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Chicken Enchiladas. Originally a Mexican street food, enchiladas began simply as rolled tortillas dipped in chili sauce. As Mexican immigrants moved into Texas, also known as Tejanos, they brought ...
The creamy white wine-garlic sauce helps blend artichokes and shaved Brussels sprouts together with nutty whole-wheat pasta in this quick dinner. Use a mandoline or a very sharp knife to shave the ...
A simple seared pork chop topped with a delicious sauce made with white wine, crème fraîche, and a bit of Dijon is just what date night called for. ... A chili-garlic sauce gives this one-pan ...
Emulsified sauces. Remoulade seaweed sauce. Anchoïade. Aioli – West Mediterranean sauce of garlic and oil. Béarnaise sauce – Sauce made of clarified butter and egg yolk. Garlic sauce – Sauce with garlic as a main ingredient. Hollandaise sauce – Sauce made of egg, butter, and lemon [8] Mayonnaise – Thick cold sauce.
Wine sauce is a culinary sauce prepared with wine as a primary ingredient, heated and mixed with stock, butter, herbs, spices, onions, garlic and other ingredients. Several types of wines may be used, including red wine, white wine and port wine. Some versions are prepared using a reduction. Several types of wine sauces exist, and it is used in ...
In the Liguria region of Italy, east of Genoa, spaghetti alle vongole (veraci) means spaghetti with tiny baby clams in the shell, no more than the size of a thumbnail, with a white wine/ garlic sauce. Linguine also may be used for the pasta in preference to spaghetti. Italian-American recipes sometimes use cream in this dish, but in its area of ...
Many white baked ziti recipes call for swapping out the marinara for béchamel sauce, but a mixture of Boursin, ricotta, and heavy cream is much simpler—and super-delicious. For even more herby ...
Sauce vin blanc: has the addition of fish trim, egg yolks, and butter and, typically, it is served with fish. [5] Suprême sauce: by adding a reduction of mushroom liquor (produced in cooking) and cream to a chicken velouté; Venetian sauce: tarragon, shallots, chervil; Wine sauce: such as white wine sauce and champagne sauce [6]
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