Bearnaise sauce/Related Articles: Difference between revisions
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Revision as of 16:01, 11 September 2009
- See also changes related to Bearnaise sauce, or pages that link to Bearnaise sauce or to this page or whose text contains "Bearnaise sauce".
Parent topics
Subtopics
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- Butter [r]: A food made by churning cream to separate out the solids. [e]
- Fernand Point [r]: (1897-1955) French chef and restauranteur considered the father of modern French cuisine. [e]
- French cuisine [r]: Style of preparing meals that evolved in France and is now known and practiced worldwide. [e]
- Hollandaise sauce [r]: A well-known French sauce made from egg yolks and melted butter that is frequently eaten with vegetables, fish, and eggs benedict. [e]
- Mayonnaise [r]: Thick sauce made primarily from vegetable oil and egg yolks. [e]
- Parsley [r]: Mediterranean aromatic herb (Petroselinum crispum or Apium petroselinum) of the carrot family, cultivated since the days of the Romans for its foliage, used in cookery as a seasoning and garnish. [e]
- Recipe [r]: A set of instructions for cooking a particular dish of food. [e]
- Vinegar [r]: A dilute form of acetic acid used in the kitchen and elsewhere. [e]