Stocks, Soups and Sauces

Herbs, spices and flavorings that create a savory aroma, such as bouquet garni.

• chinois

• au jus

• aromatics

• concasse

A grand sauce made from milk and white roux

• bechamel

• buerre manie

• bisque

• bouillon

A cream soup made from pureed shellfish, such as lobster, shrimp or crab

• bisque

• brown stock

• coulis

• demi-glace

French for "bag of herbs"

• bouquet garni

• chinois

• fumet

• remoulllage

A grand sauce made from brown stock and brown roux

• espanole

• compound butter

• court bouillon

• liason

A mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots ginger and vegetables

• compound butter

• court bouillon

• demi-glace

• funet

An aromatic vegetable broth, used to poach fish or vegetables

• court bouillon

• demi-glaze

• hollandaise

• mirepoix

The process of removing fat that has cooled and hardened from the surface of stock

• degreasing

• wringing

• glacing

• making roux

A rich brown stock made by combining equal parts espagnole sauce and veal stock.

• demi-glace

• hollandaise

• mirepoix

• remouillage

A highly flavored stock made with fish bones

• fumet

• glace

• hollandaise

• liason