Sauce au beurre : Sauce au beurre is a French sauce of hot, thick bechamel sauce with added egg yolks . . . Read More

Sauce Fleurette: Sauce Fleurette refers to the French Hollandaise sauce which is combined with a cream . . . Read More

Omble Chevalier à la Genevoise refers to a famous dish from the Canton of Geneva in Switzerland which . . . Read More

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

Beurre cru is a French butter that is made with raw cream. It is also known as beurre crème crue (made . . . Read More

Arme Ritter / Armer Ritter: Arme Ritter also called Armer Ritter is the German version of French Toast, . . . Read More

Potage chantilly a French soup of pureed lentils blended with whipped or beaten cream and garnished with . . . Read More

Small Sauces is a culinary term which refer to sauces made by adding one or more ingredients to a leading . . . Read More

Bearnaise sauce is a classic French sauce made with a reduction of vinegar, white wine, tarragon, black . . . Read More

Boeuf a la provencale refers to a French dish of diced boiled beef sauteed in butter with chopped onions . . . Read More