"minute"" after the fish has been removed by adding fresh butter, parsley, and lemon. Meunière sauce is a variation on a brown butter sauce. While there is general agreement on the addition of parsley and lemon, some chefs have been known to include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock. Another common variation is to use pecans rather than almonds in an ""amandine"". ""Trout meunière"" and its variation ""Trout amandine"" (speckled seatrout crusted in almonds, traditionally served with a meunière sauce) are bedrock dishes of New Orleans Creole cuisine. The abundance of seafood from the nearby"
"Sauce Américaine Sauce américaine is a recipe from classic French cookery containing chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper, butter and fish stock. It is sometimes known as sauce armoricaine, which is the original name, derived from Armorica, the ancient name for a region of France including Brittany, which is known for its fishing. Louis Saulnier gives the following recipe: Américaine - Treat as for Lobster Américaine. Pound shells and meat in the mortar and incorporate equal quantity of fish velouté, add butter. As with many other classic dishes the original recipe has been adapted over time and"
"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 sauce), oyster liquor, mushroom liquor and lemon"
"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"
"almost every chef will prepare the sauce in a slightly different way. Modern recipes usually include tarragon, will use lobster stock rather than pounded lobster and often replace cayenne pepper with paprika. Sauce Américaine Sauce américaine is a recipe from classic French cookery containing chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper, butter and fish stock. It is sometimes known as sauce armoricaine, which is the original name, derived from Armorica, the ancient name for a region of France including Brittany, which is known for its fishing. Louis Saulnier gives the following recipe: Américaine - Treat as for Lobster"
"Allemande sauce Allemande sauce is a sauce in French cuisine that is based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Velouté was one of the four mother sauces of classic French cuisine as defined by Antoine Carême in ""The Art of French Cooking in the 19th Century."" Escoffier perfected the sauce allemande (""German sauce"") in the early 20th century. At the outbreak of World War I, he rescued the sauce by renaming it sauce blonde. The sauce is generally"
"wine sauce and champagne sauce are the most common sauces prepared from a fish velouté base. Several types of wine sauces exist using wine as a primary ingredient. Sauce poivrade is a wine sauce in French cuisine that is prepared with mirepoix thickened with flour and moistened with wine and a little vinegar, then heavily seasoned with pepper. Sauce Bourguignonne is a French sauce with a base of red wine with onions or shallots. Bordelaise sauce is a classic French sauce prepared with red wine, meat glaze or demi-glace, butter, shallots and bone marrow. Sauce lyonnaise is a French sauce"
"known today as sauce parisienne. It is best used with eggs, poached fish, poultry, hot hors d'oeuvres, and gratiné dishes topped with a coating of bread crumbs. Allemande sauce Allemande sauce is a sauce in French cuisine that is based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Velouté was one of the four mother sauces of classic French cuisine as defined by Antoine Carême in ""The Art of French Cooking in the 19th Century."" Escoffier perfected the sauce allemande"
"century until the advent of ""nouvelle cuisine"" in the 1980s), sauces were a major defining characteristic of French cuisine. In the early 19th century, the chef Marie-Antoine Carême created an extensive list of sauces, many of which were original recipes. It is unknown how many sauces Carême is responsible for, but it is estimated to be in the hundreds. The cream sauce, in its most popular form around the world, was concurrently created by another chef, Dennis Leblanc, working in the same kitchen as Carême. Carême considered the four ""grandes sauces"" to be espagnole, velouté, allemande, and béchamel, from which"
"Amandine potato 'Amandine' is a cultivar of early potato, descended from the varieties 'Charlotte' and 'Mariana'. First bred in Brittany, France, in the early 1990s, it entered the French national list of potato varieties in 1994. 'Amandine' typically produces long tubers with very pale, unblemished skin. Their flesh, firm and also very pale, contains comparatively little starch. Amandine potatoes have become popular in Switzerland. There is another type of potato called Amam BK officiel, vert sweet. Amandine is a variety that matures very early to early. It has a yellow flesh, a shallow eye depth, a long shape and a"
"as in Cameroon and France. Maafe Maafe (Wolof; var. ""mafé"", ""maffé"", ""maffe"", ""sauce d'arachide"" (French), ""tigadèguèna"" or ""tigadegena"" (Bamana; literally 'peanut butter sauce'), or groundnut stew, is a stew or sauce (depending on water content) is a dish common to much of West Africa. It originates from the Mandinka and Bambara people of Mali. Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. Made from lamb, beef, chicken, or without meat, maafe is cooked with a sauce based on groundnuts, especially peanut butter/paste, and tomatoes. Recipes for the stew vary wildly, but commonly"
