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Sauce Andalouse
Sauce andalouse is a Belgian condiment commonly served with Belgian fries. The sauce is also popular and widely used throughout France. It consists of mayonnaise, tomato paste, and peppers (such as pimientos or (roasted) bell pepper). Some recipes use velouté or espagnole sauce instead of mayonnaise. See also * ''Algérienne'' sauce * List of sauces The following is a list of notable culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * * * * * * * * (salsa roja) * * * – a velouté sauce flavored ... * References External linksRecipe at Epicurious Belgian sauces Mayonnaise {{condiment-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * * * * * * * * (salsa roja) * * * – a velouté sauce flavored with tomato * * – prepared using mushrooms and lemon * * * * * * * * * By type Brown sauces include: * * * * * * * * * * * Butter sauces * * * * Beurre noisette * * Emulsified sauces * * * * * * * * (w/ chilli) Fish sauces * * * * Green sauces * See Tomato sauces * * Hot sauces * Pepper sauces *Mustard sauces ** * Chile pepper-tinged sauces * s include: ** ** ** sauce ** sauce ** ** ** Meat-based sauces * * * * * * * * Pink sauces * See Pink sauce Sauces made of chopped fresh ingredients * * * * * * * * Latin American Salsa cruda of various kinds * * * * Sweet sauces * * * * * * * * * * * not liquid, but called a sauce nonetheless ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belgian Frites With Andalouse Sauce
Belgian may refer to: * Something of, or related to, Belgium * Belgians, people from Belgium or of Belgian descent * Languages of Belgium, languages spoken in Belgium, such as Dutch, French, and German * Ancient Belgian language, an extinct language formerly spoken in Gallia Belgica * Belgian Dutch or Flemish, a variant of Dutch *Belgian French, a variant of French * Belgian horse (other), various breeds of horse * Belgian waffle, in culinary contexts * SS ''Belgian'', a cargo ship in service with F Leyland & Co Ltd from 1919 to 1934 *''The Belgian ''The Belgian'' is a 1917 American silent film directed by Sidney Olcott and produced by Sidney Olcott Players with Valentine Grant and Walker Whiteside in the leading roles. It is not known whether the film currently survives. Plot As descr ...'', a 1917 American silent film See also * * Belgica (other) * Belgic (other) {{Disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belgium
Belgium, ; french: Belgique ; german: Belgien officially the Kingdom of Belgium, is a country in Northwestern Europe. The country is bordered by the Netherlands to the north, Germany to the east, Luxembourg to the southeast, France to the southwest, and the North Sea to the northwest. It covers an area of and has a population of more than 11.5 million, making it the 22nd most densely populated country in the world and the 6th most densely populated country in Europe, with a density of . Belgium is part of an area known as the Low Countries, historically a somewhat larger region than the Benelux group of states, as it also included parts of northern France. The capital and largest city is Brussels; other major cities are Antwerp, Ghent, Charleroi, Liège, Bruges, Namur, and Leuven. Belgium is a sovereign state and a federal constitutional monarchy with a parliamentary system. Its institutional organization is complex and is structured on both regional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pacific and Indian Oceans. Its Metropolitan France, metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Kingdom of the Netherlands, Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin (island), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mayonnaise
Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, and rouille. Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings. The color varies from near-white to pale yellow, and its texture from a light cream to a thick gel. Commercial eggless imitations are made for those who avoid chicken eggs because of egg allergies, to limit dietary cholesterol, or because they are vegans. History ''Mayonnaise'' is a French cuisine appellation that seems to have appeared for the first time in 1806. The hypotheses invoked over time as to the origin(s) of mayonnaise have been numerous and contradictory. Most hypotheses do however agree on the geographical origin of the sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Paste
Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. It is used to impart an intense tomato flavour to a variety of dishes, such as pasta, soups and braised meat. It is used heavily in Italian cultured food. By contrast, tomato purée is a liquid with a thinner consistency than tomato paste, while tomato sauce is even thinner in consistency. History and traditions Tomato paste is traditionally made in parts of Sicily, southern Italy and Malta by spreading out a much- reduced tomato sauce on wooden boards that are set outdoors under the hot August sun to dry the paste until it is thick enough, when it is scraped up and held together in a richly colored, dark ball. Today, this artisan product is harder to find than the industrial version (which is much thinner). Commercial production uses tomatoes with thick pericarp wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pimiento
