white sauces
Pale creamy toppings
White sauces are sauces made with a light-colored base, typically milk or cream thickened with a roux of butter and flour.
Béchamel is the classic French white sauce; derivatives include cheese sauce (Mornay) and cream sauce.
The term distinguishes them from brown sauces, tomato-based sauces, and other darker preparations: The recipe calls for a basic white sauce.
- mornayCheese-enriched white sauce
- veloutéStock-based white sauce
- béchamelMilk-thickened flour sauce
- rouxCooked fat-flour paste
- emulsionsStable mixtures of immiscibles
seasonings · low heat · allemande · milk · thickenings · classic French · cream · nutmeg · cheese · au gratin · flour · butter · macaroni and cheese · whisking · smooth texture · lasagna · cornstarch · fettuccine Alfredo
white saucesred sauces
Tomato-based cooking liquids
tomato sauces · marinara · brown sauces · tomato sauce · espagnole
white saucesvinaigrettes
Oil-acid salad toppings
mignonette · ponzu · chimichurri · salsa verde · gremolata
white, whites, whiter, whitest, whiten, whitened, whitening, whiteness, whitish