TLEEEEEEEEEEEE Flashcards
Primary class of sauces also called as grand sauces or mother sauces
Leading sauces
made from milk and white roux
Béchamel
made from white stock and white Or blond roux
Velouté
made from brown stock and brown roux
Brown sauce or espagnole
made from stock and tomato (roux is optional because tomato sauces are naturally thick)
Tomato sauce
made from butter and egg yolk
Hollandaise
is a white sauce made by adding cheese to béchamel.
Different kinds of cheeses are used like Gruyère, Emmenthal or cheddar cheese. Mornay sauce can be used to make macaroni and cheese or mac n’ cheese.
Mornay sauce
white sauce made by adding prepared mustard to béchamel.
It is a versatile sauce that can be paired with chicken, beef, salmon, and vegetable dishes
Mustard sauce
Popular sauce that pars well with a variety of dishes
Mushroom sauce
White sauce that adds chopped herbs and this sauce compliments fish and seafod dishes
Herb sauce
Is a white sauce made by adding tomato pureé to a vesl or chiken veloute. Paris well with eggs
Aurora sauce
is a brown sauce made by adding Madeira wine to espagnole. Madeira wine has a sweet and nutty flavor. The sauce pairs well with steaks and roasts.
Madeira
is a brown sauce made by adding dry red wine to espagnole.
The sauce is named after the Bordeaux region in France which is famous for its wines. is traditionally served with steak or grilled beef and garnished with poached beef marrow.
Bordelaise sauce
is a brown sauce made by adding peppercorns to espagnole. Poivre is the French word for pepper. The sauce is generously seasoned with crushed black peppercorns.
Sauce poîvrade
is a spicy sauce made by adding onion, celery, bell peppers and cayenne to the classic tomato sauce. Creole cuisine refers to a style of cooking that developed in the southern states of America. It has French, Spanish, and African influences
Creole sauce
is a sweet-tangy sauce made by adding orange juice and grated orange rinds to hollandaise. Blood oranges, which is a variety of oranges with dark red flesh, are the preferred kind of orange to use in this sauce. Maltaise sauce goes well with broccoli and asparagus.
Maltaise sauce
is a flavorful liquid, thickened to the desired consistency
sauce
a well made soup is
-smooth
-thick enough to cling on food and it is not gluey
-it has the appropriate color
-it has a balanced flavor
it does not have a starchy taste
-properly seasoned and it is not too salty
simmering the sauce for a long time will make the water evaporate
reduction
break down these bits of food is
deglazing
ingredients for making sauces
-a liquid
-a thickening agent
-seasoning and flavoring ingredients
a flavorful liquid is the main ingredient of the base of a sauce
a liquid
are used to achieve the desired thickness in sauces
a thickening agent
thickening agent made from fat and flour
roux
chefs call this perfect consistency
nappé
kinds of fats used to make roux
-butter
-margarine
-animal fats
-vegetable oil
preferred kind of cooking fat to make roux
butter
wudely used but it is less expensive than butter
margarine
lard, chicken fat and beef drippings can be used if their flavor matches the flavor you want to develop in your sauce
animal fats
can be used but are not preferred because they add no flavor in the resulting sauce
vegetable oil
is a mixture of soft, raw butter and flour used as a quick thickener at the end of cooking a sauce
beurre manié
is a mixture of a kind of starch amd cold water
slurry
what is the french term meaning of beurre manié
kneaded utter
is a mixture of egg yolks and cream
liaison
different flavoring ingredients can be added to the basic sauces to make a variety of other sauces
seasoning and flavoring ingredients
kinds of roux
-white roux
-blond roux
-brown roux
mus be cooked properly so it does not taste raw or starchy and it must be firm not runny
roux
cooked for a short period of time and should have a pale-yellow color and is used on white sauces based in milk like bechamel
white roux
cooked for a longer time and used for sauces based on mil like bechamel
blond roux
do not follow the method of preparation of the five leading sauces
otheer sauces
is cooked until it takes in a light brown color and it has a nutty aroma and it is important to cook this in low heat
brown roux
derived from leading sauces
small sauces
other sauces
-butter sauces
-integral sauces
3. salsas and relishes
-flavored oils
also called purified butter
clarifies butter
makes the dish creamier and gives it a glossy finish
melted butter
are a mixture of butter and other flavoring ingredients like herbs, spices, and other aromatics
compounf bbutters
are sauces made from the juices or drippings released fro the meat
integral sauces
sauce that is made from the dripppings of meat and poultry
pan gravies
is the juice or liquid released when cooking roasted meats
jus
salsa
refers to the mexicaan blend
which means “with juice”
AU JUS
slasa in italian is
sauce
is a mixture of chopped vegetables that are pickeled in a vinegar or salt solution
relish
are light sauces or dressings suitable for salads and sauteed or grilled meats and vegetables
flavored oils
