Hollandaise Sauce

Hollandaise sauce is an emulsion of egg yolk, melted butter and a dash of acidity

Demi-glace

The Demi-glace of classic French cuisine was made from one-part espangole and one-part roasted veal or beef stock which was then carefully reduced in volume by half.

Velouté

The word velouté comes from a French term for velvet, this is the desired texture of the finished velouté sauce, smooth and rich.

Béchamel

Béchamel is traditionally made by melting butter and adding an equal part of flour in order to make a roux, which is gently cooked in a heavy bottomed pan, taking care not to burn or colour. Then scalded or heated milk is gradually whisked in, and the sauce is cooked until thickened and smooth.

Marie Rose ( Seafood ) Sauce

The UK’s favourite accompaniment to cold seafood is Marie Rose Sauce ( sometimes sold as seafood sauce ), a tangy blend of ketchup and mayonnaise.

Cloute

A small onion with a couple of studded cloves securing a bay leaf used to flavour milk for béchamel or bread sauce.

Bread Sauce

It is usually served warm as an accompaniment to roast chicken and turkey and game birds. You can buy bread sauce mixes but the recipe is very simple.

Tartare Sauce

It is prepared with the addition of roughly chopped capers, gherkins, a squeeze of lemon juice and chopped herbs.

Mayonnaise

The classic mayonnaise recipe is essentially an emulsion with vinegar and sometimes lemon juice carried in olive oil. The mix is bound together with egg yolk.

Emulsions

In the kitchen, an emulsion is normally the combination of fat and water (or water-based) ingredients.