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MASALA CHAI TEA Spiced sweetened milk tea. Every Indian family has their own recipe to make chai, but the most important base spice is cardamon. The sweet ...	Linda Tay Esposito Jul 2008 Professional	2 votes 5932 views
Mont Blanc Vacherin with Chestnut Ice Cream and Chocolate Meringue and Marron Espuma A Mont Blanc Vacherin made of chocolate meringue, chestnut ice cream, chocolate cream, condensed milk gelée, and chestnut espuma.	Patrice Martineau May 2009 Professional	3 votes 1 review 7951 views
Gumleaf Scented Creme Caramel The crème caramel is a rich custard dessert with a layer of soft caramel on top and is a good test for the even the best chefs. In this recipe ...	Benjamin Christie May 2008 Professional	1 vote 4201 views
Natua Crayfish Sauce a derivative of bechamel. Nice over pasta with diced crayfish ontop. Or just to dip sauteed crayfish in	Daniel Brock Oct 2008 Professional	1 vote 2905 views
Mustard cheese sauce A mustard cheese sauce, can be a suttle or strong mustard taste depending on the amount of your dry mustard. One of my favorites. I prefer a ...	Daniel Brock Oct 2008 Professional	1 vote 2940 views
Cream Sauce A bechamel derivative nice cream sauce for any dish.	Daniel Brock Oct 2008 Professional	1 vote 2894 views
Clarified butter with jalapeno/garlic option Regular clarified butter but you can also put jalapenos in garlic in while it is simmering to get the flavors into the butter	Daniel Brock Nov 2008 Professional	1 vote 2231 views