The main purpose of a sauce is to add (a)   , moisture, and visual appeal to dishes.

The base liquid in a sauce can be stock, milk, or (a)   .

The thickening agent most commonly used in sauces is (a)   .

A mixture of equal parts fat and flour used for thickening is called (a)   .

The three main types of roux are white, blond, and (a)   .

(a)   is the French term for the thickening mixture made by blending butter and flour cooked together.

Bechamel sauce is made from milk and (a)   roux.

Velouté sauce is made using light stock such as chicken, veal, or (a)   stock.

Espagnole or brown sauce is prepared using brown stock and (a)   roux.

Tomato sauce uses (a)   as its main ingredient for flavor and color.

Hollandaise sauce is made from butter, egg yolks, and (a)   juice.

• The five basic mother sauces are béchamel, velouté, espagnole, tomato, and (a)   .

A (a)   sauce is derived from a mother sauce by adding extra flavoring ingredients.

When preparing sauces, it is important to avoid (a)   so that the sauce remains smooth and lump-free.