Bain-Marie

A bain-marie is a double boiler or water bath used to heat delicate egg-based sauces such as Hollandaise to help prevent the sauce from splitting due to too high a temperature and for melting chocolate. You can make one using a glass bowl over a pan of gently simmering water.

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Court-bouillon

Court-bouillon is a light stock or broth used for poaching fish, shellfish, poultry, and sweetbreads. Court-bouillon is not the same as a rich, full-bodied stock and is generally not part of the finished dish.