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Appearance. move to sidebar hide. Help ... Mother sauces (7 P) Pages in category "French sauces" ... 16 languages ...
It lists numerous "Grandes Sauces de base", including espagnole, velouté, béchamel, and tomate as well as others such as mirepoix and jus de veau lié (thickened veal stock). [61] The original French editions of Le guide culinaire listed Hollandaise as a daughter sauce rather than a grande sauce. [33]
Anchovy essence – Spiced fish sauce; Avgolemono – Egg-lemon sauce or soup; Avocado sauce – Sauce prepared using avocado as a primary ingredient; Barbecue sauce – Sauce used as a marinade, basting, topping, or condiment [1]
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 ...
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.
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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.