The Most Valuable Condition Of The French

The Most Valuable Condition Of The French

Traditionally, the word condiment refers to foods as diverse as capers, gherkins, mustard, onions, vinegar, horseradish, English sauce, chutneys, or pickles ... All of these products come from one origin of vegetables. They brought the smells to the kitchen, scent. They lighten the dish and facilitate digestion. Here are ten that are an integral part of the French [...]

Traditionally, the word condiment refers to foods as diverse as capers, gherkin, mustard, onion, vinegar, horseradish, English sauce, chutneys, or pickles ... All of these products are from one origin of vegetables. They brought the smells to the kitchen, scent. They lighten the dish and facilitate digestion. Here are ten that are an integral part of French gastronomy.

Savora

Savora with mustard mustard created in 1899 by Amora is a little known table product. The "main" ingredients of Savora are: Malt vinegar, water, mustard seeds, wheat flour, alcohol vinegar, sugar, and salt. But that's not all!

What really makes the product is original is that Savora contains honey, whose fragrance is carefully noted in the background, giving it a mixture of its creaminess.

It also contains a marriage of eleven spices and herbs with secret doses, slightly modified for a perfect balance. Like any good mustard, it includes meat, poultry and sandwiches. All the flavors of the world can be found in the Savora condiment!

Tapenade

The dinner was originally a caper paste with garlic, stuffed with herbs and preserved in olive oil. It was in 1980 that Mr. Meynier, chef at "La Maison Dorée" in Marseille developed the "adeade "by adding black olives and various herbs. Hapade is not originally an aromatic olive paste, but a caper paste with black or green olives and plants!

Now, the preparation process is simplified. Olive became the main ingredient in the recipe, followed by caper, and other flavors such as coconut and garlic that enhanced the taste.

In southeastern France, it is eaten as an aperitif on small crispy toast. A little like its cousin, pesto, we also appreciate its peps in a cooked dish, with vegetables or ham. Overseas we find Aix & Terra brand ready in England, Japan, South Korea and Latin America. It can also be obtained through the website mondizen.com which sells Rödel brand readymade.

Melfor

Melfor vinegar is an elaborate spice made from vinegar vinegar, honey and herbal tea. This is a product created in 1922 by Fernand Higy, in Mulhouse, Alsace. It is a unique product with a balanced sweet and sour taste. It has a very sweet taste with vinegar with a level of 3.8 °. Other vinegars generally have a level of acidity of at least 5 or 6 °. Moreover, it did not have the right to be called "vinegar" until the end of the 1980s, as its acidity level was lower than that of the French standard. The amber color of this vinegar comes from diluted beet alcohol.

Herbs of Provence

A blend of basil, savory, rosemary, thyme and oregano, Provence herbs are well-known. A simple pinch is enough to evoke the senses and elevate the taste of fish, pizza, meat, or vegetables. Herbs de Provence is indispensable in grilled meats: meat or potato kebabs show their flavor thanks to these herbs. They can also be used to prepare marinated chicken wings or cucumber bites with fresh cheese.

Anchoïade

Anchoiade is a very salty paste made from tourists and traditionally eaten by spreading it on bread.

Anchoiade is a common dish of Collioure, it is the local anchovy capital. Fishermen who specialize in fly fishing are based on this port. It's more of an appetizer, but this dish can be served as an aperitif in the summer.

Mustard

Mustard is a millenary condiment made from the seeds of a plant. It has been known since Antiquity as a medical remedy before becoming a sedative to enhance salty dishes. In France, it was the Romans who democratized the use of table mustard. However, it was not until Emperor Charlemagne that the mustard grew throughout Gaul, including the gardens bordering the monasteries. There are several types of mustard, here are some examples:

Dijon mustard: Dijon mustard is a powerful mustard of international fame. It is still made with a stone wheel used to grind mustard seeds and vinegar. It combined all the meat, went with the mayonnaise sauce composition and lots of 

vinaigrettes.

Old-fashion mustard (or Meaux mustard): The mustard mustard is prepared from mustard seeds that are slightly crushed, but retain their husks. The seeds give it a nice texture and are often softer than the classic Dijon mustard. It is a crisp mustard that gives texture to all cooking preparations.

