Base

ツユソースの歴史

الصلصة أمبا تُستخدم عادة كتوابل لإضفاء نكهة غريبة وحارة على العديد من الأطباق. يمكن أن ترافق أطباق
اللحوم، الأسماك، أو تُستخدم كغمس للوجبات.

التاهيني يُستخدم في العديد من الوصفات، خاصة في تحضير صلصة التاهيني، التي غالبًا ما ترافق أطباقًا مثل

Salsa Catalana Picada al Cacau

La picada és un element fonamental de la cuina catalana, utilitzada per lligar i enriquir el sabor dels plats.

Variations of Yakiniku Sauce

Yakiniku sauce can be customized based on tastes and cultural influences. Here are some popular variations:

.

Catalan sauce with walnuts and red peppers Salsa romesco

INGREDIENTS
½ cup almonds or almond butter
½ cup hazelnuts or hazelnut butter
2 medium.

Catalan anxovada sauce

Salsa d'anxovada catalana
Anxovada is a Catalan sauce made with anchovies, very typical of Collioure and Roussillon cuisine.

Tartar sauce

Ingredients
Mayonnaise flavoured with the juice of one lemon
Hard-boiled egg
Gherkins
Onion
Capers
Chopped chives,.

Origin of Ragù Bolognese:

Although the modern version of Bolognese sauce, officially registered in 1982 by the Accademia Italiana della Cucina, is.

Ajitsuke Tamago, also known as Ajitama (味玉), literally translates to "seasoned eggs" in Japanese. These marinated eggs are a classic accompaniment in Japanese cuisine,.

Tomato Sauce Bases

1. Tomato Purée

It is ideal as a base for sauces, but also for stews. Its texture is smooth and homogeneous, and it retains a sweet tomato.

Poultry soup with veal stock or fish stock

Ingredients :
50g butter
50 g of flour
1 Liter of chicken broth with veal stock or fish stock.
1.

Hollandaise sauce

Ingredients:
200 grams of butter
3 egg yolks
1/2 lemon
Salt pepper

Preparation :
Start by squeezing the lemon,.

Béchamel sauce

Béchamel sauce (for 4-6 people)
50 cl (500 g) fresh whole milk
40g butter
40 g of sifted T55 flour
nutmeg, salt and freshly ground.