Culinary terms

un roux

roux (flour and oil mixture used to thicken sauces and soups)

un mirepoix

a mixture of sautéed onions, carrots, and celery used to add flavor to dishes

sauté/e

flipping a pan to make the ingredients "jump".

au jus

served with the meat's natural juices

au gratin

anything grated and baked on top of a dish such as bread crumbs or cheese

un hors-d’oeuvre

appetizer

une fondue

the French for melted

julienne

to slice very thinly

sauce hollandaise

a sauce made of egg yolks, lemon juice, and butter (Served over Eggs Benedict and asparagus)

sauce béchamel

a sauce made of flour, butter, and milk (Famously served over a Croque Monsieur)

sauce bearnaise

considered the child of the "mother sauce," hollandaise, instead of lemon juice, it uses vinegar and spices in addition to the egg yolks and butter (goes well with steak)

une dégustation

a tasting

flambé/e

adding alcohol (usually brandy) then lighting it on fire to burn off the alcohol