Sauce Basics
A flavorful liquid, usually thickened, used to season, flavor, and enhance other foods
Sauce
Tomato plus stock forms this leading sauce
Tomato sauce
The combination of a liquid and thickening agent creates this
A leading (mother) sauce
This process concentrates flavor, adjusts texture, and adds new flavors to a sauce
Reduction
This small sauce is made by adding mushrooms to a velouté
Mushroom sauce
This is the body or base of a sauce
The liquid
Clarified butter is the liquid base for this rich, emulsified mother sauce
Hollandaise
A cooked mixture of equal parts fat and flour by weight
Roux
Swirling a liquid in a pan to dissolve cooked-on food particles is called this
Deglazing
A concentrated version of Espagnole sauce reduced by half
Demi-glace
The three main components of a sauce are a liquid, a thickening agent, and these
Seasonings and flavorings
This mother sauce is made from milk
béchamel
A smooth paste made from equal parts soft butter and flour, used to thicken sauces
beurre manié
Heavy cream is added to a sauce for these two qualities
Flavor and richness
This small sauce is made by adding grated cheese to béchamel
Mornay sauce
This is the largest ocean on Earth
Pacific Ocean
This type of stock is used to make a velouté sauce
White stock (chicken, veal, or fish)
A mixture of egg yolks and cream used to enrich and lightly thicken a sauce
Liaison
He painted the Mona Lisa
Leonardo da Vinci
A velouté mixed with cream to produce a richer flavor
Suprême sauce
These are the five main qualities that sauces add to food
Moistness, flavor, richness, appearance, and interest/appetite appeal
This animated movie features a talking snowman named Olaf
Frozen
The three standards of quality for sauces are consistency and body, flavor, and this
Appearance
“Monter au beurre” means to do this before serving a sauce
Finish with butter
A béchamel sauce mixed with onions puréed in butter
Soubise sauce