Is Small Sauces Your Forte? Find Out With This Quiz!

A coulis is a puree of vegetables or fruits that is commonly used as a sauce. It is made by blending or straining the ingredients to create a smooth and flavorful sauce-like consistency. Coulis can be made from various ingredients such as berries, tomatoes, or peppers, and is often used to enhance the taste and presentation of dishes, particularly desserts and savory dishes like meats or seafood. It adds a burst of flavor and a visually appealing element to the dish.

Arrowroot is a white powder that is extracted from the root of a West Indian plant called Marantha arundinacea. It has a similar appearance and texture to cornstarch.

Reduction is the process of simmering a liquid to evaporate the water content, resulting in a thicker and more concentrated sauce. During reduction, the water evaporates while the solids in the sauce remain, intensifying the flavors and thickening the consistency. This technique is commonly used in cooking to enhance the taste and texture of sauces, gravies, and other liquid-based dishes.

Compound butter is a type of flavored butter that is made by incorporating some sort of flavoring or seasoning ingredient into the butter. This can include herbs, spices, garlic, citrus zest, or any other ingredient that adds flavor. The flavoring ingredients are mixed into softened butter, which is then rolled into a log shape and chilled until firm. Compound butter can be used to enhance the taste of various dishes, such as grilled meats, vegetables, or bread. It adds richness and depth of flavor to the dish, making it more delicious and enjoyable.

The given answer suggests that the sauce being described is a Mornay Sauce. This is because the sauce includes grated Gruyere cheese and Parmesan, which are typical ingredients in a Mornay Sauce. Additionally, the instruction to finish the sauce with raw butter is also consistent with the preparation of a Mornay Sauce. The suggestion to thin out the sauce with hot milk or stock further supports the idea that this is a Mornay Sauce, as these are common methods to adjust the consistency of this type of sauce.

Roux is a mixture of equal parts by weight of fat and flour that is cooked. It is commonly used as a thickening agent in sauces, soups, and gravies. The fat and flour are cooked together until the mixture reaches a desired color, which can range from white to dark brown, depending on the cooking time. Roux adds flavor and helps to thicken the liquid it is added to, resulting in a smooth and velvety texture. It is a fundamental element in French cuisine and is used as a base for many classic dishes.

A truffle is an edible body of fungi in the genus Tuber. Truffles are highly prized for their unique and intense flavor, which is often described as earthy and nutty. They are usually found underground, near the roots of certain trees, such as oak and hazelnut. Truffles are considered a delicacy and are commonly used in gourmet cuisine, particularly in dishes like pasta, risotto, and sauces. They are also used to make truffle oil and truffle-infused products. Due to their rarity and the difficulty in cultivating them, truffles are quite expensive and are often associated with luxury and fine dining.

The correct answer is "Leading Sauce, Mother Sauce" because when you combine other ingredients with these two types of sauces, you will get a small sauce. Leading sauces and mother sauces are commonly used as bases for various dishes and can be customized by adding other ingredients to create different flavors and textures.

The correct answer is Demi-glace, Demi-glaze, Demi glace, Demi glaze. This is because all the variations listed are different ways of spelling the same term, which refers to a rich and flavorful sauce made by reducing brown sauce and stock.

A liaison is a mixture of egg yolks and cream that is used to enrich and lightly thicken a sauce or other liquid. It is commonly used in French cuisine to add a creamy and silky texture to dishes such as soups, sauces, and custards. The egg yolks provide richness and the cream adds a smooth consistency. This mixture is added to the hot liquid gradually, while continuously stirring, to prevent curdling or scrambling of the eggs. The liaison helps to bind the ingredients together and create a velvety texture in the final dish.

Brunoise is a culinary knife cut that involves first julienned the food item and then turning it a quarter turn and dicing it again. This process results in cubes of a side length of about 3 mm or less on each side.

Arrowroot is a type of starch that is commonly used as a thickening agent in cooking. It is similar to cornstarch in its function but has the advantage of giving a clearer sauce. When arrowroot is used to thicken sauces, it creates a smooth and transparent texture, making it ideal for dishes where a clear sauce is desired. This is why arrowroot is the correct answer to the question.

The given answer suggests that the recipe provided is for making horseradish sauce. The ingredients listed, such as drained horseradish, heavy cream, dry mustard, vinegar, and veloute made with beef or veal stock, are commonly used in horseradish sauce recipes. Therefore, it can be inferred that the correct answer is indeed Horseradish Sauce.

The given correct answer is "Thickening Agent". This answer completes the phrase "Leading Sauce = Liquid + ____________". A thickening agent is commonly used in cooking to add viscosity and texture to sauces. Therefore, it makes sense that a thickening agent would be the missing component to create a leading sauce.

The given steps describe the process of making a curry sauce. The mirepoix (a mixture of diced onions, carrots, and celery) is cooked in butter until tender. Then, curry powder, garlic, thyme, bay leaf, and parsley stems are added and cooked briefly. Next, veal, chicken, or fish veloute (a sauce made from stock and roux) is added and simmered for 20 minutes. Finally, cream is added, the sauce is strained, and it is seasoned with salt and lemon juice. Overall, these steps outline the process of making a curry sauce.

