Grand Sauces

Question 1

Bechamel (BAY-shah-MELL)

Answer 1

This is made from milk and white roux.

Question 2

Veloute (Veh-Loo-TAY)

Answer 2

This is made from veal, chicken, or fish stock and a white or blond roux.

Question 3

Brown or Espagnole (ess-spah-NYOL) Sauce

Answer 3

This is made from a brown stock and brown roux.

Question 4

Tomato Sauce

Answer 4

This is made from a stock and tomatoes(roux is optional)

Question 5

Hollandaise (HALL-en-daze)

Answer 5

This is an emulsion from the eggs, butter, and lemon.