Glossary S
Sauce Suprême refers to a French creamy sauce made from reduced chicken and mushroom stock then added to chicken Velouté, with fresh cream, then reduced for teh second time then finished with butter.
Sauce Suprême is one of the French basic sauces.
Velouté refers to French extremely smooth creamy sauce of various stock bases thickened with a roux. This is used as a base for other more French complex sauces, although it can be used as is
Deutsch: Sauce vierge / Español: Salsa vierge / Português: Molho vierge / Français: Sauce vierge / Italiano: Salsa vierge
Sauce vierge is a classic French sauce that exemplifies the principles of simplicity and freshness in Mediterranean cuisine. Originating from Provence, this uncooked sauce relies on high-quality ingredients and precise preparation techniques to achieve its delicate yet vibrant flavor profile. Unlike many traditional French sauces that require reduction or emulsification, sauce vierge is distinguished by its raw composition, making it a versatile accompaniment to seafood, vegetables, and even grilled meats.
Saucijzenbrood is the Dutch version of the American "hot dog" , except that Saucijzenbrood is served on a flaky bun and the "hot dog" or sausage is a Dutch Worst.
Saucisson is a large, thick French sausage, with typical firm texture and flavored with herbs.
There is a great variety of large savory sausages which are always sliced before serving. Some are made in France (and and a great number are made in other European countries.
The best-known French Saucissons which require no cooking are those coming from France , in Lyon, Arles, Lorraine, Brittany, Mortagne, Strasbourg and Luchon.