Search Results for: Soya sauces
browning and chlorophyll oxidation. placing them in water slightly acidified with vinegar or lemon juice can prevent the discoloration. leaves are often removed one at a time, and the fleshy base eaten, with vinaigrette , hollandaise , vinegar , butter , mayonnaise , aioli , lemon juice, or other sauces
cuisine of each country. in lebanon , for example, the typical filling would include lamb, onion, tomato, pinenuts , raisins, parsley, dill, mint, black pepper, and allspice . a popular turkish vegetarian variety uses only onion, carrot, green peas, and salt. artichokes are often prepared with white sauces...
https://en.wikipedia.org/wiki/Artichoke