History of Sauces | |
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Link ID | 7721 |
Title | History of Sauces |
Url | http://whatscookingamerica.net/History/SauceHistory.htm |
Description | History of sauces including Aioli, BA©arnaise sauce, BA©chamel sauce, Chasseur sauce, Hollandaise sauce, Mayonnaise, and Newburg sauce. By Linda Stradley at What's Cooking America. |
Category | Sauces, Dips, Gravies, and Toppings |
Keywords | |
Date | May 13, 2009 |
Contact Name | |
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Other links in this category
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Caramel Sauce from RecipeSource
A Vietnamese recipe which can be used as a marinade for strips of beef, chicken or pork, or used in Satay recipes. Made with sugar, Nuoc mam (Vietnamese fish sauce), shallots, and freshly ground pepper. -
Home and Hearth
A small collection of sauces, including pineapple-mint for lamb, shrimp cocktail, and tomato curry. -
Tartar Sauce
A simple sauce for deep fried seafood, which can be kept in the refrigerator for up to 3 days. From Allrecipes. -
Just Good Food
The Global Gourmet's recipe for classic pan gravy with a mushroom variation. -
Vegan Gravy
Recipe made with vegetables, herbs and spices, white flour, nutritional yeast, cornstarch, and soy sauce. From Boutell.com.