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Pistou (Provençal: pisto (classical) or pistou (Mistralian), pronounced [ˈpistu]), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil and sometimes almonds, bread crumbs or potatoes. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts and cheese; some versions include ...
Pissalat or pissala, is a condiment originating from the Nice region of France. The name comes from peis salat in Niçard and means 'salted fish'. [1] It is made from anchovy puree flavoured with cloves, thyme, bay leaf and black pepper mixed with olive oil. Pissalat is used for flavouring hors d'oeuvres, fish, cold meats, and, especially, the ...
[13] Cookbooks of the period included recipes for "Chowder, a Sea Dish" which might be thicker than a soup: in 1830 an English baked dish made with salmon and potato was called a chowder. [14] In 1890, in the magazine American Notes and Queries, it was said that the dish was of French origin. Among French settlers in Canada, it was a custom to ...
1. In a large pot, heat the oil. Add the onion, celery and carrot and cook over moderately high heat until softened, 5 minutes. Add the garlic, orange zest, thyme sprigs, fennel and coriander ...
Want to make Turkey with Stuffing Provençal? Learn the ingredients and steps to follow to properly make the the best Turkey with Stuffing Provençal? recipe for your family and friends.
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Tartar sauce is often served with fried seafood dishes. Tartar sauce (French: sauce tartare; spelled tartare sauce in the UK, Ireland, and Commonwealth countries) is a condiment made of mayonnaise, chopped pickles and relish, caper, and herbs such as tarragon and dill. Tartar sauce can also be enhanced with other herbs, lemon juice, and olives.
Bagna càuda is a hot dish and dipping sauce in Piedmontese and Provençal cuisine that is used to dip vegetables in. [6][7] It is prepared using olive oil, chopped anchovies and garlic. [6][7] Additional ingredients sometimes used include truffle and salt. [6] Raw or cooked vegetables are dipped into the sauce, which is typically kept hot on a ...