So common is the experience of a failed mayonnaise that the French have an expression, "La mayonnaise n'a pas pris" (the mayonnaise didn't take) to describe business relationships or partnerships that didn't work out. It's the classic choice for a pique-nique. If the force is not with you, however, or if you're simply not in the mood to make your own, you won't be disappointed by this mayonnaise from Amora, which gets its kick from Dijon mustard. Egg yolk, mustard, vinegar, salt, pepper, and oil: with the right touch and a bit of luck, these simple ingredients are transformed into a sublimely silky sauce to accompany eggs, fish, vegetables, or cold meat. There's something magical about mayonnaise. Use it to accompany cold meats, fish, and vegetables. If you want to make a vinaigrette the way the French do, this is the mustard for you!ĭating back to 1899, Savora is a condiment made with 11 spices and herbs, including mustard seeds, cinnamon, Cayenne pepper, nutmeg, curcumin, cloves, celery, garlic, tarragon, malt vinegar, and thousand-flower honey. You won't find a French kitchen without a jar of moutarde Amora fine et forte within arm's reach. These fool-proof mixes range from vanilla and chocolate flan, to flan pâtissier, to pastry cream, the thick, rich custard used in virtually all of those beautiful creations that you see on display in the patisserie: éclairs, Napoléons, choux, and fruit tarts.Īmora Mustard. This sugar is flavored with natural extract of vanilla. Each pack contains 7 sachets each sachet contains about 1 tablespoon of baking powder. Unlike most American brands, Alsa is single-acting, which means that it creates the gas needed for leavening as soon as it is mixed with liquid ingredients. Alsa produces a range of baking essentials, from the famous pink packs of baking powder, known in France as levure chimique or levure alsacienne. Because they don't get soggy, they are also an excellent choice for pasta salads.Īlsa Baking Powder. Then toss them with butter and grated cheese from the region (Comté, Beaufort), or use them to prepare a gratin with butter, cheese, and lardons (bacon). To cook, add them to boiling water and cook for 20 minutes. Because they are made with buckwheat flour, they retain their texture and firmness when cooked. The name is said to come from the local dialect "croé" or small. The most famous of Savoyard pastas are crozets, little squares of pasta. Each valley developed its own special forms and recipes, which were communicated from valley to valley in the summertime by the alpages. Pastas have a rich history in the Savoy, that Alpine region so close to the Italian Piedmont. The nonettes are rounds of iced gingerbread filled with orange jam.Īlpina Savoie Crozets Buckwheat Pasta. This luscious gingerbread contains 55% honey. These unusually flavorful and healthy honeys are produced by a family of fifth-generation beekeepers. French Feast - French gourmet food and specialty foods from France.
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