"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"
"The sauce may also be made by blending cheese and mustard into a Béchamel sauce. Some recipes for Welsh rarebit have become textbook savoury dishes listed by culinary authorities including Auguste Escoffier, Louis Saulnier and others, who tend to use the form Welsh ""rarebit"", emphasizing that it is not a meat dish. Acknowledging that there is more than one way to make a rarebit, some cookbooks have included two recipes: the ""Boston Cooking-School Cook Book"" of 1896 provides one béchamel-based recipe and another with beer, ""Le Guide Culinaire"" of 1907 has one with ale and one without, and the ""Constance"
"classical cuisine are daughter sauces. For example, béchamel can be made into Mornay by the addition of grated cheese, and espagnole becomes bordelaise with the addition of reduction of red wine, shallots, and poached beef marrow. A specialized implement, the French sauce spoon, was introduced in the mid-20th century to aid in eating sauce in French cuisine, enjoying increasing popularity at high-end restaurants. Italian sauces reflect the rich variety of the Italian cuisine and can be divided in several categories including: Examples are: There are thousands of such sauces, and many towns have traditional sauces. Among the internationally well-known are:"
"mixture of melted butter and cheese. The recipe given (in Middle English) was: This is the above recipe in modern English: The first modern recipe for macaroni and cheese was included in Elizabeth Raffald's 1770 book, ""The Experienced English Housekeeper"". Raffald's recipe is for a Béchamel sauce with cheddar cheese—a Mornay sauce in French cooking—which is mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden. Another recipe from 1784 stated that the small tubes of macaroni must be boiled, then drained in a sifter before being moved to a frying pan. Heavy cream is then added to"
"into a Béchamel sauce to create a Mornay sauce, which is then added to the pasta. In the United States, it is considered a comfort food. Pasta and cheese casseroles have been recorded as early as the 14th century in the Italian cookbook, ""Liber de Coquina"", one of the oldest medieval cookbooks, which featured a dish of parmesan and pasta. A cheese and pasta casserole known as ""makerouns"" was recorded in the famous medieval English cookbook, the ""Forme of Cury"", which was also written in the 14th century. It was made with fresh, hand-cut pasta which was sandwiched between a"
"weddings and celebrations such as Easter, where it is served along with spit roasted meat. Recipes vary, but usually the meat sauce in the middle is made of pork, beef or lamb, tomatoes are only sometimes used, and it is flavoured with mint, parsley or cinnamon. The top is sprinkled with grated halloumi or anari cheese, though cheese is sometimes added only to the white sauce. There is also a Turkish Cypriot version of this recipe (Turkish: bol peynirli makarna fırında) that substitutes the meat with 2 types of cheese (kaşar peyniri and beyaz peyniri). Macarona béchamel ( ) is"
"doubtless, from the nature of the allegories, for a small dining chamber. Béchameil and his wife, Marie Colbert (d. April 3, 1686) had two children, Marie Louise Béchameil de Nointel (1661 – April 2, 1740) and Louis Béchameil de Nointel (1649 – December 31, 1718). The white sauce called béchamel sauce (Fr. ""sauce béchamel"") acquired its name from him for he perfected an older sauce made from cream originally made by François Pierre de la Varenne (1615–1678), the cook of the marquis d'Uxelles. The sauce was dedicated to Béchameil to flatter him, at which the Duke of Escars commented: Louis"
"The sauce was originally thought to be a variant of bechamel but its flavor is distinctly different. Several culinary seminars referred to Caruso sauce as ""the new invention"" and it gained international culinary recognition. In recent decades, the sauce has become increasingly popular in most South American and Western European countries. At present, the sauce is considered as part of the Uruguayan cultural heritage and is urged by the Asociación Uruguaya de Gastronomía (Uruguayan Cuisine Association) to be included in the menu of every restaurant or food outlet within the limits of the country. Due to the shared cultural background"
"Creamed eggs on toast Creamed eggs on toast is an American breakfast dish. It consists of toast or biscuits covered in a gravy made from bechamel sauce and chopped hard-boiled eggs. The gravy is often flavored with various seasonings, such as black pepper, garlic powder, celery salt, Worcestershire sauce, sherry, chopped parsley and/or chopped chives. ""The Joy of Cooking"" recommends making the bechamel with cream and chicken stock and adding capers or chopped pickle. As with many other dishes covered in light-colored sauce, a sprinkle of paprika or cayenne is often added as decoration. The dish is often used as"
"Parmo The Parmo or Teesside Parmesan is a breaded cutlet dish originating in Middlesbrough and a popular item of take-away food in the North East of England. Similar to a schnitzel, it traditionally consisted of pork in breadcrumbs topped with a white béchamel/Parmesan sauce and, despite the name, usually Cheddar cheese; there are many variations, including non-pork cutlets. The Teesside version differs from the Italian Parmesan which is made with veal and uses Gruyère cheese instead of béchamel sauce. The parmo is said to have been created by Nicos Harris, a chef with the American army in World War II."
