Prepare and cook basic sauces Crossword

When adding this ingredient to a sauce it must not boil or this ingredient will split or curdle
This is a sauce made from a white roux and milk
this thickening is also known as a raw roux
what should be the texture of a blond roux?
this device is used to direct sauce precisely and prevents sauce splattering and wastage
this piece of equipment is used to skim fat from the top of a stock or sauce
this is another name for a cheese sauce
this is the french term for a studded onion
this is the name for a circle of paper, greased and placed on a sauce to prevent a skin forming
this term is used when you suspend one liquid in another than normally do not mix. an example of this is Hollandaise sauce
Instead of thickening with a roux you could use arrowroot, cornflour or fecule(potato flour), these are all called a........
this is a famous brown sauce with shallots, tomato concassee, white wine, mushrooms and tarragon
this sauce is made from egg yolks and kept warm so must be used within 2 hours