"Onion sauce Onion sauce is a culinary sauce that uses onion as its primary ingredient. Some onion sauces may use several types of onions in their preparation. Some onion sauces are brown in color, while others are white. Many various ingredients may be used in preparations of onion sauce, such as cream, milk, butter, chicken broth, wine, port wine, beer, lemon juice, flour, salt, pepper, cayenne pepper, nutmeg, dry mustard, sage and other herbs, mushroom ketchup, bread crumbs, bacon and others. Preparation generally involves slicing or dicing and then cooking the onions, adding additional ingredients, and then continuing to cook"
"butter sauce. The Paris newspaper ""Le Monde"" reports that it is made from chicken livers, fresh thyme and thyme flowers, full cream, white Dijon mustard, butter, and water, plus salt and pepper. According to ""Le Monde"", the chicken livers are blanched in one pan with the thyme until they start to turn colour. In a second pan, the cream is reduced on low heat with the mustard and infused with the flavour of the thyme flowers. The chicken livers are then finely minced and pressed through a strainer into the reduced cream. As the sauce thickens, the butter is incorporated"
"ten minutes. The eggs Sardou are assembled by placing spoonfuls of the warm creamed spinach on a warmed plate. The artichoke bottoms are placed on top of the creamed spinach and the poached eggs are set inside the artichoke bottoms. The assembly is then covered in the Hollandaise sauce. Some cooks omit nutmeg and cloves from the bechamel sauce when using it to cream spinach for eggs Sardou. Eggs Sardou can also be served with truffles, ham and anchovies. Eggs Sardou should be served at once, while the spinach, artichokes, poached eggs and Hollandaise sauce are still warm. For this"
"Industries recommend that oil and liquid egg yolk levels in mayonnaise should be at least 70% and 5%, respectively. The Netherlands incorporated this guideline in 1998 into the law ""Warenwetbesluit Gereserveerde aanduidingen"" in article 4. Most available brands easily exceed this target. In countries influenced by French culture, mustard is also a common ingredient, but the addition of mustard turns the sauce into a remoulade with a different flavor and the mustard acts as an additional emulsifier. Japanese mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of MSG, which gives it a different"
"(present day Indonesia) or in the Netherlands itself after the large influx of Asians and Eurasians following the loss of its Indonesian colony and the advent of large scale international migration world-wide. The accompanying sauce for the Dutch version is similar to other tomato-based sweet and sour sauces common in Cantonese cuisine. Most recipes for this sauce include tomato puree, ketchup or fresh tomatoes, fresh or powdered ginger, water, vinegar, salt and a large amount of sugar. Recipes may also include onion, garlic, soy sauce, sambal, fresh chili peppers, sherry or rice wine, broth, MSG and cornstarch for thickening. Judging"
"ill and nine died in a New York City hospital due to hospital-prepared mayonnaise. In all salmonellosis cases, the major reason was improper acidification of the mayonnaise, with a pH higher than the recommended upper limit of 4.1, with acetic acid as the main acidifying agent. Mayonnaise Mayonnaise (, , also ), informally mayo (), is a thick cold sauce or dressing usually used in sandwiches and composed salads. It is a stable emulsion of oil, egg yolk, and acid, either vinegar or lemon juice. There are many variants using additional flavorings. The proteins and lecithin in the egg yolk"
"should be white, preferably a slightly sweet white wine. Eggs Sardou Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, and Brennan's. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented. Cooked fresh spinach is creamed with a bechamel sauce, a drop or two of Tabasco sauce is added, and pre-cut artichoke bottoms"
"example of this can be seen in the advertising campaign for Stella Artois Cidre, in which the tag-line ""C'est cidre, not cider"" is used, although this cider is produced in Zonhoven, which also lies in the Dutch-speaking Flemish Region. Stella Artois is advertised as containing ""only 4 ingredients: hops, malted barley, maize and water"". Yeast is also an ingredient used in the fermentation process, but almost all of it is removed before packaging. Since 2009, Stella Artois has been suitable for vegetarians, as isinglass (fish bladder) is no longer used to remove trace amounts of yeast. Stella Artois has been"
"Tartar sauce Tartar sauce (spelled tartare sauce in the UK, New Zealand, Australia, South Africa, and other parts of the Commonwealth) is a mayonnaise of French origin, and is typically of a rough consistency due to the addition of diced gherkins or other varieties of pickles, capers and parsley. It is often used as a condiment with seafood dishes. It is most commonly used with clam strips, fried oysters, fish and chips, fish sandwiches, and fish fingers, among many other dishes. Tartar sauce is based on either mayonnaise (egg yolk, mustard or vinegar, oil) or aioli (egg yolk, olive oil,"
