Bechamel is a grand sauce made from milk and a white roux.

Bechamel is a grand sauce made from milk and a white roux.

• A. Veloute
• B. Tomato Sauce
• C. Bechamel
• D. Brown/Espagnole Sauce

Answer: (C)

Bechamel is one of the classical French mother sauces. It’s made by whisking hot milk into a white roux, which is flour cooked in fat only briefly so it stays pale. This combination creates a smooth, creamy white sauce that serves as the base for many creamy preparations, and it stays light in color because the roux isn’t browned. That’s why this statement is correct: it identifies Bechamel as a grand sauce built from milk and a white roux. The other options don’t fit this base. Velouté uses a light stock as its base and is thickened with roux, not milk. Tomato sauce relies on tomatoes as the primary component and isn’t defined by milk with a white roux. Brown/Espagnole uses brown stock and a brown roux, giving a dark, deeply flavored sauce rather than a pale, milk-based one.

Bechamel is one of the classical French mother sauces. It’s made by whisking hot milk into a white roux, which is flour cooked in fat only briefly so it stays pale. This combination creates a smooth, creamy white sauce that serves as the base for many creamy preparations, and it stays light in color because the roux isn’t browned.

That’s why this statement is correct: it identifies Bechamel as a grand sauce built from milk and a white roux. The other options don’t fit this base. Velouté uses a light stock as its base and is thickened with roux, not milk. Tomato sauce relies on tomatoes as the primary component and isn’t defined by milk with a white roux. Brown/Espagnole uses brown stock and a brown roux, giving a dark, deeply flavored sauce rather than a pale, milk-based one.