"honey, caramel, or marshmallow. ""Fondue bourguignonne"" consists of a fondue pot filled with hot oil into which diners dip pieces of meat to cook them. Various dipping sauces are provided on the side. ""Fondue vigneronne"" or ""Fondue Bacchus"" is like fondue bourguignonne, with wine rather than oil. Red wine fondue consists of red wine boiled, and seasoned with salt, pepper, garlic, onions and herbs; the white wine version is spiced with cinnamon, chilis, coriander, white pepper and enriched with chicken broth. The guests then dip meat, fish or vegetables in the caquelon and top them with bearnaise, tartare sauce or"
"the concentric rings of the intestines. They never called it ""andouille sausage"", just ""andouille""; i.e. sausage and andouille are two different things to these Cajuns. Though somewhat similar, andouille is not to be confused with ""hot links"" or similar finely ground, high-fat, heavily peppered sausages. In France, particularly Brittany, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning. It is generally grey in color and has a distinctive odor. Also, a similar sausage is available called andouillette, literally ""little andouille"". Some varieties use the pig's entire gastrointestinal system. Andouille Andouille ( ; ; from Vulgar"
"a large variety of petites sauces could be composed. In the early 20th century, the chef Auguste Escoffier refined Carême's list of basic sauces in the four editions of his classic ""Le Guide Culinaire"" and its abridged English translation ""A Guide to Modern Cookery"". He dropped allemande as he considered it a variation of velouté, and added hollandaise and ""sauce tomate"", defining the five fundamental ""mother sauces"" still used today: A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a ""daughter sauce"" or ""secondary sauce"". Most sauces commonly used in"
"pure wormwood oil—a dose much higher than that found in absinthe. In baking, Pernod Anise is often used as a substitute if absinthe is unavailable. In preparing the classic New Orleans-style Sazerac cocktail, various substitutes such as Pastis, Pernod, Ricard, and Herbsaint have been used to replace absinthe. The traditional French preparation involves placing a sugar cube on top of a specially designed slotted spoon, and placing the spoon on a glass filled with a measure of absinthe. Iced water is poured or dripped over the sugar cube to mix the water into the absinthe. The final preparation contains 1"
"by Philippe de Mornay, who is also credited with inventing Mornay sauce, Béchamel, sauce Lyonnaise, and sauce Porto. Chasseur (sauce) Sauce chasseur, sometimes called ""hunter's sauce"", is a simple or compound brown sauce used in French cuisine. It is typically made using demi-glace or an espagnole sauce as a base, and often includes mushrooms and shallots. It may also include tomatoes and a finishing of ""fines herbes"". The name is derived from the French word for ""hunter"", alluding to the traditional pairings with venison, rabbit, wild fowl, and other game meats. Traditionally, while returning from the hunt, the hunters would"
"a blender or food processor. Temperature control is critical, as excessive temperature can curdle the sauce. Hollandaise can be frozen. Basic ingredients for the sauce are; Being a mother sauce, hollandaise sauce is the foundation for many derivatives created by adding or changing ingredients, including: Hollandaise sauce Hollandaise sauce ( or ; ), formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. Hollandaise is one of the five mother sauces in French cuisine."
"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 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"
"Hollandaise sauce Hollandaise sauce ( or ; ), formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. Hollandaise is one of the five mother sauces in French cuisine. It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus. ""Sauce hollandaise"" is French for ""Dutch sauce"". The name implies Dutch origins, but the actual connection is unclear. The name ""Dutch sauce"" is documented"
"Remoulade Rémoulade (; ) is a condiment invented in France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes). Remoulade is used in France, Denmark, Iceland, Faroe Islands, Germany,"
"Gastrique Gastrique is caramelized sugar, deglazed with vinegar, used as a flavoring for sauces. To this a little ""fond"" (browned bits or drippings from meats or vegetables, found on the bottom of a sauté or roasting pan via the Maillard reaction) or stock may be added. It is used to flavor sauces such as tomato sauce, savory fruit sauces, and other sweet and sour sauces such as the classic orange sauce for duck à l'orange. Nowadays the term is frequently used to refer to any flavored sauce, e.g. citrus ""gastrique"", mango ""gastrique"". An ""agrodolce"" (sweet and sour) is a similar"
"Meringue Meringue (, ; ) is a type of dessert, often associated with French, Swiss, and Italian cuisine, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, cornstarch, or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. Meringues are often flavoured with vanilla, a small amount of almond, or coconut, although if extracts"
"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"
