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.

Related Articles

Aioli ■■■■■■■■■■
Aioli is a French sauce made by mixing lemon, eggs, garlic, and olive oil into a smooth, creamy mixture . . . Read More
Allioli ■■■■■■■
Allioli refers to a popular traditional sauce from Catalonia, Spain made only from garlic and olive oil. . . . Read More
A la grecque ■■■■■■
A la grecque is a French term literally means ""in the Greek style" . It refers to vegetables stewed . . . Read More
A la Nicoise ■■■■■
A la Nicoise: a la Nicoise is a French term that literally means "in the style of Nice". It refers to . . . Read More
Bruschetta ■■■■■
Bruschetta is an Italian thin slices of toasted bread that is rubbed with garlic and drizzled with olive . . . Read More
Huile d'Olive ■■■■■
Huile d'Olive is a French term for "Olive Oil", as in Pain Grille a l'Ail et a l'Huile d'Olive (Toast . . . Read More
Sauce Gribiche ■■■■■
Sauce Gribiche: Sauce Gribiche refers to a French sauce made from Mayonnaise with capers, cornichons, . . . Read More
Gribiche ■■■■■
Gribiche refers to a cold French sauce of mayonnaise, mixed with chopped capers, gherkins or dill pickles, . . . Read More
Anglaise sauce ■■■■■
Anglaise sauce is a French term literally means "English sauce". It refers to a light egg custard or . . . Read More
Smetana ■■■■■
Smetana is the Russian word for sour cream -Other definition: Smetana refers to the Greek soured low-fat . . . Read More