Sauces

Edit Answers
123456789101112131415161718192021222324252627282930
Across
  1. 3. This roux is cooked the second shortest amount of time and has a slightly nutty flavor with a golden color.
  2. 4. These sauces are made using the mother sauces as a base.
  3. 5. A rich brown sauce made by combining equal parts espagnole sauce and veal stock and reducing by 50%.
  4. 8. A small sauce from tomato using sweet peppers, onions, and chopped tomatoes.
  5. 10. A mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus, shallots, and garlic.
  6. 12. This roux is cooked for long periods of time to develop a dark color and roasted flavor with the weakest thickening power.
  7. 13. This mother sauce is made from milk and white roux.
  8. 16. A thick pureed sauce that is typically served cold and is a lower fat alternative to mother sauces.
  9. 18. A small sauce from veloute adding reduced heavy cream.
  10. 20. A small sauce from espagnole using red wine and parsley.
  11. 24. This method is what you do to slowly mix a little a little thickener in with the warm liquid to avoid egg yolks from scrambling.
  12. 25. A sauce that is a cold mixture of fresh herbs, spices, fruits, and vegetables.
  13. 26. A liquid or semisolid product that is used in preparing other foods.
  14. 27. This thickener is made of equal parts flour and whole butter and is added at the end of the cooking process.
  15. 28. This thickener is a mixture of egg yolk and heavy cream and is added at the end of the cooking process.
  16. 30. The method used to strain a sauce by pouring it through cheesecloth and squeezing it.
Down
  1. 1. This roux is cooked the shortest amount of time and has the strongest thickening power.
  2. 2. This mother sauce is an emulsion made from eggs, butter, and lemon.
  3. 5. When you add liquid to a pan to loosen and dissolve food particles that are stuck to the bottom.
  4. 6. A small sauce from bechamel with the addition of pureed cooked onions.
  5. 7. This mother sauce is made from white stock and blonde roux.
  6. 9. A thickener made of equal parts flour and fat and is added at the beginning of the cooking process.
  7. 11. A small sauce from hollandaise with tarragon, white wine, vinegar, and shallots.
  8. 14. This mother sauce is made from brown stock and a brown roux.
  9. 15. This thickener is mixed with cold liquid and cornstarch.
  10. 17. This mother sauce is made from stock and tomatoes.
  11. 19. A liquid cooked down to concentrate its flavor within the dish.
  12. 21. Meats served with their own juices.
  13. 22. These five sauces are the basis for most other sauces.
  14. 23. A sauce made from the juices of cooked meat and brown stock.
  15. 29. A cook who specializes in making sauces.