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It's an indisputable fact that honey mustard makes the best dip for chicken fingers and fries. The beloved condiment coats fried food like a dream, offering a harmonious balance of sweetness and ...
Emulsified sauces. Remoulade seaweed sauce. Anchoïade. Aioli – West Mediterranean sauce of garlic and oil. Béarnaise sauce – Sauce made of clarified butter and egg yolk. Garlic sauce – Sauce with garlic as a main ingredient. Hollandaise sauce – Sauce made of egg, butter, and lemon [8] Mayonnaise – Thick cold sauce.
Cranberry sauce – Sauce or relish made from cranberries. Cream – Dairy product. Chocolate spread – Sweet chocolate-flavored paste. Chocolate syrup – Chocolate-flavored condiment used as a topping or ingredient. Chrain – Horseradish paste. Chutney – South Asian condiments made of spices, vegetables, and fruit.
1. Preheat the oven to 450°. In a large ovenproof skillet, melt the butter. Stir in the bread crumbs and cook over moderate heat until golden.
Directions. Season the chicken on all sides with salt and pepper. Add a small amount of olive oil to a very large sauté pan on high heat and add in the chicken to caramelize (about 3 to 4 minutes ...
Remoulade. Rémoulade (English: / reɪməˈlɑːd /; French: [ʁemulad]) [1] is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
Make the chicken: Mince and mash the garlic and 1/4 teaspoon of the salt to a paste with a chef's knife. Stir together the garlic paste, mustard, lemon zest, the remaining 1 teaspoon salt, and the ...
Like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. Traditionally, aioli should not include egg, but nowadays, egg or egg yolk is the usual emulsifier. [citation needed] Since about 1990, it has become common in the United States to call all flavored ...