CULINARY GLOSSARY

Aioli is a thick Provençal sauce of garlic and olive oil, related to mayonnaise.

Béarnaise is a classic French emulsion sauce of whipped yolks and butter with tarragon; for steak.

Caramel sauce is a sweet dessert sauce of sugar melted to an amber colour with cream and butter.

Demi-glace is a rich dark meat sauce reduced from brown stock to a deep, concentrated flavour.

Espagnole is one of the five French “mother sauces”; a rich brown sauce.

Gastrique is caramelised sugar deglazed with vinegar; a sweet-sour base for fruit and meat sauces.

Harissa is a fiery North African paste of roasted hot peppers, garlic, and spices.

Marinara is a simple Italian tomato sauce of tomatoes, garlic, olive oil, and herbs.

Pesto is a Genoese sauce of ground fresh basil, pine nuts, garlic, parmesan, and olive oil.

Remoulade is a French cold sauce based on mayonnaise with mustard, capers, gherkins, and herbs.

Sabayon is a light, airy sauce-cream of whipped egg yolks, sugar, and wine, served warm.

Tartar sauce is a cold mayonnaise-based sauce with gherkins, capers, onion, and herbs, classic with fish.

Velouté is a classic light sauce of pale stock thickened with roux; one of the mother sauces.