Maitre d'hotel sauce refers to an unsalted butter that blended with chopped parsley and lemon juice. It is usually served with a slice of fish or meat.
It is a French word pronounced as "me-truh doh-tehl"
Maitre d'hotel sauce
Related Articles | |
| Buerre Meunière | ■■■■■■■ |
Buerre Meunière is the French term for brown butter with chopped parsley, lemon juice and seasoning. . . . Read More | |
| Gribiche | ■■■■■■ |
Gribiche refers to a cold French sauce of mayonnaise, mixed with chopped capers, gherkins or dill pickles, . . . Read More | |
| Yebeg | ■■■■■ |
Yebeg means lamb in Ethiopia which is used in various lamb dishes from the country, such as: 1. Dulletchopped . . . Read More | |
| Battuto | ■■■■■ |
Battuto is the Italian cooking term which refers to a base for soups, meats, sauces, and vegetables made . . . Read More | |
| Vinaigrette | ■■■■■ |
Vinaigrette is a French word that refers to a sour, savory sauce of which there are a hundred variations, . . . Read More | |
| Inihaw na Tilapia | ■■■■■ |
Inihaw na Tilapia in the food context refers to a Filipino dish of grilled tilapia. Tilapia, a freshwater . . . Read More | |
| Pancit Canton | ■■■■■ |
Pancit Canton is a traditional Filipino noodle dish that is both versatile and beloved across the Philippines. . . . Read More | |
| Paillard | ■■■■■ |
Paillard refers to a slice or piece of meat (chicken, veal, beef) that has been pounded very thinly or . . . Read More | |
| Meunière | ■■■■ |
Meunière, a classic French culinary term, refers to a method of cooking, typically involving fish or . . . Read More | |
| Continental Breakfast | ■■■■ |
Continental Breakfast refers to a quick breakfast which consists most or all of the following: toast . . . Read More | |