Our food list :

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

Crab and egg salad with cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Canada. Quebec.

Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

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

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

Served cold.

Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or or casserole dish.

Tempura : japanese speciality. Fritter of seafood or vegetables.

United States. Oregon.

Blue cheese made from pasteurized cow's milk.

Ripening : 90 days.

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Lemon sauce : butter, lemon, cream and mustard.

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

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

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

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

Butter mixed with finely chopped crayfish meat and often seasoned.

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.