tle 2

• Sauce: semi-liquid food
• sauce: liquid; creamy
• Sauce: Digestion: mint sauce and apple sauce
• Moisture: white sauce
• Accompaniment sauce: cranberry sauce with roasted turkey
• color: hollandaise
• Preparatory sauces: made in the kitchen
• Mother/grand sauces: temperature and nature
• Temperature: hot, warm, and cold
• Nature: emulsified and thickened
• Veloute = Velvety
• Veloute Sauce: long slow cooking process
• Bechamel/White Sauce: hot milk and white roux
• Hollandaise: Tangy, buttery sauce
• Espagnole Sauce: brown stock; thickened
• Espagnole/Brown Sauce: Tomato Puree
• Hollandaise: coming from holland
• Mayonnaise Sauce: emulsified sauce
• Mayonnaise sauce: egg yolk and oil
• Hard Butter Sauce - beurre compose
• Hot Butter Sauce - beurre chaud
• Soya Sauce: Dark and Light
• Light soya sauce: seasoning
• Dark Soya sauce: preparation of other dishes
• beurre Maine - Kneaded butter;french
• roux- smooth paste
• roux- flour fried in fat
• Light/Cold roux: melted fat and flour
• Brown roux- fat and flour
• liaison - finishing agent
• liaison - egg yolk and heavy cream
• bechamel sauce : simplest
• mint sauce: gastric out of reduced vinegar and sugar
• contemporary sauce: made by chefs
• lea and perrin sauce: worcesteshire
• tabasco sauce: favorite in america
• tabasco sauce: spicy chili and red pepper sauce
• consistency is: light
• flavor is: distict
• Coulis: sauce made from fruit or vegetable puree