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  2. Velouté sauce - Wikipedia

    en.wikipedia.org/wiki/Velouté_sauce

    Sauces derived from a velouté sauce include: Albufera sauce: with addition of meat glaze, or glace de viande; Allemande sauce: by adding a few drops of lemon juice, egg yolks, and cream; Aurore: tomato purée; Sauce bercy: shallots, white wine, lemon juice, and parsley added to a fish velouté; Hungarian: onion, paprika, white wine

  3. French mother sauces - Wikipedia

    en.wikipedia.org/wiki/French_mother_sauces

    Mayonnaise, in the chapter on cold sauces, was described as a mother sauce for cold sauces, and compared to Espagnole and Velouté. [ 50 ] The 1907 English edition of Le guide culinaire , A Guide to Modern Cookery , listed fewer "basic sauces", including Hollandaise alongside espagnole, "half glaze" (demi glace), velouté, allemande, béchamel ...

  4. Sauce bercy - Wikipedia

    en.wikipedia.org/wiki/Sauce_bercy

    Sauce bercy is a classic sauce of French cuisine. The main ingredients are fish stock, velouté sauce, white wine, shallots and butter. [1] [2] Auguste Escoffier wrote in Le guide culinaire that sauce bercy is made to be served alongside fish. [2]

  5. The 5 French Mother Sauces Everyone Should Know - AOL

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    Here’s how to make each one. For premium support please call: 800-290-4726 more ways to reach us

  6. List of sauces - Wikipedia

    en.wikipedia.org/wiki/List_of_sauces

    Banana ketchup – Sauce made from bananas; Latik – Filipino dessert garnishing and condiment; Chilli soy lime – a mixture of soy sauce, chopped bird's eye chillies, chopped onions, and calamansi lime juice—a traditional dipping sauce for grilled meats and seafood. The island of Guam has a similar sauce called finadene.

  7. Allemande sauce - Wikipedia

    en.wikipedia.org/wiki/Allemande_sauce

    Allemande sauce or sauce parisienne is a sauce in French cuisine based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice.

  8. Suprême sauce - Wikipedia

    en.wikipedia.org/wiki/Suprême_sauce

    According the Larousse Gastronomique, a seminal work of French haute cuisine, first published in 1938, suprême sauce is made from the mother sauce velouté (white stock thickened with a white roux [2] —in the case of suprême sauce, chicken stock is usually preferred), reduced with heavy cream or crème fraîche, and then strained through a fine sieve.

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