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Appearance. move to sidebar hide. Help ... Pages in category "French sauces" The following 43 pages are in this category, out of 43 total.
In 1833, Marie-Antoine Carême described four grandes sauces (great sauces). [3] In 1844, the French magazine Revue de Paris reported: . Don’t you know that the grand sauce Espagnole is a mother sauce, of which all the other preparations, such as reductions, stocks, jus, veloutés, essences, and coulis, are, strictly speaking, only derivatives?
Béchamel sauce – French white sauce based on roux and milk [11] Caruso sauce – Cream sauce for pasta Mushroom sauce – White or brown sauce prepared with mushrooms
In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté, Espagnole, and tomato sauce as the building blocks for all other sauces in his work L'Art de la Cuisine Française au Dix ...
Here’s how to make each one. For premium support please call: 800-290-4726 more ways to reach us
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
Mayonnaise is used as a foundation for several sauces, including some found in French cuisine. [5] Fry sauce – Condiment for French fries made from a mix of ketchup and mayonnaise; Honey dill – Condiment; Joppiesaus – Type of sauce from the Netherlands; Louis dressing – Salad dressing; Remoulade – Mayonnaise-based cold sauce [5]
This is a list of dessert sauces. A dessert sauce is a sauce that serves to add flavor, moisture, texture and color to desserts . [ 1 ] Dessert sauces may be cooked or uncooked.