415C Stocks and Sauces 2 — Questions and Answers
Question 1: What is a béchamel sauce and how is it made?
- A brown sauce made from espagnole and wine
- A white sauce made by combining milk with a white roux, seasoned with nutmeg, salt, and white pepper (Correct answer)
- A butter sauce made by emulsifying butter with lemon juice
- A tomato-based sauce thickened with cream
Correct answer: A white sauce made by combining milk with a white roux, seasoned with nutmeg, salt, and white pepper
Béchamel is a mother sauce made by gradually whisking hot milk into a white roux (equal parts butter and flour). It is seasoned with salt, white pepper, and traditionally a pinch of nutmeg. Common derivatives include Mornay (cheese), cream sauce, and soubise (onion).
Question 2: What causes a sauce to 'break' and how can it be prevented?
- Using too much seasoning; prevented by tasting frequently
- The emulsion separates due to excessive heat, rapid temperature changes, or incorrect ratios; prevented by controlled heat and proper technique (Correct answer)
- The sauce becomes too thick; prevented by adding more liquid
- The sauce changes colour; prevented by using white pepper
Correct answer: The emulsion separates due to excessive heat, rapid temperature changes, or incorrect ratios; prevented by controlled heat and proper technique
A sauce 'breaks' when its emulsion separates — fat separates from the liquid base. This happens from excessive heat (especially with egg-based sauces like hollandaise), rapid temperature changes, or incorrect fat-to-liquid ratios. Prevention involves gentle heat, gradual additions, and constant stirring.
Question 3: What is a liaison and how is it used to finish a sauce?
- A mixture of butter and flour used to start a sauce
- A mixture of egg yolks and cream used to enrich and slightly thicken a sauce just before serving (Correct answer)
- A reduction of wine used to add acidity
- A vegetable purée used to thicken soups
Correct answer: A mixture of egg yolks and cream used to enrich and slightly thicken a sauce just before serving
A liaison is a mixture of egg yolks and cream (typically 1 part yolks to 3 parts cream) used to enrich, thicken, and add a velvety texture to sauces and soups. It must be tempered first (hot liquid added gradually to the liaison) then returned to the sauce without boiling, as boiling would curdle the eggs.
Question 4: What is a demi-glace?
- A light vegetable broth reduced by half
- A rich sauce made by combining equal parts espagnole sauce and brown stock, then reducing by half (Correct answer)
- A cream sauce with Dijon mustard
- A tomato sauce reduced until very thick
Correct answer: A rich sauce made by combining equal parts espagnole sauce and brown stock, then reducing by half
Demi-glace is a rich, deeply flavoured sauce made by combining equal parts espagnole (brown mother sauce) and brown stock, then reducing the mixture by half through slow simmering. It serves as the base for many classical French small sauces including bordelaise, chasseur, and Robert.
Question 5: What is the difference between a coulis and a purée as sauce components?
- They are identical terms
- A coulis is a strained sauce of puréed vegetables or fruits with a smooth, pourable consistency; a purée retains more body and texture (Correct answer)
- A coulis is always cooked; a purée is always raw
- A coulis is savoury; a purée is sweet
Correct answer: A coulis is a strained sauce of puréed vegetables or fruits with a smooth, pourable consistency; a purée retains more body and texture
A coulis is a smooth, strained sauce made from puréed and sieved vegetables or fruits, resulting in a thin, pourable consistency. A purée retains more body and texture. Coulis can be served hot or cold, and common examples include tomato coulis and raspberry coulis.
Question 6: What is monter au beurre and when is it used?
- Melting butter to use as a cooking fat
- Swirling cold butter into a finished sauce to add richness, body, and a glossy sheen (Correct answer)
- Browning butter until it turns nutty
- Clarifying butter by removing the milk solids
Correct answer: Swirling cold butter into a finished sauce to add richness, body, and a glossy sheen
Monter au beurre (mounting with butter) is the technique of swirling small pieces of cold butter into a finished sauce just before serving. The cold butter emulsifies into the sauce, adding richness, a velvety texture, and a glossy appearance. The sauce must not boil after mounting or the emulsion will break.
415C Stocks and Sauces 2
What is a béchamel sauce and how is it made?