WebA sauce that is derived from a mother sauce and has flavorings and seasonings added to create a new sauce. Also referred to as a "small sauce." Secondary Sauce Reviews. There currently aren't any reviews or comments for this term. Be the first! Rate It! Add A Review Now! Comment on this. WebEspagnole sauce ( French pronunciation: [ɛspaɲɔl] ( listen)) is a basic brown sauce, and is one the mother sauces of classic French cooking. In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking. In the early 20th century Auguste Escoffier named it as one of the five sauces at the ...

Sauce Definition & Meaning - Merriam-Webster

Webany preparation, usually liquid or semiliquid, eaten as a gravy or as a relish accompanying food. stewed fruit, often puréed and served as an accompaniment to meat, dessert, or … WebSep 27, 2024 · A mixture of water and a small amount of vinegar or lemon juice, used to purify or prevent discoloration in meats and vegetables. Adafina Sephardic dish similar to a cocido or stew Aderezar To season or dress a salad Adobar To Marinate Adobo A marinade made from vinegar, garlic, and seasoning used to preserve the flavor of raw meat. Adzuki … crystal clear vape

Cooking Flashcards

WebDirections. Melt the butter in a large saucepan over medium-low heat. Whisk in the flour to make a smooth paste. Cook, stirring frequently with a wooden spoon and lowering the heat as needed to ... WebIn cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce … WebThis is the mother sauces and small sauce's ingredients. Terms in this set (46) Béchamel. Milk, blond roux, onion piquet, nutmeg, salt & pepper. Mother Sauce. crystal clear valuations