G10 Sauce Flashcards
basic ingredient milk which is thickened with flour enriched with butter
white sauce
chief ingredients are veal, chicken and fish broth, thickened with blonde roux
veloute sauce
rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne
hollandaise
consists of liquid dispirsed with or without an emulsifier in another liquid that usually would not mix together
emulsion
brown roux-based sauce made with margarine or butter, flavor and brown stock
brown sauce/espagnole
made from stock(ham/pork) and tomato products seasones with spices and herbs
tomato
made just before they are to be used
hot sauces
cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill
col sauces
flour
mix startch with fat- roux
mis startch with cold liquid - slurry
cooked mixture of equal parts by weight of fat and flour
roux
clarified butter
margarine
animal fat
vegetable oil and shortening
white roux
blond roux
brown roux
discarding oilingoff poor texture synersis oil streaking
reduction straining deglazing enriching seasoning