Foyot sauce

By petalsandcoco, Apr 24, 2012 | 2 Comments | 4.3K 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
Mararchino liqueur A liqueur made from the Marasca cherry. It can also be used to substitute kirschwasser.
Pisco
Pisco A grape brandy from Peru / Chile. The mixture is aged in a wax-lined container so that the beverage does not absorb any color or flavor from...
Yuca
Yuca Yuca is also known as cassava, a root native to South America but now imported from Africa. The root can range from 6 to 12 inches in length...

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,...
Docking
Docking The process of making small holes in the surface of an item before baking such as pie crust or pizza. Some thoughts : ...
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 :...
Coral sauce
Coral sauce A sauce which is coral in color and is used for seafood/fish dishes. Sauce is composed of heads and shells of prawns, lemon grass,...

Foyot Sauce