On Food and Cooking

Crème Cream

Mornay  (a

family)

Cheese, fish    or  poultry

stock

Soubise (army   commander) Onion    puree

Basic   Sauce:  Hollandaise (“from  Holland”),

made    with    butter, eggs,   lemon   juice,  or

vinegar

Mousseline  (light  cloth) Whipped  cream

Béarnaise   (“from

Béarn”)

White   wine,   vinegar,

shallots,   tarragon

Basic   Sauce:  Mayonnaise  (uncertain

etymology), made    with    vegetable   oil,    eggs,

vinegar,    or  lemon   juice

Rémoulade

(twice  ground)

Gherkins,   capers, mustard,

anchovy paste

Sauces in England: Gravies and