Our food list :

Lemon sauce : lemon, olive oil.

Julienne : vegetables cut into batons.

Lemon sauce : lemon, olive oil.

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.

In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Cream sauce : béchamel sauce with cream.

Garlic butter : butter with garlic.

Lemon butter sauce : lemon, crème fraîche and butter.

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Saffron sauce : butter, crème fraîche, shallot, and fish stock.