Haricot vert
The French term for "green string bean," haricot meaning "bean" and vert translating as "green."
Haute cuisine
Food that is prepared in an elegant or elaborate manner. The French word haute translates as "high" or "superior," cuisine as "cooking."
Herbes de Provence
An assortment of dried herbs said to reflect those most commonly used in southern France.The mixture commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme.
Hoisin sauce
A reddish-brown sweet and spicy Chinese sauce reminiscent of barbecue sauce. It is made from soybeans and peppers.
Hollandaise Sauce
A classic emulsion sauce made with a vinegar reduction, egg yolks, and melted butter flavored with lemon juice. Another of the "mother" sauces.