enow.com Web Search

Search results

  1. Results from the WOW.Com Content Network
  2. Bordelaise sauce - Wikipedia

    en.wikipedia.org/wiki/Bordelaise_sauce

    The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vin ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace–based sauces.

  3. Sauce Robert - Wikipedia

    en.wikipedia.org/wiki/Sauce_Robert

    Sauce Robert (French pronunciation: [sos ʁɔbɛʁ]) is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the classic French demi-glace, which in turn is derived from espagnole sauce, one of the five mother sauces in French cuisine (béchamel, velouté, espagnole, sauce tomate, and hollandaise).

  4. Wine sauce - Wikipedia

    en.wikipedia.org/wiki/Wine_sauce

    Bordelaise sauce is a classic French sauce prepared with red wine, meat glaze or demi-glace, butter, shallots and bone marrow. [7] Sauce lyonnaise is a French sauce prepared with white wine, vinegar and onions, [8] which may be served with meat. Some sauces, such as Normande sauce, use wine as a flavorant [9] rather than as a main ingredient ...

  5. AOL Video - Serving the best video content from AOL and ...

    www.aol.com/video/view/how-to-make-a-bordelaise...

    The AOL.com video experience serves up the best video content from AOL and around the web, curating informative and entertaining snackable videos.

  6. Sauce charcutière - Wikipedia

    en.wikipedia.org/wiki/Sauce_charcutière

    Charcutière sauce is a compound French sauce consisting of a base of Sauce Robert [1] with a flavouring of chopped gherkins. Its literal translation is "sauce of the ...

  7. Rouennaise sauce - Wikipedia

    en.wikipedia.org/wiki/Rouennaise_sauce

    Caneton Rouennais à la Presse, Escoffier's classic pressed duck served with Sauce Rouennaise. Rouennaise sauce (fr. Sauce Rouennaise) is a Bordelaise sauce with the addition of puréed duck liver. This sauce is served with Canetons à la Rouennaise, which was one of the dishes served at the famous "Dinner of the Three Emperors". [1]

  8. French mother sauces - Wikipedia

    en.wikipedia.org/wiki/French_mother_sauces

    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".

  9. Bone marrow failure - Wikipedia

    en.wikipedia.org/wiki/Bone_marrow_failure

    Bone marrow failure in both children and adults can be either inherited or acquired. Inherited bone marrow failure is often the cause in young children, while older children and adults may acquire the disease later in life. [3] Acquired bone marrow failure may be due to aplastic anemia [4] or myelodysplastic syndrome.

  1. Related searches bordelaise sauce without bone marrow bones would not be able to develop

    bordelaise sauce recipebroylelaise sauce