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A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

A condiment, served with steak and other meats, which is a mixture of cooked tomatoes, spices and vinegar.

sauce pan,

Refers to a mixture of butter and sugar that are beaten together until smooth and then flavored with extracts such as vanilla or alcoholic beverages such as brandy or rum.

A meat dish, originating in Europe, that uses meatballs combined with a sauce that is served as a main dish.

Any of a variety of prepared pastes or sauces that are made from ground chiles, oil or vinegar and salt.

A popular and common food made from a paste-type dough consisting of durum wheat flour, salt, and a liquid that may be in the form of water, milk or eggs.

A group of traditional Mexican pastes that are made into sauces that range in flavor from delicately spicy to very rich and spicy.

Confused at times with another Moroccan sauce known as Charmoula, the North African sauce referred to as Chermoula is typically prepared as a marinade for use on fish or shellfish, but it can also be used on grilled vegetables.

Common in Moroccan cooking, Charmoula is a paste, sauce, rub, or marinade used for seasoning meat, fish, poultry, and grilled vegetables.

A sauce that serves well as a salad dressing, a marinade or a stir-fry seasoning. When served with fish, poultry, salad greens, vegetables, or pasta this sauce provides a mildly tangy ginger flavor enhanced with sesame and miso (soybean paste).

A classic Italian sauce that is made with tuna and anchovies that are puréed with egg yolks, lemon juice, olive and tuna oil, and seasonings.

A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups.

A salad prepared with shredded, finely sliced or square bits of cabbage that is most often a white cabbage.

baste, barbecue pot and brush,

food thickener, thickening agent, liason, beurre manie,

Flat whisk, sauce pan whisk,

A traditional Spanish tomato sauce that is often made with annatto seeds sautéed in pork fat or olive oil before being added to other ingredients.

puree, pureed,

A sauce that is dark brown in color and is flavored with truffles, and Madeira, which is a sweet wine.