Mother Sauces

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Across
  1. 4. aka mother sauce
  2. 5. tomato sauce color
  3. 7. bechamel infused with other herbs to create a
  4. 11. is used to make hollandaise sauce
  5. 12. this sauce contains tomato
  6. 13. is a rich white sauce made with chicken, veal, pork, or fish stock, thickened with cream and egg yolks.
  7. 14. espionage color
  8. 15. espanole is a ______ sauce
  9. 16. a rich white sauce made with milk infused with herbs and other flavorings
  10. 17. stock veloute made with this
  11. 19. bechamel is made with butter, milk, and what
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  1. 1. becemel is used with
  2. 2. is named after a fruit
  3. 3. number of mother sauces
  4. 6. are used to make an emulsion
  5. 8. is a basic brown sauce and is one of Auguste Escoffier's five mother sauces of classic French cooking
  6. 9. is used in French cuisine
  7. 10. is used with tomato
  8. 15. hollandaise sauce can be made in a
  9. 18. is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper