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Salsza sauce (Polish: Salsza) – Sauce with butter, onion, parsley root, garlic, bay leaves, thyme, basil, vinegar, flour and wine. Velouté à la polonaise – Classic French sauce – A velouté sauce mixed with horseradish, lemon juice and sour cream.
After reduction, butter is stirred in to finish the sauce. It is often garnished with slices of lemon. [6] In the United States, it is usually served with a vegetable or starch, such as pasta, polenta or rice. In Italy, veal piccata is a secondo (lit. ' second ') and would be served after the pasta (or other starch) course.
Aioli – West Mediterranean sauce of garlic and oil; Ajvar – Balkan condiment; Amba – Mango pickle condiment; Alfredo sauce – Creamy pasta dish with butter and cheese; Au jus – Meat gravy made from cooking juices; Barbecue sauce – Sauce used as a marinade, basting, topping, or condiment
Lemon-Parmesan Crispy Smashed Potatoes ... or make it a meatless main dish tossed with white beans and served with whole-wheat pasta. View recipe ... A brown butter and sage sauce takes these ...
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About halfway through boiling the pasta, add some olive oil in a frying pan, add minced garlic and red pepper flakes, cook for 30 seconds, then add lemon juice, shredded Parmesan, salt and freshly ...
4. Stir in Butter or Olive Oil. Adding a tablespoon or two of high-quality butter (and/or extra-virgin olive oil) can enrich the sauce while giving it a silky texture and pleasant mouthfeel.
Sauce tomate, a tomato-based sauce. Sauce hollandaise, warm butter and lemon (or vinegar) emulsified using egg yolk. A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce". [14] Most sauces commonly used in classical cuisine are daughter sauces.