"taste it is usually eaten with farmer-style bread along with strong wine. It can also be used as an ingredient for the preparation of sauces. Its preparation includes sheep's or cow's milk and ""aiguardent"" or another similarly strong liquor. The fresh cheese is pressed by hand until it takes a ball shape and all liquid is drained from it. Then it is put inside of a ""tupí"" glazed ceramic jar and the liquor is added. The mixture is then stirred from time to time the first four or five days after preparation. Following the preparation process the jar is covered"
"veal and ham. After the meats are cooked and plated, The espagnole sauce is cooked in the pan the veal was cooked in, lemon juice and cayenne pepper are added, and then the sauce is poured over the cutlets. Gypsy sauce is a sauce or demi-glace sauce used as an ingredient in dishes and as a condiment. The term ""zigeuner"" has been used in Germany for over a century regarding the sauce. Some companies mass-produce it, including Remia, Verstegen and Unilever. Some controversy occurred in 2013 regarding use of the word ""gypsy"" on the labels of commercial varieties of the"
"Café de Paris sauce Café de Paris sauce is a complex butter-based sauce served with grilled beef. When it is served with the sliced portion of an ""entrecôte"" (in American English: a rib eye steak) or a ""faux-filet"" (in English: a sirloin steak) the resulting dish is known as """"entrecôte"" Café de Paris"". The sauce was first popularised in the 1940s by the Café de Paris restaurant in Geneva, then owned by Arthur-François (Freddy) Dumont, and ""entrecôte"" Café de Paris remains the restaurant's speciality. The Café de Paris attributes the origin of the sauce to Mr Dumont's father-in-law, one Mr"
"Demi-glace Demi-glace (English: ""half glaze"") is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word ""glace"", which, used in reference to a sauce, means ""icing"" or ""glaze"". It is traditionally made by combining one part Espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any left over impurities and finished with a sherry wine. Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as ""beef demi-glace"" (""demi-glace"
"Chimichurri Chimichurri () or chimmichurri is an uncooked sauce used for grilled meat; it comes in a green version (""chimichurri verde"") and a red version (""chimichurri rojo"") and originated in Argentina and Uruguay. It is made of finely chopped parsley, minced garlic, olive oil, oregano, and red wine vinegar. The dominant flavors are parsley and garlic. The name of the sauce probably comes from Basque ""tximitxurri"" (), loosely translated as ""a mixture of several things in no particular order""; many Basques settled in Argentina in the 19th century. There are also various (almost certainly) false etymologies purporting to explain the"
"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"
"as pulled pork and other foods such as chicken and vegetarian sandwiches, macaroni and cheese, pozole and coleslaw. Dishes are available in bold (maximus) and light (minimus) styles, based upon the types of sauces used. The maximus sauce is prepared with peppers, onion, fruit juice and beer, and is stronger and spicier in flavor, while the milder minimus sauce is prepared with tamarind, molasses and honey and has a sweet flavor. The truck uses cheese sourced from Beecher's Handmade Cheese, an artisan cheesemaker and retail shop founded by Dammeier and based in the Pike Place Market in Seattle. The foods"
"processed into a stainless steel trough, and the temperature further increased, while the first live cheese cultures and rennet, a coagulant, are added to the developing mixture. According to Amir Rosenblatt, a cheesemaker at Beecher's, the heating and cheese temperatures used in their cooking process are tightly controlled through the sustainable technology of steam power. ""A variation of half a degree [in the pasteurization process] can change the flavor of the cheese,"" he said. Cheesemakers use stainless steel ""rakes"" to then gather the milk mixture, before allowing it to settle briefly, at which point the cheese is cut repeatedly by"
