Foyot sauce

By petalsandcoco, Apr 24, 2012 | 2 Comments | 8.1K Views | Cooking Terms

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Wasabi
Cooking Term Japanese root (わさび（山葵, old form 和佐比; Wasabia japonica or Eutrema japonica). Used for its pungent, horseradish-like flavor....
Lavender gem
Lavender gem A hybrid citrus fruit created by crossing a white grapefruit with a tangelo. The result has a pale pink skin and flesh.
Maraschino liqueur
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Pisco
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Yuca
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Docking
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Vandyke
Vandyke Is the verb to describe the process of cutting zig-zag patterns around the circumference of a lemon or other fruit ( orange, kiwi, lime,...
Charon sauce
Charon sauce A hollandaise or bearnaise sauce that has been tinted with pink by using tomato puree. Can be served with fish, poultry or meat....
Paloise sauce
Paloise sauce Said to have originated in Pau. This is a twist to the classic bearnaise sauce, instead of terragon, mint is used. Ingredients :...
Mariniere sauce
Mariniere sauce Mariniere sauce is a mussel stock-based bercy sauce which has been enriched with butter or egg yolks and lends itself well to...

Foyot Sauce