A roux is a mixture of flour and fat used to thicken sauces, soups, and stews. It is traditionally used to thicken the classical French béchamel, velouté, and Espagnole sauces and in Cajun and Creole cooking.
Classic Espagnole sauce has a very strong taste and is seldom used directly, it serves as the starting point for many derivatives, of which there are hundreds in the classical French repertoire.
Ghee is a south Asian pure butterfat used for frying and flavouring similar to clarified butter.
Fry sauce is an American cold sauce served with French fries. It is usually a simple combination of one part ketchup and two parts mayonnaise.
In the kitchen, an emulsion is normally the combination of fat and water (or water-based) ingredients.
Melba toast is completely dry, crisp, thinly sliced, toasted bread and most often served with soup or pâté. History has it that the name was given to the toast by the world’s most famous hotel manager César Ritz. Melba toast was created by his equally famous chef Auguste Escoffier for the Australian opera singer Dame Nellie Melba, around 1897.
Mirepoix, a trio of aromatic vegetables, became popular in 19thcentury French cooking.Mirepoix is a small, fine dice normally of onions, carrots, and celery roughly in the proportions 2:1:1. It is the base flavour of many classic sauces and stocks and slow-cooked casseroles and stews.