Mother Sauces
This Mother Sauce is a combination of white roux and cream.
What is Béarnaise.
Adding Pureed cooked onions makes this Mother Sauce into Soubise.
What is Bechamel?
This is one category of soup, it usually includes cream and pureed soups.
What is Thick Soup?
This is an amber liquid made by simmering poultry, beef, veal, or game bones that have been browned first.
What is Brown Stock?
This is a combination of 50% onion, 25% carrots, and 25% celery.
What is Mirepoix?
This Mother Sauce's base is a combination of egg yolk and clarified butter.
What is Hollandaise?
Adding red wine and parsley to Espagnole turns it into this derivative sauce.
What is Bordelaise?
Gazpacho and winter melon are examples of this type of soup.
What are Fruit Soups?
This is a highly flavored stock made with fish bones and reduced to intensify flavor.
What is Fumet?
A Bouquet Garni and Sachet d'epices are the herbs, spices, and flavorings known as this.
What are Aromatics?
This Mother Sauce is made from a combination of veal, chicken, or fish stock and a white or blonde roux.
What is Veloute?
Adding Blood Orange Juice to Hollandaise creates this derivative sauce that is usually used to accompany fish or vegetables.
What is Maltaise.
These are hearty, thick soups made in much the same way as cream soups.
What is Chowder?
This reduced stock with a jelly like consistency, can be made from brown stock, chicken stock, or fish stock.
This is a flavorful liquid made by gently simmering bones and/or vegetables.
What is a Stock?
This Mother Sauce is made from a brown stock and brown roux.
What is Espagnole or Brown Sauce?
You would add these ingredients to Sauce Tomat to create Creole Sauce.
What are Bell Pepper(Sweet Pepper), Onion, and Chopped Tomato?
This is one category of soup, it is usually based on flavored stocks, broths, and Consommes.
What is Clear Soup?
This is a weak stock made from bones that have already been used in another preparation, sometimes used to replace water sas the liquid used in a stock.
What is Remouillage?
These are the basis for most other sauces.
What are Mother Sauces?
This Mother Sauce is made from a stock and tomatoes.
What is Sauce Tomat, or Tomato Sauce?
Adding heavy cream to Chicken Veloute and reducing it creates this derivative sauce.
What is Sauce Supreme?
This is a rich, flavorful stock or broth that has been clarified.
What is Consomme?
This is a the process rids the bones of some of the impurities that can cause cloudiness in a stock; put the bones in a stockpot, cover them with cold water, and bring them to a slow boil, when the pot is at a full boil remove the floating waste, or Scum.
What is Blanching?
This is a mixture of raw butter and various flavoring ingredients, such as herbs ,nuts, citrus zest, shallot, ginger, and vegetables.
What is a Compound Butter.