Our food list :

Kerkenaise sauce : tomato sauce with garlic, cumin, lemon and olive oil.

Sauce based on tomato sauce, vinegar and sugar.

Lobster butter : lobster meat with butter.

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.

Butter mixed with shallots cooked in wine with lemon and parsley.

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.

Mint sauce : vinegar with sugar and chopped mint leaves.

Mexico.

Sauce made from peanuts, cocoa, chili pepper, sesame, tomato, and thickened with corn dough, bread, or fried and crumbled tortilla.

Mole : sauce made with peanuts, cocoa, chili, sesame, tomato and thickened with corn dough, bread, or tortilla (fried and crumbled).

Mole : sauce made with peanuts, cocoa, chili, sesame, tomato and thickened with corn dough, bread, or tortilla (fried and crumbled).

Butter mixed with garlic, capers, herbs (chervil, watercress, spinach, tarragon, parsley), gherkin, shallot, anchovy fillet and hard-boiled egg.

Mornay sauce : béchamel sauce with grated cheese.

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

Mustard sauce : hollandaise sauce with mustard.

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Normandy sauce (fish) : reduction of fish velouté with butter, fresh cream, mushroom and mussel cooking juices and thickened with egg yolk (Escoffier).

Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.