Rouxbe

At home we don't use butter that much. For the croutons we actually use cold pressed olive oil instead of the butter. Some creamy soups just go really well with the croutons.

Ben, if you add sliced fresh onion to the plate of ribs you'll get a nice refreshing kick out of the onion.

I know this one as "alioli", which according to wikipedia, it's the Catalan pronunciation. Our family recipe is somewhat simpler than this one as we don't roast the garlic and don't use mustard. But the alioli simply goes fantastic with fish or just spread on good bread. The secret is to keep whisking or in my family's case, keep grinding with the mortar as the oil is added.