this can be used for meats and vegetables
Yes, sage is an herb. It is commonly used in meat dishes, and savory sauces.
Roux is flour and fats, used in making gravies and sauces. It is not made and served on its own but used to make other recipes. The only flavor or savoriness from roux comes from the fats used to start it. It is a base for sauces.
With 1. herbs 2. flowers. 3. sauces
Dry white wine is normally used for savory dishes. Sweet white wine is rarely used in cooking.
A basic white sauce like bechamel or veloute can be used to make more complex sauces like alfredo or a cheese sauce, or even have herbs or spices added to change it's overall taste and appearance. They can also be used to make creamy soups. Bechamel is made with butter, onion and cream. Veloute adds chicken stock.
The flour used in the making of white sauce thickens as it cooks in the milk. Flour is used the thicken a lot of soups, stews, and sauces.
The word 'savory' is an adjective, used to describe the noun 'marinade'.
There are many different chocolate used for chocolate roses. The main ones are milk chocolate, chocolate plastic, and savory white chocolate.
miscellaneous sauces are sauces that are not fundamental in cooking recipes. They usually involve uncommonly used recipes that are special or unique.
There are 2 types of orange peel; candied and plain. Candied orange peel is used in baking (fruit cakes, cookies) and plain orange peel is used in savory dishes and sauces. It can be purchased in spice jars or homemade. To make it at home thinly shave or grate the orange part of the peel from a fresh orange. Do not include the white "pith" as it is bitter. To sweeten it boil it in sugar water and dry overnight.
In sauces, plain flour is used as a thickener. It adds texture to the sauce and prevents it from being too runny.
Rosemary is appropriate for most meats, particularly for poultry and pork. Rosemary can be added to stews and soups, or crushed and blended into savory sauces. It is part of the standard "poultry seasoning" mix.