11991445
Description
Mind Map by Ogun Aranda, updated more than 1 year ago
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Created by Ogun Aranda
over 6 years ago
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cold sauces
- cold emulsions
- mayonaisse
- stable emulsion based on egg yolk + acid,
with a carefully controlled ratio
- stable emulsion based on egg yolk + acid,
with a carefully controlled ratio
- vinagrette
- temporary emulsion that only
requires mechanical action to
unify (3:1 oil/liquid)
- temporary emulsion that only
requires mechanical action to
unify (3:1 oil/liquid)
- mayonaisse
- dairy based
- used commonly to address salads or dip
- soft cheeses or cream +
herbs, purees,citrics or spices
- soft cheeses or cream +
herbs, purees,citrics or spices
- used commonly to address salads or dip
- salsas
- commonly spicy and acid such as
Mexican sauces, chutneys, relishes
and compotes
- commonly spicy and acid such as
Mexican sauces, chutneys, relishes
and compotes
- coulis and pureés
- obtained by pureeing raw or cooked
vegetables/fruits until get a suaucelike
texture
- obtained by pureeing raw or cooked
vegetables/fruits until get a suaucelike
texture
- coating sauces
- chaud-froid
- warm sauce
(bechamel,velouté,demi-glace) + gelatin
- warm sauce
(bechamel,velouté,demi-glace) + gelatin
- aspic
- clarified stock + gelatin
- clarified stock + gelatin
- chaud-froid
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