Italian for “angry.” Traditionally a spicy tomato, pancetta, chile sauce.
hollandaise sauce with just enough tomato purée added to tint it pink.
A white wine butter sauce. Literally “butter white” in French.
Created in 1924 by Italian chef Caesr Cardini, who owned a restaurant in Tijuana, Mexico during its hay day.
The Italian term describing a pasta dish with a sauce composed of cream, eggs, parmesan cheese, and bits of bacon.
Italian in origin, classically thin shavings of raw beef filet but now also including tuna, drizzled with olive oil, lemon juice, capers or served with mayonnaise.
This thick herb sauce is as common in Argentina as ketchup is in the USA. Olive oil, vinegar, finely chopped parsley, oregano, onion, and garlic, salt, cayenne pepper, and black pepper.
Italian fish stew from San Francisco's North Beach.
The specialty of Gascony, France, is derived from an ancient method of preserving meat (usually goose, duck, or pork) whereby it is salted and slowly cooked in its own fat.
French for "fresh cream." A matured, thickened cream with a slightly tangy, nutty flavor and velvety rich texture.
Demi-glace [DEHM-ee glahs]
A rich espagnole sauce. A rich reduced brown stock containing meat trimmings, herbs (thyme, parsley, bay leaf), mirepois, (finely chopped carrots, celery, and white onion) slowly cooked with red wine until it's reduced by half. The result is a thick glaze that coats a spoon.
A mixture of finely chopped mushrooms, shallots, and herbs slowly cooked in butter until it forms a thick paste.
Wrapped in pastry. Croûte is French for crust.
A pungent wild Mexican herb. Used often in bean dishes because it reduces gas.
Fish stock with lemon, white wine, peppercorns, white onion and parsley.
Italian for “ice,” a frozen mixture of water, sugar, and liquid flavoring. During the freezing process, ices are generally stirred frequently to produce a slightly granular final texture.
From Tunisia, this traditionally fiery hot sauce is usually made with hot chiles, garlic, cumin, coriander, caraway, and olive oil. Ours is a mild version with roasted red peppers.
Korean word borrowed by the Japanese for "cures salmon roe."
Small pieces of thick cut bacon.
French for “miller's wife,” referring to a style of cooking whereby a food (usually fish) is sautéed simply in butter, white wine, and garlic.
A classic French sauce for baked oysters - cracked pepper, shallot, white wine, & vinegar.
A Japanese sweet, golden wine made from glutinous rice.
Japanese in origin. It's fermented soybean paste. It comes in three basic categories - barley, rice, and soybean all of which are developed by injecting cooked soybeans with a mold then aged from 6 months to 3-6 years.
Named after the founder of New Orleans. Oysters topped with ground shrimp, ham, shallots, and garlic.
Created at Antoine's restaurant in New York in the late 1890s. This popular dish was reportedly named after John D. Rockefeller because it's so rich. Oysters on the half shell topped and baked with a mixture of chopped spinach, butter, Pernoid, breadcrumbs then drizzled with hollandaise sauce.
Spicy mixture of tomato, onions, capers, olives, anchovies, oregano, garlic, and olive oil.
Classic French sauce: mayo, mustard, capers, gherkins, herbs & anchiovies.
Literally French for “rust.” Our rouille is a thick roasted red pepper sauce.
Egg yolks, wine, and sugar whipped until light and foamy custard.
Popular through Indonesia, Malaysia and southern India, a sambal is a multipurpose condiment usually with chilies, brown sugar and salt. “The Asian salsa.”
A rich, velvety sauce made by combining béchamel with pureed cooked onions.
The Spanish version of bouillabaisse: fish stock, garlic, tomato, Serrano chile, and saffron.