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Questions and Answers
What is the main ingredient used to make Béchamel?
What is the main ingredient used to make Béchamel?
- Flour and butter (correct)
- Egg yolks and butter
- Oil and egg
- Vinegar and egg yolks
What is the purpose of Sauce Tomate?
What is the purpose of Sauce Tomate?
- To make daughter sauces
- To make soups (correct)
- To make Hollandaise
- To make Mayonnaise
What is the difference between Béchamel and Velouté?
What is the difference between Béchamel and Velouté?
- Béchamel is made with egg yolks and butter, while Velouté is made with flour and butter.
- Béchamel is made with a roux that is cooked until slightly "blonde" in color, while Velouté is made with a roux that is cooked until slightly "brown" in color.
- Béchamel is used to make soups, while Velouté is used to make sauces.
- Béchamel is used to make sauces, while Velouté is used to make soups. (correct)
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Study Notes
- Béchamel is a white sauce made with flour and butter, and is the mother sauce most of us learn first.
- Béchamel is versatile and can be used in many different recipes, from croque monsieur to chicken fried steak smothered in white gravy.
- Velouté is a more complex sauce made with a flour and butter roux that is cooked until slightly "blonde" in color.
- Sauce Velouté is often used as a base for soups such as this creamy chestnut potage.
- Hollandaise is an egg emulsion made with butter, vinegar, and egg yolks, and is the star of brunch menus the world over.
- Sauce Tomate is made with a flour and butter roux and is enriched with veal stock.
- Mayonnaise is a dressing made of oil and egg that is essential to classic French cuisine.
- Mayonnaise is not one of Auguste Escoffier’s original mother sauces, but the chilled, eggy dressing is as foundational to French cuisine as its five sisters.
- Mayonnaise is used to make daughter sauces like Tartar Sauce, Rouille, or Remoulade.
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