Cooking Lessons Mother Sauces and Derivatives 3

Question 1

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

Accepted Answer

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

Answer

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

Question 2

Which derivative of Espagnole is finished with Madeira wine?

Accepted Answer

Sauce Madère

Answer

Sauce Madère is demi-glace flavored with Madeira wine.

Question 3

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

Accepted Answer

To infuse subtle aromatic flavor into the milk

Answer

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

Question 4

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

Accepted Answer

Egg yolks and cream

Answer

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

Question 5

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

Accepted Answer

White wine sauce (sauce vin blanc) derivatives

Answer

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

Cooking Lessons Practice Test