Sauces Flashcards
A mother sauce made by thickening a white stock with a blond roux.
Veloute Sauce
A sauce made from pureed fruits or vegetables
Coulis
“separate” If egg yolks are added directly to a hot sauce they will likely curdle. When either milk or egg mixtures curdle, the liquid and solid portions separate from each other
curdle
A slurry made with flour is called a whitewash. Often used for gravy
whitewash
The name for a reduced brown stock that is thickened with a cornstarch or arrowroot slurry
Jus lie
The yolk and cream mixture that’s used to thicken liquids.
Liaison
These sauces are made by adding various ingredients to the existing mother sauce
Derivative sauce
The base sauces from which other sauces can quickly be made
Mother Sauces
A small onion that’s stuck with several whole cloves
Onion Pique
White sauce consists of milk thickened with a white a roux and flavored. Classically this mother sauce is called this.
Béchamel Sauce
A sauce is thick enough to coat the back of a spoon
Nappe
Made by slowly reducing brown roux for hours.
espagnole sauce
This method of gradually warming the temperature of the yolks is referred to as tempering
Tempering
A mixture of cold liquid and starch.
Slurry
A mixture of equal parts flour and fat by weight that’s cooked to varying degrees of doneness and used to thicken liquids
Roux
Thickened liquids that complement other foods
sauce
A hot emulsified sauce that combines egg yolks and warm clarified butter
Hollandaise sauce
Made by reducing espagnole sauce to proper nappe consistency
Demi-glace Saue
