Is Small Sauces Your Forte? Find Out With This Quiz!

Edible body of fungi in the genus Tuber

•4 oz grated Gruyere cheese and 2 oz parmesan, stirred in until just meltedd. •Finish, off heat, with 2 oz raw butter. •Thin out with a little hot milk, if necessary, or use a stock or broth appropriate for the dish being prepared.

•6 oz shrimp butter, 4 fl oz heavy cream

•A puree of vegetable or fruits, used as a sauce

•Add 2 oz drained horseradish, ½ cup heavy cream, and 2 tsp dry mustard dissolved in 1 fl oz vinegar to 1 qt veloute made with beef or veal stock or broth from Boiled Beef.

•Cook 4 oz mirepoix, cut brunoise, in 1 oz butter until tender  but not brown. •Add 1 tbsp curry powder, 1 crushed garlic clove, pinch dried thyme, ½ bay leaf, and 2-4 parsley stems and cooked another minute. •Add 1 qt veal, chicken, or fish veloute. •Simmer 20 minutes, add ½ cup cream, strain, and season with salt and lemon juice.

4-8 oz heavy cream, heated or tempered

Other ingredients +  ______________ = Small Sauce

Some sort of flavoring or seasoning ingredient is incorporated into to the butter.

Thickens the sauce because only the water evaporates, not the solids

to cook food that is covered with a crust

Used like cornstarch, but gives a clearer sauce

•Combine the brown sauce and stock in a saucepan and simmer until reduced by half •Strain through a chinois or a regular china cap lined with cheesecloth.  Cover to prevent a skin from forming.  Keep hot in a bain-marie, or cool in a cold water bath for later use.

•Cook 4 oz chopped onions in butter without browning. •Add 1 cup white wine and reduce by two-thirds. •Add 1 qt demi-glace and simmer 10 minutes. •Strain and add 2 tsp dry mustard and a pinch of sugar dissolved in a little lemon juice

•Reduce by three-fourths 1 cup dry red wine, 2 oz chopped shallots, ¼ tsp crushed peppercorns, a pinch of dried thyme, and ½ bay leaf. •Add 1 qt demi-glace, simmer 15-20 minutes, and strain. •Swirl in 2 oz raw butter, cut in pieces. •Garnish with dices or sliced beef marrow, poached in salted water.

Anchovy is a small sauce of

• Chicken Veloute

• Veal Veloute

• Fish Veloute

• Allemande Sauce

• Supreme Sauce

• White Wine Sauce

Is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of a side length of about 3 mm or less on each side.

Leading Sauce = Liquid + ____________

Secondary leading sauce to Fish Veloute

Used for sauces that are to be frozen

•a cooked mixture of equal parts by weight of fat and flour

•Reduced by two-thirds 2 oz chopped shallots and ½ cup white wine. •Add 1 qt fish veloute, reduce slightly, and finish with 2 oz raw butter, 2 tbsp chopped parsley, and lemon juice to taste.

•Saute 4 oz sliced mushroom in 1 oz butter, adding 1 tbsp lemon juice to keep them white. •Add to supreme, allemande, or white wine sauce or to appropriate veloute.

•Saute 8 oz sliced mushrooms and 1 oz minced shallots in 2 oz butter until browned. •Add 1 qt demi-glace and simmer about 10 minutes. •Add 2 oz sherry and a few drops of lemon juice.

4 oz prepared mustard

8 oz cheddar cheese, ½ tsp dry mustard, 2 tsp Worcestershire sauce

Produces a sauce that is almost clear, with a glossy texture

Secondary leading sauce to Chicken Veloute

The process by which the starch granules absorb water and swell to many times their original size

Will thicken a liquid quickly because they have already been cooked

•1 lb onions, finely diced, cooked slowly in 2 oz butter without browning. •Simmer with sauce 15 minutes and force through a fine sieve.

•Add 1 pt thick tomato puree to 1 qt soubise sauce.

•Add 6 oz tomoto puree to 1 qt veal or chicken veloute, supreme sauce, or allemande sauce

•Brown 1 lb mirepoix in butter. •Add 4 fl oz red wine and 1 ½ pt Red Wine Marinade for Game and reduce by one-half. •Add 1 qt demi-glace and reduce by one-third over low heat. •Add ½ tsp crushed peppercorns and simmer 10 minutes. •Strain.

•Is a mixture of egg yolks and cream, used to enrich and lightly thicken a sauce or other liquid

•Saute 1 lb finely chopped mushrooms and ½ oz minced shallots in 2 oz butter until all moisture is evaporated. •Add 1 cup white wine and reduce by half. •Add 1 oz tomato paste and 1 qt demi-glace and simmer 10 minutes. •Add 2 tbsp chopped parsley.

•Saute in oil 4 oz onion, small dice; 4 oz celery, sliced; 2 oz green bell pepper, small dice; 1 tsp chopped garlic. •Add 1 qt tomato sauce, 1 bay leaf, pinch dried thyme, and ½ tsp grated lemon rind. •Simmer 15 minutes. •Remove bay leaf and season to taste with salt, pepper and cayenne.

•Simmer 8 oz white mushrooms or mushroom trimmings with veloute when making allemande. •Make allemande sauce, strain. •Finish with 2 tbsp chopped parsley and lemon juice to taste.

•½ lb cooked shrimp and shells, ground very fine. •Force shrimp butter through a fine sieve to remove pieces of shell.

Normandy is a small sauce of

• Chicken Veloute

• Veal Veloute

• Fish Veloute

• Allemande Sauce

• Supreme Sauce

• White Wine Sauce

•Combine ½ cup each white wine and tarragon vinegar, ½ oz chopped shallots, and 2 tsp chopped fresh chervil •Reduce by two-thirds. •Add 1 qt white wine sauce and simmer 2-3 minutes. •Strain •Add fresh tarragon to taste.

•Follow instructions for Madeira Sauce, but use Port Wine instead of Madeira.

•Reduce 1 qt demi-glace by about ½ cup. •Add 3-4 fl oz Madeira wine.

•Reduce by three-fourth 1 cup dry white wine and 4 oz chopped shallots. •Add 1 qt demi-glace and simmer 10 minutes.

•Reduce by two-thirds 4 oz minced shallots, 4 fl oz wine vinegar, and 4 fl oz white wine. •Add 1 qt demi-glace and simmer until slightly reduced. •Add 2 oz capers, 2 oz sour pickles, cut brunoise, 1 tbsp chopped parsley,  and ½ tsp dried tarragon.

•Saute 4 oz onions, cut brunoise, in 1 fl oz oil. •Add 1 lb tomato concasse and 1 tsp crushed garlic. •Simmer until reduced by about one-third. •Add 1 qt tomato sauce, adjust seasonings, and add 2-4 tbsp chopped parsley.

•To 1 qt fish veloute add 4 oz mushroom cooking liquid (or 4 oz/125g mushroom trimmings) and 4 oz oyster liquid or fish fumet. •Reduce by one-third. •Finish with a liaison of 4 egg yolks and 1 cup cream. •Strain and swirl in 3 oz raw butter.

•To white wine sauce add chopped parsley, chives, and tarragon to taste.