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Can You Name The Classic Mother Sauces?

Getting ~serious~ about sauce.

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  1. How many French mother sauces are there?
    Getty Images
    Correct
    Incorrect
    Three
    Correct
    Incorrect
    Five
    Correct
    Incorrect
    Eight
    Correct
    Incorrect
    Ten
    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. Which mother sauce is also called white sauce?
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    Correct
    Incorrect
    Béchamel
    Correct
    Incorrect
    Espagnole
    Correct
    Incorrect
    Velouté
    Correct
    Incorrect
    Hollandaise
    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. Espagnole is sometimes called what?
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    Correct
    Incorrect
    Tomato sauce
    Correct
    Incorrect
    Cheese sauce
    Correct
    Incorrect
    White wine sauce
    Correct
    Incorrect
    Brown sauce
    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. What's the main ingredient in a béchamel sauce?
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    Correct
    Incorrect
    Milk
    Correct
    Incorrect
    Stock
    Correct
    Incorrect
    Egg yolks
    Correct
    Incorrect
    Tomato
    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. Which of these mother sauces is not thickened with a roux?
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    Correct
    Incorrect
    Béchamel
    Correct
    Incorrect
    Hollandaise
    Correct
    Incorrect
    Velouté
    Correct
    Incorrect
    Espagnole
    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. What's the main ingredient in a velouté?
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    Correct
    Incorrect
    Milk
    Correct
    Incorrect
    Eggs
    Correct
    Incorrect
    Stock
    Correct
    Incorrect
    Tomato
    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. Hollandaise is thickened by what?
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    Correct
    Incorrect
    An emulsion of water and butter
    Correct
    Incorrect
    Flour
    Correct
    Incorrect
    An emulsion of egg yolks and butter
    Correct
    Incorrect
    Heavy cream
    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. Which of these ingredients is in a traditional sauce tomate? 
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    Incorrect
    Olive oil
    Correct
    Incorrect
    White wine
    Correct
    Incorrect
    Salt Pork
    Correct
    Incorrect
    Red wine vinegar
    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. Which of these sauces is not made with béchamel?
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    Correct
    Incorrect
    Mornay
    Correct
    Incorrect
    Soubise
    Correct
    Incorrect
    Bordelaise
    Correct
    Incorrect
    Nantua
    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. Who was the first person to define the mother sauces?
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    Correct
    Incorrect
    Julia Child
    Correct
    Incorrect
    Nicolas Appert 
    Correct
    Incorrect
    Auguste Escoffier
    Correct
    Incorrect
    Marie-Antoine Carême
    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. Which sauce would you find on an eggs benedict?
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    Correct
    Incorrect
    Béchamel
    Correct
    Incorrect
    Hollandaise
    Correct
    Incorrect
    Espagnole
    Correct
    Incorrect
    Velouté
    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
 
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