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18 Cards in this Set

  • Front
  • Back

Beurre blanc

White butter sauce made from shallots white wine and butter

Beurre rouge

Red butter made from shallots red wine and butter

Slurry

Mixture of raw starch and cold liquid used for thickening

Bechamel

Thickening milk with white roux and adding seasoning

Veloute

Basic sauce made by thickening a white stock with roux

Allemande

Made by adding lemon juice mushrooms a liaison to veloute made from veal stock

Liaison

Egg yolks and heavy cream used to enrich a sauce

Supreme

Add cream too a veloute made from chicken stock

Cuisson

Liquid resulting from shallow poaching fish

Vin blanc

Enriched sauce made by reducing the liquid from shallow poaching fish and adding a veloute

Espagnole

Brown sauce made of brown stock mirepoix and tomatoes thickened with brown roux often made to produce Demi glaze

Demi glaze

Half brown stock and half espagnole reduced by half

Cloute

Baylife added to onion with gloves for flavour

Sabayon

Cooked egg yolks to fix hollandaise

Bearnaise

Butter egg yolks tarragon and peppercorn reduction for wine vinegar

Hollandaise

Butter egg yolks and flavouring usually lemon juice

Beurre manie

Cold roux to help thickening

Glacé De viande

Reducing beef stock by half