SAUCES AND SOUPS

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Across
  1. 3. French mother sauce made with brown roux, mirepoix, brown stock
  2. 6. derivative of Tomato sauce by adding fennel, thyme, rosemary, and basil
  3. 8. broth made by stewing meat, fish, or vegetables in water
  4. 9. Chef credited for classifying the 5 French mother sauces
  5. 10. demi-glace with red wine and cold butter
  6. 12. derivative of Veloute by adding lemon juice, egg yolks, heavy cream
  7. 13. derivative of Bechamel by adding butter and caramelized onions
  8. 17. clear soup made with concentrated stock
  9. 18. Hollandaise derivative with tarragon, white wine, vinegar
Down
  1. 1. derivative of Hollandaise made by adding whipping cream
  2. 2. rich soup containing fish, clams, or corn
  3. 4. derivative of Veloute by adding mushrooms, cream, and butter
  4. 5. French mother sauce made with chicken, veal, pork, fish stock thickened with cream and egg yolk
  5. 7. creamy sauce made of melted butter, egg yolks, and lemon juice
  6. 11. derivative of Espagnole by reducing and adding beef stock
  7. 14. creamy soup thickened with crushed shellfish
  8. 15. derivative of Espagnole by combining demi-glace, red wine, shallots and thyme
  9. 16. derivative of Bechamel by adding onion, cloves, Gruyere and Parmesan