Sentences with phrase «classic sauce»

For classic sauces, I always look to Julia Child for inspiration.

It starts with a velouté made with roux and chicken stock, a foundational technique useful for many classic sauces.

This tasty classic sauce features two of our Emperor's Kitchen customer favorites, our Emperor's Kitchen Organic Kuzu, and Emperor's Kitchen Organic Pureed Ginger.

Many classic sauces can be made in just 15 or 20 minutes — easy enough to do a few days in advance, especially if most of that is inactive time, but long enough that making the sauce and then assembling dinner is not always an option on a busy night.

A company spokesperson told Fortune that the fast food chain would reward some of the condiment's most outspoken advocates by sending them each a bottle of the classic sauce.

Some say hollandaise is the classic sauce of Oscar - style, others say Bearnaise.

In Marcella Hazan's Essentials of Classic Italian Cooking (in which she showcases no less than 10 variations of the classic sauce), she reminds us, «There is nothing inherently crude about tomato sauce.»

Adding fresh breadcrumbs to the pesto creates a version of this classic sauce with much less oil.

The pumpkin seed pesto adds an interesting twist to the classic sauce.

This cranberry chutney is essentially a classic sauce, jazzed up with the more vibrant flavors of pineapple juice, pepper flakes, and clove.

Okay, rabbit is a traditional meat and curry is a classic sauce, but who knew they went together?

This recipe provides a lighter version of a classic sauce and makes it even healthier by serving it over vegetables instead of noodles or rice.

This classic sauce is thought to be of Tunisian origin, but is found throughout all of Africa.

Adding salt to this classic sauce lets you taste the rich complexity of the caramel, not just the sweetness.

Vegans can opt for the Shiitake Tofu Kimchi, which features cured shiitake, green onion kimchi, hijiki, red onion, togarashi and Pōk's classic sauce.

But the classic sauce as set forth in the archives of the Bologna chapter of the «L'Accademia Italiana della Cucina» is made with a mixture of minced or ground meats, tomatoes, tomato paste and milk or cream.

This is such a classic sauce that it works with almost anything.

The classic sauce calls for 2 cups of cream and a whole stick of butter (yikes!).