Portuguese sauce in Portuguese cuisine. In Argentina, "salsa portuguesa" refers to a cooked mixture of tomato, bell peppers and onions, used in Brazil as a "carne moída" or hot dog sauce. In Brazil the version consumed by itself is referred as "molho à campanha", named after the most traditional area of Rio Grande do Sul, a praîrie that is land of the Brazilian "gaúchos (the Brazilian version is always finely chopped and raw and generally includes also vinegar, olive oil, salt and "cheiro-verde"—very finely chopped parsley and welsh onions—or spice). Portuguese sauce Portuguese sauce can have two meanings, but both invariably refer
Meunière sauce Meunière sauce Meunière (, ; ) refers to both a sauce and a method of preparation, primarily for fish. The word itself means "miller's wife". Thus to cook something "à la meunière" was to cook it by first dredging it in flour. A meunière sauce is a simple preparation—brown butter, chopped parsley, and lemon—and the name refers to its unelaborate rustic nature. There are two primary ways to prepare the fish (most popularly, sole or trout). One is by sautéing—first dredging the fish in seasoned flour (white flour or corn flour) and then cooking in a hot sauté pan with