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  2. Beurre blanc - Wikipedia

    en.wikipedia.org/wiki/Beurre_blanc

    Seared yellowfin tuna in a beurre blanc sauce flavored with chocolate and wasabi. Beurre blanc (French pronunciation: [bœʁ blɑ̃]; "white butter" in French) or Beurre Nantais (French pronunciation: [bœʁ nɑ̃tɛ]) is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and shallots into which softened whole butter is whisked in off the heat ...

  3. List of sauces - Wikipedia

    en.wikipedia.org/wiki/List_of_sauces

    Cacık – Yogurt sauce or dip found in Turkey, Iran, and Greece; ... Café de Paris sauce – Butter-based sauce [57] – a butter-based sauce served with grilled beef;

  4. Beurre monté - Wikipedia

    en.wikipedia.org/wiki/Beurre_monté

    Butter is an emulsion of about 2% milk solids, 80% milk fats (clarified butter), and about 18% water. At 70 °C (158 °F), butter normally breaks down into its components parts, but in a beurre monté , the butter is heated in such a way that the butter can stay emulsified even up to 82–88 °C (180–190 °F).

  5. The Secret to Moist and Flavorful Chicken Breasts Is This ...

    www.aol.com/secret-moist-flavorful-chicken...

    Pour all but 1/4 cup of the mixture into a large bowl (setting the 1/4 cup aside to use as sauce later), add the chicken, and toss to coat. Cover and refrigerate for at least 30 minutes and up to ...

  6. List of butter dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_butter_dishes

    Deep-fried butter – Snack food made of butter; Egg butter – Mixture of butter and chopped hard boiled eggs, eaten in Finland and Estonia; Garlic butter – Compound butter, or beurre à la bourguignonne; Gooey butter cake – Cake originally from St. Louis, Missouri; Hard sauce – Dessert sauce of sugar, butter, and spirits; Hollandaise ...

  7. Velouté sauce - Wikipedia

    en.wikipedia.org/wiki/Velouté_sauce

    Sauce vin blanc: has the addition of fish trim, egg yolks, and butter and, typically, it is served with fish. [5] Suprême sauce: by adding a reduction of mushroom liquor (produced in cooking) and cream to a chicken velouté; Venetian sauce: tarragon, shallots, chervil; Wine sauce: such as white wine sauce and champagne sauce [6]

  8. List of spreads - Wikipedia

    en.wikipedia.org/wiki/List_of_spreads

    Liver spread – also known as "lechon sauce", a Filipino spread made from pureed cooked pork or chicken liver with spices, vinegar, and brown sugar [15] Ljutenica – vegetable relish or chutney in Bulgaria, Macedonia, and Serbia; Manjar blanco – term used in Spanish-speaking world to a variety of milk-based delicacies

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