Mustard seeds: Mustard seeds mixed with Guérande salt and Orléans vinegar are crushed with a stone wheel, which naturally gives the characteristic creaminess of Orleans mustard. It is characterized by a strong and delicate taste, a delicate and flawless texture, and a unique and original color. It is a fine accompaniment to top the sauces and is also used in the background of delicious pies to wake up the taste buds of the best gourmets.

Bordeaux mustard: Bordeaux mustard contains white seeds and lean black seeds mixed with vinegar, sugar, tarragon and other spices. It's dark in color and has a sweet note, it's not a "strong" mustard.

Brittany mustard with seaweed: Hands, this delicate mustard is decorated with algae like sea beans and kombu. These soft algae bring originality and iodized flavors to this condition. Brittany mustard with seafood is perfect with meat, fish, sauce, and mayonnaise.

Guerande salt

From the Gulf of Morbihan to the island of Oléron, men and women continue to "pull the salt" and to continue a unique knowledge, a centuries-old tradition from the heart of the Guérande salts.

Salt is harvested thanks to the method of salt extraction by evaporation (still used today).

Through the history and will of the men and women who have managed to protect this unique heritage, Guérande's salt marshes are now recognized by all great chefs as making a unique salt that tastes and is incomparable. that instinct. There are many types of Guérande salt:

salt flowers, fine and delicate, for use in pure foods before eating them

Coarse salt, used mainly in the preparation of dishes

ground salt, the best known, that can be flavored (with herbs, chilli, etc ...)

Overseas we find the XXSel brand, which is particularly popular in Austria, or can be obtained through the website

Shallots

The shallot is one of the favorite French condiments. Of the same family as onion, it grew mainly in Brittany and in Val-de-Loire. Traditionally present in the tradition of French food, mustot regales daily with its benefits thanks to the vitamins and minerals it contains.

Shallot is one of the most important ingredients in aromatic cooking. Available year-round, delicious in sauce or simmered dishes, but also raw, finely chopped in a salad. Its marked flavor, which is used to top some preparations can also be sweet, especially if the shallot is gently sealed in the oven or melted in butter.

Commonly used in French cuisine today, shallot first occupied the Bordeaux region before reaching northeast France. The essential ingredient of white butter and béarnaise sauces, mustardes are also indistinguishable from oysters that have been coated after vinegar.

France is now the world's largest exporter of mustache. There are two types of shallot:

Pink mustard, which is the same family as onion

The gray shallot is mainly present in eastern France, in Midi and in Auvergne. Rarely and more sought after, it has a very marked and strong taste.

Rouille Sauce

Rouille sauce is of Provencal origin whose name exudes the color of rust due to the presence of red pepper and saffron. This is the perfect accompaniment for fish soup, especially Marseille's famous bouillabaisse! Overseas, the Rödel brand rust sauce can be purchased through the mondizen.com website.

Aioli

Aioli is a common Mediterranean gastronomy sauce. Its name varies depending on the country or region in which you are located. All aioli lovers agree on one point: this is the result of the olive oil and garlic emulsion. Even Americans love aioli. They trace its origin to France, which is more accurate in the Provence region. Overseas can be purchased at Whole Foods stores.

Viandox

Viandox is one of the most popular French meat and fish associations. This is the favorite salted meat of the carnivores, who particularly appreciate the light taste of the meat ... This condition couldn't be more familiar: it can be used to cook meat, pasta, rice, but also decorate the our vinaigrette or sauce. In the soft version, we can just put it on the table and dip a piece of meat in it, yum! And in the liquid version, you can put a few drops of Viandox in a bowl of hot water for a meat-stuffed broth. It can also be used in flavor soups. Overseas it can be obtained through the amazon.com website.

Like it

All of the viticultural regions of France produce vinegars, even though Brittany produces them from cider. As the artisan vinegar manufacturer knows and the ingredients used, each vinegar has its own personality: with different acidity, and scents. There are a wide selection of vinegars to use in the kitchen: cider vinegar, red or white wine vinegar, vinegar vinegar, fruit vinegar, fruit vinegars of all kinds (lemon, chili, etc ...), blueberry vinegar , etc ...

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