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This is a list of dessert sauces. A dessert sauce is a sauce that serves to add flavor, moisture, texture and color to desserts . [ 1 ] Dessert sauces may be cooked or uncooked.
Bananas Foster being flambéed. Dessert sauce is typically drizzled or poured atop various desserts, and may also be drizzled or poured on the plate. Dessert sauce examples include caramel sauce, custard, crème anglaise, chocolate sauce, [2] dulce de leche, [3] fruit sauces such as blueberry sauce, [4] raspberry sauce [5] [6] and strawberry sauce. [6]
A cook whisking a sauce Hollandaise sauce on asparagus Sweet rujak sauce. Made of palm sugar, tamarind, peanuts, and chilli. Made of palm sugar, tamarind, peanuts, and chilli. The following is a list of notable culinary and prepared sauces used in cooking and food service .
Dessert wines, sometimes called pudding wines in the United Kingdom, are sweet wines typically served with dessert. There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal, as opposed to the white [1] fortified wines (fino and amontillado sherry) drunk before the meal and ...
Wine with a sharp, sweet-and-sour tang. The acescence characteristics frequently recalls a vinegary smell. Adamado Portuguese term for a medium-sweet wine Adega Portuguese wine term for a winery or wine cellar. Almacenista Spanish term for a Sherry producer who ferments and matures the wine before selling it to a merchant Altar wine
White wine sauce has been described as "a classic sauce for fish". [5] It is used for poultry dishes, such as chicken, quail [1] [10] and others. Coq au vin is a French chicken dish that may be prepared using wine sauce prepared from red or white wine. [1] Wine sauce is used in various beef dishes. Swiss steak is sometimes prepared with wine ...
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The term comes from Old French coleïs, meaning flowing [3] or running. The way of making coulis varies with the type of fruit or vegetable used: it is possible to simply mash raspberries and strawberries through a strainer with a spoon, while ripe pears and melons are usually pureed in a blender prior to straining; apples have to be cooked first.