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1. In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
Bloody Mary Dip. Turn your favorite brunch cocktail into a creamy dip! It's zesty with just the right amount of heat. Top with chopped olives and serve with either veggies, crackers, or chips.
Corn and Black Bean Salsa. Crispy, golden corn, black beans, tomato, red onion, jalapeño, and garlic make up this easy salsa that pairs perfectly with crunchy tortilla chips.
1. Light a grill. In a small bowl, blend the butter with the tarragon and parsley and season with salt and pepper. 2. Brush the portobello caps with olive oil and season with salt and pepper. Set the mushrooms on the grill, gills down, and cook over moderate heat, turning once, until tender and nicely charred, about 8 minutes.
Battered sausage An Italian sausage sandwich Papet Vaudois Salchipapas is a fast food dish commonly consumed as street food throughout Latin America. Sausage gravy served atop biscuits, an example of a biscuits and gravy dish Wurstsalat. Bacon Explosion – American pork dish; Bagel dog – Sausage snack food
Sausage does the heavy lifting in terms of delivering big flavor in this recipe. A quick roux gets added to the cooked sausage along with butternut squash and aromatics to create a creamy sauce.
Auguste Escoffier and other sources [2] call for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon, and crushed peppercorns (later strained out). [8] Alternatively, the flavorings may be added to a finished hollandaise (without lemon juice). Joy of Cooking [9] describes a blender preparation with the same ingredients.
Tarragon is one of the four fines herbes of French cooking and is particularly suitable for chicken, fish, and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised tarragon sprigs are steeped in vinegar to produce tarragon vinegar. Pounded with butter, it produces an excellent topping for grilled ...