"the sauce, and was brought to France by the chefs of Catherina de' Medici in 1533. Louis de Béchamel, Marquis de Nointel, was a financier who held the honorary post of chief steward to King Louis XIV. This sauce was prominent in Italian cooking texts of the Renaissance as ""salsa colla"", but was renamed much later in ""Le Cuisinier François"", published in 1651 by François Pierre La Varenne (1615–1678), ""chef de cuisine"" to Nicolas Chalon du Blé, marquis d'Uxelles. The foundation of French cuisine, the ""Cuisinier François"" ran through some thirty editions in seventy-five years. The sauce originally was a"
"may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad dressing. Sauces made by deglazing a pan are called pan sauces. A chef who specializes in making sauces is called a saucier. In traditional British cuisine, gravy"
"including traditional Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and deviled eggs. As both a background flavour and a source of umami (the savoury ""fifth flavour""), it is also now added to dishes which historically did not contain it, such as chili con carne and beef stew. It is also used directly as a condiment on steaks, hamburgers, and other finished dishes. The sauce is also used to flavour cocktails such as the Bloody Mary and Caesar. A fermented fish sauce called ""garum"" was a staple of Greco-Roman cuisine and of the Mediterranean economy of the Roman Empire, as the first-century"
"U.S. states. Chile con queso is a smooth, creamy sauce, used for dipping, that is made from a blend of melted cheeses (often Velveeta or another processed cheese, Monterey Jack or cream cheese), cream, and chili peppers; the latter sometimes in the form of the canned tomato and chile pepper mix sold by Ro-Tel. Many restaurants serve chile con queso with such added ingredients as pico de gallo, black beans, guacamole, and ground beef or pork. Chile con queso is a warm dish, heated to a desired temperature. Chile con queso can be eaten with tortillas, tortilla chips, or pita"
"Pastitsio Pastitsio (, ""pastítsio""), sometimes spelled ""pastichio"", is a Greek baked pasta dish with ground meat and béchamel sauce. Pastitsio takes its name from the Italian ""pasticcio"", a large family of baked savory pies which may be based on meat, fish, or pasta. Many Italian versions include a pastry crust, some include béchamel. The word ""pasticcio"" comes from the vulgar Latin word ""pastīcium"" derived from ""pasta"", and means ""pie"", and has developed the figurative meanings of ""a mess"", ""a tough situation"", or a ""pastiche"". The typical Greek version has a bottom layer that is bucatini or other tubular pasta, with"
"246 kinds of cheese?"") Still, the advancement of the cheese art in Europe was slow during the centuries after Rome's fall. Many cheeses today were first recorded in the late Middle Ages or after—cheeses like Cheddar around 1500, Parmesan in 1597, Gouda in 1697, and Camembert in 1791. In 1546 ""The Proverbs of John Heywood"" claimed ""the moon is made of a greene cheese."" (""Greene"" may refer here not to the color, as many now think, but to being new or unaged.) Variations on this sentiment were long repeated and NASA exploited this myth for an April Fools' Day spoof"
"by half, so that it softens from cheese sauces in baking with a béchamel sauce. The recipe, named simply ""World's Best Mac & Cheese"", has been prepared by Dammeier during guest appearances on several television programs. On August 19, 2008, Beecher's facility and cheese was featured on ""The Martha Stewart Show"", and Dammeier prepared his macaroni and cheese dish with Stewart on the program. The ""World's Best Mac & Cheese"" was also featured as one of Oprah's ""Favorite Things,"" and a second time on ""The Martha Stewart Show."" In 2007, Beecher's was the winner of the American Cheese Society awards"
"variety of variations possible with additional ingredients such as shallot, garlic, lemon juice, flour (to thicken the sauce), chicken stock, saffron, basil, parsley, or other herbs. It is a variety of allemande sauce. Mushroom sauce can also be prepared as a brown sauce. Canned mushrooms can be used to prepare the sauce. Mushroom sauces have been cooked for hundreds of years. An 1864 cookbook includes two recipes, one sauce tournee and one a brown gravy. Dwight Eisenhower was reportedly fond of mushroom sauce, enjoying it on steak. Mushroom sauce Mushroom sauce is a white or brown sauce prepared using mushrooms"
