Test Your Knowledge: Can You Identify All 5 French Mother Sauces?

Question 1

Which Mother Sauce Is Made From Butter And Flour?

Question 1

What Is The Base Of A Classic Hollandaise Sauce?

Question 1

Which Mother Sauce Uses Brown Stock As Its Base?

Question 1

Fill In The Blank: Velouté Is Made With Stock And ___

Question 1

Which Mother Sauce Is The Only One Without Dairy Or Eggs?

Question 1

What Does A Roux Combine To Thicken A Sauce?

Question 1

Which Chef Officially Named The Five Mother Sauces?

Question 1

What Is The Sauce Made From Béchamel Plus Cheese Called?

Question 1

How Many Classic French Mother Sauces Are There?

Question 1

Which Mother Sauce Is Made From Cream And Egg Yolks?

Question 1

What Color Is A Properly Made Espagnole Sauce?

Question 1

Fill In The Blank: Hollandaise Is An ___ Sauce

Question 1

Which Stock Makes A Chicken Velouté Different From A Fish Velouté?

Question 1

What Classic Sauce Is Made By Adding Wine To Espagnole?

Question 1

Which Mother Sauce Would You Find On Classic Eggs Benedict?

Question 1

What Is A Béchamel Sauce Called When Onion Is Added?

Question 1

Which Mother Sauce Uses White Stock Instead Of Brown Stock?

Question 1

What Acid Gives Hollandaise Sauce Its Slight Tangy Flavor?

Question 1

What Liquid Turns A White Roux Into Béchamel?

Question 1

What Type Of Stock Is The Foundation Of Classic Espagnole?

Question 1

What Does A Cook Add To Sauce Tomat To Build Its Body?

Question 1

What Makes Hollandaise Different From All Other Mother Sauces?

1

Espagnole

2

Velouté

3

Béchamel

4

Hollandaise

French chef Louis de Béchamel is credited with popularizing this creamy white sauce in the 1600s.

1

Tomatoes And Oil

2

Cream And Flour

3

Egg Yolks And Butter

4

Stock And Roux

Hollandaise is an emulsion sauce meaning the butter and egg yolks are coaxed into one smooth mixture.

1

Tomat

2

Velouté

3

Béchamel

4

Espagnole

Espagnole means Spanish in French and Auguste Escoffier refined it into one of the five classic mother sauces.

1

Tomato Paste

2

A Blonde Roux

3

Heavy Cream

4

Egg Yolks

Velouté means velvety in French and its light color comes from cooking the roux only until pale golden.

1

Hollandaise

2

Béchamel

3

Velouté

4

Sauce Tomat

Sauce Tomat predates canned tomatoes and was originally made with fresh tomatoes slowly cooked with pork fat and vegetables.

1

Oil And Starch

2

Butter And Flour

3

Stock And Salt

4

Cream And Eggs

A roux is the secret backbone of three mother sauces and cooking it longer creates darker richer flavors.

1

Marie-Antoine Carême

2

Jacques Pépin

3

Auguste Escoffier

4

Julia Child

Auguste Escoffier published his landmark cookbook in 1903 and organized French cooking into the system chefs still use today.

1

Mornay Sauce

2

Velouté Sauce

3

Suprême Sauce

4

Allemande Sauce

Mornay sauce is a classic daughter sauce and it is what makes a truly authentic French croque monsieur sandwich.

1

Four

2

Three

3

Six

4

Five

Before Escoffier there were originally four mother sauces but he added Sauce Tomat to create the definitive list of five.

1

Béchamel

2

Sauce Allemande

3

Hollandaise

4

Velouté

Sauce Allemande enriches a pale velouté base with egg yolks and heavy cream for extra richness.

1

Pale Yellow

2

Bright Red

3

Deep Brown

4

Creamy White

Espagnole gets its deep brown color from roasting bones and vegetables before simmering for hours.

1

Emulsified Butter

2

Flour And Stock

3

Oil And Vinegar

4

Egg And Cream

Hollandaise is a warm emulsified butter sauce meaning the fat and liquid are suspended together without separating.

1

The Color Of Roux

2

The Amount Of Cream

3

The Added Herbs

4

The Type Of Stock

A chicken velouté uses chicken stock while a fish velouté uses fish stock as its base.

1

Chasseur

2

Bordelaise

3

Demi-Glace

4

Périgueux

Demi-glace combines Espagnole with rich brown stock and wine then reduces it by half for intense flavor.

1

Sauce Tomat

2

Hollandaise

3

Velouté

4

Béchamel

Eggs Benedict became popular at Delmonico's restaurant in New York City in the late 1800s featuring Hollandaise.

1

Nantua Sauce

2

Soubise Sauce

3

Aurora Sauce

4

Creme Sauce

Soubise sauce was named after an 18th century French prince who reportedly loved the onion-enriched béchamel.

1

Hollandaise

2

Velouté

3

Sauce Tomat

4

Espagnole

White stock is made from unroasted bones which keeps velouté pale and delicate rather than rich and dark.

1

Lemon Juice

2

Apple Cider

3

Red Wine Vinegar

4

White Wine

A small squeeze of lemon juice balances the richness of Hollandaise and also helps stabilize the butter emulsion.

1

Heavy Cream

2

Chicken Stock

3

White Wine

4

Warm Milk

Warm milk is whisked into white roux to create the classic creamy French mother sauce béchamel.

1

White Chicken Stock

2

Fish Fumet Stock

3

Vegetable Broth Stock

4

Brown Beef Stock

Roasting the bones before making the stock gives Espagnole its signature deep brown color and rich meaty flavor.

1

Butter And Milk

2

Pork And Roux

3

Egg Yolks

4

Heavy Cream

Escoffier's original Sauce Tomat recipe included salt pork and a roux giving it a heartier body than a simple marinara.

1

It Uses No Butter

2

It Uses No Stock

3

It Uses No Eggs

4

It Uses No Heat

Hollandaise is the only mother sauce built entirely on an egg and butter emulsion with no stock base whatsoever.

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