What must a dish described as 'Lyonnaise' contain?
"black porridge, brains, and other things. ""What niania this is!"" he added to Chichikov. ""Never would you get such stuff in a town, where one is given the devil knows what."" The dish is also mentioned in the Saltykov-Shchedrin's novel ""Old Years in Poshekhonye"". Nyanya (dish) Nyanya or niania () is an ancient Russian dish. It consists of a sheep’s abomasum stuffed with mutton brains, head meat, legs, onion and buckwheat porridge. The dish is known from the 9th century. Nyanya was forbidden by the Russian Orthodox Church because pagan Slavs used the dish in their rituals. The nyanya is"
"a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread. What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter (see image at right); or, more simply, as Julia Child"
"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 serve as emulsifiers in mayonnaise (and hollandaise sauce). The color of mayonnaise varies from near-white to pale yellow, and its texture from a light cream to a thick gel. Commercial egg-free varieties are made for vegans and others who avoid chicken eggs or dietary cholesterol. A"
"mayonnaise base and those with an oil base, but sometimes both mayonnaise and oil are used. Each version may have finely chopped vegetables, usually green onions and celery, and parsley; most are made with either Creole or stone-ground mustard. Salt, black pepper, and cayenne pepper are also standard ingredients. In the oil- and mayonnaise-based versions, the reddish hue often comes from the addition of a small amount of ketchup and/or paprika. The sauce is often topped with paprika for the aesthetics as well as the flavor. Generally, lemon juice or vinegar are added for acidity. Other additions include hardboiled egg"
"stated that developing and refining the taste of Baconnaise resulted in him having ""nothing but bacon and mayonnaise for breakfast for the next six months."" Lefkow refined the taste of Baconnaise by comparing real bacon to the developing product. Baconnaise contains no bacon, artificial flavors, or MSG, but the actual process and ingredients in the product are a trade secret. A complete list of the ingredients includes: soybean oil, water, egg yolk, gluconic acid, yeast extract, stabilizer (microcrystalline cellulose, modified food starch, xanthan gum, guar gum, gum arabic), cultured dextrose, salt, sugar, dehydrated garlic, paprika, dehydrated onion, spice, natural smoke"
"""mayonnaise de poulet"" is mentioned by a traveler to Paris in 1804, but not described. Viard's 1806 recipe for ""poulets en mayonnaise"" describes a sauce involving a velouté, gelatin, vinegar, and an optional egg to thicken it, which gels like an aspic. Grimod de La Reynière's 1808 ""bayonnaise"" sauce is also a sort of aspic: ""But if one wants to make from this cold chicken, a dish of distinction, one composes a bayonnaise, whose green jelly, of a good consistency, forms the most worthy ornament of poultry and fish salads."" The word is attested in English in 1815. Mayonnaise may"
"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"
"bacon fat, canola oil, egg yolks, and Dijon mustard with water and lemon juice. Baconnaise Baconnaise is a bacon-flavor mayonnaise-based product that is ovo vegetarian and kosher certified. It was created by Justin Esch and Dave Lefkow, founders of J&D's Foods, in November 2008, and sold 40,000 jars within six months. It was test-marketed in Grand Forks, North Dakota, to determine consumer interest. After being featured on both ""The Daily Show"" and ""The Oprah Winfrey Show"", sales of Baconnaise increased significantly, with more than a million jars sold. In an interview with ABC News, Esch and Lefkow stated that they"
"with cold sauce before being defeated in the Battle of Arques. But that battle was in 1589, even further from the first attestation. Recipes for mayonnaise date back to the early nineteenth century. In 1815, Louis Eustache Ude wrote: No 58.—Mayonnaise. Take three spoonfuls of Allemande, six ditto of aspic, and two of oil. Add a little tarragon vinegar, that has not boiled, some pepper and salt, and minced ravigotte, or merely some parsley. Then put in the members of fowl, or fillets of soles, &c. Your mayonnaise must be put to ice; neither are you to put the members"
"website Serious Eats reviewed Baconnaise, stating, ""[it] works fairly well as a sandwich condiment, but the assertive smokiness can overpower mild ingredients."" Goldfarb recommended it as a sandwich condiment, but cautioned against using it in dips, salad dressings, and fish dishes. The ""Baconnaise Lite"" was met with a positive review from ""Hungry Girl"", though the reviewer noted its name was ""a bit of an oxymoron"". Baconnaise, while being both vegetarian and kosher-friendly, does not taste like mayonnaise. Original recipes featuring animal fat-infused mayonnaise, including Baconnaise, were covered on the Serious Eats website. The recipe includes crumbled bacon strips, liquid rendered"
"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"
