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Salsza sauce (Polish: Salsza) – Sauce with butter, onion, parsley root, garlic, bay leaves, thyme, basil, vinegar, flour and wine. Velouté à la polonaise – Classic French sauce – A velouté sauce mixed with horseradish, lemon juice and sour cream.
4. Pour off the fat in the skillet. Add the citrus sauce and boil over high heat, scraping up any browned bits that have stuck to the bottom, until reduced to 1 cup, about 2 minutes. Add the reserved orange and lime sections and cook to warm through. Remove the skillet from the heat and gently stir in the butter. Season the sauce with salt and ...
Cooking something à la nage translates as “while swimming” (French nage) and refers to cooking in a well-flavored court-bouillon. [2] Eventually the term "nage" itself came to refer to a broth which, while light, is strong enough to be served as a light sauce with the dish itself, [3] unlike a court-bouillon which is omitted.
1. Cut 6 long strips of zest from the oranges and 4 long strips from the limes. Peel the oranges and limes with a knife, removing all of the white pith.
Using whole lemon slices in the sauce gathers the essential oils from the rind plus the acidic punch from the flesh and adds more depth of flavor than juice and zest alone. Wild Mushroom Soup
Barbecue sauce – Sauce used as a marinade, basting, topping, or condiment; Béarnaise sauce – Sauce made of clarified butter and egg yolk; Béchamel sauce – French white sauce based on roux and milk; Black pepper – Ground fruit of the family Piperaceae
White wine provides needed acidity and balances well with the aromatic garlic and rich butter to create a luxurious sauce. Charring the lemon is a simple step, but adds complex tart and smoky ...
To make the pesto, in a blender, combine the remaining 1 cup blanched asparagus, the pine nuts, mint, basil, garlic, lemon juice, olive oil, salt and pepper and puree until smooth.