Soup and Sauces Crossword

An emulsified sauce flavoured with wine vinegar, tarragon and chervil.
The French name for a cream sauce.
A Spanish cold soup.
The name given to thickeners used after the cooking period.
The colour of the roux in a Veloute Sauce.
A mother sauce where where the liquid is a combination of a light stock and milk.
A thick Italian soup.
A cold sauce served with seafood.
The name given to the five sauces from which thousands of other sauces are derived.
A brown sauce.
A heavy cream soup often made with shellfish.
A bread soup.
A bulb vegetable that must be slit and cleaned properly.
The names given to sauces derived from the mother sauces.
A dried pea or bean, a good source of protein.
A bunch of herbs tied together in celery stalks or cheesecloth used to flavour stews and sauces.
A mother sauce that uses egg as a thickener.
The name given to flour and cold water when used as a liaison.
Kneaded butter and flour used as a thickener.
A clear savory essence.
The French name fr a sauce with a red roux often used on pasta.
Uses a very thick cream sauce leavened with air.
Uses a very thick white sauce as a binder, coated in crumbs and deep fried.
Melted fat and flour.
Unthickened natural meat juices.
A misture of fruit, vegetable or meat that is sieved or blended to a chick cream.
Proportion of fat to flour when making a roux.
Part of the onion family and grow like garlic in a cluster on a commom vine; mild flavoured.
Less assertive flavour than a broth, gives richness to a sauce or soup.