cream sauce, green pepper or pimiento, mushroom {a la king}.
with Madeira, egg yolk, cream, or with cream sauce, cheese, nutmeg, sherry {a la Newburg}.
milk, butter, flour, salt, cayenne pepper, nutmeg {béchamel sauce}.
cream sauce for meat, fish, or shellfish {bisque}.
oil or butter, shallot or garlic, thyme, bay leaf, pepper {bordelaise sauce}.
gravy with meat juices {brown gravy}.
boil butter to sediment milk solids {drawn butter}.
melted cheese and wine {fondue, cheese}.
milk, cornstarch, meat juice {gravy}.
butter, egg yolks, lemon juice or vinegar {hollandaise sauce}.
sour cream, chili {louis}.
onion, butter, parsley {lyonnaise, sauce}.
béchamel sauce with shredded or grated cheese {mornay, sauce}.
milk, flour, egg, paprika {Newburg}.
tomatoes, cream {Roma}.
sour cream, brown gravy, mushroom, green onion {stroganoff}.
Newburg sauce {thermidor, sauce}.
white sauce with chicken or veal stock, or fumet thickened with white roux {veloute sauce}.
milk, flour, butter {white sauce}.
milk, egg, sugar, flour, butter {yellow sauce}.
7-Food-Cooking-Prepared Food-Sauce
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Date Modified: 2022.0225