Basic French Cooking

French cuisine is of course one of the most elegant styles of cooking in the world. While you may not be privileged to attend a famous French cooking school, you can master the basic techniques. Whether you are attempting a fruity crepe or wish to bring brochettes to the dinner table, there is always something to consider. As you browse about the many different French cooking possibilities, you will likely use of the following common ingredients and spices:

1) Olive Oil - When it comes to embracing one of the healthiest oils in cooking, the French utilize olive oil, which also adds a perfumed fragrance to various dishes. While it is great in salads – vegetables and fish dishes also benefit from its use.

2) Chervil - French omelets, cream sauces, and soups may include the addition of chervil, a delicately flavored herb reminiscent of anise. It is suggested to use this herb right before serving, as it is known to quickly disappear when heated. When combining other herbs, chervil blends well with tarragon, chives, and parsley.

3) Dijon Mustard - As one of the most famous mustards in the world, it is the French city of Dijon responsible for this flavorful ingredient made from ground mustard seeds and white wine vinegar. The spiciness of Dijon mustard creates savory vinaigrettes and creates a tempting rub for leg of lamb recipes just before a roast.

4) Butter - While the butter in America is made of sweet cream, the French use a slightly fermented variation called cultured butter, which is higher in fat with an attractive golden yellow color. 

5) Herbes de Provence (Provençal herbs) - During the 1970s, this mixture of dried herbs hailing from Provence has seasoned numerous grilled dishes, including fish and meat. The blend typically consists of rosemary, bay leaf, thyme, marjoram, and basil. Sometimes, lavender flowers and other herbs are used. Usually, it is the thyme that leads the way in taste with this herb mixture, which also works well with vegetable stews.

6) Mushrooms - When the end of the summer strikes, mushrooms in France become abundant, which often appear in a variety of stews.

7) Chives - With its delicate flavor, chives tastes a bit like onions and makes a great addition to egg dishes, sauces, and soups. Add chives just before serving in an effort to preserve the flavor and bright green color.

8) Shallots and Leeks - While leeks are often sliced and sautéed, they are also steamed and used in the same manner as a vegetable. In sauces, soups, stews, and braised dishes, shallots often appear. They are known to provide a mild onion-like flavor to food.

9) Tarragon - In France, tarragon is a highly popular herb, which is best when used in its fresh state. Some people complain that tarragon is too bitter to the taste; therefore it is often added to a dish when it is the only selected herb. This action helps avoid overpowering results. When preparing chicken and béarnaise sauce (sauce béarnaise), tarragon becomes quite useful.