Mother Sauces and Derivatives Flashcards

Your hollandaise has broken and looks like greasy scrambled curds. What is the best first step to rescue it?

Answer: Whisk the broken sauce into a fresh egg yolk with a little warm water

Slowly whisking the broken sauce into a fresh yolk rebuilds the emulsion.

Which derivative of Espagnole is finished with Madeira wine?

Answer: Sauce Madère

Sauce Madère is demi-glace flavored with Madeira wine.

What is the primary purpose of studding an onion with cloves and a bay leaf (oignon piqué) when making béchamel?

Answer: To infuse subtle aromatic flavor into the milk

The oignon piqué gently flavors the milk as the béchamel simmers.

Sauce Allemande differs from a basic velouté because it is finished with what liaison?

Answer: Egg yolks and cream

Allemande is velouté thickened with an egg yolk and cream liaison, plus lemon juice.

A fish velouté combined with white wine and finished with butter is the base for which family of sauces?

Answer: White wine sauce (sauce vin blanc) derivatives

Sauce vin blanc, from fish velouté and white wine, anchors many classic fish sauces.

Why is Espagnole simmered with tomato purée and a browned mirepoix rather than left as plain thickened brown stock?

Answer: To add acidity, depth, and color that define the sauce

Tomato and caramelized mirepoix give Espagnole its characteristic deep flavor and color.

Which sauce would be the most appropriate classical choice to nap over poached eggs Florentine?

Answer: Sauce Mornay

Eggs Florentine are classically finished with cheese-enriched Mornay sauce and glazed.