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Oeuf mayonnaise, the Glossary

Index Oeuf mayonnaise

Oeuf mayonnaise, sometimes shortened to oeuf mayo, is a simple French egg dish.[1]

Table of Contents

  1. 33 relations: Alice Waters, Anchovies as food, Bath, Somerset, Bell pepper, Bistro, Boiled egg, Caper, Chervil, Chives, Claude Lebey, Crudités, Dijon mustard, Dish (food), Eggs as food, Elizabeth David, Fish fillet, Henri-Paul Pellaprat, Hors d'oeuvre, Joël Robuchon, Lemon, Lettuce, List of cholesterol in foods, List of egg dishes, Mayonnaise, Paper clip, Paris, Parsley, The New York Times Magazine, The New Yorker, Viking Press, White-collar worker, Workman Publishing Company, World Publishing Company.

  2. Mayonnaise

Alice Waters

Alice Louise Waters (born April 28, 1944) is an American chef, restaurateur and author.

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Anchovies as food

Anchovies are small, common saltwater forage fish in the family Engraulidae that are used as human food and fish bait.

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Bath, Somerset

Bath (RP) is a city in the ceremonial county of Somerset, in England, known for and named after its Roman-built baths.

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Bell pepper

The bell pepper (also known as sweet pepper, pepper, capsicum or in some places, mangoes) is the fruit of plants in the Grossum Group of the species Capsicum annuum.

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Bistro

A bistro or bistrot, in its original Parisian form, is a small restaurant serving moderately priced, simple meals in a modest setting. Oeuf mayonnaise and bistro are French cuisine.

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Boiled egg

Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Oeuf mayonnaise and Boiled egg are egg dishes.

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Caper

Capparis spinosa, the caper bush, also called Flinders rose, is a perennial plant that bears rounded, fleshy leaves and large white to pinkish-white flowers.

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Chervil

Chervil (Anthriscus cerefolium), sometimes called French parsley or garden chervil (to distinguish it from similar plants also called chervil), is a delicate annual herb related to parsley.

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Chives

Chives, scientific name Allium schoenoprasum, is a species of flowering plant in the family Amaryllidaceae that produces edible leaves and flowers.

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Claude Lebey

Claude Lebey (20 November 1923 – 10 January 2017) was a French food critic and the author of Guide Lebey.

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Crudités

Crudités are French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce. Oeuf mayonnaise and Crudités are French cuisine.

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Dijon mustard

Dijon mustard (Moutarde de Dijon) is a traditional mustard of France. Oeuf mayonnaise and Dijon mustard are French cuisine.

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Dish (food)

A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", ready to eat or to be served.

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Eggs as food

Humans and their hominid relatives have consumed eggs for millions of years.

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Elizabeth David

Elizabeth David (born Elizabeth Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer.

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Fish fillet

A fish fillet, from the French word filet meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone.

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Henri-Paul Pellaprat

Henri-Paul Pellaprat (Saint-Maur-des-Fossés, 1869–1954) was a French chef, founder with the journalist Marthe Distel of Le Cordon Bleu cooking school in Paris. Oeuf mayonnaise and Henri-Paul Pellaprat are French cuisine.

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Hors d'oeuvre

An hors d'oeuvre (hors-d'œuvre), appetiser or starter is a small dish served before a meal in European cuisine.

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Joël Robuchon

Joël Robuchon (7 April 1945 – 6 August 2018) was a French chef and restaurateur.

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Lemon

The lemon (Citrus × limon) is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar, and China.

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Lettuce

Lettuce (Lactuca sativa) is an annual plant of the family Asteraceae.

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List of cholesterol in foods

This list consists of common foods with their cholesterol content recorded in milligrams per 100 grams (3.5 ounces) of food.

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List of egg dishes

This is a list of notable egg dishes and beverages. Oeuf mayonnaise and list of egg dishes are egg dishes.

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Mayonnaise

Mayonnaise, colloquially referred to as "mayo", is a thick, cold, and creamy sauce commonly used on sandwiches, hamburgers, composed salads, and French fries. Oeuf mayonnaise and Mayonnaise are French cuisine.

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Paper clip

A paper clip (or paperclip) is a tool used to hold sheets of paper together, usually made of steel wire bent to a looped shape (though some are covered in plastic).

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Paris

Paris is the capital and largest city of France.

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Parsley

Parsley, or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia.

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The New York Times Magazine

The New York Times Magazine is an American Sunday magazine included with the Sunday edition of The New York Times.

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The New Yorker

The New Yorker is an American magazine featuring journalism, commentary, criticism, essays, fiction, satire, cartoons, and poetry.

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Viking Press

Viking Press (formally Viking Penguin, also listed as Viking Books) is an American publishing company owned by Penguin Random House.

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White-collar worker

A white-collar worker is a person who performs professional service, desk, managerial, or administrative work.

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Workman Publishing Company

Workman Publishing Company, Inc., is an American publisher of trade books founded by Peter Workman. The company consists of imprints Workman, Workman Children's, Workman Calendars, Artisan, Algonquin Books of Chapel Hill and Algonquin Young Readers, Storey Publishing, and Timber Press.

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World Publishing Company

The World Publishing Company was an American publishing company.

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See also

Mayonnaise

References

[1] https://en.wikipedia.org/wiki/Oeuf_mayonnaise

Also known as Oeuf mayo, Oeufs mayo, Oeufs mayonnaise.