Sauces Quiz

There are 5 ‘grand sauces’. What is another name for a ‘grand sauce’?

• Mother Sauce

• Father Sauce

• Derivative sauce

• Variation Sauce

To make a roux that browns more easily than burns, you may want to use:

• cream instead of milk

• skim milk

• an emulsifier such as eggs

• clarified butter

Commonly called a ‘cheese sauce’ a derivative of the Bechamel sauce.

• Bernaise

• Mornay

• Veloute

• Espagnole

A derivative of Hollandaise sauce made of clarified butter,

egg yolks, tarragon vinegar, and shallots; served on steak.

• Mornay

• Veloute

• Bernaise

• Remoulade

A derivative of the tomato sauce, its’ a spicy sauce used to

top pasta or for dipping foods such as calzones

• Marinara

• Espagnole

• Gravy

• Remoulade

A grand sauce, made from milk and a white roux; commonly called a ‘white sauce’

• Bechamel

• Coulis

• Mornary

• Hollandaise

A grand sauce, made from lemon juice and butter, and using egg yolks as an emulsifying agent; served on Eggs Benedict.

• Bernaise

• Hollandaise

• Eggs Benedict

• Bechamel

Not a true ‘sauce’; butter flavored with lemon juice and chopped parsley; often served with meat or vegetables.

• Compound butter sauce

• Coulis

• Maitre d'hotel

• None of the above

A grand sauce made from veal, chicken, or fish stock and a white or blond roux.

• Bechamel

• Espagnole

• Veloute

• Tomato

The French version of a tartar sauce

• Gravy

• Remoulade

• Coulis

• Bechamel