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Bigarade sauce – an orange sauce, commonly for duck à l'orange. [31] Bretonne – Two forms: (i) chopped onions, butter, white wine tomatoes, garlic and parsley; (ii) julienne of leeks, celery, mushrooms and onions cooked slowly in butter and mixed with fish velouté. [32] Charcutière – Sauce Robert (below) garnished with gherkins. [32]
Béarnaise sauce (/ b ər ˈ n eɪ z /; French: [be.aʁ.nɛz] ⓘ) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. [1] The difference is in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
Steak sauce is a dark brown sauce commonly served as a condiment for beef in the United States; the original sauce which it is derived from is known in Britain as "brown sauce". Also derived from "brown sauce" in Japan tonkatsu sauce [5] has a slight variation in ingredients.
A.1. Sauce in the US includes tomato purée, raisin paste, spirit vinegar, corn syrup, salt, crushed orange purée, dried garlic and onions, spice, celery seed, caramel color, potassium sorbate, and xanthan gum. [9] The 'Original' A1 recipe exported to the USA dramatically differs from the versions sold in the UK and in Canada. [6] A.1.
Steak sauce is a tangy sauce commonly served as a condiment for beef in the United States. Two of its major producers are British companies, and the sauce is similar to the " brown sauce " of British cuisine.
Yields: 2 servings. Prep Time: 25 mins. Total Time: 55 mins. Ingredients. 2 (6-oz.) beef filets (about 1 1/2 in. thick) 1 tsp. kosher salt, plus more to taste
In 2012 in the U.S., A1 Steak Sauce had slightly over 50% of the market share for all meat sauce products, and was the category leader. [30] Montreal steak seasoning is a spice mix used to flavor steak and grilled meats that was based on the pickling dry-rub mix used in preparing Montreal smoked meat. [31]
Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the beef in 2 batches and cook until it's well browned, stirring often.