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Drain off any oil and reheat the pan with the water, balsamic vinegar, lemon juice, ginger, and brown sugar, stirring to combine. Simmer over medium-heat high heat for 1 1/2 to 2 minutes, until ...
Coleslaw (from the Dutch term koolsla [ˈkoːl.slaː] ⓘ, meaning 'cabbage salad'), also known as cole slaw or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage [ 2 ] with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century.
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The Sensible Cook: Dutch Foodways in the Old and New World, a Dutch cookbook from 1770, even has a recipe involving thinly sliced strips of cabbage with melted butter, oil and vinegar. Mayonnaise ...
In cooking, a glaze is a glossy, translucent coating applied to the outer surface of a dish by dipping, dripping, or using a brush. Depending on its nature and intended effect, a glaze may be applied before or after cooking. It may be either sweet or savory (in pâtisserie, the former is known as glaçage); typical glazes include brushed egg ...
Media: Hollandaise sauce. Hollandaise sauce (/ hɒlənˈdeɪz / or / ˈhɒləndeɪz /; French: [ɔlɑ̃dɛz], from French sauce hollandaise meaning “Dutch sauce”) [1] is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.
1/4 cup balsamic vinegar. Next, in a medium size saute pan on medium high with butter, caramelize the onions (this can take up to 30 minutes to do so). After 10 to 15 minutes of cooking the onions ...