Sauces

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What is a mirepoix?

It is vegetable mixture that flavors the stock usually celery, onion, carrots, and leeks.
What is mouiller?

To moisten
What is remouiller?

To moisten again after a reduction
What is reduce au sec?

Reduce until dry
What is Ecumer?

To take or skim the crusty bits on top of the stock
What is degraisser?

To take off the fat or grease
What are the mother sauces?
- Hollandaise
- Espagnole
- Tomato
- Bechemel
- Veloute
What is in hollandaise?

butter
What is in espagnole?

Fond brun
What is in the tomato sauce?

tomatoes
What is in bechemel?

milk/cream
What is in veloute?

Fond Blanc
What mother sauce do you get from a fond brun?

Espagnole
What mother sauce do you get from a fond blanc?

Veloute
What is fond brun?

brown stock
What is fond blanc?

white stock
What is fond blanc de veau?

white veal stock
What is fond blanc de volaille?

white poultry/chicken stock
What is fond blanc de legumes?

white vegetable stock
What is fumet de poisson?

fish stock
What is les liaison?

thickener
What thickener can you use besides a roux?

cornstarch or arrow root
What is bouquet garni?

spices to flavor the stock sometimes in cheesecloth, leek, or loose
What is the secondary sauce from espagnole?

Demi glaze
What is the small sauce from a demi glaze?

Bordelaise
What do you get when you thicken fond brun with arrow root?

Jus de veau lie
What is the secondary sauce from a veloute with veal?

Allemande
What is the secondary sauce from a veloute with chicken/poultry?

Supreme
What is paysanne?

rough chop

Author

snshn425

107014

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Sauces

Description

Stock to mother sauces

Updated

2011-10-07T01:36:02Z