A Guide To Understanding Common French Terms

Americans have borrowed many favorite dishes and cooking methods from France, adopting the sometimes mystifying French terms that go along with them.

Here’s a glossary to help pronounce and understand some of the more commonly used terms:

Au gratin (oh GRAHT uhn): A dish that has been sprinkled with bread crumbs or grated cheese and cooked in a hot oven or under the broiler to form a crisp, golden crust.

Baguette (ba GET): Bread shaped into a thin loaf that can be up to 2 feet long and typically only a couple of inches in diameter.

Bearnaise (bear NAYZ): A rich, tangy, golden sauce made with butter, egg yolks and a seasoned vinegar mixture. It often includes shallots or green onions, tarragon and sometimes wine.

Bechamel(bay shuh MEL): A basic white sauce made with butter or margarine, flour, and milk or cream. Often other ingredients, such as cheese or herbs, are added as a variation.

Bisque (BISK): A smooth, creamstyle soup usually made with shellfish, such as shrimp or lobster, and cream. Bisque also can be made with poultry or vegetables.

Bouillabaisse (BOO yah BESS): A flavorful fish soup or stew traditionally made with a variety of fish and shellfish. Bouillabaisse usually contains tomato, garlic, herbs, wine or cognac, and saffron.

Bouquet garni (boo KAY gar NEE): A bundle of aromatic herbs simmered in soups and stews, stocks and poaching liquids. In French cooking, a bouquet garni generally includes thyme, parsley and bay leaf.

Consomme (kon so MAY): A strong, flavorful stock made by simmering meat or poultry until reduced in volume and concentrated in flavor.

Fricassee (FRIC uh see): Poultry or meat that is browned in butter or fat, then simmered in a liquid or sauce.

Roux (ROO): A mixture of flour and butter, margarine or cooking oil that is cooked and used for thickening in sauces and gravies.

Vichyssoise (vish ee SWAHZ): Pureed soup usually made from potatoes and leeks cooked in chicken broth. It is generally served chilled.