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If you start with 1 pint of white wine and reduce it au sec, you will have

The process of reduction may be used in sauce making for the purpose of

       Leading sauce + additional flavorings = __________.

Raw butter is sometimes added to a sauce to enrich it.

It is common to add tomatoes when you are making brown stock.

Most vegetable stocks should be cooked for 1½ to 2 hours.

When you are making stock, it is all right to let it boil hard as long as you have skimmed it carefully.

The main difference between pan gravy and jus is that jus is not thickened with roux.

       Black butter is clarified butter heated until it is black in color.

       Meunière Butter is served over __________.