Mother Sauces

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Across
  1. 1. The white sauce is made with milk and thickened with a white roux.
  2. 3. The French technique of thickening and intensifying flavors by simmering liquids, commonly used in sauce preparation.
  3. 5. The primary ingredient in white sauce, which gives it a creamy consistency.
  4. 6. A culinary term for consistency in sauce making, meaning "Coating the back of a spoon"
  5. 8. A mixture of egg yolks and acid (lemon juice or vinegar), often heated gently for creaminess
  6. 9. A sauce made with butter and egg yolks, commonly used with eggs Benedict.
  7. 10. A liquid used to make Blond sauce.
Down
  1. 2. A cooking process to mix melted butter and egg yolk.
  2. 3. The thickening agent made from equal parts fat and flour.
  3. 4. The brown sauce made with brown roux and veal or beef stock.
  4. 5. Type of cut or vegetables used to make brown sauce.
  5. 7. the sauce with a tomato base, used in pasta dishes.
  6. 8. A culinary term when vegetables are cooked with butter.