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Traditionally, this sauce is a white butter sauce native to France, that is used as a complement to enhance a variety of foods, such as egg dishes, poultry, seafood, and vegetables.

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

A sauce made with egg yolks that are beaten as they are warmed slightly. Butter is gradually added along with lemon juice to create a thick, creamy sauce.

An oval shaped, bright yellow citrus fruit that is sought for its tart flavored, highly acidic juice and skin.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

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 spreadable nut butter used for cooking, baking, as a sauce or a topping for sweets and breads. It is made by roasting almonds and grinding them into a fine texture.

Generally considered to be a flavoring or condiment that is used for enhancing the taste of other foods.

A soft spreadable nut butter made from the slightly sweet, round nut grown on shrubs and trees in North America, Europe, and Asia.