French Culinary Terms

French terms used in professional kitchens and on menus

Au Gratin

A dish topped with breadcrumbs or cheese and baked or broiled until golden and crispy on top.

A creamy white sauce made from butter, flour, and milk — one of the five French mother sauces.

A bundle of fresh herbs tied together or wrapped in cheesecloth, used to flavor stocks, soups, and stews during cooking.

The craft of preparing and curing meats, or a platter showcasing an assortment of cured meats, cheeses, and accompaniments.

A French technique of slowly cooking food submerged in fat at a low temperature, most commonly used for duck legs.

A rich, concentrated brown sauce made by reducing a mixture of brown stock and espagnole sauce until thick and glossy.

A cooking method where food is sealed in a parchment paper pouch and baked, steaming gently in its own juices.

A dramatic cooking technique where alcohol is added to a hot pan and briefly set alight for flavor and presentation.

A rich, buttery emulsion sauce made from egg yolks, melted butter, and lemon juice — one of the five French mother sauces.

A knife cut that produces thin, uniform matchstick-shaped strips of vegetables or other ingredients.

The natural cooking juices from roasted or pan-seared meat, served as a light, flavorful sauce.

A classic French flavor base made from diced onion, carrot, and celery, used as the starting point for stocks, soups, and sauces.

A cooked mixture of equal parts flour and fat used as the base for thickening sauces, soups, and gravies.

A cooking method where food is sealed in a bag and cooked at a precise low temperature in a water bath.

A silky sauce made from light stock thickened with roux — one of the five French mother sauces.