"end of the process, and the sauce is further reduced. ""Espagnole"" is the French word for ""Spanish"", but the sauce's origin story is argued by French cooks. According to Louis Diat, the creator of ""vichyssoise"" and the author of the classic ""Gourmet's Basic French Cookbook"": ""There is a story that explains why the most important basic brown sauce in French cuisine is called ""sauce espagnole"", or Spanish sauce. According to the story, the Spanish cooks of Louis XIII's bride, Anne, helped to prepare their wedding feast, and insisted upon improving the rich brown sauce of France with Spanish tomatoes. This"
"juice. Seasonings may include cayenne pepper, black pepper and salt. Some versions may be strained prior to use. The sauce may be used with seafood dishes, fettuccine dishes and on vegetables. It may be served with seafood dishes such as those prepared with shellfish and fish. A 1911 recipe from Minneapolis, Minnesota uses the sauce as a garnish upon a molded fish dish. Sole Normande is a dish prepared using sole that is topped with Normande sauce. It is sometimes used with fettuccine dishes, such as chicken fettuccine. It may also be served on vegetables to add flavor, such as"
"commercial brands of the sauce. The German Association of Culinary Foodstuffs Manufacturers stated through a spokesperson that the sauce has significant brand recognition under this name, and that the word ""gypsy"" has been used for over 100 years to represent the sauce. À la zingara In French cuisine, à la zingara (lit. ""gypsy style""), sometimes spelled as à la singara, is a garnish or sauce consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira. Additional ingredients may include white wine, cayenne pepper, lemon juice and orange rind. The sauce is prepared by cooking"
"all in the same dish. A sauce for pork was made with white wine, broth, nutmeg, and the herbs rosemary, bay, thyme, and marjoram. Familiar recipes include pancakes, which were made with cream, egg yolks, flour, and a little ale; the cook was directed ""let the fire be verie soft, and when the one side is baked, then turn the other, and bake them as dry as ye can without burning."" Blancmange appears as ""Blewmanger"", made of cream, eggs, sugar and rosewater. The recipes are written as goals, like ""To make a Tarte of Spinadge"", with instructions to achieve the"
"the department of Pyrénées-Atlantiques, in southwestern France. Like Hollandaise sauce, there are several methods for the preparation of Béarnaise sauce. The most common preparation is a ""bain-marie"" method where a reduction of vinegar is used to acidulate the yolks. Escoffier calls for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns (later strained out), with fresh tarragon and chervil to finish instead of lemon juice. Others are similar. Alternatively, the flavorings may be added to a finished Hollandaise (""sans"" lemon juice). ""Joy of Cooking"" describes a blender preparation with the same ingredients. A ""faux"" Béarnaise can"
"three African countries. In order to make palm butter, palm nuts are boiled and then pounded. The pulp is mixed with water, sieved and boiled again. Canned palm soup base, also called ""sauce graine"" or ""noix de palme"" may be substituted. In Gabon, the sauce is usually called ""nyembwe"" from the Myene word for palm oil. The most important dish using nyembwe is Nyembwe chicken (French: ""poulet [au] Nyembwe"" or ""poulet [au] Gnemboue"") which is considered a national dish of Gabon. In the Republic of the Congo, the sauce is called ""moambé"" or ""mwambe"". Moambe chicken is considered a national"
"À la zingara In French cuisine, à la zingara (lit. ""gypsy style""), sometimes spelled as à la singara, is a garnish or sauce consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira. Additional ingredients may include white wine, cayenne pepper, lemon juice and orange rind. The sauce is prepared by cooking the ingredients until the mixture reduces and thickens. This garnish is served with meat such as veal, poultry and sometimes eggs. Gypsy sauce (German: Zigeunersauce) may have originated from à la zingara. Gypsy sauce is prepared using many of the same ingredients"
"lemon. ""Crème pâtissière"" is a key ingredient in many French desserts including mille-feuille (or Napoleons) and filled tarts. It is also used in Italian pastry and sometimes in Boston cream pie. The thickening of the custard is caused by the combination of egg and cornstarch. Corn flour or flour thicken at 100 °C and as such many recipes instruct the pastry cream to be boiled. In a traditional custard such as a ""crème anglaise"", where egg is used alone as a thickener, boiling results in the over cooking and subsequent 'curdling' of the custard; however, in a pastry cream, starch"
"Pâté aux pommes de terre The pâté aux pommes de terre, , or pâté de pommes de terre is a speciality of the Limousin and the Allier (Bourbonnais) regions in Central France. It can be served either as a side dish or as the main course. Today it is often eaten with a green salad. Its main ingredients are potato slices and crème fraîche, which are used to fill a puff pastry crust. The pie is then baked in the oven until the dish is covered with a golden-brown crust. There are different ways to prepare the pâté aux pommes"