Stocks and Sauces Flashcards

What is a béchamel sauce and how is it made?

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).

What causes a sauce to 'break' and how can it be prevented?

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.

What is a liaison and how is it used to finish a sauce?

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.

What is a demi-glace?

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.

What is the difference between a coulis and a purée as sauce components?

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.

What is monter au beurre and when is it used?

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.