Sauce Crossword

Liquid, Thickening Agent, Seasonings/Flavorings
A flavored, thickened liquid
This makes up the base of a sauce
An ingredient used in the thickening process
The process in which starch granules absorb moisture and pop when added to liquid
One quality you should look for in a sauce thickened with a starch
Starch + cold liquid
Equal parts fat + flour, cooked together
A food that has been mashed, strained, or finely chopped into a smooth pulp
The process of simmering down a stock or sauce to remove water
Leading sauces are also called
An emulsified sauce of clarified butter and egg yolks
White stock + roux
Brown stock + roux
Milk + roux
Tomato juice + tomato puree
A modern sauce of cooked or pickled vegetables and/or fruit
A modern sauce of chopped raw vegetable and/or fruit
Purified butterfat, water and milk solids removed
Thickening agent in hollendaise
Sauce made from thinned out fruit or vegetable puree
In addition to thickening, how does reduction improve a sauce
Half espagnole sauce + half brown stock, reduced by half
Gelatinization only happens when what is present