Topic 3: Derivatives

A mornay sauce is when you add:

Gruyère to a béchamel sauce

Adding freshly chopped tarragon to a hollandaise creates

Béarmaise

The term deglaze means to

To swirl a liquid in a pan to dissolve the particles of food remaining on the bottom

The term au sac means:

To reduce or cook until dry

What are you doing when you “Monter au Beurre”

You are finishing a sauce by swirling in raw butter until it is incorporated.

What is a “ Glace de viande”

French term for meat glaze with highly reduced stock

What is Remouillage

rewetting of the bones

Difference between a Buerre rouge sauce, and a Buerre Blanc sauce

One has white wine and shallot reduction, and a cold cubed butter, and the other is the same thing, but with red wine

Describe a Buerre Noisette

Slow cooks butter until brown and nutty flavour

What temperature should holding sauces be held at

Above 60°C or 140°F

How many times can you reheat a hollandaise sauce?

As many times as you need as long as you bring it to a full boil each time