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Tartar sauce (French: sauce tartare; often spelled tartare sauce in the UK, Ireland, and Commonwealth countries) is a condiment made of mayonnaise, chopped pickles or relish, capers, and herbs such as tarragon and dill. Tartar sauce can also be enhanced with other herbs, lemon juice, and olives.
Gradually whisk in the cream and bring to a boil over moderate heat, whisking. Reduce the heat to low and cook, whisking, until very thick, 3 minutes. Transfer the base to a large bowl; let cool.
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Cream of tartar is used as a type of acid salt that is crucial in baking powder. [18] Upon dissolving in batter or dough, the tartaric acid that is released reacts with baking soda to form carbon dioxide that is used for leavening. Since cream of tartar is fast-acting, it releases over 70 percent of carbon dioxide gas during mixing.
Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. [ 3 ] [ 4 ] Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie and Neufchâtel .
Where would we be without grapes? Think of all the culinary marvels the fruit yields: Jelly, balsamic and red wine vinegars, and of course wine. But lofty cakes, ethereal meringues, and chewy ...
Steak tartare, a meat dish made from raw ground (minced) beef or horsemeat; Tartar sauce, a condiment primarily composed of mayonnaise and finely chopped capers; Cream of Tartar, the culinary name for potassium bitartrate, a dry, powdery, acidic byproduct of fermenting grapes into wine
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