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Stir the cornstarch, broth, lemon juice and thyme in a medium bowl until the mixture is smooth. Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Add the shallots and cook until ...
Makes: 12 flautas "I love sweet potatoes cooked in savory ways. Here, we shred them and cook them with ground beef and lots of warm spices to create a tender, superflavorful flauta filling.
Brown gravy – Sauce made from the juices of meats; Buffalo sauce – American dish of spicy chicken wings; Cincinnati chili – Spiced meat sauce used as a topping for spaghetti; Coffee sauce – Culinary sauce that includes coffee; Comeback sauce – Sauce for fried food from Mississippi; Coney sauce – American fast food item [59]
Meunière sauce is a variation on a brown butter sauce. [2] While there is general agreement on the addition of parsley and lemon, some include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock. [citation needed] Another common variation is to use pecans rather than almonds in an amandine. [4]
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As a sauce, it is used for warm dolma, for vegetables like artichokes, and roast meats. According to Joyce Goldstein , the dish terbiyeli köfte is made by frying meatballs until they are cooked through, then preparing a pan sauce by deglazing the pan and using the cooking juices to temper the avgolemono, which is served over the meatballs.
The results may taste a little different -- fish cooked in the oven is flaky, whereas fish cooked by lemon juice (a.k.a. ceviche) has a more raw-tasting consistency -- but the process is the same.
Lemon pickle – Lemon pickle is made primarily from lemon along with spices in India (Bharat). [8] Lemon tart – dessert dish that's a variation of a tart. They have a normal, crimped, versatile pastry shell, while the filling is a basic variation of lemon paste. Shaker Lemon Pie – type of lemon pie first developed by the Shakers.