French Cuisine

Question 1

What are the 5 mother sauces of classical French cuisine?

Answer 1

Bechamel, Veloute, Espagnole, Hollandaise, Classic Tomate

Question 2

How is Bechamel (white sauce) made?

Answer 2

By thickening hot milk with a simple white roux (butter and flour). The sauce is then flavored with onion, cloves, and nutmeg, then simmered til creamy and smooth.

Question 3

What are some small sauces made from bechamel?

Answer 3

Creme, Mornay, Soubise, Nantua, Cheddar Cheese Sauce, Mustard Sauce

Question 4

What is Roux?

Answer 4

Flour and fat (usually butter) cooked together and used to thicken sauces.

Question 5

How is Veloute made?

Answer 5

By thickening white stock with roux and simmering.

Question 6

How is Espagnole made?

Answer 6

By thickening brown stock with roux. Made with tomato puree and mirepoix for deeper color and flavor.

Question 7

What is mirepoix?

Answer 7

Diced vegetable cooking for a long time on gentle heat. Usually onions, carrots, and celery.

Question 8

What is Hollandaise?

Answer 8

A tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks. (Whole butter can break the emulsion)

Question 9

How is classic tomate sauce made?

Answer 9

First, render salt pork and sate aromatic vegetables. Then add tomatoes, stock, hambone, and simmer for hours in oven.