Gourmet Glossary: M
Macadamia: A nut that is native to Australia, with a white kernel.
Macaroon: A small almond flavored biscuit or cake.
Mace: A spice, used as flavoring.
Macerate: To soak raw, dried or preserved fruit or vegetables in liquid to soften or absorb the flavor of the liquid.
Mackerel: An oily sea fish with a firm flesh.
Madeira: A fortified wine often used in cooking.
Madeleine: A sweet scallop-shaped cake.
Maldon Salt: Sea salt which comes from the Maldon area of Essex, UK.
Mandolin: A very sharp slicer with one or blades fixed in a frame that can be supported in a tilted position. Used to slice or juilienne vegetables.
Maple Syrup: The sap of the maple tree, popular in the United States and Canada.
Marengo: A chicken or veal dish made with white wine, tomato and garlic.
Marjoram: A green herb, used as flavoring.
Marinate: To soak in a liquid for varying amounts of time to add flavour or to tenderise meats.
Marinière: A method of preparing shellfish or other seafood, by cooking in white wine.
Marlin: A sport game fishing find often sold as steaks
Marmite: Marmite is a dark-brown colored savory spread made from the yeast extract a by-product of the brewing industry. It has a strong, slightly salty flavor. You either “love it or hate it”. Can be eaten spread thinly on toast.
Mascarpone: A soft and creamy Italian cheese.
Marzipan: A thick paste made from ground almonds, sugar and egg whites used as a topping for cakes or as a base for the icing for special cakes.
Mayonnaise: A thick, creamy, cold sauce made from oil and egg yolks, with vinegar and seasonings, used to dress salads.
Megrim: Flat sea fish from the brill and turbot family.
Meringue: Stiffly whipped egg whites and sugar, which when baked hard on the outside but soft inside.
Mesclun: A mixture various types of wild and cultivated of young shoots and leaves used in a salad.
Meunière: A method of cooking fish by coating in seasoned flour and frying in butter.
Mille-Feuille: A pastry made of thin layers of puff pastry, whipped cream with a sweet or fruit filling. Literally means ‘a thousand leaves’.
Mincemeat: A sweet and spicy preserved mixture of dried fruits and spices, with rum or brandy, used for mince pies.
Mint: A green herb with a range of varieties, used as flavoring.
Mint Sauce:A thin sauce made from chopped mint, vinegar and sugar, traditionally served with roast lamb.
Mirepoix: A mixture of diced vegetables, sautéed in butter to form a base for many sauces, soups and stews.
Molasses: A thick, dark, heavy sweet syrup.
Monk’s beard: A vegetable grown in Italy, similar in appearance to samphire.
Monosodium Glutamate (MSG): An additive used to enhance the flavor of foods.
Morel: A wild, sponge-like fungus.
Mornay: A cheese sauce used to coat fish, eggs or vegetables.
Mousse: A cream dish with added beaten egg whites and with a sweet or savory flavoring.
Mozzarella An Italian water-buffalo milk fresh or un-ripened cheese sold in whey.
Mull: To heat and add spices to wine or ale.
Mulligatawny: A spicy soup originally from India.
Mustard: Mustard generally contains husked seed, plus wheat flour and turmeric. Water is added to produce a thick paste.
Mutton: The meat from mature sheep, dark red in color and rich in flavor.
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