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A beverage traditionally served in the Netherlands that is made from egg yolks and brandy. It has a thick creamy consistency, similar to egg nog with a sweet flavor.

A foamy custard made of egg yolks, cream, sugar and wine, which is served as a dessert or a sauce for other desserts.

A sauce consisting of fish stock, egg yolk, butter and heavy cream, generally served with seafood but is also serve with other foods and the ingredients may vary according to what it is served with or regional preferences.

A mixture made with sugar, water, egg yolks, butter, cream from milk, lemon flavored concentrate, natural lemon flavors, and pectin that is thickened by slowly cooking the ingredients in a double boiler.

A classic Italian sauce that is made with tuna and anchovies that are puréed with egg yolks, lemon juice, olive and tuna oil, and seasonings.

A fatty substance that moisturizes, emulsifies and preserves food that is generally derived from egg yolks, soybeans and corn.

A mixture of various ingredients (generally eggs mixed and beaten with water or milk) that are combined to be brushed on the surface of breads and rolls before baking in order to give the crust an added brownness, crispness and/or sheen after the item is baked.

Yeast dough that contains butter or some kind of fat or egg yolks. Rich dough produces bread that is soft with a tender cake-like texture.

A derivation of the traditional French hollandaise sauce, this sauce is made with egg yolks and butter.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

1. A vegetable-like soup that has been thickened with breadcrumbs. 2. A paste that may be used as an ingredient or a binder which is made by mixing various items such as bread crumbs, cubes of bread, flour, rice, or dry milk powder with water, stock, milk, egg yolk, egg whites, or butter.

A dish of chopped shellfish, generally lobster, crab or shrimp, in a rich sauce made from butter, cream, egg yolks, sherry and seasonings.

A fish soup popular in Mediterranean regions. It is flavored with onions, orange zest, and saffron and is thickened with egg yolks.

A Belgian stew that is prepared with fish, vegetables, and seasonings that are blended into a rich sauce of cream, butter, and egg yolks.

A type of soup in which the herb sorrel is the primary flavoring. The soup is a specialty of Jewish cooking and is prepared with water or broth, egg yolks, salt, and sorrel.

Similar in appearance to mayonnaise, this food is a dressing that is common in Europe, particularly regions around Ireland and the United Kingdom.

A sweet, creamy spread used as a frosting and/or a filling for cakes, pastries, and cookies. It is prepared by slowly adding hot sugar syrup to egg yolks as they are whipped over a hot water bath.

A sweet, cylindrical shaped, yeast bread that is a traditional Italian bread served for holidays. Translated to mean "big bread," it is a bead that has a light, delicate texture spiced with raisins, candied fruit and nuts.

1) A ground almond cream filling or topping most often used for cakes, pastries or other sweets. This filling is also referred to as frangipani.

A dish consisting of an egg that is placed in a small buttered dish and broiled until the white is set, but the yolk remains liquid.