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

Aioli is a French sauce made by mixing lemon, eggs, garlic, and olive oil into a smooth, creamy mixture . . . Read More

Liaison is a French culinary term for ingredients that is used for thickening sauces , soups, or other . . . Read More

Nougat de Montelimar refers to French nougat which is made from almonds, pistachios, honey and egg whites. . . . Read More

A la Bercy: a la Bercy French term that means "in the style of Bercy", it refers to garnish for entrecôte . . . Read More

Frittieren: frittieren is a German term which means "to deep-fry". It is also known as ausbacken. Foods . . . Read More

Boulette is the French word which literally means "ball". In cooking term, it means meatball or fishball. . . . Read More

Abegnades is another term for Abignades, gooses tripe and blood cooked with Madiran served with fried . . . Read More

Quenelle is a dish that originated from France which is a light savoury dumpling made of minced meat, . . . Read More

Malakoffs refer to delicious Cheese sticks which is one of the specialties the Canton of Geneva in Switzerland. . . . Read More