WMayonnaise, informally mayo, is a thick cold sauce or dressing commonly used in sandwiches, hamburgers, composed salads, and on French fries. It also forms the base for many other sauces, such as tartar sauce, remoulade, salsa golf and rouille.
WAioli, allioli or aïoli is a sauce made of garlic, salt, and olive oil and found in the cuisines of the northwest Mediterranean, from Valencia to Calabria. The names mean "garlic and oil" in Catalan/Valencian and Provençal. It is found in the cuisines of the Mediterranean coasts of Spain, France (Provence) and Italy. Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions are without egg yolk and have more garlic. This gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. There are many variations, such as adding lemon juice or other seasonings. In France it may include mustard. It is served at room temperature.
WHollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.
WBéarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a "child" of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is more stripped down, using a reduction of lemon juice or white wine. Its name is related to the province of Béarn, France.
WThe Blue Plate Building, is a building in the Gert Town section of New Orleans, Louisiana, at 1315 S. Jefferson Davis Parkway at the corner of Earhart Boulevard. It was listed on the National Register of Historic Places on October 16, 2008. Its NRIS reference number is 08000989.
WHollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.
WBéarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a "child" of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is more stripped down, using a reduction of lemon juice or white wine. Its name is related to the province of Béarn, France.
WBéarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a "child" of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is more stripped down, using a reduction of lemon juice or white wine. Its name is related to the province of Béarn, France.
WDuke's Mayonnaise is a condiment created by Eugenia Duke in Greenville, South Carolina, in 1917.
WBéarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a "child" of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is more stripped down, using a reduction of lemon juice or white wine. Its name is related to the province of Béarn, France.
WFritessaus or frietsaus is a Dutch accompaniment to French fries, served popularly nationwide. It is similar to mayonnaise, but with at most 25% fat, is leaner and usually sweeter than mayonnaise. Mayonnaise in the Netherlands is required by the Warenwet of 1998 to contain at least 70% fat and at least 5% egg yolk before it may be called mayonnaise.
WFry sauce is a condiment often served with French fries or tostones in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise, with many variations which add additional ingredients to the basic recipe.
WHellmann's and Best Foods are brand names that are used for the same line of mayonnaise, ketchup, mustard, sauce, salad dressing, condiments and other food products, since 2000 the manufacturer owned by the Anglo-Dutch company Unilever. The Hellmann's brand is sold in the United States east of the Rocky Mountains, Latin America, Europe, Australia, the Middle East, Canada, India and South Africa. The Best Foods brand is sold in the United States west of the Rocky Mountains, in East Asia, Southeast Asia, Australia, and New Zealand.
WHollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.
WLouis dressing is a salad dressing based on mayonnaise, to which red chili sauce, minced green onions, and minced green chili peppers have been added. It is commonly used as a dressing for salads featuring seafood, such as a crab or shrimp.
WHollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.
WHollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.
WHollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.
WBéarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a "child" of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is more stripped down, using a reduction of lemon juice or white wine. Its name is related to the province of Béarn, France.
WRanch dressing is an American salad dressing usually made from buttermilk, salt, garlic, onion, mustard, herbs, and spices mixed into a sauce based on mayonnaise or another oil emulsion. Sour cream and yogurt are sometimes used in addition to, or as a substitute for, buttermilk and mayonnaise.
WRémoulade is a French cold sauce based on mayonnaise. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes.
WRussian dressing is a piquant American salad dressing consisting of mayonnaise, ketchup, and other ingredients.
WSalad cream is a creamy, pale yellow condiment based on an emulsion of about 25–50 percent oil in water, emulsified by egg yolk and acidulated by spirit vinegar. It may include other ingredients such as sugar, mustard, salt, thickener, spices, flavouring and colouring. The first ready-made commercial product was introduced in the United Kingdom in 1914, where it is used as a salad dressing and a sandwich spread.
WSamurai sauce is a Belgian condiment commonly served with Belgian fries. The sauce is also popular and widely used throughout France, not to be confused with Algerian sauce. There is indeed a version also called Algerian sauce which is similar to Samurai sauce, but with onions. According to Harry Pearson, author of A Tall Man In A Low Land: Some Time Among the Belgians, mobile friteries in Belgium often have samurai sauce, with some making it their special item. In addition, many kebab restaurants have Samurai sauce as an available condiment. The sauce is made with mayonnaise, ketchup, and harissa or Sambal Oelek.
WSauce andalouse is a Belgian specialty, a sauce consisting of mayonnaise, tomato paste, and peppers typically served with Belgian fries. Some recipes use velouté or espagnole sauce instead of mayonnaise. The origin of the name is due to the region of Andalusia.
WHollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.
WSauce gribiche is a mayonnaise-style cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed. The sauce is finished with chopped pickled cucumbers, capers, parsley, chervil and tarragon. It also includes hard-boiled egg whites cut in a julienne.
WTartar sauce is a condiment made of mayonnaise, chopped pickles, capers and olives. Tartar sauce can also be enhanced with the addition of gherkins, other varieties of pickles, and lemon juice as well as herbs such as dill and parsley.
WThousand Island dressing is an American salad dressing and condiment based on mayonnaise that can include olive oil, lemon juice, orange juice, paprika, Worcestershire sauce, mustard, vinegar, cream, chili sauce, tomato purée, ketchup or Tabasco sauce.
WBéarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a "child" of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is more stripped down, using a reduction of lemon juice or white wine. Its name is related to the province of Béarn, France.