GAME 2

its basic ingredient is milk which is thickened with flour enriched with butter.

• Veloutè sauce

• White sauce

• Hollandaise

• Espagnole

Its chied ingredients are veal, chicken, fish broth, thickened with blonde roux.

• Veloutè sauce

• White sauce

• Hollandaise

• Espagnole

It is a rich emulsified sauce made from butter, egg yolks, lemon juice, and cayenne.

• Veloutè sauce

• Hollandaise

• Espagnole

• White sauce

it consists of liquid dispersed with or without an emulsifier in another liquid that usually would not mix.

it is a brown roux based cause made with margarine or butter, flavor, and brown stock.

• Hollandaise

• Veloutè sauce

• Espagnole

• Tomato

it is made from stock (ham/pork) and tomato products seasoned with spices and herbs.

• Veloutè sauce

• tomato

• hollandaise

• espagnole

made just before they are to be used

• Hot sauces

• Cold sauces

Cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill.

• Hot sauces

• Cold sauces