"Lyonnaise cuisine Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of Lyon and the historical culinary traditions Lyonnais. In the sixteenth century Catherine de Medici brought cooks from Florence to her court and they prepared dishes from the agricultural products from the regions of France. This was revolutionary, as it combined the fresh, diverse, and indigenous nature of regional produce with the know-how of Florentine cooks. The result was that regional specialities became elevated in status among royalty and nobility. Lyonnaise cuisine became a crossroads of many regional culinary traditions. A surprising"
"Baconnaise Baconnaise is a bacon-flavor mayonnaise-based product that is ovo vegetarian and kosher certified. It was created by Justin Esch and Dave Lefkow, founders of J&D's Foods, in November 2008, and sold 40,000 jars within six months. It was test-marketed in Grand Forks, North Dakota, to determine consumer interest. After being featured on both ""The Daily Show"" and ""The Oprah Winfrey Show"", sales of Baconnaise increased significantly, with more than a million jars sold. In an interview with ABC News, Esch and Lefkow stated that they came up with the original idea for bacon products and their first invention, Bacon"
"to 3%. Sugar is increased to 1.5% and salt lowered to 0.7%. Gums or thickeners (4%) are added to increase viscosity, improve texture, and ensure a stable emulsion. Mayonnaise is prepared using several methods, but on average it contains around per 100 grams, or 94 kilocalories (Cal) per tablespoon. This makes mayonnaise a calorically dense food. The nutrient content of mayonnaise (> 50% edible oil, 9–11% salt, 7–10% sugar in the aqueous phase) makes it suitable as a food source for many spoilage organisms. A set of conditions such as pH between 3.6 and 4.0, and low water activity ""a"""
"consisting of tomato, red bell pepper, garlic, origanum, paprika, cayenne pepper, brown sugar, lemon juice, white wine, chicken stock and olive oil, stuffed with tomato flavoured rice. Pâté chaud de cailles is warm pâté of quail. Homard à la parisienne is lobster cooked in court bouillon, cut into slices and glazed with aspic, with a garnish of tomatoes stuffed with a macédoine of vegetables, dressed with a mixture of mayonnaise and aspic and garnished with sliced truffle. Canetons à la rouennaise is a dish of roast duckling stuffed with forcemeat. The legs and breasts are removed, the legs are grilled"
"onion in addition to cabbage, and is often made with mayonnaise or salad cream. Some variations include grated cheese such as cheddar, or nuts such as walnuts and dried fruits such as sultanas or raisins. In the United States, coleslaw often contains buttermilk, mayonnaise or mayonnaise substitutes, and carrot, although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. Barbecue slaw, also known as red slaw, is made using ketchup and vinegar rather than mayonnaise. It is frequently served alongside North Carolina barbecue, including Lexington style barbecue, where, unlike in"
"think of as today's coleslaw originated with the arrival and creation of mayonnaise in the 18th century, but many international coleslaws don't contain mayonnaise — or even cabbage. Coleslaws can be a light crunchy blend of julienne or grated vegetables tossed in vinaigrette, or shredded vegetables with nonfat Greek yogurt combined with spices and herbs. Coleslaw is generally eaten as a side dish with foods such as fried chicken and barbecued meats and may be accompanied by French fries or potato salad as another side dish. It also may be used as a sandwich ingredient, being placed on barbecue sandwiches,"
"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"
"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"
"Well-known brands include Nasoya's Nayonaise, Vegenaise and Just Mayo in North America, and Plamil Egg Free in the UK. Mayonnaise is used commonly around the world, and is also a base for many other chilled sauces and salad dressings. For example, ""sauce rémoulade"", in classic French cuisine, is mayonnaise to which has been added mustard, gherkins, capers, parsley, chervil, tarragon, and possibly anchovy essence. Chile is the world's third major per capita consumer of mayonnaise and first in Latin America. Commercial mayonnaise became widely accessible in the 1980s. Guidelines issued in September 1991 by Europe's Federation of the Condiment Sauce"
"in 1926 as Hellmann's Blue Ribbon Mayonnaise. In the United States, mayonnaise sales are about $1.3 billion per year. A typical formulation for commercially made mayonnaise (not low fat) can contain as much as 80% vegetable oil, usually soybean but sometimes olive oil. Water makes up about 7% to 8% and egg yolks about 6%. Some formulas use whole eggs instead of just yolks. The remaining ingredients include vinegar (4%), salt (1%), and sugar (1%). Low-fat formulas will typically decrease oil content to just 50% and increase water content to about 35%. Egg content is reduced to 4% and vinegar"
"is sometimes called a ""brunoise"" (though strictly speaking this term more accurately merely designates the technique of cutting into small dices with a knife). A ""mirepoix au gras"" contains diced ham or pork belly as an additional ingredient. Similar combinations, both in and out of the French culinary repertoire, may include leeks, parsnips, garlic, tomatoes, shallots, mushrooms, bell peppers, chilies, and ginger, according to the requirements of the regional cuisine or the instructions of the particular chef or recipe. The analogous ""soffritto"" (frequently containing parsley) is the basis for many traditional dishes in classic Italian cuisine, and the ""sofrito"" serves"
