Glossary entry

French term or phrase:

émulsion basquaise

English translation:

Basque Emulsion

Added to glossary by Susan Gastaldi
Feb 3, 2009 18:26
15 yrs ago
2 viewers *
French term

émulsion basquaise

French to English Other Cooking / Culinary émulsion basquaise
"Plancha de dorade royale à l'émulsion basquaise" on a menu. I am assuming that it is an emulsion of olive oil, chili peppers and possibly tomato, but can anyone suggest a suitable translation in context? Many thanks
Votes to reclassify question as PRO/non-PRO:

Non-PRO (1): writeaway

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Discussion

writeaway Feb 3, 2009:
Emulsion has been asked before It's worth checking the glossary as this is a frequently used term and has been asked before. http://ksearch.proz.com/search/

Proposed translations

+4
10 mins
Selected

Basque Emulsion (olive oil, chili, and tomato)

"Emulsion" is commonly used. Just explain what a "Basque" one is. Could also mention "uncooked".

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
Peer comment(s):

agree emiledgar
11 mins
thanks!
agree lundy : yes, we've had "emulsion" before
1 hr
thanks, lundy
agree jean-jacques alexandre
12 hrs
thanks, jean-jacques
agree Julie Barber
15 hrs
merci, juliebarba
Something went wrong...
1 KudoZ points awarded for this answer. Comment: "Thanks to everyone, but I know what an emulsion is. I do not know what a BASQUE emulsion is and was only guessing that it had olive oil, chili peppers and tomato in. No one has confirmed or contradicted this. Perhaps I should have worded my question differently but I wanted to know what was in the sauce and whether Basque Emulsion was familiar to so many people that there was no need to translate it. Thanks anyway to everyone"
14 mins

émulsion basquaise

émulsion basquaise
in such contexts, it's better to keep the original language
Peer comment(s):

neutral B D Finch : Are you trying to put the Asker out of a job?
3 hrs
Something went wrong...
+1
55 mins

Basque-style creamy sauce

It's all about the word "emulsion", which is a combination of (olive) oil and water stirred to a point that makes a creamy sauce. Then, you can add different ingredients to obtain a certain taste. In the case of "basquaise", we don't know for sure what ingredients may be have been added by the cook : that's the cook's secret.

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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...)
Example sentence:

Saint Jacques roties à la soupe de potiron, émulsion au bleu d'Auvergne

Peer comment(s):

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
That's a good trick !
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
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.
Something went wrong...
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