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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.
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McCormick acquired San Francisco-based coffee, spice, and extract house A. Schilling & Company in 1947, enabling McCormick to begin coast-to-coast distribution in the U.S. [9] McCormick continued to use the Schilling name for its Western division until the 1990s, with the last product containers marked Schilling produced in 2002; since then, all of the company's products have been marketed ...
Charles R. McCormick Lumber Company was founded in 1908 by Charles R. McCormick in San Francisco, California. McCormick purchased a mill site in St. Helens, and formed the Helens Mill Company . To feed the mill McCormick's St. Helens Timber Company also purchased 4,000 acres of timber.
Béchamel sauce: White sauce, based on milk thickened with a white roux. Espagnole sauce : Brown sauce based on a brown stock reduction, and thickened with a brown roux. Ingredients typically include roasted bones, bacon, and tomato (puréed or fresh).
Grey Polish sauce (Polish: Szary sos polski) – Consists of roux and beef, fish, or vegetable stock seasoned with wine or lemon juice. Additions include caramel, raisins, almonds, chopped onions, grated gingerbread or double cream. Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers.