Glossary of Sauce Terms

Roux - a cooked mixture of equal parts fat and flour, such as butter and flour, which is cooked until desired color and flavor is reached; used as the base for many sauces and also to thicken soups and stews.

Mayonnaise - an emulsion of eggs, oil, and lemon juice or vinegar.

Aioli - a garlic mayonnaise, commonly served with fish or vegetables.

Pesto - a puree of fresh herbs, such as basil, with olive oil, pine nuts, and garlic; may also be available with sun-dried tomatoes or artichokes.

Hollandaise - a rich sauce blend of egg yokes, butter, and tarragon.

Bechamel - a roux-thickened milk sauce

Demi-glace - a rich reduction of beef or vel broth into a velvety brown sauce.

Mornay - a cheese and milk sauce made combining a roux with milk and adding parmesan or gruyere cheese.

Chutney - originated from India; a relish of fruits and spices; the most common is spicy mango chutney.

Tomato - a common base sauce, in which garlic and vegetables are sauteed in olive oil ad then tomatoes are added and simmered together.

Salsa - Spanish of "sauce"; commonly thought of as a raw sauce of tomatoes and/or fruits or other vegetables, combined with garlic, herbs, and olive oil.

Source: The Eating Smart Cookbook