Mother Sauces

Front

The Mother Sauces are so named because

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From them, you can make many different types of sauces

Front

A roux is

Back

Equal parts flour and fat

Front

One sauce that is never thickened with a roux is

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Hollandaise

Front

The ability of a sauce to coat the back of a spoon and not slide off is known as

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Nappe

Front

The base of a béchamel sauce is

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Milk

Front

An onion pique is made with an onion and which two spices? Nutmeg & garlic, Cinnamon stick & bay leaf, Peppercorns & parsley, Whole clove & bay leaf

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Whole clove & bay leaf

Front

The mother sauce that is made by thickening a white stock with a blonde roux

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Veloute

Front

When making a roux, you should slowly add your liquid while continuously stirring or whisking in order to avoid lumps

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True

Front

This mother sauce is made with roux and brown stock

Back

Espagnole

Front

This sauce may be thickened with a roux, but is more often thickened through the reduction process

Back

Tomato