SAUCES Do you know the five classical grand sauces of cooking?

Terms to know Roux- thickener made of equal parts cooked flour and a fat White roux-cooked short time-bland Blond roux-cooked longer, flour turns golden, more flavor than white roux Brown roux-cook until develops dark brown color, nutty, roasted flavor

Terms to know Beurre manie-thickener made of equal parts butter and flour, formed into small balls and placed in cooking sauce Slurry-cornstarch mixed with a liquid, can be used instead of a roux Liaison-mixture of egg yolk and heavy cream Temper-add small amount of hot mixture to cold mixture before adding to the entire hot mixture

Do you know Compound butter-butter with various flavors added; can be used to top a dish Maitre d’hotel butter-compound butter mixture with lemon juice and chopped parsley. Often used to garnish fish and meat dishes Coulis-thick pureed sauce often made of tomatoes Salsa-cold mixture of fresh herbs, spices, fruits and or vegetables

These are often used Jus-lie-sauce made of the juice of cooked meat and brown stock Au jus-meat served with their own juices

Hollandaise Emulsion made from egg, butter, lemon Most noted Eggs Benedict

Eggs Benedict Yield: 4-7 servings 4-7 slices Canadian bacon, determined by number in your group 1 teaspoon white vinegar 4-7 eggs, depending on number in group 1 cup butter 3 egg yolks 1 tablespoon heavy cream 1 dash ground cayenne pepper ½ teaspoon salt 1 tablespoon lemon juice 4-7 half English muffins, toasted Fry Canadian bacon on each side until evenly browned. Fill a sauce pan with about 3 inches of water, bring to a simmer. Pour in the vinegar. Poach egg as directed. Remove from water with a slotted spoon. Melt the butter in a liquid measuring cup in the microwave. Cook in 5 second intervals until melted completely. Do not let it brown. In a blender, blend the egg yolks, heavy cream, cayenne pepper and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method as used with the butter. Add remaining butter the same way. Place toasted muffin half on plate, top with Canadian bacon and poached egg. Drizzle with Hollandaise sauce. Serve at once.

Bechamel Made from milk and a white roux Also known as white sauce Add cheese- Mornay sauce Base for Macaroni and cheese

Veloute Made from veal, chicken or fish stock and a white or blond roux Often served with poultry or seafood dishes

Espagnole sauce or brown sauce Made from a brown stock and a brown roux

Tomato sauce Made from stock and tomatoes (roux is an option)

Dessert sauces Frozen desserts usually begin with a fruit sauce Crème Anglasie - base for ice cream Ganache - chocolate with heavy cream Carmel sauce – sugar cooked to 320 degrees liquid added to prevent candy from forming Fruit sauces – pureed fruit with simple sugar mango, apricot, mixed berry, strawberry, raspberry