Classic Sauces

Question 1

Aurora

Answer 1

Velouté derivative

Tomato puree and cream

Question 2

Villeroy

Answer 2

Velouté derivative

Allemande, truffle essence, ham

Question 3

Hungarian

Answer 3

Velouté derivative

Onion, paprika, white wine

Question 4

Ivoire/ Ivory

Answer 4

Supreme sauce and glace de volaille

Question 5

Mornay

Answer 5

Béchamel derivative

Gruyere cheese and parmesan

Question 6

Nantua

Answer 6

Béchamel derivative

Cream, crayfish butter and crayfish

Question 7

Cream

Answer 7

Béchamel derivative

Cream and lemon juice

Question 8

Cheddar

Answer 8

Béchamel derivative

Grated cheddar, dry mustard and cream

Question 9

Soubise

Answer 9

Béchamel derivative

Puréed onion and cream

Question 10

Cardinal

Answer 10

Béchamel derivative

Lobster butter, white wine and lobster coral

Question 11

Demi glace

Answer 11

Espagnole derivative

1/2 espagnole and 1/2 brown stock, and reduced by half

Question 12

Borderlaise

Answer 12

Espagnole derivative

Shallot, thyme, peppercorn, red wine, and garnished with bone marrow

Question 13

Chasseur

Answer 13

Espagnole derivative

Shallot, mushroom, tomato concasse, white wine, brandy and herbs

Also known as “ Hunter Sauce”

Question 14

Madeira

Answer 14

Espagnole derivative

Madeira wine and butter

Question 15

Charcuterie

Answer 15

Espagnole derivative

Onion, white wine, mustard and cornichons

Question 16

Bercy

Answer 16

Reduced white wine with shallots, cream, parsley and velouté