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Can You Name The Classic Mother Sauces?

Getting ~serious~ about sauce.

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  1. Getty Images
    Correct!
    Wrong!

    There are five French mother sauces.

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

    There are five French mother sauces.
    Via Getty Images
  2. Getty Images
    Correct!
    Wrong!

    Béchamel is sometimes called white sauce.

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

    Béchamel is sometimes called white sauce.
    Via Getty Images
  3. Getty Images
    Correct!
    Wrong!

    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.

    Espagnole (AKA brown or Spanish sauce) is a rich sauce made from veal or beef stock thickened with a brown roux.
    Via Instagram: @www.instagram.com/_dacannonshannon
  4. Getty Images
    Correct!
    Wrong!

    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.

    Béchamel is made with milk or cream thickened with a roux.
    Via Getty Images
  5. Getty Images
    Correct!
    Wrong!

    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.

    Hollandaise is not thickened with a roux.
    Via Getty Images
  6. Getty Images
    Correct!
    Wrong!

    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.

    Velouté (not to be confused with the soup) is a delicate sauce made from stock thickened with a roux.
    Via Instagram: @www.instagram.com/monksbistrot
  7. Getty Images
    Correct!
    Wrong!

    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.

    Hollandaise is thickened by an emulsion of egg yolks and butter.
    Via Getty Images
  8. Getty Images
    Correct!
    Wrong!

    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.

    The original sauce tomate (from Escoffier) was flavored with salt pork.
    Via Getty Images
  9. Getty Images
    Correct!
    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.

    Bordelaise is made with dry red wine, not béchamel.
  10. Getty Images
    Correct!
    Wrong!

    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).

    Auguste Escoffier refined Carême's original list of four sauces by adding sauce tomate and hollandaise, and dropping allemande.
    Via Getty Images
  11. Getty Images
    Correct!
    Wrong!

    Eggs benedict is typically served with hollandaise.

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

    Eggs benedict is typically served with hollandaise.
    Via Getty Images

Can You Name The Classic Mother Sauces?

Keep studying your mother sauces and you'll have them down in no time

Start with a simple béchamel and work your way up to a hollandaise. You got this!

Keep studying your mother sauces and you'll have them down in no time Tap to play GIF Tap to play GIF
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You know some of the mother sauces, but not all of them.

Practice makes perfect, so grab a whisk and start with the classic hollandaise. You got this!

You know some of the mother sauces, but not all of them. Tap to play GIF Tap to play GIF
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You certainly know your mother sauces, but not their derivatives.

From hollandaise to béchamel, you know how to whip up a classic sauce like it's nothing!

You certainly know your mother sauces, but not their derivatives. Tap to play GIF Tap to play GIF
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You know your mother sauces like a true chef.

From hollandaise to béchamel, you have truly mastered the art of sauces. Well done, chef!

You know your mother sauces like a true chef. Tap to play GIF Tap to play GIF
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