A cook who specializes in making sauces.

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

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

A mother sauce made from milk and white roux.

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

A mother sauce made from brown stock and brown roux.

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

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

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

A rich brown sauce traditionally made by combining equal parts espagnole sauce and veal stock and reducing to 50 percent of its starting volume.

Reducing a liquid ingredient in order to concentrate its flavor within the dish, while also helping with the final consistency of the finished sauce, so that it will coat and hold on the plate.

This roux is cooked for a very short period of time and is used in sauces where little color is needed, like béchamel.

This is cooked longer than white roux, until the flour turns golden and has a nutty aroma, and it is used in ivory-colored sauces like velouté.

This sauce is cooked until it develops a dark brown color, and it is used in dishes that require a dark brown color. It has a nutty, roasted flavor and has the least thickening ability because the starch has been cooked the longest.

A thickener made of equal parts flour and soft, whole butter that is mixed together and shaped into small pea-sized balls and added to a cooking sauce. Added at end, to thicken sauces quickly.

Cornstarch mixed with a cold liquid, which can be used instead of roux; the consistency should look like heavy cream.

A mixture of egg yolks and heavy cream, often used to finish some sauces. It adds a rich flavor and smoothness to a sauce without making it too thick.

A mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables; used to finish grilled or broiled meats, fish, poultry, game, pastas, and sauces, among other uses.

A thick puréed sauce made from vegetables or fruit.

A cold mixture of fresh herbs, spices, fruits, and/or vegetables that can be used as a sauce for meat, poultry, fish, or shellfish.

A sauce made from the juices of cooked meat and brown stock.

Meat served with its own juices.

A straining method, in which a clean cheesecloth is placed over a bowl, and the sauce is poured through the cheesecloth into the bowl. The cloth is then twisted at either end to squeeze out the strained sauce.