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Mother Sauces
The secret is in the sauce
| Term | Definition |
|---|---|
| Puree | Any food thatis mashed to a smooth consistency |
| Espagnole Sauce | Is also known as a brown sauce and is used as a base for many sauces |
| Roux | A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces |
| Mother Sauce | A basic sauce used in the production of other sauces |
| Onion Pique | Is a traditional french culinary technique where a chef attaches one or more bay leaves to an onion by pushing whole cloves through the leaves into the onion |
| Hollandaise Sauce | A sauce made of butter, egg yolks, and flavorings (especially lemon juice) |
| Saucier | Prepares sauces and stews and saute foods to order |
| Tomato Sauce | Made with pureed tomatoes to give the sauce texture and flavor |
| Bechamel Sauce | A rich cream sauce made from cream and a roux, with an onion pique |
| Mirepoix | A French Culinary term that refers to a rough dice of carrot, onion and celery that forms the basis of a wide variety of stocks, sauces and soups. |
Created by:
OCPHIL