Poivrade sauce: Poivrade sauce is a French demi-glace sauce with white wine, vinegar and black peppercorns, . . . Read More

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

Remoulade is referring to a classic French sauce made by combining mayonnaise with mustard, capers and . . . Read More

A la hongroise is a French term which means "prepared in the Hungarian way" or "in the style of Hungary". . . . Read More

Herbes de provence is a French term that refers to an assortment of dried herbs said to reflect those . . . Read More

Estouffade refers to a French dish made of meat (beef, pork etc) which is cooked very slowly in sealed . . . Read More

Caillettes refer to French minced meat mixed with cabbage or chard then cooked in a cloth. Caillettes . . . Read More

Nage is the French word for "swimming"in cooking, it denotes dishes served in a light, aromatic poaching . . . Read More

Paillard refers to a slice or piece of meat (chicken, veal, beef) that has been pounded very thinly or . . . Read More

Garibaldi (Sauce) : Garibaldi refers to a demi-glace sauce that has been seasoned with cayenne, garlic, . . . Read More