Aioli is a French sauce made by mixing lemon, eggs, garlic, and olive oil into a smooth, creamy mixture . . . Read More

Anglaise sauce is a French term literally means "English sauce". It refers to a light egg custard or . . . Read More

Liaison is a French culinary term for ingredients that is used for thickening sauces, soups, or other . . . Read More

Smetana is the Russian word for sour creamOther definition: Smetana refers to the Greek soured low-fat . . . Read More

A Pâte à Bombe is the French term for a mixture used as a base for making chocolate mousse and other . . . Read More

Gribiche refers to a cold French sauce of mayonnaise, mixed with chopped capers, gherkins or dill pickles, . . . Read More

Royale is a French term which means a consomme garnish made of unsweetened custard cut into decorative . . . Read More

Oeufs chantilly a French term that literally means "eggs chantilly", that refers to eggs poached and . . . Read More

Écaler (Ecaler ) is the French word which means "to shuck" (nuts) to remove the outer covering of nuts, . . . Read More

Frittata comes to us from the Italian word "fritta" for "fried." It is made made from beaten eggs into . . . Read More