The given instructions provide a basic recipe for making a Mushroom Sauce. It suggests sautéing sliced mushrooms in butter and lemon juice to keep them white. The sautéed mushrooms can then be added to a supreme, allemande, or white wine sauce, or to an appropriate veloute. This implies that the sautéed mushrooms will enhance the flavor and texture of the sauce, giving it a delicious mushroom taste.

Fish Veloute is the correct answer because it is a type of sauce made from fish stock and a roux (a mixture of flour and fat). Anchovy is a small fish commonly used to make fish stock, which is then used as a base for the Fish Veloute sauce. The other options listed are different types of sauces made with different ingredients, so they are not the correct answer in this context.

The given steps describe the process of making Robert Sauce. It involves cooking chopped onions in butter, adding white wine and reducing it, then adding demi-glace and simmering. The sauce is strained and dry mustard along with a pinch of sugar dissolved in lemon juice is added. This combination of ingredients creates the Robert Sauce.

The given instructions outline the steps to make Bordelaise Sauce. The sauce is made by reducing red wine, shallots, peppercorns, thyme, and bay leaf. Then, demi-glace is added and simmered before straining. Finally, raw butter is swirled into the sauce and it can be garnished with beef marrow.

Supreme Sauce is the correct answer because it is a secondary leading sauce to Chicken Veloute. In classic French cuisine, secondary leading sauces are often derived from a mother sauce, in this case, the veloute sauce. The Supreme Sauce is made by adding cream, mushrooms, and lemon juice to the veloute sauce, resulting in a rich and flavorful sauce that pairs well with chicken dishes.

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The given answer "Shrimp butter" is the correct answer because it accurately describes the result of the process mentioned in the question. The process involves grinding cooked shrimp and shells to a fine consistency and then forcing it through a sieve to remove any remaining pieces of shell. The end product of this process is a smooth and creamy mixture known as shrimp butter.

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Gelatinization refers to the process in which starch granules absorb water and expand, resulting in a significant increase in their size. This occurs when starch is heated in the presence of water, causing the hydrogen bonds within the granules to break. As a result, water is absorbed and the starch molecules reorganize, leading to a thickening and swelling effect. Gelatinization is commonly observed in cooking, where it is responsible for the thickening and texture changes in foods like sauces, gravies, and puddings.

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The correct answer is Port Wine Sauce. The explanation is that to make the sauce, the instructions for Madeira Sauce should be followed, but instead of using Madeira wine, Port wine should be used. This substitution will result in a sauce with a distinct flavor profile, as Port wine has its own unique taste.

The given instructions suggest a recipe for making Madeira sauce. It involves reducing 1 quart of demi-glace by about half a cup and then adding 3-4 fluid ounces of Madeira wine. This process will result in the creation of Madeira sauce.

Cream sauce is the correct answer because the given information "4-8 oz heavy cream, heated or tempered" suggests that the recipe or dish requires a sauce made from heavy cream. Cream sauce is a versatile sauce that can be used in various dishes, such as pasta, seafood, or vegetables, to add richness and creaminess. It is typically made by heating or tempering heavy cream and combining it with other ingredients like butter, seasonings, or cheese to create a flavorful sauce.

The given answer, Soubise Sauce, is correct because the provided instructions mention cooking finely diced onions slowly in butter without browning, which is a key step in making Soubise Sauce. Additionally, the instructions mention simmering the mixture with sauce for 15 minutes and then forcing it through a fine sieve, which are also common steps in making Soubise Sauce. Therefore, based on the given instructions, it can be inferred that the correct answer is Soubise Sauce.

Fish Veloute is a correct answer because it is a type of small sauce that is made from a veloute base and fish stock. Veloute is a classic French sauce made from a roux (a mixture of flour and fat) and a light stock, and it serves as the base for many other sauces. Fish Veloute, specifically, is made by using fish stock instead of the traditional chicken or veal stock. It is commonly used to accompany fish dishes and has a delicate and creamy texture.

Allemande sauce is the secondary leading sauce to Veal Veloute. Allemande sauce is a classic French sauce made from veal or chicken stock, egg yolks, and lemon juice. It has a rich and creamy texture with a subtle tanginess from the lemon juice. This sauce pairs well with veal dishes and enhances the flavors of the veloute. Its velvety consistency and delicate flavors make it a perfect accompaniment to the veloute, adding depth and richness to the dish.

The correct answer is White Wine Sauce because it is commonly used as a secondary leading sauce to enhance the flavor of Fish Veloute. White wine sauce is made by reducing white wine with other ingredients such as shallots, butter, and cream. It adds a tangy and aromatic taste to the veloute, complementing the delicate flavors of the fish. The acidity of the wine helps balance the richness of the veloute, creating a well-rounded and flavorful dish.

Demi-glace is the correct answer as it is a secondary leading sauce to Espagnole. It is a rich and flavorful sauce made by reducing Espagnole sauce with brown stock and wine. The variations in spelling (Demi glace, Demi-glaze, Demi glaze) are likely due to different interpretations or regional preferences, but they all refer to the same sauce.

