Mother Sauces

1. A brown mother sauce prepared using brown stock and brown roux.
3. A tool used to emulsify liquids or break up lumps.
4. A light, velvety sauce made with white stock thickened with blond roux.
5. Stock: Liquid foundation used to prepare Espagnole sauce.
6. Roux: Cooked mixture of fat and flour used to thicken Béchamel.
7. Mother sauce made from tomatoes, mirepoix, and stock.
8. Warm butter-based emulsified sauce thickened using egg yolks and an acidic liquid.

1. A mixture of two liquids that normally don’t combine, such as oil and water.
2. Cold emulsified sauce made by combining egg yolks with oil and vinegar or lemon juice.
3. Stock: Stock used as the base in Velouté sauce.
5. A milk-based mother sauce thickened with white roux.