[ray-muh-LAHD] This classic french sauce is made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It’s served chilled as an accompaniment to cold meat, fish and shellfish.
Stock – Definition
Archived: July, 2010 | Related topics: stockIn the most basic terms, stock is the strained liquid that is the result of cooking vegetables, meat or fish and other seasoning ingredients in water. A brown stock is made by browning bones, vegetables and other ingredients before they’re cooked in the liquid. Most soups begin with a stock of some kind, and many sauces are based on reduced stocks.
Mirepoix – Definition
Archived: July, 2010 | Related topics: mirepoix, sauces[mihr-PWAH] A mixture of diced carrots, onions, celery and herbs sauteed in butter. Sometimes ham or bacon is added. Mirepoix is used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meats or fish. A white mirepoix omits the carrots and often incorporates mushrooms and/or parsnips.
Espagnole Sauce – Definition
Archived: July, 2010 | Related topics: mirepoix, mother sauce, roux, stockDemi-glace – Definition
Archived: July, 2010 | Related topics: Demi, Demi-glaceFood Porn: Rare Filet with a Demi Glaze
Archived: July, 2010 | Related topics: chez liberty, demi glaze, filet, rare meat
Ya, I get to make this kind of stuff at work. This was for a wine tasting we did a few weeks ago, and it tasted even better than it looks in this picture. (See the definition for Demi-glace here.)
