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Velouté Sauce
A velouté sauce () is a savory sauce that is made from a roux and a light stock. It is one of the " mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century. ''Velouté'' is French for 'velvety'. In preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté). One of the first appearances of this sauce is in Sabina Welserin's recipe book of 1553 Derived sauces ''Sauce velouté'' often is served on poultry or seafood dishes and is also used as the base for other sauces. Sauces derived from a velouté sauce include: * Albufera sauce: with addition of meat glaze, or ''glace de viande'' * Allemande sauce: by adding a few drops of lemon juice, egg yolks, and cream *Aurore: tomato purée * Sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Germany
Germany, officially the Federal Republic of Germany, is a country in Central Europe. It lies between the Baltic Sea and the North Sea to the north and the Alps to the south. Its sixteen States of Germany, constituent states have a total population of over 84 million in an area of , making it the most populous member state of the European Union. It borders Denmark to the north, Poland and the Czech Republic to the east, Austria and Switzerland to the south, and France, Luxembourg, Belgium, and the Netherlands to the west. The Capital of Germany, nation's capital and List of cities in Germany by population, most populous city is Berlin and its main financial centre is Frankfurt; the largest urban area is the Ruhr. Settlement in the territory of modern Germany began in the Lower Paleolithic, with various tribes inhabiting it from the Neolithic onward, chiefly the Celts. Various Germanic peoples, Germanic tribes have inhabited the northern parts of modern Germany since classical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 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. Dishes with Normande sauce 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shallots
The shallot is a cultivar group of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with ''Allium cepa'' (the common onion) in 2010, as the difference was too small to justify a separate species. As part of the onion genus ''Allium'', its close relatives include garlic, scallions, leeks, chives, and the Chinese onion. Etymology and names The names ''scallion'' and ''shallot'' are derived from the Old French ''eschalotte'', by way of ''eschaloigne'', from the Latin ''Ascalōnia caepa'' or Ascalonian onion, a ''Ascalōnia caepa'' or Ascalonian onion, a namesake of the ancient city of Ascalon. The term ''shallot'' is usually applied to the French red shallot (''Allium cepa'' var. ''aggregatum'', or the ''A. cepa'' Aggregatum Group). It is also used for the Persian shallot or ''musir'' (''A. stipitatum'') from the Zagros Mountains in Iran and Iraq, and the French gray shallot ('' Allium oscha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tarragon
Tarragon (''Artemisia dracunculus''), also known as estragon, is a species of perennial herbaceous plant, herb in the family Asteraceae. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes. One subspecies, ''Artemisia dracunculus'' var. ''sativa'', is cultivated to use the leaves as an aromatic culinary herb. In some other subspecies, the characteristic aroma is largely absent. Informal names for distinguishing the variations include "French tarragon" (best for culinary use) and "Russian tarragon". Tarragon grows to tall, with slender branches. The leaves are lanceolate, long and broad, glossy green, with an Glossary of leaf morphology#Edge, entire margin. The flowers are produced in small capitulum (flower), capitula diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. French tarragon, however, seldom produces any flowers (or seeds). Some tarragon plants produce seeds that are g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Venetian Sauce
Venetian sauce (French: ''Sauce vénitienne'') is a classical French herb sauce used to accompany fish.Auguste Escoffier (1907), ''Le Guide culinaire'' It consists of: * a velouté and fish fumet base * equal quantities of tarragon vinegar and white wine reduced with: * chopped shallots and chervil * White wine sauce * Herb juice After cooking, it is strained and finished with chopped chervil and tarragon. See also * List of sauces The following is a list of notable Culinary art, culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * – Creamy sauce accompanies with seafood * * * * * * ... References {{ingredient-stub French sauces ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mushroom
A mushroom or toadstool is the fleshy, spore-bearing Sporocarp (fungi), fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom. The standard for the name "mushroom" is the cultivated white button mushroom, ''Agaricus bisporus''; hence, the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (Stipe (mycology), stipe), a cap (Pileus (mycology), pileus), and gills (lamellae, sing. Lamella (mycology), lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems; therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. The gills produce microscopic Spore#Fungi, spores which help the fungus spread across the ground or its occupant surface. Forms deviating from the standard Morphology (biology), morphology usually have more specific names, such as "bolete", " ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suprême Sauce
