An emulsified sauce made of egg yolk, oil, acid, water and additional seasoning such as dry mustard which adds flavor and stability.
HOLLANDAISE
One of the mother sauces classically categorized by Escoffier. An emulsified egg yolk sauce with melted butter (or clarified) and an acidic reduction.
MIREPOIX (TRIO)
Aromatic vegetable mix of 50% onion, 25% carrot, 25% celery. It is rough chopped or Hache to varying sizes depending on the cooking process.
CROÛTES
French for crust, often referring to the outside crust of bread or the crust of cheese.
EMULSION
The suspension within each other of two antagonistic liquids that would not ordinarily mix, water being one, or a water-based solution; the other, an oil or melted fat.
OMELETTE/OMELET
Three methods of egg preparation: scrambled omelette, beaten omelette, and shaken omelette. Best results are achieved with: a very high flame, clean pan used for only omelette preparations, minimal fat in the omelette pan and fresh eggs.
SMALL SAUCE
A sauce derived from one of the classical "Mother Sauces" where one or more ingredients have been added.
POACH
Moist heat method of cooking where the product is submerged in liquid that is between 160ºF and 205ºF.
CROUTON
A slice of bread cut into a shape that has been toasted lightly or pan fried in butter. It can serve as a base for food, or in soups and salads.
MOTHER SAUCE
In classic French cuisine a basic sauce to which diverse ingredients can be added to obtain variations sauces called small sauces.
