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Cream gravy, or white gravy (sawmill gravy) is a bechamel sauce made using fats from meat—such as sausage or bacon—or meat drippings from roasting or frying meats. The fat and drippings are combined with flour to make a roux, and milk is typically used as the liquid to create the sauce, however, cream is often added or may be the primary ...
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavour, to enhance the flavour, [1] or to complement the dish. Some condiments are used during cooking to add flavour texture: barbecue sauce , compound butter , teriyaki sauce , soy sauce , Marmite and sour cream are examples.
Tips for Making 3-Ingredient Gravy. Cook the roux. The longer you cook the flour and butter mixture, the darker in color it will get. This not only gives the gravy its golden hue, but it also adds ...
The English word is derived indirectly from some combination of Dravidian words such as the Tamil kaṟi (கறி) meaning 'sauce' or 'relish for rice'. A first step in the creation of curry was the arrival in India of spicy hot chili peppers , along with other ingredients such as tomatoes and potatoes, part of the Columbian exchange of ...
Also apophthegm. A terse, pithy saying, akin to a proverb, maxim, or aphorism. aposiopesis A rhetorical device in which speech is broken off abruptly and the sentence is left unfinished. apostrophe A figure of speech in which a speaker breaks off from addressing the audience (e.g., in a play) and directs speech to a third party such as an opposing litigant or some other individual, sometimes ...
If your gravy is simmering on the stove and still feels too thin, you can mix equal parts cold water and either flour or cornstarch to make a slurry that can then be whisked into the gravy, Grant ...
Creole sauce, also referred to as "red gravy", creole tomato sauce, and sauce piquant in New Orleans, is a Creole cuisine, Haitian cuisine, and New Orleans cuisine sauce made by sauteeing vegetables in butter and olive oil.