Fish Veloute is the correct answer because Bercy is a small sauce made using a veloute base. Veloute is a type of sauce made by thickening a light stock, such as chicken, veal, or fish, with a roux. Among the given options, Fish Veloute is the only sauce that matches the description of Bercy being a small sauce made with a veloute base. The other options are different types of sauces that do not fit the given description.

A slurry is a mixture of raw starch and cold liquid. This combination creates a thick, paste-like substance that is often used in cooking and industrial processes. The starch acts as a thickening agent, while the cold liquid helps to evenly distribute the starch particles. Slurries are commonly used in recipes such as gravies, sauces, and soups to add thickness and texture. They are also used in various industrial applications, such as drilling fluids, ceramics, and paper production.

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The given steps describe the process of making Hungarian Sauce. The sauce is made by sweating minced onion and paprika in butter until soft. Then, white wine is added and reduced by half. After that, veal or chicken veloute is added and simmered for 10 minutes. Finally, the sauce is strained. The resulting sauce is known as Hungarian Sauce.

Nantua sauce is a classic French sauce made with shrimp butter and heavy cream. The shrimp butter adds a rich and savory flavor to the sauce, while the heavy cream gives it a creamy and smooth texture. This sauce is often used to accompany seafood dishes, such as lobster or shrimp, and adds a deliciously decadent element to the dish.

The given answer describes the steps to make Bercy Sauce. It involves reducing chopped shallots and white wine, then adding fish veloute and reducing it slightly. Finally, the sauce is finished with raw butter, chopped parsley, and lemon juice to taste. Bercy Sauce is a classic French sauce that is often served with fish dishes.

The given correct answer suggests that adding 6 oz of tomato puree to 1 qt of veal or chicken veloute, supreme sauce, or allemande sauce creates Aurora Sauce.

Allemande sauce is the correct answer because it is a classic French sauce made from velouté sauce, which is a sauce made from a light stock thickened with a roux. Allemande sauce is typically flavored with lemon juice and enriched with egg yolks and cream. It is commonly served with poultry or fish dishes. Poulette sauce, on the other hand, is made from velouté sauce but is flavored with mushrooms, white wine, and cream. Therefore, Poulette sauce is not the correct answer in this case.

Veal Veloute is the correct answer because horseradish sauce is traditionally made by combining horseradish root with a creamy base, and veloute is a classic French sauce made by thickening a light stock with a roux. Among the options given, veal veloute is the most suitable base for creating a creamy sauce like horseradish sauce. Chicken veloute, fish veloute, allemande sauce, supreme sauce, and white wine sauce are not typically used as bases for horseradish sauce.

The given statement suggests adding 2 oz of meat glaze to 1 qt of supreme sauce. Both Ivory Sauce and Albufera Sauce are classic French sauces that can be made by adding meat glaze to a base sauce. Therefore, either Ivory Sauce or Albufera Sauce can be the correct answer.

The correct answer is Supreme Sauce. Albufera is a small sauce made with Supreme Sauce.

Cornstarch is commonly used as a thickening agent in cooking. When added to a sauce or liquid, it absorbs the excess moisture and forms a gel-like consistency, resulting in a thicker sauce. This thickening process also helps to remove any cloudiness or impurities, giving the sauce a clear appearance. Additionally, cornstarch has a natural glossy texture, which further enhances the visual appeal of the sauce. Therefore, using cornstarch in a recipe can contribute to the production of a sauce that is almost clear and has a glossy texture.

Waxy maize is a type of corn that has a high starch content and a waxy texture. It is commonly used in cooking, particularly for making sauces that are intended to be frozen. The high starch content of waxy maize helps to thicken the sauce and prevent it from becoming watery when frozen. Additionally, the waxy texture of the maize helps to create a smooth and creamy consistency in the sauce. Therefore, waxy maize is a suitable ingredient for sauces that are to be frozen.

The given steps describe the process of making a mushroom sauce. The mushrooms and shallots are sautéed in butter until they are browned. Then, demi-glace is added and simmered for about 10 minutes to thicken the sauce. Finally, sherry and lemon juice are added to enhance the flavor of the sauce. The combination of these ingredients creates a rich and flavorful mushroom sauce.

The given instructions describe the process of making Poulette Sauce. It involves simmering white mushrooms or mushroom trimmings with veloute sauce, then making allemande sauce by straining it. Finally, the sauce is finished with chopped parsley and lemon juice to add flavor. Therefore, the correct answer is Poulette Sauce.

Fish fumet is a type of concentrated fish stock that is made by simmering fish bones, vegetables, and other aromatics in water. It is commonly used as a base for soups, sauces, and other seafood dishes to enhance their flavor. The process of making fish fumet involves reducing the liquid to concentrate the flavors, resulting in a rich and flavorful broth. Therefore, the given correct answer "Fish fumet" accurately describes a concentrated fish stock.

The given recipe describes the steps to make Normandy Sauce. It involves adding mushroom cooking liquid, oyster liquid (or fish fumet), and reducing the mixture. Then, a liaison of egg yolks and cream is added, followed by straining and swirling in raw butter. This combination of ingredients and steps results in the creation of Normandy Sauce.