A mixture of cold liquid and starch used to thicken liquids.

The method of gradually warming the temperature of egg yolks with small amounts of hot liquid before adding into a large amount of hot liquid to avoid curdling.

A thickened liquid that complements other foods.

A mother sauce made by slowly reducing brown stock, a small amount of tomato product, mirepoix, and brown roux for hours.

A mother sauce that is classically made by reducing espagnole sauce to proper nappé consistency.

A slurry made with flour used to thicken liquids, often used when making American-style gravy.

A hot emulsified sauce that combines egg yolks and warm clarified butter.

A mixture of softened whole butter and flour used to thicken liquids.

A small onion with a bay leaf speared to it by several whole cloves.

A mixture of egg yolks and cream that is used to thicken liquids.

A mixture of equal parts flour and fat by weight that is cooked to varying degrees of doneness and used to thicken liquids.

A reduced brown stock that is thickened with a cornstarch or arrowroot slurry.

A mother sauce made by thickening a white stock with a blond roux.

A sauce consistency that is thick enough to coat the back of a spoon.

A mother sauce that is a white sauce consisting of milk thickened with a white roux and flavored with onion, bay leaf, and a small amount of nutmeg.