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Au jus (French: [o ʒy]) is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. [1] In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb.
Salt, black pepper, and Old Bay are mainstays in many onion boil recipes, but feel free to mix and match your favorite herbs, spices, and blends from the list below. We suggest making a big batch ...
[1] [2] [4] Onion sauce prepared with bread crumbs may be used as a stuffing, which can be used in various poultry dishes, such as goose. [1] In French cuisine, Soubise sauce is a well-known onion sauce. Cebolada is a Portuguese onion stew, onion sauce or paste that is prepared with onion as a primary ingredient. [5] [6] It is used on several ...
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Onion gravy is made from large quantities of slowly sweated, chopped onions mixed with stock or wine. It is commonly served with bangers and mash, eggs, chops, or other grilled or fried meat which by way of the cooking method would not produce their own gravy. Red-eye gravy is a gravy made from the drippings of ham fried in a skillet or frying pan.
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French onion soup – Soup based on onions and meat stock or water; Fried onion – A method of cooking onions; Kachumbari – Tomato-onion salad; Liver and onions – Prepared dish [5] Mujaddara – Dish of lentils, rice and sautéed onions; Musakhan – Palestinian bread and chicken dish; Onion cake – Cake made with onion; Onion chip
Pungent vegetables leek, garlic and onion (tamasic) are excluded, including mushrooms, as all fungi are also considered tamasic. Some consider tomatoes, peppers, and aubergines as sattvic, but most consider the Allium family (garlic, onion, leeks, shallots), as well as fungus (yeasts, molds, and mushrooms) as not sattvic. [citation needed]