Saucy
A sauce adds this to a dish.
What is flavor, moisture, richness, color, and visual appeal?
The number of mother sauces.
What is five?
A roux is comprised of these items.
What are equal amounts of fat and flour?
This "sauce" is made from whole butter and flavoring ingredients and is used to finish grilled or broiled foods.
What is compound butter?
This finishing method involves using a cheesecloth or fine mesh sieve to eliminate unwanted lumps, herbs, vegetables or spices.
What is straining?
A person who specializes in making sauces is known as this.
What is a Saucier?
A Bechamel is made from these ingredients.
What is milk and a white roux?
The three colours or stages of a roux are
What are white, blond, and brown?
A derivative or secondary sauce is defined as
What is a mother sauce plus other ingredients, flavouring or spices?
If your sauce holds a line on the back of a spoon it is said to be this
What is Nappe ?
A sauce is defined as this.
What is a flavorful liquid usually thickened that is used to season, enhance, or flavour foods?
Made from veal, chicken, or fish stock and a white or blond roux.
What is Velouté?
Beurre Manié is made by doing this.
What is kneading equal parts whole butter and flour into a paste?
This sauce for meats served with lightly thickened roasting pan drippings.
What is an au jus?
Some common finishing seasonings are
What are salt, lemon juice, cayenne, pepper?
The three basic ingredients in a sauce
What are a liquid component, seasoning, and thickeners?
Known as Brown or Espagnole sauce it is made from these two ingredients
What is a brown stock and a brown roux?
A slurry is composed of these 2 ingredients
What is cornstarch and cold liquid?
50% Brown Stock and 50% Espagnole reduced by 50%
What is Demi Glace?
Finishing a sauce by whisking in small cubes of cold butter
What is Beurre monte?
The word "sauce" comes from the Latin "Salsus" that means this.
What is “salted” referring to the seasoning or flavouring to make food more appetizing?
A Hollandaise sauce is an emulsion made from these 3 main ingredients.
What is egg yolks, clarified butter, and a reduction of vinegar, lemon and/or wine?
This thickening mixture of egg yolks and heavy cream is a classic French sauce thickening technique.
What is a Liaison?
Sauce Robert is a derivative sauce of this Mother Sauce.
What is a Espagnole?
These factors should be considered (along with flavour) when choosing a sauce.
What is color, opacity, texture, and viscosity?