Mornay, sauce
A French small sauce derived from a Béchamel sauce with added grated cheese served traditionally with fish, shell fish, vegetables and chicken. (See also Small sauces and Bechamel)
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Mafaldine
Mafaldine is pasta. Similar to the waves of lace that give the finishing touch to a queen's precious gown, Mafaldine belongs to a veritably "regal" shape of pasta, since the Mafaldine were dedicated by Neapolitan people to Princes…
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Maltaise, sauce
A small sauce derived from Hollandaise blended with orange juice and orange zest . (See also Small sauces and Hollandaise)
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Mascarpone
Mascarpone is a delectable cream cheese with a velvety consistency, and is available at Woolworths. It's ideal in pasta sauces, or served with fresh fruit. Use it to make our Kahlua-drenched tiramisu topped with delicate choco…
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Liaison
An egg yolk and cream mixture used to thicken and enrich sauces like veloutes.
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Instant flour
Flour that dissolves quickly in liquids, resulting in a smooth, lump-free consistency. Used as a thickener in sauces, gravies or custards and similar to Maizena.
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Fumet
Fumet is a stock of fish or vegetables (usually mushrooms) reduced until highly concentrated. The resultant strong-flavoured cooking liquor is then used for flavouring sauces. Fond is the French term for concentrate…
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Glace de viande
French for "meat glaze" and made by boiling meat juices until they are reduced to a thick syrup used to add flavour and colour to sauces.
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Espagnole sauce
Espagnole sauce is a rich, brown sauce of meat, vegetables, and seasoning. It's known as a mother sauce, which means it forms the bases of many other, more elaborate sauces.
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Emulsion
A uniform mixture of two unmixable liquids, most often water and oil, by the process of emulsification and the use of an emulsifier. (See Emulsifier) Hollandaise, Bearnaise and Beurre Blanc are just a few of many emulsified sauces.