White Sauces | Brown Sauces | Tomato Sauces (or Red Sauces) | Egg Yolk and Butter SaucesEgg Yolk and Oil Sauces | Oil and Vinegar Sauces | Flavored Butter Sauces
In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).
Carving a pumpkin for Halloween and making pumpkin pie for a Thanksgiving feast are what many of us consider to be the two most popular uses for pumpkin, but they certainly aren't the only ways to use this versatile vegetable.
Additional Onion Information:All About Onions | Onion Preparation | Onion and Tearing Tips
Sweating | Sautéing | Caramelizing | Fried | Deep-Fried | Baked | Boiled | Grilled
Onions are cooked both to be eaten on their own and to be added to other dishes.
Additional Onion Information:All About Onions | Onion Cooking | Onion and Tearing Tips
Green Onions | Pearl Onions | Dry Onions | Peeling | Cutting | Chopping | Reduce Harshness
Irritation to the eyes, which causes tearing, can be a problem when working with onions.
A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).
A soup that is most often associated with the central and southern regions of Thailand. Made from the milk of coconuts, this soup may contain meat such as chicken or shellfish or as a subsitute, tofu may be added.