Go to:
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
hollandaise sauce
|
|
caldo
|
|
brut
|
|
baste
|
|
An emulsion sauce of butter, egg yolk and lemon juice, generally prepared over indirect heat and served warm.
Spanish and Portuguese word for "broth" or "soup".
Referring to the driest champagne.
To brush or spoon fat, sauce, or other liquid over meat while it's cooking. Basting prevents the meat from drying out and adds flavor.
|
Login with your CFE Forums Account