GLOSSARY:
Béchamel- Sauce made by thickening milk with a roux.
Clarified Butter- Purified butter fat with water & mike solids removed
Deglaze- To swirl a liquid in a sauté pan or other pan to dissolve cooked particles or food remaining
on bottom
Roux – To cook mixture of equal parts floor & fat (clarified butter, bacon fat, olive oil, vegetable oil)
