The Culinary Professional
Chapter 21 Sauces
béchamel (bay shah MEHL) sauce. 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.
coulis (coo LEE). A sauce made from puréed fruits or vegetables.
curdle. When the liquid and solid portions of milk or egg mixtures separate from each other and ruin
a sauce.
demi-glace sauce. A mother sauce that is classically made by reducing espagnole (ehs pan YOHL)
sauce to proper nappé consistency.
derivative sauce. A sauce that is made from a mother sauce, also referred to as a compound or
small sauce.
espagnole sauce. A mother sauce made by slowly reducing brown stock, a small amount of tomato
product, and brown roux for hours.
hollandaise (hahl an DAYZ) sauce. A hot emulsified sauce that combines egg yolks and warm
clarified butter.
jus lié (JOO lee AY). A reduced brown stock that is thickened with a cornstarch or arrowroot slurry.
liaison (lee AY zun). A mixture of egg yolks and cream that is used to thicken liquids.
mother sauces. The base sauces from which other sauces can quickly be made.
nappé. Refers to a consistency of sauce that is thick enough to coat the back of a spoon.
onion piqué (pee KAY). A small onion with a bay leaf speared to it by several whole cloves.
roux. A mixture of equal parts flour and fat by weight that is cooked to varying degrees of doneness
and used to thicken liquids.
sauce. Thickened liquids that complement other foods.
slurry. A mixture of cold water and starch used to thicken liquids.
tempering. 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.
velouté (vehl oo TAY) sauce. A mother sauce made by thickening a white stock with a blond roux.
whitewash. A mixture of water and flour used to thicken liquids, often used when making Americanstyle gravy.
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