Glossary F

The food glossary +++ 'Fruit', 'Festival', 'Fritter'
Fuki No To / Fuki No Tou refers to the flower bud of Fuki which is used in Japan as food usually fried in batter and eaten as a springtime treat.

French Classic Sauces French Sauces are prevalent in French cooking. They are used not only as toppings for simple cooked foods, like grilled meat or steamed vegetables , but also as ingredients within other recipes. To make French sauces can be intimidating, but practice makes perfect and once made, the next will already be easy and simple Types of French Sauces: Classic French sauces can be categorized by how they are made. There are several sauces which are all based on one sauce , called the Mother sauce (Sauce Mère). Learning how to make the Mother sauce will make it so easy to make varieties of sauces. After learning how to make Mayonnaise, Bechamel Sauce and Hollandaise Sauce, dozens of different sauces can be made and so does hudnred of delicious dishes using Sauces. A. Roux Sauces Roux is made by melting butter, stirring in flour and letting it brown some. It is the start of making many French sauces. (1) White Sauce (Sauce Blanche) - It is a Roux combined with water or stock. (2) Bechamel Sauce (Sauce Béchamel) - It is Roux combined with milk. Used in many recipes including lasagne. (3) Cheese Sauce (Sauce Mornay) - It is a Béchamel sauce made with cheese. Usually served with steamed vegetables and fish. (4) Onion Sauce (Sauce Soubise ) - It is a Béchamel sauce made with onions. This sauce is best served with grilled meats. (5) Green Sauce (Sauce Verte) refers to a White sauce with lots of fresh herbs added. (6) Cardinal Sauce (Sauce Cardinal) - It is a red sauce flavored with lobster butter and sometimes a pinch of Cayenne. It is served on fish. B. Cold Emulsified Sauces Cold Emulsified Sauces are based on the Mayonnaise which is made by emulsifying oil with eggs. Emulsifying consists of gradually adding oil to another liquid so that the oil evenly disperses in tiny droplets throughout the resulting mixture. (1) Aioli - It is a Mayonnaise made with garlic. Use as using Mayonnaise. Aioli is great with chilled shrimp or hard boiled eggs. (2) Rémoulade Sauce - It is Mayonnaise with mustard, chopped capers, anchovies, pickles and herbs. In France, raw celery root is mostly and likely to be served in a Remoulade sauce. (3) Tartar Sauce (Sauce Tartare) - It is Mayonnaise with chopped egg yolks, chives, pickles and capers. Usually served with fried fish or fish chips. (4) Green Sauce (Sauce Verte) - It is made from Mayonnaise that is flavored with finely chopped herbs, like parsley, tarragon, chervil, etc. C. Stock Sauces These sauces are based on either chicken or fish (Fond blanc) or meat stock (Fond brun). The White sauce above is considered a Stock sauce as well as a Roux sauce. Combining a Roux with beef stock results in Brown Sauce. Brown sauce is also known as a Spanish Sauce. The following are examples of Stock Sauces: (1) Tomato Cream Sauce (Sauce Aurore) - It is White sauce made with pureed tomatoes. Great on all sorts of things, such as chicken, fish, vegetables. (2) Wine Sauce (Sauce Bordelaise) - It is Brown sauce made with wine. Served with meats. (3) Madeira Sauce - It is Brown sauce made with Madeira wine from Portugal. Madeira Sauce goes very well with poultry and some vegetables, like Endive (4) Mushroom Sauce (Sauce aux Champignons) - It is White sauce made with mushrooms (Champignons). (5) Financiere Sauce (Sauce Financière) - It is another kind of White sauce with mushrooms, with added wine, ham, and truffle bits. (6) Pepper Sauce (Sauce Poivrade ) - It is Brown sauce with bacon, carrots, onions, shallots and cracked pepper corns. It is served with red meat and games (rabbit, deer, etc). (7) Supreme Sauce . It is a White sauce made with chicken stock and cream. Served with chicken, poached eggs, and asparagus. In Germany, white asparagus is served with Sauce Hollandaise D. Hot Emulsified Sauces Hollandaise sauce and Bernaise sauce are examples of hot emulsions made with egg yolks and butter. Bernaise sauce includes tarragon and also reduced vinegar. Both Hollandaise and Bernaise sauces form the basis of other French sauces, such as: (1) Mousseline - It is Hollandiase sauce made with beaten cream. (2) Mustard Sauce (Sauce à la Moutarde) - It is Hollandaise made with mustard. It is often served with fish or chicken. (3) Maltese Sauce (Orange Sauce) - Hollandaise sauce flavored with blood oranges. It is served with poached fish and steamed vegetables, but also served with asparagus. I have not tried this while in Germany as the traditional sauce for asparagus id Hollandaise sauce. Maybe I can try this during White asparagus season. (4) Choron Sauce (Sauce Choron) - It is Bernaise sauce made with tomato puree. It is served with beef. (5) Foyot Sauce (Sauce Foyot) - It is Bernaise sauce made with reduced meat stock. It is served with beef and steamed vegetables. E. Other Sauces The following are other varieties of French sauces: (1) Blue Cheese Sauce (Sauce au Roquefort) (2) Green Peppercorn Sauce (Sauce aux Poivrons Vert) - It is ade with green peppercorns, which are less spicy and more fruity than black peppercorns. This sauce goes well with grilled fish. (3) White Butter (Beurre Blanc )- It is a rich sauce made mostly of butter flavored with shallots and vinegar. Served with fish and and vegetables. (4) Dill Sauce Recipe (Sauce à l'aneth)- A creamy sauce with lots of shallots and fresh dill which perfect with poached salmon (5) Homemade Tomato Sauce refers to a light and tasty coulis made from fully ripened tomatoes. Great with grilled meats and vegetables. (6) Custard Sauce - a a dessert sauce. Crème anglaise is used in a variety ways in French desserts. There are so many other French sauces recipes available and hopefully, I can all add them in this list later.
French Buttercream is also known as Common Buttercream is a type of Buttercream; a rich buttercream which is made by whipping softened butter into a Pate a Bombe mixture.

Peppers are used extensively in all three areas of Spain, namely, Navarra, La Rioja and Aragon, A la Riojana which usually indicates the addition of peppers to any given dish , is almost identical to the Chilindrones preparation in Navarra and Aragon

The Minorcans insist that Salsa Mahonesa , which is named after the island's capital was created by one of their own but was sent off to Paris by the French when they took Minorca from the Britisn in the 1750's

Fideua refers to the local pasta speciality of Moraira. The pasta is cooked in seasoned seafood stock, just like the paella, and then served with pieces of squid and vegetables . Moraira is situated on the northern coast of the Costa Blanca and approximately 50 miles north of Alicante, Spain.