Sauce au beurre
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Bearnaise sauce | ■■■■■■■■■ |
Bearnaise sauce is a classic French sauce made with a reduction of vinegar, white wine, tarragon, black . . . Read More | |
Aioli | ■■■■■■■■■ |
Aioli is a French sauce made by mixing lemon, eggs, garlic, and olive oil into a smooth, creamy mixture . . . Read More | |
Beurre Blanc | ■■■■■■■■■ |
Beurre Blanc is the French term which literally means "white butter " refers to a sauce made of finely . . . Read More | |
Liaison | ■■■■■■■■ |
Liaison is a French culinary term for ingredients that is used for thickening sauces, soups, or other . . . Read More | |
Anglaise sauce | ■■■■■■■■ |
Anglaise sauce is a French term literally means "English sauce". It refers to a light egg custard or . . . Read More | |
Revenir (Faire) | ■■■■■■■ |
Revenir (Faire) is a French term which means to quickly color a food in hot fat or oil; to give vegetables, . . . Read More | |
A la grecque | ■■■■■■■ |
A la grecque is a French term literally means ""in the Greek style" . It refers to vegetables stewed . . . Read More | |
Smetana | ■■■■■■■ |
Smetana is the Russian word for sour creamOther definition: Smetana refers to the Greek soured low-fat . . . Read More | |
Sauce Fleurette | ■■■■■■■ |
Sauce Fleurette: Sauce Fleurette refers to the French Hollandaise sauce which is combined with a cream . . . Read More | |
Quenelle | ■■■■■■■ |
Quenelle is a dish that originated from France which is a light savoury dumpling made of minced meat, . . . Read More |