Beurre de Provence is another term for Aioli , a French garlic sauce that is made by mixing lemon, eggs, garlic, and olive oil into a smooth, creamy mixture resembling mayonnaise.

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Aioli ■■■■■■■■■■
Aioli is a French sauce made by mixing lemon, eggs, garlic, and olive oil into a smooth, creamy mixture . . . Read More
Alioli sauce ■■■■■■■
Alioli sauce refers to a popular Spanish sauce that served most often with grilled meats, fish or vegetables . . . Read More
Rouille ■■■■■■
Rouille is the French word for "Rust" which describes the color of this spicy sauce made of hot chiles, . . . Read More
All'agliata ■■■■■■
All'agliata: all'agliata is the Italian term which means "with garlic sauce ", made by crushing garlic . . . Read More
Allioli ■■■■■■
Allioli refers to a popular traditional sauce from Catalonia, Spain made only from garlic and olive oil. . . . Read More
Pistou ■■■■■
Pistou refers to a sauce similar to Pesto. This French accompaniment is made from basil, garlic, cheese . . . Read More
A la Provencale ■■■■■
A la Provencale: a la Provencale is a French term literally means "in the style of Provence" that refers . . . Read More
Sauce au beurre ■■■■■
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Ful medames ■■■■■
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Skordalia ■■■■■
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