"Eggs Sardou Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, and Brennan's. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented. Cooked fresh spinach is creamed with a bechamel sauce, a drop or two of Tabasco sauce is added, and pre-cut artichoke bottoms are warmed in a 175°F oven for five to"
"Each recipe is given in a paragraph without a section heading, the title of the recipe being given instead in italics in the margin beside the recipe, as """"Sauce for veale"""", or """"Of puff pastrie""""; sometimes the titles are written as goals, like """"To make ginger bread"""". The recipes are given without lists of ingredients, and mainly without quantities. Thus, the pancake recipe calls for ""two or three Eggs"" mixed with ""a pretty quantity of fair running water"", with the comment ""There be some which mix Pancakes with new Milk or Cream, but that makes them tough, cloying, and not"
"Beurre blanc Beurre blanc—literally translated from French as ""white butter""—is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation. The small amounts of lecithin and other emulsifiers naturally found in butter are used to form an oil-in-water emulsion. Although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce. This sauce originates in Loire Valley cuisine. The chef Clémence Lefeuvre (née Clémence Prau) invented ""beurre blanc"", apparently by accident, some time around"
"meet the definition of the product specified by the Food and Drug Administration. The FDA requires that ""mayonnaise"" contain 65% vegetable oil and at least one egg yolk-containing ingredient; Just Mayo contains ingredients such as pea protein, beta-carotene, and modified food starch, none of which are used in mayonnaise according to FDA standards. Unilever also noted the use of egg-oriented imagery in its promotional materials, and stated that its false claims were ""part of a larger campaign and pattern of unfair competition by Hampton Creek to falsely promote Just Mayo spread as tasting better than, and being superior to, Best"
"the sauce's ingredients and method of preparation to be a trade secret. The Paris newspaper ""Le Monde"" reports that the sauce as served by Le Relais de Venise – L'Entrecôte is made from fresh thyme and thyme flowers, full cream (19 percent butterfat), white Dijon mustard, butter, water, salt, and pepper. The Café de Paris serves its ""entrecôte"" on a bed of the sauce, on a platter kept hot atop a trivet with a warming candle in the base. Initially the sauce is a stiff whipped froth, tawny in colour, but as it melts down to a liquid it reverts"
"milk are curdled intentionally to make cheese and tofu by the addition of enzymes (typically rennet), acids (including lemon juice), or various salts (magnesium chloride, calcium chloride, or gypsum); the curds are then pressed. In hot preparations emulsified with eggs like hollandaise and custard, curdling is the undesirable result of overheating the sauce. Sauces which contain starch curdle with more difficulty. In cold sauces like mayonnaise as well as in hot sauces, too large a ratio of fat to egg may also cause curdling. In sauces which include milk or yogurt, overheating often causes curdling. The higher the fat content,"
"white wine and red wine vinegar for the white wine vinegar. Beurre blanc Beurre blanc—literally translated from French as ""white butter""—is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation. The small amounts of lecithin and other emulsifiers naturally found in butter are used to form an oil-in-water emulsion. Although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce. This sauce originates in Loire Valley cuisine. The chef Clémence Lefeuvre (née"
"garlic. This gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. There are many variations, such as adding lemon juice or other seasonings. In France it may include mustard. It is served at room temperature. Like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. In Spain, purists believe that the absence of egg distinguishes aioli from mayonnaise, but that is not the case in France and other countries, where cooks may use egg or egg yolk as"
"and halved lengthwise, and the yolks are removed. The yolks are then mashed and mixed with a variety of other ingredients, such as mayonnaise and mustard. Tartar sauce or Worcestershire sauce are also sometimes used. Other common flavorings include: diced pickle or pickle relish, salt, ground black pepper, powdered cayenne pepper or chipotle chilies, turmeric, vinegar, ketchup, green olives, pimentos, poppyseed, thyme, cilantro, minced onion, pickle brine, caviar, cream, capers, and sour cream. Contemporary versions of deviled eggs tend to include a wider range of seasonings and added ingredients, such as garlic, horseradish, wasabi, sliced jalapeños, cheese, chutney, capers, salsa,"
"in English as early as 1573, though without a recipe showing that it was the same thing. The first documented recipe is from 1651 in La Varenne's ""Le Cuisinier François"" for """"asparagus with fragrant sauce"""": La Varenne is credited with bringing sauces out of the Middle Ages with his publication and may well have invented hollandaise sauce. A more recent name for it is ""sauce Isigny"", named after Isigny-sur-Mer, which is famous for its butter. Isigny sauce is found in recipe books starting in the 19th century. By the 19th century, sauces had been classified into four categories by Carême."
