Mother Sauces

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Across
  1. 2. type of pepper used to season a veloute sauce
  2. 4. slowly add hot liquid to cold substance to avoid curdling cold substance
  3. 5. a thickening agent made of equal parts fat and flour
  4. 10. a mother sauce made with milk and white roux
  5. 11. a mother sauce made with chicken stock and roux
  6. 13. marinara is an example of this sauce
  7. 15. a mother sauce made with mirepoix, veal stock, and seasonings
  8. 16. an emulsion sauce
Down
  1. 1. a secondary sauce of the espagnole sauce
  2. 3. a mixture made by forcing fat molecules together with liquid
  3. 6. a sauce made from veloute adding egg yolk, cream, and lemon
  4. 7. a combination of onion, celery, and carrots used for flavoring stock
  5. 8. a traditional white cheese sauce
  6. 9. half of an onion with bay leaf and whole cloves
  7. 11. the type of stock and bone used in traditional tomato sauce
  8. 12. the type of butter used in a hollandaise sauce
  9. 14. the type of roux needed for a espagnole sauce