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A paste made of fat and flour and often stock or milk is an important intermediary for the basis for a sauce or a binder for stuffing, whether called a beurre manié, [2] a roux [3] or panada. [4] Sago paste is an intermediary stage in the production of sago meal and sago flour from sago palms. [5]
Bercy – Chopped shallots, butter and white wine, with either fish stock or meat stock. [22] Béchamel – milk-based sauce, thickened with a white roux. [23] Beurre blanc – Reduction of butter, vinegar, white wine and shallots. [24] Beurre maître d'hôtel – Fresh butter kneaded with chopped parsley, pepper and lemon juice. [25]
Biber salçası ("pepper paste") is a part of cuisines of Anatolia Chutneys Vegetables served with a green goddess dressing dip Guacamole is an avocado-based dip that originated with the Aztecs in Mexico. [3] Ketchup is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices.
beef bouillon cube, crumbled. 1/2 c. brandy or cognac. 3/4 c. heavy cream. ... Heat the oil and 1 tablespoon of the butter in a medium (10-inch) heavy-bottom skillet over medium-high heat. Add the ...
Transfer to the oven and roast, brushing with the remaining garlic butter halfway through, until a thermometer inserted into the middle of the roast reads 120˚ for rare or 125˚ for medium-rare ...
2 pounds ground beef. 2 cloves garlic, chopped. 1 (8 ounce) can tomato sauce. 2 tablespoons chili powder. 1 teaspoon ground cumin. 1 teaspoon ground oregano. 1 teaspoon salt. 1/4 teaspoon cayenne ...
Beurre manié (French "kneaded butter") is a paste, consisting of equal parts by volume of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles ...
A quick and flavourful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or margarine. One recipe uses vegetarian bouillon cubes with cornstarch (corn flour) as a thickener ("cowboy roux"), which is whisked into boiling water. Sometimes vegetable juices are added to ...
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