Serve at:
10-12. °C Sauces
Aioli sauce
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.
Meal and wine pairing
Photo by jenny downing - (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/14527761925/
This wine is paired well with 241meals
Meal families
Appetizers
Anchovy butter
Softened butter mixed with mashed anchovies, garlic and sometimes herbs.
> view the mealAppetizers
Anchovy butter canapé
Anchovy butter : softened butter mixed with mashed anchovies, garlic and sometimes herbs.
> view the mealMushrooms, Vegetables, Pasta and Rice
Artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
> view the mealSea fish
Atascaburras
Spain. Albacete and Cuenca speciality.
Brandade done with salt cod, olive oil, potato and chestnut.
Eggs
Aumale scrambled eggs
Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.
> view the mealMain meals
Basque piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with eggs, meat or fish.
Shellfish and Seafood
Bay scallop a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view the mealShellfish and Seafood
Bay scallop with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view the mealSauces
Beurre blanc sauce
Reduction of shallots with white wine and vinegar blended with a whipped butter.
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