Term
|
Definition
| Made by thickening milk (sometimes infused with aromatics for flavor) with a white roux |
|
|
Term
|
Definition
| Prepare a reduction of acid shallots, and peppercorns combine and reduce till syrupy. Gradually incorporate chilled butter, constantly stirring. Adjust seasoning, strain if desired, serve immediately. |
|
|
Term
|
Definition
| Espagnole, demi-glaçes, jus de veau lié, and pan sauces thickened by reducing the sauce or adding a slurry |
|
|
Term
|
Definition
| made by reducing espagnole until richly flavored with a velvety texture and a deep color. Brown stock equal to almost half the espagnole sauce's original volume, is added during the lengthy reduction process |
|
|
Term
|
Definition
| suspension of one substance in another |
|
|
Term
|
Definition
| prepared by bolstering a brown stock with additional aromatics and thickening it with a roux |
|
|
Term
|
Definition
| Classic five sauces known as the mother sauces. Espagnole, velouté béchamel, tomato sauce, and hollandaise |
|
|
Term
|
Definition
| Prepared by emulsifying melted or clarified butter and water (in the form of an acidic reduction and/or lemon juice) with partially cooked egg yolks |
|
|
Term
|
Definition
| made by reducing brown stocks and thickening them with a pure starch slurry |
|
|
Term
|
Definition
| finishing a sauce with butter |
|
|
Term
| Pan sauces and reductions |
|
Definition
| Produced as part of the roasting or sautéing cooking process; thickeners can be either roux, reduction, or pure starch slurries |
|
|
Term
|
Definition
| Many varieties, from fresh tomato sauces, to highly seasoned versions, italian style are made by simmering tomatoes with olive oil and garlic with oregano and basil for flavorings. |
|
|
Term
|
Definition
| Prepared by thickening a white stock (veal, chicken, or fish) with blond roux |
|
|