"of 0.925, restricts the growth of yeasts, a few bacteria and molds. Yeasts of the genus Saccharomyces, ""Lactobacillus fructivorans,"" and ""Zygosaccharomyces bailii"" are the species responsible for the spoilage of mayonnaise. The characteristics of spoilage caused by ""Z. bailli"" are product separation and a ""yeasty"" odor. A study suggests that adding encapsulated cells of ""Bifidobacterium bifidum"" and ""B. infantis"" prolongs the life of mayonnaise up to 12 weeks without microorganism spoilage. Mayonnaise, both commercially processed and home-made, has been associated with illnesses from ""Salmonella"" globally. The source of the ""Salmonella"" has been confirmed to be raw eggs. Several outbreaks with"
"variety of ingredients from many nearby places emerged: summer vegetables from farms in Bresse and Charolais, game from the Dombes, lake fish from Savoy, spring fruits and vegetables from Drôme and Ardèche, and wines from Beaujolais and the Rhone Valley. In the nineteenth century, middle-class women, nicknamed the ""Lyonnaise mothers"", left their homes to work as cooks and created brand new culinary traditions incorporating their regional roots. In 1935, the famed food critic Curnonsky did not hesitate to describe the city of Lyon as the ""world capital of gastronomy"". In the twenty-first century, Lyon's cuisine is defined by simplicity and"
"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"
"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"
"Louis dressing Louis dressing is a salad dressing based on mayonnaise, to which has been added red chili sauce, minced green onions, and minced green chili peppers. It is commonly used as a dressing for salads featuring seafood, such as a crab (Crab Louis, the ) or shrimp Shrimp Louis. The origin of the dressing is disputed. The Olympic Club in Seattle, The Davenport Hotel in Spokane, Washington, Solari’s Restaurant, Bergez-Frank’s Old Poodle Dog Restaurant and the St. Francis Hotel in San Francisco, and the Bohemian in Portland all claim to be the home of the dressing, with the invention"
"mutton, lamb, veal, chicken and duck. The vegetables used most often are winter vegetables such as cabbage, carrots, turnips, celery and potatoes. There are numerous regional variations. ""Potée Lorraine"" is composed of pork, carrots, turnips, leeks and a whole cabbage previously blanched. These are barely covered with water or stock and simmered for three hours. Half an hour before it is removed from the heat, a large sausage is added. Plain boiled potatoes are often served as an accompaniment. Potée A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More"
"in either the 1900s or 1910s. In all cases, the original salad was made with Dungeness crab. From ""The American Heritage Cookbook"" published 1964: The first five ingredients are combined and the whipped cream folded in. Louis dressing Louis dressing is a salad dressing based on mayonnaise, to which has been added red chili sauce, minced green onions, and minced green chili peppers. It is commonly used as a dressing for salads featuring seafood, such as a crab (Crab Louis, the ) or shrimp Shrimp Louis. The origin of the dressing is disputed. The Olympic Club in Seattle, The Davenport"
"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"
"whereas Louisiana andouille is made from a Boston butt, usually inflected with pepper flakes, and smoked for hours over pecan wood. Other ingredients that are native to Louisiana and not found in the cuisine of modern France would include rice, which has been a staple of both Creole and Cajun cooking for generations, and sugarcane, which has been grown in Louisiana since the early 1800s. Ground cayenne pepper is a key spice of the region, as is the meat of the American alligator, something settlers learned from the Choctaws and Houma. The maypop plant has been a favorite of Southerners"
"mâchons, made up of local charcuterie are usually accompanied by Beaujolais red wine. Traditional local dishes include: Lyonnaise cuisine Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of Lyon and the historical culinary traditions Lyonnais. In the sixteenth century Catherine de Medici brought cooks from Florence to her court and they prepared dishes from the agricultural products from the regions of France. This was revolutionary, as it combined the fresh, diverse, and indigenous nature of regional produce with the know-how of Florentine cooks. The result was that regional specialities became elevated in"
"speciality. The dish is a base of fromage blanc, seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar. The canuts were the subject of songs by Aristide Bruant and Éric La Blanche. In contemporary times, the word canut is often used to talk about citizens of Lyon in general in an affectionate way. It is often thought that the French form of the Scandinavian first name Knut is the source of the word canut. Nonetheless, the word has other origins. It may come from an abbreviation of the French expression ""Voici les cannes nues!"" (""Look at those bare"