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Béchamel sauce – French white sauce based on roux and milk [11] Caruso sauce – Cream sauce for pasta Mushroom sauce – White or brown sauce prepared with mushrooms
A dark roux in development A white roux A roux-based sauce. Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [2] The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of ...
Louisiana remoulade can vary from the French-African Creole, the rustic Afro-Caribbean Creole, or the Classic Cajun version, and like the local variants of roux, each version is different from the French original. Creole versions often have tan or pink hues and are usually piquant.
“The roux in gumbo is also crucial for flavor and texture but is used to create a thicker base that coats all the ingredients,” Cooper says. “Gumbo often has a pronounced okra flavor or is ...
In 1833, Marie-Antoine Carême described four grandes sauces (great sauces). [3] In 1844, the French magazine Revue de Paris reported: . Don’t you know that the grand sauce Espagnole is a mother sauce, of which all the other preparations, such as reductions, stocks, jus, veloutés, essences, and coulis, are, strictly speaking, only derivatives?
Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce. Chicken Florentine is the most popular version.
Roux (surname), a French surname; Roux de Marcilly (died 1669), Huguenot conspirator; Roux, pseudonym of the cartoonist Burton Silver; Roux Louka, female protagonist in the 1986 anime television series Mobile Suit Gundam ZZ
It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century. Velouté is French for 'velvety'. In preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. The ...