Sauces

Question 1

White Roux + Milk

Answer 1

Bechamel

Question 2

White Roux + White Stock

Answer 2

Veloute

Question 3

Bechamel + Onion Puree

Answer 3

Soubise

Question 4

Bechamel + Cream

Answer 4

Creme

Question 5

Bechamel + Cheese

Answer 5

Mornay

Question 6

Bechamel + Crustacean Butter

Answer 6

Nantua (Crayfish) or Cardinal (Lobster)

Question 7

Veloute + Shallots

Answer 7

Ravigote

Question 8

Veloute + Paprika

Answer 8

Hongriose

Question 9

Veloute + Tarragon

Answer 9

Estragon

Question 10

Veloute + Curry

Answer 10

Curry

Question 11

Veloute + Herbs

Answer 11

Chivry

Question 12

Veloute + White Wine

Answer 12

Bonnefoy

Question 13

Veloute + Tomatoes

Answer 13

Aurore

Question 14

Veloute + Egg Yolks

Answer 14

Allemande - Leads to other sauces

Question 15

Veloute + Cream

Answer 15

Supreme

Question 16

Supreme + Meat Glace

Answer 16

Ivoire

Question 17

Supreme + Peppers

Answer 17

Albufera

Question 18

Allemande + Mushrooms

Answer 18

Champignon

Question 19

Allemande + Lemon

Answer 19

Poulette

Question 20

Allemande + Wine

Answer 20

Regence

Question 21

Allemande + Onion

Answer 21

Villageoise

Question 22

White Roux

Answer 22

3 Parts Flour, 2 Parts Butter (or equal parts by weight)

Question 23

Sauce Espagnole

Answer 23

Demi-Glace with roux and tomatoes

Question 24

Liaison

Answer 24

Any ingredient used to thicken a sauce. Can also be an emulsifier.

Question 25

Gastrique

Answer 25

Sauce using caramelized sugar deglazed with vinegar, to which can be added meat fond deglazed with acidic fruit juice for flavor.

Question 26

Hollandaise Sauce

Answer 26

Clarified Butter emulsified into egg yolks with white pepper, vinegar, water, lemon juice, cayenne pepper

Question 27

Bearnaise

Answer 27

Shallots, Tarragon, Chervile and peppercorns reduced in vinegar, and added to a Hollandaise

Question 28

Choron

Answer 28

Bearnaise with tomato paste and cream

Question 29

Foyot

Answer 29

Bearnaise with glace or demiglace

Question 30

Grimrod

Answer 30

Hollandaise with saffron

Question 31

Maltaise

Answer 31

Hollandaise with added orange juice and orange zest. Blood oranges are traditional.

Question 32

Mousseline (Chantilly)

Answer 32

Hollandaise with stiff whipped cream folded in just before serving.

Question 33

Buerre Blanc

Answer 33

White wine, vinegar, Shallot, salt, pepper, reduced. Butter is emulsified in by whisking over low heat. Sauce is traditionally strained.

Question 34

Buerre Rouge

Answer 34

Buerre Blanc with a red wine and red vinegar instead of the white varieties.

Question 35

Buerre Noisette

Answer 35

Brown Butter sauce - butter is cooked to a medium brown.

Question 36

Buerre Noir

Answer 36

Butter is cooked to dark brown but NOT black.

Question 37

Buerre Fondu

Answer 37

Simply melted butter served over food.