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Culinary Glossary › Stocks, Sauces & Soups

Stocks, Sauces & Soups

The foundation of classical cuisine: stocks, the five mother sauces and their derivatives, liaisons, reductions, emulsions, consommés and soups.

Butchery & Charcuterie (341) Ingredients & Pantry (112) Pastry & Baking (104) Stocks, Sauces & Soups (89) Techniques & Knife Skills (231) The Professional Kitchen (591) Wine & Beverages (492) World Cuisines (20)
89 terms in this subject
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A la nage
Aioli
Albumin Control
Allemande
Au Jus
Auguste Escoffier
Béarnaise
Béchamel
Beef Stock
Beurre manié
Beurre noisette
Bisque
Bordelaise
Borscht
Bouquet Garni
Break
Broken Emulsion
Broth
Brown Butter
Brown Stock
Butter Mounting
Chasseur
Chaud-Froid
Cold Soup
Compound Butter
Consommé
Contemporary Sauces
Controlled Emulsification
Coulis
Court Bouillon
Degrease
Demi-glace
Depouillage
Derivative Sauce
Drawn Butter
Egg Emulsion Failure
Espagnole
Fond
Fricassée
Fumet
Garum
Glace de Viande
Glace de Volaille
Hollandaise
Jus
Jus Lié
La Varenne
Liaison
Lyonnaise Sauce
Marie-Antoine Carême
Marinara
Mayonnaise
Minestrone
Mirepoix
Mornay
Mother Sauce
Mother Sauce Logic
Mount
Nap
Newburg Sauce
Noisette
Pan Emulsion
Pan Sauce
Pesto
Poivrade
Raft
Ravigote
Reduction
Reduction Finish Window
Reduction Stability
Reduction Theory
Remouillage
Rémoulade
Roux
Royale
Sachet d’épices
Sauce Napé
Sauce Robert
Sauce Suprême
Sauce Vin Blanc
Skim
Slurry
Split Sauce
Stock
Tomato Sauce
Velouté
Vinaigrette
White Mirepoix
White Stock
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