Sauce a la ciboulettes
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| A la Bercy | ■■■■ |
A la Bercy: a la Bercy French term that means "in the style of Bercy", it refers to garnish for entrecôte . . . Read More | |
| A la mode | ■■■■ |
A la mode: a la mode is a term that generally refers to ice cream that is served on top of pie or cake, . . . Read More | |
| Aioli | ■■■■ |
Aioli is a French sauce made by mixing lemon, eggs, garlic, and olive oil into a smooth, creamy mixture . . . Read More | |
| Carameliser | ■■■■ |
Carameliser is a French term which means to caramelize, to coat a mold with cooked sugar, to cook sugar . . . Read More | |
| Liaison | ■■■■ |
Liaison is a French culinary term for ingredients that is used for thickening sauces, soups, or other . . . Read More | |
| Tamis | ■■■■ |
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| Remoulade | ■■■■ |
Remoulade is referring to a classic French sauce made by combining mayonnaise with mustard, capers and . . . Read More | |
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| En raito | ■■■■ |
En raito French term which means in a red wine sauce, generally with onion, tomato, garlic, herbs, olives, . . . Read More | |
| Fondue | ■■■■ |
Fondue refers to a style of food preparation in which diners Dip small pieces of food, like fruits, . . . Read More | |