Sauces

4. thickener made of equal parts flour and butter and added at the end of the cooking
11. liquid or semi-solid product that is used in preparing other foods.
13. mother sauce made from eggs, butter, and lemon.
14. mother sauce that is made from stock and blond roux
16. a cook who specializes in making sauces
18. mother sauce made from stock and tomatoes
19. thickener with egg yolks and heavy cream
20. roux that is cooked and turns golden with a slightly nutty aroma
23. mother sauce that is made from milk and white roux
24. to thicken a sauce to reducing the amount of liquid and intensifying the flavors
25. slowly mix a little bit of the hot sauce with an egg mixture to raise the temperature
26. thickener with a starch and cold liquid

1. roux that is cooked for the shortest period of time and like in color
2. meats served in their own juices
3. easiest method of straining a sauce with cheesecloth
5. softened butter flavored with lemon juice and parsley
6. add liquids to a pan to loosen and dissolve food particles that are stuck to the bottom of the pan
7. sauce made from the juices of cooked meat and brown stock
8. sauces that are the basis for most other sauces
9. cold mixture of fresh hers, spices, and fruits/veggies
10. rich brown sauce made of espagnole veal stock reduced by 50%
12. mother sauce made from brown stock and brown roux
15. sauces that derive from mother sauces
17. a mixture of raw butter and various flavoring ingredients
21. roux that is cooked the longest time and has the weakest thickening power
22. thick pureed sauce
24. thickener made of equal parts cooked flour and a fat