Gourmet Cooking Techniques

noun a type of soup usually served as a starter in a meal

• The consomme was served as the first course in the fine dining restaurant.
• I tried making consomme at home but it didn't turn out as good as the restaurant's.
• I'm not a fan of consomme, it's too fancy for my taste.
• The clarity of her thoughts was like a consomme, pure and transparent.

adjective messy or untidy in appearance

adverb in a messy or untidy manner

• Her hair was always mussy, giving her a disheveled appearance.
• I woke up with a mussy bedhead this morning.
• I don't have time to fix my mussy hair before we go out.
• The situation became mussy as conflicting opinions arose.

noun a type of sauce typically made with shallots, cracked pepper, and vinegar, often served with oysters

• The chef prepared a delicate seafood dish drizzled with mignonette sauce.
• I love dipping my oysters in mignonette sauce, it adds a nice tangy flavor.
• This mignonette sauce is bomb, it really brings out the freshness of the seafood.
• Her words were like a mignonette sauce, adding just the right touch of flavor to the conversation.

noun a type of edible fungus that grows underground and is highly prized for its flavor

verb to search for something in a determined or thorough way

• The chef carefully shaved the truffle out of its protective layer before adding it to the dish.
• I had to dig the truffle out of the bag because it was buried under other ingredients.
• I couldn't wait to truffle out the hidden treasure in the box.
• She managed to truffle out the truth from his confusing story.