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Butter. Beurre noisette (French pronunciation: [bœʁ nwazɛt], literally: hazelnut butter, loosely: brown butter) [1] is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables, [2] pasta, [3] fish, omelettes, [4] and chicken. [5] It has become a popular ingredient in other cultures as well, such ...
Meunière sauce. Meunière (UK: / ˌmɜːniˈɛər /, US: / ˌmʌn -/, [1] French: [mønjɛʁ] ⓘ; lit. 'miller's wife'[2]) is both a French sauce and a method of preparation, primarily for fish, consisting of brown butter, chopped parsley, and lemon. The name suggests a simple rustic nature, i.e. that to cook something à la meunière was ...
Demi-glace – A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes. [33] Espagnole sauce – a fortified brown veal stock sauce. [34] Genevoise sauce - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish.
Stuff snapper with salt and a rosemary sprig; rub the fish with oil, garlic, and dried rosemary; and sprinkle both sides with breadcrumbs plus more oil. Grill until golden and serve with lemon ...
Cook, stirring occasionally, until foam subsides and butter begins to turn a deep caramel color, 8 to 10 minutes; remove from heat. Stir in pine nuts and basil. Pour butter mixture over gnudi.
Espagnole sauce (French pronunciation: [ɛspaɲɔl] ⓘ) is a basic brown sauce, and is one of the mother sauces of classic French cooking. In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking. In the early 20th century Auguste Escoffier named it as one of the five sauces at the core ...
Peanut butter and banana sandwich served with veggie straws and broccoli florets. Deconstructed nachos made with tortilla chips, beans, cheese, and diced red pepper. Also serve a side of frozen mango.
Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds.Originally from the southern coastal regions of Iran, it has become a popular food item among Arab states of the Persian Gulf, brought by the migration of the Persian Huwala and Ajam communities to the region.