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Béarnaise sauce (/ b ər ˈ n eɪ z /; French: [be.aʁ.nɛz] ⓘ) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. [1] The difference is in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
Pesto (Italian:) or more fully pesto alla genovese (Italian: [ˈpesto alla dʒenoˈveːse,-eːze]; lit. ' Genoese pesto ') is a paste made of crushed garlic, pine nuts, salt, basil leaves, grated cheese such as Parmesan or pecorino sardo, and olive oil.
Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora.
The leaves can be used as salad, herb, [19] boiled as a vegetable, [20] in soup, or as an ingredient for a sauce that may be a substitute for pesto in lieu of basil. Leaves are also often used to make garlic butter. [21] In Russia the stems are preserved by salting and eaten as a salad.
Millet paste – consumed by the Fula people in the Sahel and West Africa, [8] it is a main ingredient in nyiiri, a common Fula dish that is prepared using millet paste and a thick sauce [8] Pamonha – a traditional Brazilian paste made from fresh corn and milk; Polenta
The scent, she says, was torturous to the cast and crew — especially on the day that called for braciole, a highly aromatic dish of rolled steak in tomato sauce that cooks all day.
Spanish salsa verde used with hake and clams. Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the Spanish and Italian salsa verde, the French sauce verte, the German grüne Soße or Frankfurter grie Soß (Frankfurt dialect), the British mint sauce and greensauce, and the Argentinian chimichurri.
Agliata – a savory and pungent garlic sauce and condiment in Italian cuisine used to flavor and accompany broiled or boiled meats, fish and vegetables. [5] [6] [7]Aioli – a Mediterranean sauce made of garlic and olive oil; in some regions other emulsifiers such as eggs are used.
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