Hot sauces and thickeners

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