Category
page 1White sauces
béchamel
sauce of French cuisine

tehina
Tahini (; , or, in Iraq, ) is a Middle Eastern condiment (a seed butter) made from ground sesame seeds. The most common variety comes from hulled seeds, but unhulled ones can also be used; the latter variety is slightly bitter, but more nutritious. The seeds are more commonly roasted than raw. Tahini can be served by itself (as a dip), made into a salad dressing, or used as a major ingredient in hummus, baba ghanoush, or halva.
velouté sauce
classic French sauce
Mornay sauce
type of béchamel sauce including cheese
beurre blanc
hot emulsified 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
Soubise sauce
onion sauce based on béchamel
suprême sauce
classic French sauce
peppercorn sauce
culinary cream sauce
beurre monté
Melted butter sauce