Cooking Lessons Mother Sauces and Derivatives Questions and Answers

Question 1

A chef is preparing a classic sauce for grilled steak. They start with a rich brown stock, thicken it with a brown roux, and then enrich it with red wine, shallots, and bone marrow. Which derivative sauce is the chef creating?

Accepted Answer

Sauce Bordelaise

Answer

Sauce Bordelaise is a classic derivative of Espagnole (a brown sauce). It is characterized by the addition of red wine (specifically Bordeaux), shallots, and often bone marrow, making it a traditional pairing for grilled meats like steak.

Question 2

What is the primary flavoring ingredient that distinguishes a classic Béarnaise sauce from its mother sauce, Hollandaise?

Accepted Answer

Tarragon

Answer

While both are emulsified sauces made with egg yolks and butter, Hollandaise is typically acidified with lemon juice. Béarnaise sauce builds upon the Hollandaise base but is distinguished by a flavor reduction of vinegar, wine, shallots, and, most characteristically, fresh tarragon.

Question 3

Which of the following is a classic derivative of Béchamel sauce?

Accepted Answer

Sauce Soubise

Answer

Sauce Soubise is made by adding puréed or finely diced sautéed onions to a Béchamel base. Sauce Chasseur comes from Espagnole, Sauce Choron is a derivative of Béarnaise (which comes from Hollandaise), and Sauce Suprême is derived from Velouté.

Question 4

A chef plans to make a Sauce Allemande to serve with poached chicken. To begin, they must create the correct mother sauce. Which mother sauce serves as the foundation for Sauce Allemande?

Accepted Answer

Velouté

Answer

Sauce Allemande, also known as 'German Sauce' or 'Parisienne Sauce,' is a classic derivative of Velouté. It is created by enriching a light stock-based velouté (like chicken or veal) with a liaison of egg yolks and heavy cream.

Question 5

A classic Espagnole sauce, one of the five mother sauces, is primarily thickened with which of the following?

Accepted Answer

Brown roux

Answer

Espagnole is a brown sauce made from a rich brown stock, mirepoix, and tomato purée. It is traditionally thickened with a brown roux, which is a mixture of fat and flour cooked until it develops a dark color and nutty aroma, contributing to the sauce's characteristic color and flavor.

Cooking Lessons Practice Test

Cooking Lessons Practice Test

Cooking Lessons Mother Sauces and Derivatives Questions and Answers