Choose the first letter of the word from the list above to go to the appropriate page of the glossary.
Macerate
to soak a food in a liquid, usually a liqueur or spirit, to moisten and flavour it.
Marinière
a cooking method in which shellfish, particularly mussels, are steamed with white wine, onion or shallot, and other flavourings.
Mesclun
a mixture of young salad greens, which may contain arugula, oak leaf, radicchio, frisée, endive, lamb's lettuce, etc.
Meunière, à la
a cooking method, most often used for fish, in which food is lightly floured, fried in butter, and then sprinkled with lemon juice and chopped parsley.
Meurette
a dish (particularly "eggs en meurette") cooked in a red wine sauce, often containing mushrooms, bacon or onions.
Mezze
Greek hors-d'oeuvres or appetizers, which may include taramasalata, stuffed vine leaves, olives, cold meats, marinated vegetables or fish, etc.
Mirepoix
a traditional flavouring mixture in French cooking, consisting of two parts chopped onion to one part each chopped carrot and celery, used in stocks, soups, stews, etc.
Mirin
Mirin is sweet alcohol made from mochigome and komekoji (yeast). It is generally used for cooking only. It is used as a ceremonial drink (otoso) at New Years. there are two types of mirin: hon and shin. Shin mirin has less than 1% alcohol content. It enhances flavor and makes food shiny. It's sweetness is essential to Japanese dishes and sauces.
Miso
Miso is a salty fermented bean paste that is an important flavoring ingredient in Japanese cooking. The particular colour (pale to dark brown) and flavor (mild to strong) of the miso depend on its production and aging process. Miso is high in B vitamins and protein.
Mornay
a cheese sauce made by adding Gruyère, Parmesan, etc. to Béchamel sauce.