"broad plantain leaves, and dandelion leaves were also used. While both Grüne Soße and mayonnaise have an egg base, there are major differences. In Grüne Soße, the eggs are hard-boiled, then sieved or pureed before being mixed with sour cream to form the creamy base of the sauce. The fresh chopped herbs are then added. Some variations use buttermilk, quark, or yogurt instead of sour cream. In the city of Kassel, a combination of sour cream and Schmand is used. The sauce is served cold with peeled boiled potatoes or just with rye bread, as an accompaniment to either hard-boiled"
"asparagus, cauliflower, green peas, carrot and celery. Normande sauce Normande sauce, also referred to as Normandy sauce and sauce Normande, is a culinary sauce prepared with velouté, fish velouté or fish stock, cream, butter and egg yolk as primary ingredients. Some versions may be prepared using both fish velouté and fish stock. Some may be prepared simply using a velouté base and the addition of cream, which are cooked together. Cider or dry white wine may also be used as primary ingredients. Some versions may use mushrooms or mushroom ketchup in its preparation. Additional ingredients may include fish liquor (fish"
"the beginning of the 20th century. She served this sauce at her restaurant ""La Buvette de la Marine"" in the hamlet of La Chebuette in the village of Saint-Julien-de-Concelles on the banks of the Loire River a few kilometers upstream from Nantes. Legend holds that she intended to prepare a béarnaise sauce to go with pike but forgot to add the tarragon and egg yolks. Some sources claim that this invention occurred while she worked as a cook for the Marquis de Goulaine at Château de Goulaine. Aristide Briand, long-time prime minister of France and Nobel Peace Prize laureate, said"
"butter paste. When it coms out of the oven, have ready a caudle made of half a pint of sack, some sugar & nutmeg & the yolks of 4 eggs & a print of butter poured on it very hot & the lid laid on it again. — From ""The Cookbook of Unknown Ladies"", circa 1761 To a pint of pulp of skirrets add a spoonful of flour, the yolks of four eggs, sugar and spice. Make them into a thick batter, and fry them quick. — From John Farley ""The London Art of Cookery, and Housekeeper's Complete Assistant."" 1789"
"sauce hollandaise. Tunisian sauces, which are closer to spicy broths, are an integral part of the dish. Otherwise olive oils are often used as sauces, such as with the Tuna Fricassee. This said, harissa or hrissa is often said to be a Tunisian sauce, but it is better described as an ingredient of Tunisian cooking or a seasoning. Harissa is made of red chili, garlic, salt, cumin, coriander, olive oil, and sometimes also caraway or mint. Two Tunisian sauces deserve mentioning: the Kerkennaise sauce and the Mloukhia. The first is made of capers, olive oil, tomato, scallions, coriander, caraway, cumin,"
"in the early 1900s. It is made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavoring is also added. A basic batter incorporates a third of a cup of flour and a third of a cup of milk per egg. It is baked in a hot cast iron or metal pan and falls (deflates) soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup. It can be served for breakfast, brunch, lunch or dessert. Dutch babies are"
"to its natural creamy pea-soup-green colour. At the Entrecôte groups of restaurants, the sauce is served as a creamy pea-soup-green liquid from the outset rather than as a whipped froth, it is less prone to separate, and it is less salty. Quite distinct from the classic Café de Paris sauce are various compound butters commonly referred to as Café de Paris butter. These typically contain a mixture of herbs, spices, and other condiments such as mustard, marjoram, dill, rosemary, tarragon, paprika, capers, chives, curry powder, parsley, shallot, garlic, Worcestershire sauce, and anchovies, all whipped into the butter. The resulting compound"
