Mother Sauces

Edit Answers
12345678910111213141516171819
Across
  1. 2. is a basic brown sauce and is one of Auguste Escoffier's five mother sauces of classic French cooking
  2. 3. espanole is a ______ sauce
  3. 5. tomato sauce color
  4. 8. is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper
  5. 11. is used with tomato
  6. 12. tomatoes sauce is used with
  7. 14. aka mother sauce
  8. 15. is used to make hollandaise sauce
  9. 17. number of mother sauces
  10. 18. is used in French cuisine
  11. 19. are used to make an emulsion
Down
  1. 1. bechamel is made with butter, milk, and what
  2. 3. a rich white sauce made with milk infused with herbs and other flavorings
  3. 4. is a rich white sauce made with chicken, veal, pork, or fish stock, thickened with cream and egg yolks.
  4. 6. espionage color
  5. 7. becemel is used with
  6. 9. bechamel infused with other herbs to create a
  7. 10. this sauce contains tomato
  8. 11. is named after a fruit
  9. 13. hollandaise sauce can be made in a
  10. 16. stock veloute made with this