6 French cooking techniques every homecook should know

If you’re a fan of cooking at all, chances are, you’re already au fait with a few traditional French techniques that form the foundation of modern cooking. So, in honour of Bastille Day on July 14th, we’re coming to you with some meals that use some of our favourite French cooking techniques…bon appétit!

Roux

Roux is equal parts flour and a fat — usually butter — stirred together on the hob to form a paste and used to thicken sauces. It can be whisked with any liquid, from milk or cream to wine or stock to make a smooth, thick sauce for everything from creamy pastas and bakes to sauces. Proving just how ubiquitous roux is, you can even try it in this traditional Irish parsley sauce from Darina Allen!

Gratin

We’re all familiar with a cheesy potato gratin, but did you know the term actually refers to the French culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter? Makes sense, and is absolutely delicious! Try this out with our recipe here to make the perfect potato gratin every time!

Sauté

Another term we often see in recipes, sauté refers to a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over moderately high heat. Try your hand at it with our sweet sautéed treat here!

Flambé

This term literally translates to “flamed” in French, so it’s no surprise that there’s some heat involved! Flambé means to ignite foods that have alcohol added, whether in a pan or directly onto the food itself — think baked Alaska or even the traditional Irish Christmas pudding! We’re going with a classic in traditional crêpes Suzette.

En papillote

Translating to “in paper,” en papillote is a cooking method in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote. It is a combination cooking method of baking and steaming. Try our baked cod with potatoes en papillote!

En croûte

This indicates a food that has been wrapped in pastry dough and baked in the oven, often used for fish and meat (hello, beef Wellington!) but can also be applied to vegetables and cheese. Try out our perfect salmon en croûte!

Want to try your new knowledge with some more French-inspired dishes? Check out our collection here!