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Updated on Nov 10, 2019. Posted on Jul 14, 2017

Can You Name The Classic Mother Sauces?

Getting ~serious~ about sauce.

  1. How many French mother sauces are there?

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    There are five French mother sauces.

    They are velouté, espagnole, béchamel, sauce tomate (tomato), and hollandaise.

    Via Getty Images
  2. Which mother sauce is also called white sauce?

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    Béchamel is sometimes called white sauce.

    It's the base for pasta bakes, cheese sauces, casseroles, and a variety of comforting classics.

    Via Getty Images
  3. Espagnole is sometimes called what?

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    Espagnole (AKA brown or Spanish sauce) is a rich sauce made from veal or beef stock thickened with a brown roux.

    It's commonly served over roasted meats or as the base of stews and braises (such as beef bourguinon). If you reduce it into a concentrated sauce, it becomes demi-glace. Learn how to make it here.

    Via Instagram: @www.instagram.com/_dacannonshannon
  4. What's the main ingredient in a béchamel sauce?

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    Correct! 
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    Béchamel is made with milk or cream thickened with a roux.

    It's the base of many recipes such as chicken pot pie and mac and cheese (just add shredded gruyère). Learn how to make it here.

    Via Getty Images
  5. Which of these mother sauces is not thickened with a roux?

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    Correct! 
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    Hollandaise is not thickened with a roux.

    Béchamel and velouté use a blond roux to thicken them while espagnole uses a dark roux. Learn about the three types of roux (white, blond, and brown) here.

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  6. What's the main ingredient in a velouté?

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    Velouté (not to be confused with the soup) is a delicate sauce made from stock thickened with a roux.

    It can be made with any type of stock and is typically served over poached or lightly cooked items. Learn how to make chicken velouté here.

    Via Instagram: @www.instagram.com/monksbistrot
  7. Hollandaise is thickened by what?

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    Hollandaise is thickened by an emulsion of egg yolks and butter.

    It's typically seasoned with salt, lemon juice, and a touch of cayenne pepper. Learn how to make it here.

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  8. Which of these ingredients is in a traditional sauce tomate? 

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    The original sauce tomate (from Escoffier) was flavored with salt pork.

    The first step in making the sauce was to render the fat. Learn how to make it here.

    Via Getty Images
  9. Which of these sauces is not made with béchamel?

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    Wrong! 

    Bordelaise is made with dry red wine, not béchamel.

    Mornay is béchamel with cheese, soubise is with onion purée, and nantua is with crayfish butter. See all of the derivative sauces you can make with béchamel here.

  10. Who was the first person to define the mother sauces?

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    Auguste Escoffier refined Carême's original list of four sauces by adding sauce tomate and hollandaise, and dropping allemande.

    They are printed in Escoffier's Le Guide Culinaire (a true culinary bible).

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  11. Which sauce would you find on an eggs benedict?

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    Wrong! 

    Eggs benedict is typically served with hollandaise.

    That's eggs on eggs! Learn how to make it here.

    Via Getty Images