• Created on 2/15/12 by petalsandcoco

Charon sauce   Definition: A hollandaise or bearnaise sauce that has been tinted with pink by using tomato puree. Can be served with fish, poultry or meat.                                                                       Read about some nice sauces:              soft shell crab                                                                                     read more

• Created on 2/15/12 by petalsandcoco

Chasseur sauce   Definition: Chasseur means hunter in English. This is a brown sauce which consists of mushrooms, shallots and white wine. (for some put tomatoes and parsely) Served with game or other meats.                                                                   Great read :            My Grandfather Vs. Escoffier                                                                              read more

• Created on 2/15/12 by petalsandcoco

Genevoise sauce   Definition: Mirepoix , espangnole, red wine and fish fumet: this mixture is cooked , reduced and strained. Later anchovy paste , butter and selected mushrooms are added.                                                                         Please read what they say:       salmon                                                                                    read more

• Created on 2/15/12 by petalsandcoco

Melba sauce   Definition: A combination of  fresh purred raspberries, red currant jelly, sugar and cornstarch. The classic way of serving this is with peaches but can be used in most desserts as a sauce. (adds great taste, color and contrast)                                                                                                                    read more

• Created on 2/15/12 by petalsandcoco

Margueray sauce   Definition: Made from a reduce mixture of white wine and fish stock blended with egg yolks and butter. Served best with sole or other white fish.                                                                                                         read more

• Created on 2/15/12 by petalsandcoco

Louis sauce   Definition: A mix of mayonnaise, chili sauce, cream and scallions, green peppers, lemon juice and seasoned. This sauce is popular with crab but used for many seafood  dishes.                                                                                    Dungeness crab, avocado and Louis sauce. read more

• Created on 2/15/12 by petalsandcoco

Maltaise   Definition: A hollandaise blended with orange juice and a bit of grated orange rind. This sauce is used to put on top of vegetables, mostly seen on asparagus and greens etc.                                                              What are they saying ? Variations of hollandaise                                                              Here is it seen with scallops. read more

• Created on 2/15/12 by petalsandcoco

Must   Definition: Must is the freshly pressed juice of grapes or other fruits before fermentation. (can include skins, pulp and  seeds)                                                                                                           read more

• Created on 2/15/12 by petalsandcoco

Pie weights   Definition: Small round shapes that look like pellets that can be made of ceramic or metal which are used when baking an unfilled pie or tart to keep it from shrinking. Depending the size of the dish, the weights vary from 1-2 cups and are poured into a foil-lined unbaked pie crust.   The shell is partially baked, the foil and weights are removed and then baked till finished.                                                                                        Making a pie ? Pie... read more

• Created on 2/14/12 by petalsandcoco

Thin, to   Definition: To dilute mixtures such as gravy, soup, batter, sauce etc. , by  slowely adding more liquid.                                                                              Thinning icing ?    Thinning Royal Icing                                                                             read more