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Meal families
Mushrooms, Vegetables, Pasta and Rice
White asparagus with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsSea fish
Salmon with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsPoultry
Blanquette of turkey with almonds
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Pizza, Quiche, Tart and Pie
Mediterranean pizza
Pizza made with eggplant, zucchini, arugula, tomato, and mozzarella.
> view pairingsSea fish
Fresh herring home style
Fresh herring fillets, cooked in a broth with white wine, vinegar, carrots, onions, and a bouquet (thyme, bay leaf, and parsley), and served with a chilled court-bouillon.
> view pairingsBeef
Bordeaux style sautéed rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Cheeses
Mozzarella di Bufala Campana
Italy. Campania.
Fresh and stretched-curd cheese made from buffalo milk.
Sea fish
Grilled tuna steak with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsCheeses
Black Betty
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with black waxed rind.
Ripening : 12 months.
Sea fish
Sea bass and salmon tartare with sorrel sauce
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.