Culinary Terms Flashcards
A white sauce made with flour, butter and milk
Béchamel
A daughter sauce of béchamel with cheese
Mornay
A daughter sauce of béchamel with crayfish butter and tails
Nantua
A daughter sauce of béchamel with pureed onions
Soubise
A stock-based white sauce made with chicken, veal or fish stock thickened with blond roux
Velouté
A daughter sauce of velouté with egg yolk and cream liaison
Allemande
A daughter sauce of velouté with reduced chicken stock and crème fraiche
Supreme
A daughter sauce of tomato with garlic, olive oil, herbs and black olives
Provençale
A daughter sauce of tomato with garlic, oregano and basil
Marinara
A daughter sauce of tomato with onion, celery, green pepper and garlic
Creole
A sauce made primarily out of tomatoes
Tomato Sauce
A daughter sauce of hollandaise with orange juice and zest
Maltaise
A daughter sauce of hollandaise with tarragon, shallots and vinegar
Béarnaise
An emulsion of butter, egg yolks and lemon juice
Hollandaise
A daughter sauce of espagnole with reduced espagnole and brown stock
Demi-glace
A daughter sauce of espagnole with mushrooms, shallots, white wine and tomato
Chasseur
A daughter sauce of espagnole with reduced red wine and poached beef marrow
Bordelaise
A brown sauce made with brown meat stock, a mirepoix of browned vegetables, a browned roux, herbs and sometimes tomato paste
Espagnole
A daughter sauce of velouté with white wine, lemon juice, parsley and shallots
Vin Blanc
