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Meunière sauce is a variation on a brown butter sauce. [2] While there is general agreement on the addition of parsley and lemon, some include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock. [citation needed] Another common variation is to use pecans rather than almonds in an amandine. [4]
Sole meunière (or sole à la meunière) is a classic French fish dish consisting of sole, floured and fried, and served with hot melted butter, lemon juice and parsley.Many recipes specify Dover sole, but the technique can be used with other similar flatfish.
Step 1. Brown Some Meat. Pop a Dutch oven on the stove and get it nice and hot. Then brown ground beef, bulk Italian sausage— or anything from the butcher’s case.
This creamy slow-cooker leek soup showcases leeks’ mild onion flavor, enhanced by plenty of fresh and dried herbs and with potatoes adding texture and body.
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.
The best oven thermometer: KT Thermo 3-Inch Dial Oven Thermometer Editors' Choice hand mixer: Black & Decker MX3200B An excellent cutting board: OXO Good Grips Plastic Utility Cutting Board
The sauce should be set to a low simmer. Mix in whole peeled tomatoes and cook for 2-3 more minutes. Carefully pour pot's mixture into a blender and blend until smooth.
Lobster Thermidor is a French dish of lobster meat cooked in a rich wine sauce, stuffed back into a lobster shell, and browned. The sauce is often a mixture of egg yolks and brandy (such as Cognac), served with an oven-browned cheese crust, typically Gruyère. [1] The sauce originally contained mustard (typically powdered mustard). [2]