This is a no-flame alternative suzette Sauce.

I tried mixing mustard with ingredients that seemed it would do well with since the my husband is huge mustard-lover. It looked nice, and everybody loved it.For your information, I boiled the green beans, and seasoned themwith balsamic vinegar, extra virgin olive oil, and salt. It's a typical Italian salad.The grainy mustard that I bought was really quite tart, but you might not need to add honey depending on the taste of the grainy mustard.Adjust the amount of the honey so that the sauce isn't too sweet-tasting. You don't want to have it taste like honey-mustard. For 2 servings. Recipe by Kimaramutaki

My boys LOVED this on frozen Crab Cakes! They said they'll put it on everything!

I added chocolate to my usual blancmange and garnished it with a sauce made with seasonal American cherries, and my family loved it.In Step 5, keep mixing for at least 2 minutes over low heat to cook it through. When you are pouring the blancmange into the mold in Step 6, prepare all of the molds and pour it quickly, directly from the pot to the mold. Otherwise, the surface of the blancmange will not come out smooth, since it sets quickly. Recipe by Nu-shi

This only uses one egg yolk in a glass bowl to make fresh Hollandaise sauce. You can keep the sauce warm by putting the glass bowl in a warm water bath. Originally invented by Madame de Maintenon, Amboise, France.

Another cake for the Thanksgiving table. Warm spices with a hint of cocoa. Delicious!

This is the traditional tangy thick type sauce that is served to dip bread in or served on top of seafood stews like French Bouillabaise, Italian Cioppino and Basque Zarzuela de Marisco and forms the base for shrimp and seafood coctails.

Slow cooked and delicious. A recipe from an old book With a jug of wine by Morrison Wood. I changed it slightly from link sausage to smoked sausage. I also added butter. Pairs perfect with my saffron flowers with English Peas and Potatoes.

This is a special kind of toast made with just a bit of leftover milk.This is perfect for when you're hungry but don't even have ramen.The white sauce is so easy to make, so your repertoire will expand!(You can use half of this amount of white sauce to make doria.)If you haven't made white sauce before, you can practice by making this croque-madame. It's a single serving. Recipe by Shijimi24

My twist on 3 classic recipes added together