually vinegar or lemon juice, seasoned with salt, herbs and mustard, used on salads and as a marinade.
Sauce vierge
A raw French sauce of olive oil, lemon, chopped tomato and basil, with the herbs infused in the oil, served with fish, shellfish and vegetables.
Fruit vinegar (Orleans method)
Fruit wine turned into vinegar by acetic acid bacteria at the surface of a half-filled, air-vented vessel. The Orleans method takes one to three months for a 9% wine.
Elevated risk
Pissalat
A salted, fermented paste of small fish from Nice, pounded with olive oil, spices and herbs and spread on bread. Unlike a clear fish sauce, it keeps the solids in the finished condiment.
Elevated risk
French mustard-forward mayonnaise
An untested home mayonnaise development formula with more Dijon mustard and no added sugar. A current French-market Dijon mayonnaise informs its flavor direction; this is not that product’s formula.
Wine-infused salt
Wine-infused salt is coarse food salt carrying wine colour and aroma after a wine-and-salt mixture is reduced and dried. This version follows a Missouri Wines method at a one-to-three salt-to-wine ratio.
Elevated risk
Brie, cream-enriched
A cream-enriched Brie with a white bloomy rind and a softening center, made from pasteurized milk with lactic and surface cultures.
Crème anglaise
A thin, pourable custard sauce of egg yolks, sugar and hot milk or cream, cooked gently until it coats a spoon and no further.
Veloute sauce
Veloute is a light stock sauce thickened with a blond roux, one of the French mother sauces, and the base for named sauces built on chicken, fish or veal stock.
Pain de campagne with discard starter
Two large French-style wheat loaves use unfed sourdough starter, whole-wheat flour, long room-temperature fermentation and a covered-pot bake.
Elevated risk
Hollandaise sauce
Hollandaise is a warm emulsion of egg yolk and butter finished with lemon juice, one of the French mother sauces, and the base for Bearnaise and other derived sauces.
Gooseberry sauce
Gooseberry sauce is a soft, tart sauce of cooked green gooseberries, sharpened with wine or vinegar and lightly sweetened, traditionally served with mackerel.
Fougasse (olive bread)
A Provençal olive bread shaped as a flattened oval with seven open slits. This Le Cordon Bleu formula uses wheat flour, fresh yeast, olive oil and Kalamata olives.
Espagnole sauce
Espagnole is a brown mother sauce built on a dark roux, brown veal or beef stock and tomato, the base from which demi-glace and many brown sauces are made.
Demi-glace
Demi-glace is a rich brown sauce of French cookery, classically made by reducing equal parts espagnole sauce and brown stock by half. It is used on its own or as a base for other sauces.
Elevated risk
Confit
Meat salted, slowly cooked in its own fat and kept under a covering of that fat. The fat cap limits air but does not acidify or sterilise, so home confit needs refrigeration or freezing.
Choucroute d’Alsace
Finely cut cabbage fermented with salt in vats by natural lactic fermentation, a protected Alsatian product sold raw or cooked after fermentation.
Poolish
Poolish is a loose, unsalted bread preferment of roughly equal weights of wheat flour and water with a pinch of baker's yeast, left to ripen before it goes into the final dough.
Brocciu
Corsican Brocciu is a whey cheese made by heating sheep's or goat's whey with whole milk and salt, then gently draining the flocculated curds. It is eaten fresh or salted and ripened as Brocciu passu.
Breton buckwheat galette
A thin Brittany galette made from buckwheat flour, water and Guérande salt. This Atelier de la Crêpe method rests the batter in a refrigerator before cooking it on a hot crêpière.
Neutral classic mayonnaise
A plain mayonnaise of 200 g refined neutral oil emulsified into pasteurised yolk, vinegar, water and a little Dijon mustard: a clean base for tasting, comparing and flavouring.
Elevated risk
Beurre blanc
Beurre blanc is a warm emulsion of cold butter whisked into a reduction of white wine, vinegar or lemon juice and shallot, a sauce from the Loire Valley and its red-wine version, beurre rouge.
Bechamel sauce
Bechamel is a white sauce of milk thickened with a butter and flour roux, one of the French mother sauces, and the base from which Mornay and other cheese and cream sauces are made.
Baguette with overnight poolish
Three long, crusty wheat loaves made with an overnight yeast poolish, shaped by hand and baked with steam for a crisp crust.
Fresh chèvre
Fresh chèvre is a soft goat-milk cheese with a gently tangy flavour. This home method uses a combined lactic starter and coagulant, then drains the curd in cloth before salting and chilling.
Faluche of Northern France
A pale, softly baked, low-profile bread associated with northern France and Tournai. This source-specific household method makes four large faluches; it differs from older accounts of leftover bread dough baked during communal bread baking.
Socca, Nice-style chickpea pancake
Socca is a thin chickpea-batter pancake from Nice, cooked on a very hot copper plate and served piping hot. This page follows the Nice source; the Genoa farinata formula, which conflicts on water quantity, is not blended in.
Elevated risk
Rouille
A strongly flavoured Provencal garlic sauce of chilli or cayenne, saffron, olive oil and bread or egg, served on bread with fish soup and bouillabaisse.
Ravigote sauce
A French cold sauce, in its modern sense a vinaigrette with capers, parsley, chervil, tarragon and shallot or onion, served with fish, shellfish, meat and celeriac.
Tapenade (Marseille)
A Provençal olive spread built around olives and capers, with anchovy, garlic, lemon and olive oil in Marseille’s current recipe. Both coarse and finely worked versions are documented.
Elevated risk
Bagna cauda
A warm dip of garlic, anchovy and olive oil, often enriched with butter, that Piedmont serves over a flame with raw and cooked vegetables and bread.
Gribiche
A cold French sauce of emulsified hard-boiled egg yolk and mustard, finished with chopped pickled cucumber, capers and herbs and julienned egg white.
Remoulade (French)
A French cold sauce made from mayonnaise with mustard, capers, cornichons and fresh herbs, served with fish, shellfish and red meats.
Anchoiade
A Provencal dip of anchovies, garlic, capers and olive oil, pounded or blended to a creamy paste and served with raw vegetables, bread and eggs.
Wine Vinegar
Wine vinegar is made by the aerobic oxidation of wine's alcohol into acetic acid by bacteria, producing a sour, wine-derived condiment used in dressings, sauces, marinades and preserved foods.
Elevated risk
Tartare sauce
A mayonnaise sauce with chopped gherkins or capers, herbs and lemon, served with fried and grilled fish. It was named in nineteenth-century France alongside steak tartare.
Alsatian kouglof
An enriched Alsatian yeast ring with raisins and almonds, kneaded with butter, proofed in a fluted mould and baked until browned.
Socca niçoise
A Nice socca batter of chickpea flour, water, olive oil and salt, spread thin on a 50-centimetre copper plate and baked very hot. This formula is distinct from the Genoese farinata page.
Pâte fermentée
Pâte fermentée is a bread preferment made from salted, yeasted dough set aside to ferment and mixed into a later batch, carrying developed dough and fermentation products with it.
Poiré de Domfront
Naturally sparkling perry from the Bas Domfrontais in Normandy, pressed from high-stem orchard pears with at least 40% Plant de Blanc and carbonated by fermentation in the bottle.
High risk
Saucisson sec, starter-cultured
Saucisson sec is a French dry sausage of seasoned pork and fat. This version uses Flavor of Italy starter, white wine and an optional Mold 600 surface culture.