What are the five leading mother sauces?
The five leading mother sauces are Bechamel, Veloute, Espagnole, Tomato, and Hollandaise. These sauces form the foundation of many other sauces and are used as a base in numerous dishes. Bechamel is a white sauce made from a roux and milk, Veloute is a sauce made from a roux and stock, Espagnole is a brown sauce made from a roux and brown stock, Tomato is a sauce made from tomatoes and other ingredients, and Hollandaise is a rich sauce made from egg yolks and butter. These sauces provide a variety of flavors and textures that can enhance the taste of different dishes.
What are the two intermediary veloute sauces?
The correct answer is Allemande and Supreme. These two sauces, Allemande and Supreme, are both considered intermediary veloute sauces. Allemande sauce is made by adding egg yolks and lemon juice to a basic veloute sauce, resulting in a rich and creamy sauce. Supreme sauce, on the other hand, is made by adding cream and butter to a chicken veloute sauce, creating a velvety and flavorful sauce. Both sauces are commonly used in French cuisine as accompaniments to various dishes.
Who invented bechamel sauce? (Bonus question - not graded)
Louis de Bechameil
Steward of Louis XIV
Louis de Bechameil, the Steward of Louis XIV, is credited with inventing bechamel sauce. Bechameil is said to have created this classic French sauce in the 17th century. The sauce, made from a roux of butter and flour cooked in milk, is named after him as a tribute to his culinary innovation.
This refers to a bay leaf tacked onto a peeled onion with one or more cloves.
B. Onion piquet
Onion piquet refers to the culinary technique of attaching a bay leaf to a peeled onion using one or more cloves. This technique is commonly used in cooking to infuse flavors into dishes such as stocks, soups, and stews. The bay leaf and cloves add a subtle aromatic flavor to the dish, enhancing its overall taste. The term "onion piquet" is derived from the French word "piquer," which means to prick or puncture, indicating the process of attaching the bay leaf and cloves to the onion.
Traditionally, bechamel is made by adding heavy cream to a ________.
A. Veal veloute
Bechamel is a classic French white sauce made by adding milk to a roux (a mixture of flour and fat). However, in this question, it states that bechamel is made by adding heavy cream to a certain ingredient. The correct answer, veal veloute, is a mother sauce made from veal stock and a blonde roux. Adding heavy cream to veal veloute would result in a rich and creamy sauce, which is similar to bechamel but with a different base.