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White Sauces Sauce History
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White Sauces Sauce History
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25 Questions

1. Allemande - tomato paste - butter

2. Sauteed sliced mushrooms - whole butter - lemon juice - allemande sauce to mushrooms

3. Brown sauce

4. Fermented fish paste

5. Bechamel - Veloute - Espagnole - Tomato sauce - Hollandaise

6. Bring up with butter

7. Clarified butter - flour - chicken - veal - or fish stock - salt and white pepper (white sauce)

8. Sweat diced onions in whole butter - paprika - stir in supreme sauce - finish with whole butter

9. Heat until skin forms

10. Mushroom - aurora tomato puree - horseradish - poulette mushroom shallots parsley - Ivory glace de volaille - Hungarian paprika

11. Poulette - Ivory - Hungarian Paprika

12. Add to bechamel 8-12 ounces scalded cream and few drops of lemon juice

13. Add to becahamel 4 ounces heavy cream and 6 ounces crayfish butter. Add paprika to achieve the desired color

14. Add to supreme sauce glace de volaille

15. Add to supreme sauce - glace de volaille - and red pepper butter

16. Mushroom - Aurore - Horseradish

17. Cream sauce - cheddar - mornay - nantua - soubise

18. Sauteed slice mushroons - diced shallots - whole butter - allemande - heavy cream - finish with lemon juice

19. Reorganized sauces into the five mother sauces: espagnole - veloutte - bechamel - tomato - and hollandaise

20. Add to bechamel 8 ounces grated cheddar cheese - a dash of Worcestershire sauce and 1 TBS dry mustard

21. The use of roux was almost totally eliminated and replaced by natural reduction of stock or heavy cream. Beurre blanc became fashionable.

22. Made by adding creme to a chicken veloute

23. Saltus or salted

24. Sweat 1 LB diced onion in 1 ounced butter without browning. Add bechamel and simmer until the onions are fully cooked. Strain through fine chinois

25. Half of onion with a bay leaf pinned with a whole clove

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