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The sauce, while based on a recipe used in India, did not grow popular in the west until marketed by Lea and Perrins. As such, it has retained the name they gave the sauce, “Worcestershire.”
It is also called in a generic way Yucatecan sauce (salsa yucateca) [4] or pickled onions (cebollas encurtidas). [5] Since the Mayan-Spanish transliteration is not standardized, the ways of writing are various; other common spellings are ixnipec , xnepec , xni'pek , ni'peek , x-ni-pec , xnepek , etc., where peek means 'dog' and ni means 'nose'.
Ahead, we’ve got 50 tongue twisters for you to try on your own, share with loved ones or with English second-language (ESL) speakers in your inner orbit to hone their tongue-tango talents.
Hard sauce is a sweet, rich dessert sauce made by creaming or beating butter and sugar with rum (rum butter), brandy (brandy butter), whiskey, sherry (sherry butter), vanilla or other flavourings. It is served cold, often with hot desserts.
How many of these can you say without stumbling? The post 40 of the Hardest Tongue Twisters in the English Language appeared first on Reader's Digest.
Sauce gribiche (French pronunciation: [sos ɡʁibiʃ]) is a cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed. The sauce is finished with chopped pickled cucumbers, capers, parsley, chervil and tarragon. It also includes hard-boiled egg whites cut in a julienne ...
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The first recipe of a sauce similar to béchamel is in the book Le cuisinier françois by François Pierre de La Varenne in 1651, made with a roux, as in modern recipes. [3] The name of the sauce was given in honour of Louis de Béchameil, a financier who held the honorary post of chief steward to King Louis XIV of France in the 17th century.