Sauces

3. A mother sauce made from chicken stock and a white or blond roux
5. A mixture of egg yolks and heavy cream often used to finish some sauces such
8. A mixture of raw butter and various flavoring ingredients such as herbs nuts citrus
10. This is cooked for a very short period of time and is used in sauces where little color is needed like béchamel
13. Are sometimes called “grand sauces.”
14. A mother sauce made from brown stock and brown roux
15. A thickener made of equal parts flour and soft whole butter that is mixed together.
16. This sauce is cooked until it develops a dark brown color and it is used in dishes that require a dark brown color.
17. Cornstarch mixed with a cold liquid which can be used instead of roux
19. A sauce made using one of the five mother sauces.

1. Mother sauce that is an emulsion made from eggs butter and lemon
2. Type of compound butter that is a softened butter flavored with lemon juice and chopped parsley it is often used to garnish grilled meat or fish
4. A rich brown sauce traditionally made by combining equal parts espagnole sauce and veal stock and reducing to 50 percent of its starting volume
6. A liquid or semisolid product that is used in preparing other foods
7. Slowly mixing in or adding a liquid ingredient
9. This is cooked longer than white roux until the flour turns golden and has a nutty aroma and it is used in ivory-colored sauces like velouté.
11. A cook who specializes in making sauces
12. A mother sauce made from a stock and tomatoes
16. A mother sauce made from milk and white roux
18. A thickener made of equal parts cooked flour and a fat