sauces

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Across
  1. 2. – Thickener made from starch (like cornstarch) and water
  2. 6. – Sauce with derivatives like Mornay and Soubise
  3. 8. – Sauce thickened with blond roux and white stock
  4. 9. Answers
  5. 10. – White sauce made from milk and white roux
  6. 13. – Cold emulsified sauce made with oil and egg yolk
  7. 14. – Type of sauce served chilled or at room temperature
  8. 15. – Emulsion of butter and egg yolks, named after Holland
  9. 16. – Equal parts flour and butter cooked together
Down
  1. 1. – One of the main liquids/fats in sauces
  2. 3. – From the Latin salsus, meaning salted
  3. 4. – Mother sauce made with white stock and roux
  4. 5. – Butter sauce with vinegar and shallots
  5. 7. – Brown mother sauce with brown stock and tomato
  6. 11. – Thickening agent of egg yolk and cream
  7. 12. – The chef who prepares sauces