Sauce Fleurette refers to the French Hollandaise sauce which is combined with a cream (Single cream or Creme Fraiche). It is a simple twist to the butter and yolk Hollandaise sauce that is made by simply whisking cream to Hollandaise sauce.

 

Related Articles

Oeufs chantilly ■■■■
Oeufs chantilly a French term that literally means "eggs chantilly", that refers to eggs poached and . . . Read More
Sauce Suprême ■■■■
Sauce Suprême refers to a French creamy sauce made from reduced chicken and mushroom stock then added . . . Read More
Beurre Roux ■■■■
Beurre Roux is the French word whihc literally means "brown butter", refers to butter cooked with flour . . . Read More
Nougat de Montelimar ■■■
Nougat de Montelimar refers to French nougat which is made from almonds, pistachios, honey and egg whites. . . . Read More
A la Bercy ■■■
A la Bercy: a la Bercy French term that means "in the style of Bercy", it refers to garnish for entrecôte . . . Read More
Brunoise ■■■
Brunoise is a French word usually referring to a mixture of finely diced cubed or shredded vegetables . . . Read More
Carameliser ■■■
Carameliser is a French term which means to caramelize, to coat a mold with cooked sugar, to cook sugar . . . Read More
Jus lie ■■■
Jus lie is a French cooking term for a thickened gravy; - - "Jus" or "jus lie" is a term used in French . . . Read More
Fumet ■■■
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More
Depouillage ■■■
Depouillage is the French culinary term  which means "to skim fat"  which is done to remove the fat . . . Read More