Sauces Review

This sauce is made from milk and white roux.

• Bechamel Sauce

• Veloute Sauce

• Brown Sauce

This sauce is made from veal, chicken, or fish stock and a white or blonde roux.

• Veloute Sauce

• Tomato Sauce

• Hollandaise Sauce

This sauce is made from brown stock and a brown roux.

• Bechamel Sauce

• Hollandaise Sauce

• Brown or Espagnole Sauce

This sauce is made from a stock and tomatoes.

• Tomato Sauce

• Bechamel Sauce

• Veloute Sauce

A key ingredient in sauces is a thickener.

• True

• False

This a thickener made of equal parts flour and fat.

• Roux

• Nappe

• Sauce

This type of roux is cooked for a very short time. It is bland, but has the most thickening power.

• White Roux

• Blond Roux

• Brown Roux

This type of roux is cooked longer than white roux until the flour turns golden and has a nutty aroma.

• White Roux

• Blond Roux

• Brown Roux

This type of roux is cooked the longest (until it develops a dark brown color). It has the least thickening ability, but the most flavor.

• White Roux

• Blond Roux

• Brown Roux

This thickener is made of equal parts flour and soft whole butter. It is used to quickly thicken at the end of the cooking process.

• Beurre Manie

• Slurry

• Liaison