Sauces

A liquid or semisolid product that is used in preparing other foods and that adds flavor, moisture, and visual appeal to another dish.

• sauce

• stock

• spread

• dressing

A cook who specializes in making sauces.

• sauce messieur

• sauce master

• sauce maker

• saucier

A thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening.

• beurre manie

• roux

• slurry

• liason

Five classical sauces that are the basis for most other sauces.

• king sauces

• hierarchy sauces

• mother sauces

• master sauces

A mother sauce made from milk and white roux.

• hollandaise

• alfredo

• bechamel

• espagnole

A mother sauce made from veal, chicken, or fish stock and a white or blond roux.

• veloute

• bechamel

• tomato

• hollandaise

A mother sauce made from brown stock and brown roux.

• veloute

• espagnole

• bechamel

• hollandaise

A mother sauce made from a stock and tomatoes (roux is optional).

• tomato

• bechamel

• stock

• espagnole

Mother sauce that is an emulsion made from eggs, butter, and lemon.

• hollandaise

• bechamel

• espagnole

• tomato

Also known as derivative sauces, these are sauces made using one of the five mother sauces.

• big sauces

• small sauces

• creative sauces

• classical sauces