Sauce Gribiche
Sauce Gribiche refers to a French sauce made from Mayonnaise with capers, cornichons, hard -boiled or hard-cooked eggs and herbs.
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| Gribiche | ■■■■■■■■■ |
Gribiche refers to a cold French sauce of mayonnaise, mixed with chopped capers, gherkins or dill pickles, . . . Read More | |
| Aioli | ■■■■■■ |
Aioli is a French sauce made by mixing lemon, eggs, garlic, and olive oil into a smooth, creamy mixture . . . Read More | |
| Anglaise sauce | ■■■■■ |
Anglaise sauce is a French term literally means "English sauce". It refers to a light egg custard or . . . Read More | |
| Sauce au beurre | ■■■■■ |
Sauce au beurre : Sauce au beurre is a French sauce of hot, thick bechamel sauce with added egg yolks . . . Read More | |
| En raito | ■■■■■ |
En raito French term which means in a red wine sauce, generally with onion, tomato, garlic, herbs, olives, . . . Read More | |
| Beurre de Provence | ■■■■■ |
Beurre de Provence is another term for Aioli, a French garlic sauce that is made by mixing lemon, eggs, . . . Read More | |
| Caille | ■■■■ |
Caille is the French word for "Quail", a kind of poultry, used for various French dishes. Quail eggs . . . Read More | |
| Boeuf a la provencale | ■■■■ |
Boeuf a la provencale refers to a French dish of diced boiled beef sauteed in butter with chopped onions . . . Read More | |
| Liaison | ■■■■ |
Liaison is a French culinary term for ingredients that is used for thickening sauces, soups, or other . . . Read More | |
| Oeufs chantilly | ■■■■ |
Oeufs chantilly a French term that literally means "eggs chantilly", that refers to eggs poached and . . . Read More | |