Sardines are most definitely one of these foods.I'm talking of the classic canned sardines lined up in a can covered with oil, mustard, or hot sauce. Perhaps enjoyed with some crackers or on some toasted buttered bread and a slice of raw onion, tossed with pasta.

3 Cups Whole Milk1 1/2 Cups Heavy Whipping Cream3 Eggs2 Egg Yolks3/4 Cup SugarDash Salt1 Cup Crunchy Peanut Butter, Divided1 Tablespoon Vanilla12 Slices (1/2 inch) Day Old French Bread

New Orleans BBQ shrimp are not like the ones that you throw on a grill, lightly seasoned and great for summer cookouts. Down south we bake and serve the shrimp, unpeeled in a rich and spicy lemon-butter sauce, which is then sopped up with hunks of crusty French bread. Happy Mardi Gras Guys!

Tsebhe Sga (Ethiopian Beef Stew) is a delicious melange of beef, onions, ginger, and garlic, with spiced butter and a fiery seasoned sauce.

When I wrote a review of Escargot (snails) in butter sauce, the comments were hilarious.

Hollandaise sauce is an emulsion of butter and lemon juice using egg yolks as the emulsifying agent, usually seasoned with salt and a little black pepper or cayenne pepper. It is a French sauce, so named because it was believed to have mimicked a Dutch sauce. Hollandaise sauce is well known as a key ingredient in eggs Benedict. The sauce is one of the five sauces in the French haute cuisine mother sauce repertoire.Hollandaise requires some skill and knowledge to prepare; care must also be taken to store it properly after preparation. Properly made, the sauce should be smooth and creamy. The flavor should be rich and buttery, with a mild tang added by the lemon juice and seasonings. It must be made and served warm, not hot. If the ingredients are emulsified improperly by over- or under-heating them they will separate, resulting in the sauce "breaking" from the emulsion and the yolks coagulating from excessive heat. The sauce may be portioned and frozen for future use. When ready to use, let it come to room temperature; some stirring may be required.