Thickeners
What does a thickener add to a sauce?
body and texture
What is the lightest roux called?
White roux
The b in Beth V stands for?
Bechamel
A bechamel is made of what?
Milk and white roux
Mac and cheese is made using which mother sauce?
Bechamel
What is a roux made of?
Equal parts flour and fat
What is the darkest roux called?
Brown roux
The E in Beth V stands for?
Espagnol
An espagnole is made of what?
Brown stock and brown roux
Tomato soup is made using which mother sauce?
Tomato
What is a beurre manie made of?
equal parts flour and soft butter
What is the roux with a golden color called?
Blond roux
The T in Beth V stands for?
Tomato
A tomato sauce is made of what?
Chicken stock, tomatoes, and optional roux
Beef gravy is made using which mother sauce?
Espagnole
What is a slurry made of?
cornstarch and cold liquid
What causes the different colors in roux?
Different cooking times
The H in Beth V Stands for?
Hollandaise
A hollandaise is made of what?
Eggs, butter, and lemon
Gravy for veal is made using which mother sauce?
Veloute
What is a liaison made of?
Egg yolks and heavy cream
A bechamel uses what color roux?
white
The V in Beth V stands for?
Veloute
A veloute is made of what?
veal, chicken or fish stock and a white or blond roux
Eggs benedict is topped with this sauce.
Hollandaise