"saying “I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.” Fernand Point French chef and restaurateur and is considered to be the father of modern French cuisine was quoted as saying “A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.” Tarragon Tarragon (""Artemisia dracunculus""), also known as estragon, is a species of perennial herb in the sunflower family. It is widespread in the wild across much of Eurasia and North America,"
"Béarnaise sauce Béarnaise sauce (; ) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a ""child"" of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is more stripped down, using a reduction of lemon juice or white wine. (One means of preparing Béarnaise, see below, is to start with Hollandaise and add the"
"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"
"Fines herbes Fines herbes () designates an important combination of herbs that forms a mainstay of French cuisine. The canonic ""fines herbes"" of French ""haute cuisine"" comprise finely chopped parsley, chives, tarragon, and chervil. These are employed in seasoning delicate dishes, such as chicken, fish, and eggs, that need a relatively short cooking period; they may also be used in a ""beurre blanc"" sauce for seasoning such dishes. ""Fines herbes"" are also eaten raw in salads. In 1903, the renowned chef Auguste Escoffier noted that dishes labeled ""aux fines herbes"" were sometimes being made with parsley alone. In his ""Culinary"
"be produced by adding capers and tarragon to a Hollandaise. Béarnaise sauce Béarnaise sauce (; ) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a ""child"" of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is more stripped down, using a reduction of lemon juice or white wine. (One means of preparing Béarnaise,"
"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"
"ingredients include vinegar and spices. Vinegar is used primarily as a natural preservative, but flavored vinegars can be used to alter the flavour. Belizean hot sauces are usually extremely hot and use habaneros, carrots, and onions as primary ingredients. Marie Sharp's is a popular brand of hot sauce produced in Dangriga. Traditional Panamanian hot sauce is usually made with ""Aji Chombo"", Scotch Bonnet peppers. Picante Chombo D'Elidas is a popular brand in Panama, with three major sauces. The yellow sauce, made with habanero and mustard, is the most distinctive. They also produce red and green varieties which are heavier on"
"the more pungent or resinous ""robust herbs"" that appear in a ""bouquet garni"" and which, unlike ""fines herbes"", release their flavor in long cooking. However, there is some inconsistency and overlap in terminology. Fines herbes Fines herbes () designates an important combination of herbs that forms a mainstay of French cuisine. The canonic ""fines herbes"" of French ""haute cuisine"" comprise finely chopped parsley, chives, tarragon, and chervil. These are employed in seasoning delicate dishes, such as chicken, fish, and eggs, that need a relatively short cooking period; they may also be used in a ""beurre blanc"" sauce for seasoning such"
"other ingredients.) Its name is related to the province of Béarn, France. In appearance, it is light yellow and opaque, smooth and creamy. Béarnaise is a traditional sauce for steak. The sauce was likely first created by the chef Collinet, the inventor of puffed potatoes (""pommes de terre soufflées""), and served at the 1836 opening of ""Le Pavillon Henri IV"", a restaurant at Saint-Germain-en-Laye, not far from Paris. This assumption is supported by the fact that the restaurant was named for Henry IV of France, a gourmet himself, who was born in the Béarn region, a former province now in"
"with tobacco and other herbs in religious ceremonies, both as a smudge (type of incense) or smoked in a sacred pipe carrying the smoker's prayers to the Great Spirit. When mixed with tobacco or other herbs, it is referred to as kinnikinnick, from an Algonquian (probably Delaware) word for ""mixture"". Among the ingredients in kinnikinnick were non-poisonous sumac leaves, and the inner bark of certain bushes such as red osier dogwood (silky cornell), chokecherry, and alder, to improve the taste of the bearberry leaf. Bearberry Bearberries are three species of dwarf shrubs in the genus ""Arctostaphylos"". Unlike the other species"
"flavor than Russian tarragon that does not diminish significantly with age. Tarragon has an aromatic property reminiscent of anise, due to the presence of estragole, a known carcinogen and teratogen in mice. The European Union investigation revealed that the danger of estragole is minimal even at 100–1,000 times the typical consumption seen in humans. Estragole concentration in fresh tarragon leaves is about 2900 mg/kg. Tarragon is one of the four ""fines herbes"" of French cooking, and is particularly suitable for chicken, fish, and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon"
"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"
"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"
"Sauce bourguignonne Sauce bourguignonne , Bourguignonne sauce, is a French sauce with a base of red wine with onions or shallots, a ""bouquet garni ""(parsley, thyme and bay leaf), reduced, strained, and mixed with some espagnole sauce. Just before serving it is mounted with butter and seasoned lightly with cayenne pepper. Like all red wine sauces, it may have some mushrooms added during cooking to enrich the flavour. When the sauce is used to accompany sautéed meat or poultry, it is made directly in the sauté pan in which these items were cooked. The onions or shallots are sautéed in"
"of ""bouquet garni"", a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups such as chicken soup, green salads, or salads such as ""salade Olivier"", and on open sandwiches with cold cuts or ""pâtés"". ""Persillade"" is a mixture of chopped garlic and chopped parsley in French cuisine. Parsley is the main ingredient in Italian salsa verde, which is a mixed condiment of parsley, capers, anchovies, garlic, and sometimes bread, soaked in vinegar. It is an Italian custom to serve it with bollito misto or fish."
