hot sauces and thickeners

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Across
  1. 2. to bring two temperatures to the same degree
  2. 4. sauce made with milk thickened with a white roux
  3. 6. these sauces are made when water and alcohol are evaporated away
  4. 7. 1 oz of roux will thicken 1 ____ of liquid
  5. 10. 1 part starch 2 parts cold water
  6. 12. to coat the back of a spoon
  7. 13. Mother sauce made by emulsifying clarified butter and egg yolks
  8. 15. Equal parts flour and fat by weight
  9. 16. a sauce made from a mother sauce by adding additional ingredients
Down
  1. 1. _______ Manie means butter of the hand
  2. 3. a form of thickening where the oil and bater are prevented from separating
  3. 5. mother sauce made from brown stock and brown roux
  4. 8. Cook vegetables until tender to make this modern style sauce
  5. 9. sauce made with a white stock thickened with a white roux
  6. 11. 1 part egg yolk 3 parts heavy cream
  7. 14. Number of classic mother sauces