"in the interior areas. Since it is produced from the curd without the addition of salt, it has to be consumed within one, maximum two weeks or it will spoil. Originally Tuma was only made from ewe's milk, but nowadays the usage in combination with cow's milk is generally accepted. In France, Piedmont and the Aosta Valley there is a type of cheese, produced with different methods, that has a similar name: ""tomme"" or ""Tome"" in French and ""tuma"" or ""toma"" in the local dialect. Tuma (cheese) Tuma or Toma is a stage in the production of Pecorino cheese, which"
"merely adding the intensity of the individual ingredients. This synergy of umami may explain various classical foodpairings: Japanese make ""dashi"" with ""kombu"" seaweed and dried bonito flakes; the Chinese add Chinese leek and Chinese cabbage to chicken soup, as do Scots in the similar Scottish dish of cock-a-leekie soup; and Italians combine Parmesan cheese on tomato sauce with mushrooms. Umami has a mild but lasting aftertaste associated with salivation and a sensation of furriness on the tongue, stimulating the throat, the roof and the back of the mouth. By itself, umami is not palatable, but it makes a great variety"
"Suprême sauce ""Suprême"" sauce is one of the classic ""small sauces"" of French cuisine, that is, one made by combining a basic or mother sauce with extra ingredients. Traditionally, this sauce is made from a ""velouté"" sauce (a roux sauce made with a meat stock - in the case of ""suprême"", a chicken stock is usually preferred), reduced with heavy cream or ""crème fraîche"", and then strained through a fine sieve. This is the recipe as used in ""Larousse Gastronomique"", a seminal work of French ""haute cuisine"", first published in 1938. A light squeeze of lemon juice is commonly added."
"in a pastry case or lid before being baked. Pastitsio Pastitsio (, ""pastítsio""), sometimes spelled ""pastichio"", is a Greek baked pasta dish with ground meat and béchamel sauce. Pastitsio takes its name from the Italian ""pasticcio"", a large family of baked savory pies which may be based on meat, fish, or pasta. Many Italian versions include a pastry crust, some include béchamel. The word ""pasticcio"" comes from the vulgar Latin word ""pastīcium"" derived from ""pasta"", and means ""pie"", and has developed the figurative meanings of ""a mess"", ""a tough situation"", or a ""pastiche"". The typical Greek version has a bottom"
"by thoroughly blending all these ingredients with a fork. Modern variants of the recipe use grated or chopped cucumber and onions rather than juice, as well as dill and common spread ingredients. They also use significantly less salt. Benedictine (spread) Benedictine or benedictine spread is a spread made with cucumbers and cream cheese. Invented near the beginning of the 20th century, it was originally and still is used for making cucumber sandwiches, but in recent years it has been used as a dip or combined with meat in a sandwich. This spread can be obtained pre-made from some Louisville area"
"fried cheese with carum, with garlic, without spices""). Hauskyjza Hauskyjza (Silesian: ""home cheese"" from the German ""Hauskäse"") - a foodstuff made of cottage cheese, carum and other ingredients, which are mixed, put aside for a few days to acquire the characteristic sharp flavor, scent and tacky consistency, and then warmed and fried. Often baking soda is used to condition the cottage cheese. Hauskyjza or Ser Smazony (fried cheese) or Ser Zgliwiały ( rottened cheese) is a traditional product in Wielkopolska, Pomorze, Kujawy and Silesia. Before refrigerators were widely available, it was valued because of its high fastness. Haukyjza has an"
"a side of ketchup, marinara sauce, or ranch dressing. They are strongly associated with the U.S. state of Wisconsin. In many areas where fried cheese curds are common, the term ""cheese curds"" refers to the fried variety; non-fried curds are distinguished by calling them ""raw"" or ""plain"" cheese curds. In some areas, deep-fried cheese curds are also known as cheeseballs. In the Indian subcontinent, fresh cheese curd is also known as cottage cheese. It is made by boiling milk and then adding an acid (vinegar, lemon juice) to curdle it. Once the milk is curdled, the watery portion is discarded"