Category: N

A savory condiment applied to seafood or greens, rendered by blending together cream, piscine broth, and spices, and given consistency through the incorporation of egg yolks.  

A petite confectionery treat frequently obtainable in a varied array of hues, utilized for embellishing pastries and biscuits.  

A sauce of Hollandaise derivation, formulated with the infusion of butter that comes from a ground paste of hazelnuts, presented as an accompaniment to a seafood dish.  

A hazelnut in its literal sense, and also a small and select portion of meat, such as the tenderloin or eye of a chop. The term typically denotes the most excellent or desirable part of something.  

A term from the past used to refer to a potent ale or beer, which is presently mainly seen in the context of “eggnog”. However, accurately it can denote any alcoholic beverage that comprises an egg. (Eggnog itself is sometimes served without any alcoholic content.)  

A type of cheese that is firm or slightly firm in texture, featuring a mild and somewhat sweet flavor, often seasoned with caraway seeds.  

A form of lightweight dumpling created using various methods. A particular variation known as Salzburger Nockerl, which is a specialty of the city Salzburg, is crafted from a mixture of beaten egg yolks and whites, flour, and is often served as a dessert.  

A dish consisting of boiled fish, meat, and vegetables, typically served with a multitude of Oriental sauces and seasonings.  

A medley of vegetables consisting of green beans, potatoes, anchovies, ripe olives, capers, and quarters of tomato or a comparable blend, served as a salad.  

The foremost white grape from the eastern region, displaying a pale yellow-green shade, juicy, and having a flavor profile that ranges from sweet to tart.