Small sauce: a sauce deriving from a mother sauce made by adding flavoring and seasonings; also called a secondary sauce.
Small sauce: A sauce that is a derivative of any of the grand sauces.
Smoke-roasting: A method for roasting foods in which items are placed on a rack in a pan containing wood chips that smolder, emitting smoke, ...
In small saucepan, combine gelatin, 1/2 cup sugar and salt.
Beat together egg yolks and water; add to gelatin mixture. Stir constantly over low heat until gelatin dissolves and mixture thickens slightly, about 5 minutes.
In a small saucepan, poach the shrimp until pink throughout. Drain and cool. Cut each shrimp in half lengthwise and set aside. Fill a large bowl with warm water. Dip one wrapper in the warm water for 10 seconds to soften.
In a small saucepan, heat 2 tablespoons butter over low heat about 15 minutes or until browned (be careful not to burn). Remove from heat. Stir in 2 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla.
In a small saucepan, heat the syrup and butter together with the rum. When the butter has melted, add this mixture to the bowl with the other ingredients and mix with a wooden spoon.
In a small saucepan over high heat bring water, 1/4 cup sugar, and zest to a boil; boil for 7 minutes, stirring often so the zest doesn't burn.
Heat dashi in a small sauce pan, add the cabbage and simmer until tender (two or three minutes). Place miso in a small bowl or cup and add some of the hot dashi stock from the pan, mix well until thoroughly dissolved, pour back into the cooking pan.
I place this in a small saucepan and warm on the stove, stirring constantly to avoid scorching the creamer. You can add more chocolate syrup according to your tastes and phe allotment.
Place 600g/1lb 5oz of the duck fat into a small saucepan and heat to 80-90C/174-194F (check the temperature using a food thermometer) over a low heat. Add the pheasant legs and bring back to the same temperature.
Start by completely melting the butter using a small saucepan. Make sure it is at room temperature before adding the flour and mixing together until fully blended. Next, stir in the broth cup by cup.
Combine cranberry sauce, chili sauce, onions, mint, pepper and salt in small saucepan over medium heat. Stir until hot and smooth. Remove 1/4 cup sauce to use as glaze.
Brush turkey with glaze twice during last 1/2 hour of cooking time.
For a classic Maine style clam chowder, pan fry one quarter cup of onion in butter in a small saucepan, and add one and one quarter cups of clam juice to deglaze the pan. For a more rich flavor, sauté several strips of bacon with the onion.
Meanwhile, bring the sugar and water to boil in a small saucepan for five minutes. Cool.
Combine blackberry puree and sugar syrup and mix well. Stir in lemon juice and elder flower concentrate and freeze in an ice cream maker according to directions.
Melt Foods such as butter or chocolate can be melted in a small saucepan over low heat until they are liquid. They can also be melted in a microwave container in the microwave.
For the beetroot purée, put the baby beetroots, garlic and shallot into a blender and blend into a coarse mixture. Spoon into a small saucepan, add the water, bay leaf, butter, ...
Grand sauce - (or Mother sauce). One of several basic sauces that are used in the preparation of many other small sauces. The grand sauces are: demi-glace, veloute, béchamel, hollandaise, and tomato.
A sauce made by adding lemon juice and a liaison to a veloute made from veal or chicken stock; used to make several small sauces of the veloute family.
Amaretto (am-ah-REHT-toh) ...
DEMI-GLACE
A rich brown sauce that starts with Espagnole sauce. Beef stock, made from beef and or veal bones and vegetables with wine, slowly cooked and reduced until it naturally coats a spoon.It is used as a base for many small sauces.
Takes a little while to make it, but very yummy. Add your own spices, sweeteners and dried fruit, to your taste. This recipe can be easily halved if you use a small saucepan. Supposedly you can cook in a small crockpot..." ...
 See also: Sauce, Saucepan, Cooking, Flavor, Water
  
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