Search results

A dash of this tangy sauce adds zip to other sauces. Or use it to top meatloaves and ground beef patties. We like to keep a bot

use on pizzas and in sauces, soups and pasta dishes.

...' in German) is used as a spread for sandwiches, as well as for sweetening sauces, cakes and desserts.

...he countenance is alternately pale and red; the voice is suppressed in the sauces; the eyes grow dim; cold sweats break out; sleep absents itself, at least u

...inds of liquid packaging like water, carbonated soft drinks, juices, beer, sauces, detergents, household chemicals and so on. Bottles are easily to distingui

...when [[pectin]] is added, its primary culinary use is as a base for fruit sauces, toppings and [[Fruit preserves|preserves]].

...es or those of other chefs commemorating him, including consommé, various sauces, beef tournedos and fish. * [[Mirepoix (cuisine)|Mirepoix]] – the carrot and onion mixture used for sauces and garnishes is thought to be named after [[Charles-Pierre-Gaston Françoi

[[Category:French sauces]]

[[Category:French sauces]]

[[Category:Sauces]] [[Category:French sauces]]

[[Category:Sauces]]

...[mayonnaise]]s made with butter instead of oil. Hollandaise and béarnaise sauces are stabilized with the powerful [[emulsifiers]] in the egg yolks, but butt

...on top of meats and vegetables, used as a spread or used to finish various sauces. [[Category:French sauces]]

[[Category:French sauces]]

[[Category:Sauces]]

...aîche. [[Hungarian cuisine|Hungarian]] cooks use it as an ingredient in [[sauces]] like ''paprikas'' and in [[recipes]] such as [[ham]]-filled [[crepe]]s (p

Crème fraiche is particularly useful in finishing sauces in French cooking because it does not [[curdle]]. However, "light" crème f