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The handy list of French food vocabulary, with words and phrases translating from French to English.
- Aioli
- Amandine
- Bain-Marie
- Béchamel
- Beurre Blanc
- Beurre Manié
- Beurre Noisette
- Bisque
- Blanquette
- Bouillon
Pronunciation: ay-OH-leeora-oh-LEE Traditionally:an emulsion of garlic, salt, and olive oil. Popularly:a garlicky flavored mayonnaise.
Pronunciation: ah-mahn-deen Describes dishes that are made or garnished with almonds (usually, slivered or sliced), such as Green Beans Amandine and Trout Amandine.
Pronunciation: ban mah-REE A hot water bath. A bain-marie protects delicate mixtures, like custards and cheesecakes, from the oven’s direct heat. It adds humidity to the oven and helps these types of recipes cook more evenly. To make a bain-marie, place the pan(s) or dish(es) containing your recipe in a larger pan (like a roasting pan or bigger bak...
Pronunciation: BAY-sha-mel One of the five French Mother Sauces, béchamel is a creamy white sauce made from milk whisked into a white roux (flour cooked in melted butter, without browning). You’ll see it used a variety of recipes from savory soufflé bases and Mornay (cheese) sauce, to lasagna, scalloped potatoes, and regional American gravies. RECI...
Pronunciation: burr BLAHNK A delicate sauce made from a reduction of white wine, white vinegar, and shallots, emulsified with chilled butter. It can be finished with fresh herbs, like fines herbes. Beurre Blanc has a velvety, creamy texture and is pale yellow in color. Typically served with seafood (poached fish, especially) and vegetables.
Pronunciation: burr man-YAY An uncooked mixture of flour and butter added to soups, stews, and sauces to thicken and give them a glossy, velvety texture. Beurre manié translates to “kneaded butter”. To make it, combine softened butter and flour in a 1:1 ratio until smooth. Then, just whisk the paste into the liquid you’re cooking by the teaspoonful...
Pronunciation: burr nwah-ZHET Brown butter. When you melt butter, the milk solids and butterfat will separate. As you continue to cook the butter, water evaporates, and the milk solids will collect in the bottom of the pan, developing a nutty color and flavor. Noisette translates to “hazelnut,” which describes the butter’s appearance and aroma. (In...
Pronunciation: bisk Traditionally:Smooth, creamy soup made from crustaceans such as lobster and shrimp. The shells flavor the stock, with the meat either stirred into the soup and/or used as a garnish. Popularly: Velvety, pureed soup that doesn’t necessarily contain shellfish (i.e. Mushroom Bisque, Pumpkin Bisque).
Pronunciation: blahn-KETTE A ragoût (stew) of white meat (veal–de veau, chicken–de poulet) that isn’t browned during cooking. Blanquette has a creamy white sauce and often contains mushrooms. RECIPE: Veal in Cream Sauce (Blanquette de Veau)
Pronunciation: BOOL-yon (light “l”) A clear, seasoned broth, made from simmering meat, vegetables, and seasonings in water. The term is often used interchangeably with broth. Bouillon also refers to cubes and powders of concentrated, dehydrated broth. You can reconstitute this type of bouillon in water, or add the cubes/powder directly to soups and...
May 4, 2017 · We have drawn up this handy French food names list with many ingredients you are likely to see on the menu while Vacationing in France or even on a French menu closer to home. It includes the essential French food words, helping you make the most of your French food and dining experiences.
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Dec 5, 2022 · When it comes to talking food in French, there’s no lack of words for it! Truly, French cooking words are stuffed with highly specific technical terms. On today’s menu, we offer you a complete guide to French cooking vocab.
Whether you’re dining at a haute gastronomy restaurant or a small café on the outskirts of Paris, GAYOT’s guide to French food terms will arm you with the necessary culinary lingo to negotiate any French food menu.
Here is a short dictionary of some French cooking terms to get you started. Affiné - Refers to a product that has been aged in order to more fully develop its taste. Can refer to cheese, wine, foie gras and more. Baveuse - Refers to an omelet whose center is still slightly liquid.
Apr 10, 2023 · Learn about the most common French food and dishes and how to order them. With these vocabulary lists and templates, you’ll be ready for your trip to France.