''Suprême'' sauce () is a classic and popular "daughter sauce" of French cuisine. It consists of velouté, a " mother sauce", thickened with cream and strained. Recipes According the '' Larousse Gastronomique'', a seminal work of French ''haute cuisine'', first published in 1938, ''suprême'' sauce is made from the mother sauce ''velouté'' (white stock thickened with a white roux—in the case of ''suprême'' sauce, chicken stock is usually preferred), reduced with heavy cream or ''crème fraîche'', and then strained through a fine sieve. A light squeeze of lemon juice is commonly added. In many cases, chefs also choose to add finely chopped and lightly sautéed mushrooms to the dish, although this was not specifically mentioned in ''Larousse Gastronomique'' or by Auguste Escoffier, the "Emperor of the World's Kitchens", who was an arbiter of classic French cuisine. '' The Cook's Decameron'' suggests the following recipe: the sauce is made by placing three-quarters of a pin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
John Wiley & Sons
John Wiley & Sons, Inc., commonly known as Wiley (), is an American Multinational corporation, multinational Publishing, publishing company that focuses on academic publishing and instructional materials. The company was founded in 1807 and produces books, Academic journal, journals, and encyclopedias, in print and electronically, as well as online products and services, training materials, and educational materials for undergraduate, graduate, and continuing education students. History The company was established in 1807 when Charles Wiley opened a print shop in Manhattan. The company was the publisher of 19th century American literary figures like James Fenimore Cooper, Washington Irving, Herman Melville, and Edgar Allan Poe, as well as of legal, religious, and other non-fiction titles. The firm took its current name in 1865. Wiley later shifted its focus to scientific, Technology, technical, and engineering subject areas, abandoning its literary interests. Wiley's son Joh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoboken, New Jersey
Hoboken ( ; ) is a City (New Jersey), city in Hudson County, New Jersey, Hudson County in the U.S. state of New Jersey. Hoboken is part of the New York metropolitan area and is the site of Hoboken Terminal, a major transportation hub. As of the 2020 United States census, the city's population was 60,419, an increase of 10,414 (+20.8%) from the 2010 United States census, 2010 census count of 50,005, which in turn reflected an increase of 11,428 (+29.6%) from the 38,577 counted in the 2000 United States census, 2000 census. The United States Census Bureau, Census Bureau's Population Estimates Program calculated a population of 57,010 for 2023, making it the List of United States cities by population, 708th-most populous municipality in the nation. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce Vin Blanc
Wine sauce is a culinary sauce prepared with wine as a primary ingredient, heated and mixed with stock, butter, herbs, spices, onions, garlic and other ingredients. Several types of wines may be used, including red wine, white wine and port wine. Some versions are prepared using a reduction. Several types of wine sauces exist, and it is used in many dishes, including those prepared with seafood, poultry and beef. Wine sauces are associated with French cuisine. Ingredients and preparation Wine is a primary ingredient in wine sauce. Wine sauce may be prepared using various wines, such as red wines, white wines, Burgundy wines, and port wines, among others. Ingredients in addition to wine may include stock, mushrooms, butter or shrimp butter, tarragon vinegar, shallot, chervil, tarragon, spices, onion, garlic and others. Some wine sauces are prepared using a reduction, which may intensify their flavor or make the flavor sharper. Reduced wine may be used to prepare thicker wine sau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce Ravigote
Sauce ravigote () is a classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold. The warm sauce is classically based on a vegetable or meat broth, or a velouté, with herbs. Current recipes often add Dijon mustard. The cold sauce is based on a vinaigrette. Many other preparations pass under the term ''ravigote'', but in general ravigote sauces are highly seasoned with chopped, sautéed shallots or onion, capers and herbs like chives, chervil and tarragon: ''ravigoté'' connotes "reinvigorated" or "freshened up". It is generally served with mild-flavored proteins or those that have been boiled or poached, such as fish, fowl, eggs, and, traditionally, with '' tête de veau'', jellied hare, head cheese, pâté Pâté ( , , ) is a forcemeat. Originally, the dish was cooked in a pastry case; in more recent times it is more usually cooked without pastry in a terrine. Various ingredients are used, which may include meat from pork, poultry, fish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polonaise (sauce)
Polonaise sauce (, ) is a sauce that originated in Poland and became popular in France in the 18th century. The sauce consists of melted butter, chopped boiled eggs, breadcrumbs, salt, lemon juice and herbs such as thyme, basil and parsley. It is poured over cooked or steamed vegetables, typically cauliflower, asparagus, wax beans or broccoli. is a wholly different sauce. Preparation methods and ingredients differ among cooks. Variations include adding horseradish, sour cream, yogurt or kefir Kefir ( ; alternative spellings: kephir or kefier; ; ; ) is a Fermented milk products, fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic SCOBY, symbiotic culture. It is prep .... References {{French cuisine Polish cuisine French cuisine Horseradish (condiment) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