"""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"
"since the 19th century. 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"
"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"
"Beard identifies these four herbs—tarragon, chervil, dill, and basil—as, ""the noblest of the salad herbs"", noting parenthetically, however, that ""some people like to use a little thyme or rosemary."" Finally, the basis of the French ""fines herbes"" lineup: parsley, although not one of Beard's aforementioned ""noble"" salad herbs, yet ""adds much to many salad mixtures, although in a green salad it has perhaps less place."" Oddly, in this discussion of salad herbs, Beard omits chives altogether, though earlier, on page 16 he had called chives, ""welcome in practically any dish; enhances other flavorings."" The ""fines herbes"" are sometimes contrasted with"
"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"
"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"
"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"
"starters. ""Sassafras albidum"" is an important ingredient in some distinct foods of the United States. It is the main ingredient in traditional root beer and sassafras root tea, and ground leaves of sassafras are a distinctive additive in Louisiana Creole cuisine. (See the article on filé powder, and a common thickening and flavoring agent in gumbo.) Methods of cooking with sassafras combine this ingredient native to America with traditional North American, as well as European, culinary techniques, to create a unique blend of Creole cuisine, and are thought by some to be heavily influenced by a blend of cultures. Sassafras"
"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,"
"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,"
"American cook books have tended to be somewhat elastic. James Beard's ""Fireside Cookbook"" (1949), for example, contains a recipe for what he calls a ""Fines Herbes Bowl"", a dip featuring chopped parsley, chives, dill, chopped green pepper, and salt, mixed into a pint of sour cream. In his subsequent discussion of ""Salad Herbs"", Beard lists: 1) Tarragon: ""The most pleasant salad herb ... Use the fresh if you can""; 2) Chervil, which he calls ""delicate and subtle""; 3) Fresh Dill, which Beard recommends especially for salads containing cucumber or cabbage; and 4) Sweet Basil: a ""a natural complement to tomatoes""."
"Ghormeh sabzi Ghormeh Sabzi () (also spelled as ""Qormeh Sabzi"") is an Iranian herb stew. It is a very popular dish in Iran. ""Ghormeh"" is the Persian language (borrowed from Turkish ""kavırmak"") word for ""stew,"" while ""sabzi"" is the Persian word for herbs. The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, and coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations; any dark bitter green can be used, such as kale, mustard greens, turnip greens, etc., although none are part of the original recipe."
"soup is flavored with tarragon. ""cis""-Pellitorin, an isobutyramide eliciting a pungent taste, has been isolated from the tarragon plant. ""A. dracunculus"" oil contained predominantly phenylpropanoids such as methyl chavicol (16.2%) and methyl eugenol (35.8%). Gas chromatography/mass spectrometry analysis of the essential oil revealed the presence of ""trans""-anethole (21.1%), α-""trans""-ocimene (20.6%), limonene (12.4%), α-pinene (5.1%), ""allo""-ocimene (4.8%), methyl eugenol (2.2%), β-pinene (0.8%), α-terpinolene (0.5%), bornyl acetate (0.5%) and bicyclogermacrene (0.5%) as the main components. The organic compound capillin was initially isolated from ""Artemisia capillaris"" in 1956. James Andrew Beard American cookbook author, teacher, syndicated columnist and television personality was quoted as"
"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"
"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"
"World"" contains a recipe attributed to the author's Dutch landlady, who mixed thin strips of cabbage with melted butter, vinegar, and oil. The recipe for coleslaw as it is most commonly prepared is fairly young, as mayonnaise was invented during the mid-18th century. According to ""The Joy of Cooking"" (1997), raw cabbage is the only entirely consistent ingredient in coleslaw; the type of cabbage, dressing, and added ingredients vary widely. Vinaigrette, mayonnaise, and sour cream based dressings are all listed; bacon, carrots, bell peppers, pineapple, pickles, onions, and herbs are specifically mentioned as possible added ingredients. In America, what most"
"from the Latin ""illicio"" meaning ""entice"". In Persian, star anise is called ""bādiyān"", hence its French name """". Star anise contains anethole, the same ingredient that gives the unrelated anise its flavor. Recently, star anise has come into use in the West as a less expensive substitute for anise in baking, as well as in liquor production, most distinctively in the production of the liqueur Galliano. Star anise enhances the flavour of meat. It is used as a spice in preparation of ""biryani"" and ""masala chai"" all over the Indian subcontinent. It is widely used in Chinese cuisine, and in"