French Mother Sauces Quiz

• 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.

Test your knowledge about the foundational French mother sauces, including Béchamel, Velouté, Hollandaise, Sauce Tomate, and Mayonnaise. Discover the key ingredients and uses of each sauce in classic French cuisine.