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Meal families
Mushrooms, Vegetables, Pasta and Rice
Artichokes mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
Main courses
Stoemp and sausage
Belgium.
Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).
Freshwater fish
Eel in green sauce
Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.
Miscellaneous
Shrimp guédille
Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.
Cheeses
Petit Saint-Nectaire
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 21 days minimum.
Sauces
Supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
Shellfish and Seafood
Whelk Remoulade with curry
Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).
Mushrooms, Vegetables, Pasta and Rice
Zucchini provençal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.