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 154meals
Meal families
Sauces
Americaine sauce
Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
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Atascaburras
Spain. Albacete and Cuenca speciality.
Brandade done with salt cod, olive oil, potato and chestnut.
Sea fish
Basque-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
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Bordeaux style Bay scallop
Bordeaux : shallots, parsley and white wine.
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Bordeaux style scallops
Bordeaux : shallots, parsley and white wine.
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Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
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Bouillabaisse
Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.
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Bourride
France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Sea fish
Braised sea bass with fennel
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Chicken with Comté sauce
Comté sauce : grated Comté with white wine, fresh cream and shallots.
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Chicken with morel cream sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
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