Glossary entry (derived from question below)
French term or phrase:
émulsion basquaise
English translation:
Basque Emulsion
French term
émulsion basquaise
3 +4 | Basque Emulsion (olive oil, chili, and tomato) | Craig Macdonald |
4 | émulsion basquaise | Mostafa MOUHIBE |
3 +1 | Basque-style creamy sauce | Elettra Franchi |
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Proposed translations
Basque Emulsion (olive oil, chili, and tomato)
From epicurious.com:
Fava Bean Agnolotti with Curry Emulsion Epicurious, November 1999 The French Laundry Cookbook
Layered Melon and Smoked Sable with Ginger Emulsion Gourmet, September 2008
part of menu quick & easy healthy
recipe rating
Spice-Roasted Cauliflower with Beet Emulsion
agree |
emiledgar
11 mins
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thanks!
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agree |
lundy
: yes, we've had "emulsion" before
1 hr
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thanks, lundy
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agree |
jean-jacques alexandre
12 hrs
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thanks, jean-jacques
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agree |
Julie Barber
15 hrs
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merci, juliebarba
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émulsion basquaise
in such contexts, it's better to keep the original language
Basque-style creamy sauce
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Note added at 57 mins (2009-02-03 19:24:03 GMT)
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I noticed a typo : may have been added (and not may be have...)
Saint Jacques roties à la soupe de potiron, émulsion au bleu d'Auvergne
agree |
Sheila Wilson
: If we're talking of tempting English-speaking diners, I think this is the most suitable - can't have diners thinking they're eating paint!
31 mins
|
neutral |
B D Finch
: However much you stir olive oil and water, they will separate as soon as you stop. You'll only get an emulsion if you add an emulsifier.// Like mustard in mayonnaise - perhaps tomato paste here.
3 hrs
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That's a good trick !
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neutral |
Melissa McMahon
: I like "Basque-style", but "creamy" on a menu suggests the presence of cream rather than just describing texture ("smooth" might work)
4 hrs
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I don't think that "creamy" is necessarily related to the actual presence of cream : it could just have the consistency of a cream, thick as a cream.
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Discussion