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Bretonne – Two forms: (i) chopped onions, butter, white wine tomatoes, garlic and parsley; (ii) julienne of leeks, celery, mushrooms and onions cooked slowly in butter and mixed with fish velouté. [32] Charcutière – Sauce Robert (below) garnished with gherkins. [32]
Leeks were eaten in ancient Rome and regarded as superior to garlic and onions. [22] The 1st century CE cookbook Apicius contains four recipes involving leeks. [22] Raw leek was the favorite vegetable of the Emperor Nero, who consumed it in soup or oil, believing it beneficial to the quality of his voice. [23]
"Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose; Brasil sauce – mayonnaise with pureed pineapple, tomato and spices [4] Samurai sauce; Sauce "Pickles"– a yellow vinegar based sauce with turmeric, mustard and crunchy vegetable chunks, similar to Piccalilli; Sauce andalouse
Chili lover: Buy chili powder or make your own by mixing chili powder from chipotle or ancho chilis, crushed red pepper, black pepper, cumin, coriander, oregano, garlic, and onion powder.
One study found that regularly consuming allium vegetables, including garlic, onion, leeks, chives and scallions, coincided with lower incidences of colorectal cancer.
Lots of butter and Marsala wine help make the onions and mushrooms super caramelized and jammy. Add some fresh thyme leaves and use the mixture as a topping for crisp crostini bread.
Wine sauce may be used in seafood dishes, such as those prepared using tuna and salmon. [1] White wine sauce has been described as "a classic sauce for fish". [5] It is used for poultry dishes, such as chicken, quail [1] [10] and others. Coq au vin is a French chicken dish that may be prepared using wine sauce prepared from red or white wine. [1]
Leek and potato soup is a traditional staple of French cuisine. Elizabeth David (1984) comments that the ancestor of vichyssoise was "every French housewife's potato and leek soup". [1] 19th-century French cookbooks give recipes for a simple leek and potato soup, called potage Parmentier or potage à la Parmentier. [2] [3] [n 1]