"sugar, cooking oil, sugared lard, lotus seed, watermelon seed, etc. Compared to other variants, Vietnamese mooncakes' flavor is more on the sweet side. Thus, to balance it, salted egg yolk is often added. They can be baked or eaten immediately. ""Bánh nướng"" (Baked mooncake) is made from wheat flour, cooking oil, and simple syrup boiled with malt. After being filled with various combinations of salted egg yolk, dried sausage, mung bean paste, salt, sugar, cooking oil, sugared pig fat, lotus seed, watermelon seed, it will be brushed with egg wash, then baked in the oven. The egg wash will protect"
"basic flavor is garlic rather than red wine and bone marrow. Another sauce called ""bordelaise"" in New Orleans consists of butter, olive oil, chopped shallots, parsley and garlic. This combination is the foundation of the classic ""escargots bordelaises"", a dish that was available in New Orleans restaurants early in the twentieth century. The association of bordelaise with garlic may have begun with this dish and then shifted to the demi-glace version. A 1904 Creole recipe calls for garlic and parsley in addition to green onions, red wine, beef marrow and ""Spanish sauce"". Bordelaise sauce Bordelaise sauce is a classic French"
"salt, pepper, and any other desired herbs and spices. Popular ingredients and seasonings include: garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, caramelised onion, mayonnaise, mustard, horseradish, spices such as nutmeg, and chopped herbs such as parsley. One French variation adds egg yolk for ""pommes duchesse"" or Duchess potatoes; piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. ""Pomme purée"" (potato puree) uses considerably more butter than normal mashed potato - up to one part butter for every two parts potato. In low-calorie or non-dairy variations, milk, cream and butter"
"The broth is seasoned with a bouquet garni, fennel, eight pistils of saffron, salt and Cayenne pepper. The ""rouille"", a spicy mayonnaise which is spread on thick slices of country bread and floated on the bouillabaisse when served, is made with an egg yolk, two cloves of garlic, a cup of olive oil, and ten pistils of saffron, and is seasoned with salt and Cayenne pepper. In the traditional bouillabaisse served in Marseille restaurants, first the fish are cleaned and scaled and then washed, usually with sea water. Then the fish are cut into large slices, keeping the bones. Next"
"of roux, add some bright beer or thickened with egg yolk. The famous German poet Theodor Fontane wrote about the Spreewaldsauce: „Das wäre kein Spreewaldsmahl, wenn kein Hecht auf dem Tisch stände, und das wäre kein Hecht, wenn ihn nicht die berühmte Spreewaldsauce begleitete, die mir wichtig genug erscheint, um hier das Rezept in seinen äußersten Umrissen folgen zu lassen. Das Geheimnis dieser Sauce ruht in der kurzen Formel: wenig Butter, aber viel Sahne.“ ""(It would not be a meal in the Spreewald if there wasn't a pike on the table and this would not be a pike if it"
"Aioli Aioli or aïoli ( or ; Provençal or ""aiòli"" ; ) is a Mediterranean sauce made of garlic and olive oil; some regions use other emulsifiers such as egg. The names mean ""garlic and oil"" in Catalan and Provençal. It is found in the cuisines of the Mediterranean coasts of Spain (Valencia, Catalonia, the Balearic Islands, Murcia and eastern Andalusia), France (Provence) and Italy (Sicily and Calabria). Current versions of the French-Provençal sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas the original French-Provençal and Catalan versions are without egg yolk and have more"
"cakes, in particular with the Charlotte, in some versions composed of a Bavarian cream surrounded by a crown of ladyfingers and covered by a sweet cream; the Turin cake (""dolce Torino""), consisting of ladyfingers soaked in rosolio and alchermes with a spread made of butter, egg yolks, sugar, milk, and dark chocolate; and the ""Bavarese Lombarda"", which is similar in the preparation and the presence of certain ingredients such as ladyfingers and egg yolks (albeit cooked ones). In ""Bavarese"", butter and rosolio (or alchermes) are also used, but not mascarpone cream nor coffee. On July 29, 2017, Tiramisu was entered"