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The fat is most often butter in French cuisine, but may be lard or vegetable oil in other cuisines. Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. [4] Roux may be made with any edible fat. For meat gravies, fat rendered from meat is often used.
Ganache (/ ɡ ə ˈ n æ ʃ / or / ɡ ə ˈ n ɑː ʃ /; [1] French:) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream. [2]In the broad sense of the term, ganache is an emulsion between (melted) solid chocolate (which is made with cocoa butter, the fat phase) and a water-based ingredient, which can be cream, milk or fruit pulp. [3]
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill ...
To make this recipe from Gordon Ramsay, you’ll need eggs, butter, salt, pepper, crème fraîche and fresh chives. This makes 2–3 servings. This makes 2–3 servings. In a cold skillet or deep ...
The first recipe of a sauce similar to béchamel is in the book Le cuisinier françois by François Pierre de La Varenne in 1651, made with a roux, as in modern recipes. [3] The name of the sauce was given in honour of Louis de Béchameil , a financier who held the honorary post of chief steward to King Louis XIV of France in the 17th century.
Tomato sauce (sometimes Tomate or Tomat): As well as tomatoes, ingredients typically include carrots, onion, garlic, butter, and flour, plus pork belly and veal broth. Velouté sauce: Light coloured sauce, made by reducing clear stock (made from un-roasted bones) and thickened with a white roux. Velouté is French for "velvety".
Brioche dough contains flour, eggs, butter, liquid (milk, water, cream, and sometimes brandy), leavening (yeast or sourdough), salt, and sometimes sugar. A common flour-to-butter ratio is 2:1, but historically, brioche of varying degrees of richness (from the "rich man's brioche" with a flour-to-butter ratio of 3:2 [ 9 ] to the cheaper pain ...
à la short for (ellipsis of) à la manière de; in the manner of/in the style of [1]à la carte lit. "on the card, i.e. menu"; In restaurants it refers to ordering individual dishes "à la carte" rather than a fixed-price meal "menu".