A pimiento or pimento (or cherry pepper) is a variety of large, red, heart-shaped chili pepper (''Capsicum annuum'') that measures 3 to 4 in (7 to 10 cm) long and 2 to 3 in (5 to 7 cm) wide (medium, elongate). Pimientos can have various colours including yellow, green, red, and maroon. Some are green when immature and turn red when they reach maturity. The flesh of the pimiento is sweet, succulent, and more aromatic than that of the red bell pepper. Some varieties of the pimiento type are hot, including the Floral Gem and Santa Fe Grande varieties. The fruits are typically used fresh or pickled. Name Spanish and Portuguese both come from Latin ("pigment; coloring") and came to be used for bell peppers. The English borrowed "pimiento" and "pimento" as loanwords for what is distinguished in Spanish as and in Portuguese as . Stuffing "Sweet" (i.e., neither sour nor savory) pimiento peppers are the familiar red stuffing found in prepared Spanish or Greek green o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bell Pepper
The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers". While they are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish. Other varieties of the genus ''Capsicum'' are categorized as ''chili peppers'' when they are cultivated for their pungency, including some varieties of ''Capsicum annuum''. Peppers are native to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. The mild bell pepper cultivar was developed in the 1920s, in Szeged, Hungary. Preferred growing conditions for bell peppers include warm, mois ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Velouté Sauce
A velouté sauce () is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. ''Velouté'' is French for 'velvety'. In preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté). Derived sauces ''Sauce velouté'' often is served on poultry or seafood dishes and is also used as the base for other sauces. Sauces derived from a velouté sauce include: * Albufera sauce: with addition of meat glaze, or ''glace de viande'' *Allemande sauce: by adding a few drops of lemon juice, egg yolks, and cream *Aurore: tomato purée *Bercy: shallots, wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Espagnole Sauce
Espagnole sauce () is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. Escoffier popularized the recipe, and his version is still followed today.Escoffier (1903), ''Le Guide culinaire'', Editions Flammarion Espagnole has a strong taste, and is rarely used directly on food. As a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace. Hundreds of other derivatives are in the classical French repertoire. Escoffier included a recipe for a Lenten espagnole sauce, using fish stock and mushrooms, in ''Le Guide culinaire'', but doubted its necessity. Preparation The basic method of making espagnole is to prepare a very dark brown roux, to which brown stock (stock made from simmering roasted bones, meats and aromatics) is added, along with roasted bones, pieces of bee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Algérienne Sauce
''Algérienne'' sauce is a sweet and spicy sauce with a yellowish-orange color. It is often available at businesses serving French tacos or kebab, ''friteries'', or other similar fast-food businesses in Algeria, Morocco, Belgium, France, and Switzerland. History A "" was cited as early as 1879 in a book entitled ''The Book of Menus''. Description ''Algérienne'' sauce has traditionally been prepared with mayonnaise ingredients (oil, egg yolk), to which are added mustard, shallot, black pepper, vinegar, and chili pepper or harissa, and sometimes also tomato or tomato sauce, anchovies, capers, etc. ''Algérienne'' sauce is associated with French tacos. In popular culture is a French Spotify podcast hosted by Paul-Max Morin about the legacies of French colonialism in Algeria and the Algerian War as understood through family histories. See also * Samurai sauce * Sauce andalouse Sauce andalouse is a Belgian condiment commonly served with Belgian fries. The sauce is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belgian Sauces
Belgian cuisine is widely varied with significant regional variations, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food.''Michael Jackson's Great Beers of Belgium'', Michael Jackson, Outside the country, Belgium is best known for its chocolate, waffles, fries and beer. Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and '' spaghetti bolognese'' are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. “Belgian cuisine” therefore usually refers to dishes of Belgian origin, or those considered typically Belgian. Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, grey shrimp, white asparagus, Belgian endives and local beer, in addition ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
