STOCK - A clear, thin (that is, unthickened) liquid flavored by soluble substances extracted from meat, poultry, & fish, & their bones, & from vegetables & seasonings
BROTH - A flavorful liquid obtained from the simmering of meats and/or vegetables
MIREPOIX - A mixture of rough-cut or diced vegetables, herbs, & spices used for flavoring
SACHET - A mixture of herbs & spices tied in a cheesecloth bag
BOUQUET GARNI - A combination of fresh herbs tied together, used for flavoring
VENTING - To allow circulation or escape of liquid or gas, such as by setting a pot of hot stock on blocks in a cold water bath so that the cold water can circulate all around the pot
REDUCTION - (1) A liquid that has been concentrated by cooking it to evaporate part of the water. (2) The process of making such a liquid.
GLACE DE VIANDE - Meat glaze; a reduction of brown stock
SAUCE - A flavorful liquid, usually thickened, that is used to season, flavor, & enhance other foods
SLURRY - A mixture of raw starch & cold liquid, used for thickening
ROUX - A cooked mixture of equal parts flour & fat
WHITE ROUX - Is cooked for just a few minutes, just enough to cook out the raw taste. Cooking is stopped as soon as the roux has a frothy, chalky, slightly gritty appearance, before it has begun to color. White roux is used for Bechamel & other white sauces based on milk
BLOND ROUX - (Also known as pale roux) is cooked a little longer, just until the roux begins to change to a slightly darker color. Cooking must then be stopped. Blond roux is used for veloutes, sauces based on white stocks. The sauces have a pale ivory color.
BROWN ROUX -Is cooked until it takes on a light brown color & nutty aroma. Cooking must take place over low heat so that the roux browns evenly without scorching. For a deeper brown roux, the flour may be browned in an oven before adding to the fat. A heavily browned roux has only about 1/3 the thickening power of white roux, but contributes flavor & color to brown sauces.
BEURRE MANIE - A mixture of equal parts raw butter & flour mixed together into a smooth paste
WHITEWASH - A thin mixture or slurry of flour & cold water
DEMIGLAZE - A rich brown sauce that has been reduced by half
LIAISON - A binding agent, usually made of cream & egg tRyolks, used to thicken sauces & soups
AU SEC - Until dry
MONTER AU BEURRE - To finish a sauce or soup by swirling in raw butter until it is melted
LEADING SAUCE - A basic sauce used in the production of other sauces. The five leading hot sauces are Bechamel, Veloute, Espagnole, Tomato, & Hollandaise. Mayonnaise & Vinaigrette are often considered leading cold sauces.
SMALL SAUCE - A sauce made by adding one or more ingredients to a leading sauce
BECHAMEL - A sauce made by thickening milk with a roux
VELOUTE - A sauce made by thickening white stock with a roux
ESPAGNOLE - A sauce made of brown stock & flavoring ingredients & thickened with a brown roux
FOND LIE - A sauce made by thickening brown stock with cornstarch or similar starch
CLARIFIED BUTTER - Purified butterfat, with water & milk solids removed
BEURRE NOISETTE - (brown butter) - Whole butter heated until it is light brown
COMPOUND BUTTER - A mixture of raw butter & various flavoring ingredients
EMULSION - A uniform mixture of two unmixable liquids
PAN GRAVY - A type of sauce made with the pan drippings of the meat or poultry it is served with
JUS - Unthickened juices from a roast
AU JUS - Served with its natural juices. Usually unthickened pan drippings.
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