STOCK – A clear, thin (that is, unthickened) liquid flavored by soluble substances extracted from meat, poultry, & fish, & their bones, & from vegetables & seasonings

BROTH – A flavorful liquid obtained from the simmering of meats and/or vegetables

MIREPOIX – A mixture of rough-cut or diced vegetables, herbs, & spices used for flavoring

SACHET – A mixture of herbs & spices tied in a cheesecloth bag

BOUQUET GARNI – A combination of fresh herbs tied together, used for flavoring

VENTING – To allow circulation or escape of liquid or gas, such as by setting a pot of hot stock on blocks in a cold water bath so that the cold water can circulate all around the pot

REDUCTION – (1) A liquid that has been concentrated by cooking it to evaporate part of the water. (2) The process of making such a liquid.

GLACE DE VIANDE – Meat glaze; a reduction of brown stock

SAUCE – A flavorful liquid, usually thickened, that is used to season, flavor, & enhance other foods

SLURRY – A mixture of raw starch & cold liquid, used for thickening

ROUX – A cooked mixture of equal parts flour & fat

WHITE ROUX – Is cooked for just a few minutes, just enough to cook out the raw taste. Cooking is stopped as soon as the roux has a frothy, chalky, slightly gritty appearance, before it has begun to color. White roux is used for Bechamel & other white sauces based on milk

BLOND ROUX – (Also known as pale roux) is cooked a little longer, just until the roux begins to change to a slightly darker color. Cooking must then be stopped. Blond roux is used for veloutes, sauces based on white stocks. The sauces have a pale ivory color.

BROWN ROUX -Is cooked until it takes on a light brown color & nutty aroma. Cooking must take place over low heat so that the roux browns evenly without scorching. For a deeper brown roux, the flour may be browned in an oven before adding to the fat. A heavily browned roux has only about 1/3 the thickening power of white roux, but contributes flavor & color to brown sauces.

BEURRE MANIE – A mixture of equal parts raw butter & flour mixed together into a smooth paste

WHITEWASH – A thin mixture or slurry of flour & cold water

DEMIGLAZE – A rich brown sauce that has been reduced by half

LIAISON – A binding agent, usually made of cream & egg tRyolks, used to thicken sauces & soups

AU SEC – Until dry

MONTER AU BEURRE – To finish a sauce or soup by swirling in raw butter until it is melted

LEADING SAUCE – A basic sauce used in the production of other sauces. The five leading hot sauces are Bechamel, Veloute, Espagnole, Tomato, & Hollandaise. Mayonnaise & Vinaigrette are often considered leading cold sauces.

SMALL SAUCE – A sauce made by adding one or more ingredients to a leading sauce

BECHAMEL – A sauce made by thickening milk with a roux

VELOUTE – A sauce made by thickening white stock with a roux

ESPAGNOLE – A sauce made of brown stock & flavoring ingredients & thickened with a brown roux

FOND LIE – A sauce made by thickening brown stock with cornstarch or similar starch

CLARIFIED BUTTER – Purified butterfat, with water & milk solids removed

BEURRE NOISETTE – (brown butter) – Whole butter heated until it is light brown

COMPOUND BUTTER – A mixture of raw butter & various flavoring ingredients

EMULSION – A uniform mixture of two unmixable liquids

PAN GRAVY – A type of sauce made with the pan drippings of the meat or poultry it is served with

JUS – Unthickened juices from a roast

AU JUS – Served with its natural juices. Usually unthickened pan drippings.