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1. BEURRE BLANC

   Literally, "white butter". A classic emulsified sauce made with a reduction of white wine and shallo...

   Anonymous (not verified) - 17 September, 2012

2. BEURRE NOISETTE

   Literally, "hazelnut butter" meaning brown butter .Whole butter that has been heated until browned t...

   Anonymous (not verified) - 17 September, 2012

3. BEURRENOIR

   Literally, “black butter". Butter that has been cooked to a very dark brown or nearby black. Also, a...

   Anonymous (not verified) - 17 September, 2012

4. BEURRE FONDU

   Melted butter

   Anonymous (not verified) - 17 September, 2012

5. BECHAMEL

   A white sauce made of milk thickened with a pale roux and flavored with white mirepoix. One of the "...

   Anonymous (not verified) - 17 September, 2012

6. BISQUE

   A soup based on crustaceans.

   Anonymous (not verified) - 17 September, 2012

7. BISCUIT

   Small, light, flaky bread, made from soft dough, that's generally leavened with baking powder or bak...

   Anonymous (not verified) - 17 September, 2012

8. BLANC

   A preparation containing water, flour, onion, cloves, a bouquet garni, salt and lemon juice. Used to...

   Anonymous (not verified) - 17 September, 2012

9. BLANQUETTE

   A white stew, usually of veal but sometimes of chicken or lamb with white onions and mushrooms. It i...

   Anonymous (not verified) - 17 September, 2012

10. BLANCH

    To cook an item briefly in boiling water or hot fat before finishing or storing it. Blanching preser...

    Anonymous (not verified) - 17 September, 2012

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