A cook who specializes in making sauces.

Sauces were developed to cover the taste of foods that were going bad.

Although inspired by Italian chefs, French cooks elevated sauce making to an art by the 1800's. One principle of French cuisine is that "the sauce is everything."

Classical sauces that are the basis for most other sauces.

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

An emulsifier

Flour and fat (usually butter) is a thickener called a

Roux plus milk or cream on low heat creates a

White sauce = Bechamel

A stock-based sauce is made just like a white sauce, but it substitutes _________________ for butter.

Stock-based sauces are used to create

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.

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

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

A thick puréed sauce made from vegetables or fruit, called coulis, can be used as a _____________.

Meat served with its own juices.

A derivative sauce from Hollandaise is

Small sauces made from Basic White Sauce are

Brown sauces are usually made from

Tomato-Based sauces is started with

Oil-and-Vinegar Sauces use the same basic ingredients as vinaigrettes:

A small sauce created from a tomato-based sauce is

Sweet and Sour Sauces are based on which mother sauce?

A marinade is a sauce used to flavor meats by soaking them in it. What mother sauce is this based on?

What three things must be present to cause a sauce to thicken?

How do you store a sauce?

Liason refers to: