sauces
describe a wide range of flavored liquid that are served as part of the meal or dishes
sauce
white sauce, made with milk and thickened with a roux
bechamel
stock-based white sauce
veloute
traditionally made of a rich meat stock
espagnole or brown sauces
two sayces that are made with an emulsion of egg, yolks and fats
hollandaise and mayonnaise
sauce made of a simple blend of oil, vinegar, salt and pepper
vinaigrette
variety of sauces
fruit
roux
egg sauces
cold sauce and dressing
sweet sauces
ingredients use in preparation of sauces
liquids and thickening agents
thickening agents (3)
roux
paste
fat
methods (3)
roux method
blended method
all in one method
diff sauce thickening (7)
flour
cornstarch
liaison
arrowroot
whitewash
beurre marie
raw potatoes
etc