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Category: Sauces
A meurette of lemon sole with beaujolais

A meurette of lemon sole with beaujolais

Submitted by: on Dec 9th, 2010
Rating:
5
You're going to love this delicious recipe from the Cooks kitchen. Don't forget, we have hundreds more recipes, and new ones are added every day. So, whether you are looking for an easy meal or a show-off supper, keep checking in with Recipe Search for up-to-the-minute ideas and ..
Aioli

Aioli

Submitted by: on Jan 7th, 2011
Rating:
5
Aioli is a sauce made of garlic and olive oil. Sometimes egg is also added for ease of mixing, but this is not considered traditional.
Ancho Barbecue Sauce

Ancho Barbecue Sauce

Submitted by: on Sep 30th, 2010
Rating:
5
Look beyond the long ingredient list; there are actually two little steps and ten minutes' prep in a finger lickin' homemade sauce.
Basic court-bouillon

Basic court-bouillon

Submitted by: on Jan 7th, 2011
Rating:
5
Court Bouillon is a flavorful, aromatic liquid used for poaching fish and shellfish. The simplest court bouillon consists of nothing but salted water, and some traditional recipes call for a mixture of half salted water, half milk.
Basic sauce for meat

Basic sauce for meat

Submitted by: on Dec 16th, 2010
Rating:
5
This is a very simple all—purpose sauce that you can make plenty of and freeze in ice cube trays. Once the cubes are frozen, you can transfer them to labeled freezer bags, and you can then put them into a pan and heat them through without having to defrost them first. Using this basic method, you ..
Basic Unsweetened Applesauce

Basic Unsweetened Applesauce

Submitted by: on Sep 30th, 2013
Rating:
0
This is a very basic recipe for unsweetened applesauce. I use it all the time in the kitchen. I add it to pancakes, muffins and breads. Using sweetened applesauce just won’t do when baking. I like to add my own sugar in my own way when cooking. The kids usually like a little sugar in their ..
Beurre blanc

Beurre blanc

Submitted by: on Jan 7th, 2011
Rating:
5
In cooking, beurre blanc —literally translated from French as "white butter"— is a rich, hot butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation. (Lemon juice ..
Bird's Nest Marinara

Bird's Nest Marinara

Submitted by: on Feb 16th, 2012
Rating:
5
If you want to impress, then this is the recipe. And the best part, it is super easy.
Blackberry Ketchup

Blackberry Ketchup

Submitted by: on Dec 30th, 2013
Rating:
0
A unique replacement for the traditional tomato based condiment.
Brown Rice Supper with tofu, roasted peanut sauce, and stir-fried carrots

Brown Rice Supper with tofu, roasted peanut sauce, and stir-fried carrots

Submitted by: on Nov 5th, 2010
Rating:
5
Remember learning to roll-cut vegetables? Eating brown rice every day? Sipping miso soup for breakfast? If this is what you were doing in your commune, then you know how nice it is to return to this food on occasion. It's clean and wholesome and leaves you feeling the same. And even if memory ..
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