Sauces

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Across
  1. 3. A mother sauce made from chicken stock and a white or blond roux
  2. 5. A mixture of egg yolks and heavy cream often used to finish some sauces such
  3. 8. A mixture of raw butter and various flavoring ingredients such as herbs nuts citrus
  4. 10. This is cooked for a very short period of time and is used in sauces where little color is needed like béchamel
  5. 13. Are sometimes called “grand sauces.”
  6. 14. A mother sauce made from brown stock and brown roux
  7. 15. A thickener made of equal parts flour and soft whole butter that is mixed together.
  8. 16. This sauce is cooked until it develops a dark brown color and it is used in dishes that require a dark brown color.
  9. 17. Cornstarch mixed with a cold liquid which can be used instead of roux
  10. 19. A sauce made using one of the five mother sauces.
Down
  1. 1. Mother sauce that is an emulsion made from eggs butter and lemon
  2. 2. Type of compound butter that is a softened butter flavored with lemon juice and chopped parsley it is often used to garnish grilled meat or fish
  3. 4. A rich brown sauce traditionally made by combining equal parts espagnole sauce and veal stock and reducing to 50 percent of its starting volume
  4. 6. A liquid or semisolid product that is used in preparing other foods
  5. 7. Slowly mixing in or adding a liquid ingredient
  6. 9. This is cooked longer than white roux until the flour turns golden and has a nutty aroma and it is used in ivory-colored sauces like velouté.
  7. 11. A cook who specializes in making sauces
  8. 12. A mother sauce made from a stock and tomatoes
  9. 16. A mother sauce made from milk and white roux
  10. 18. A thickener made of equal parts cooked flour and a fat