Name two derivative sauces from Velouté.

Name two derivative sauces from Velouté.

• A. Supreme and Cardinal.
• B. Mornay and Soubise.
• C. Beurre monté and Slurry.
• D. Hollandaise and Tomato.

Answer: (C)

Derivatives of Velouté are sauces built from white stock thickened with roux and then finished with additions that transform the base into new flavors. Two classic derivatives are Suprême and Cardinal. Suprême is Velouté enriched with cream, creating a rich, silky sauce that’s ideal with poultry and white meat. Cardinal adds puréed mushrooms (often with a touch of mushroom essence or truffle), giving deeper mushroom flavor and a lighter, pale-brown color. The other options pull from different mother sauces or use techniques rather than derivatives: Mornay and Soubise come from Béchamel; Beurre monté is a finishing method with emulsified butter, not a Velouté derivative; Slurry is a thickening technique; Hollandaise and Tomato are separate families of sauces, not Velouté derivatives.

Derivatives of Velouté are sauces built from white stock thickened with roux and then finished with additions that transform the base into new flavors. Two classic derivatives are Suprême and Cardinal. Suprême is Velouté enriched with cream, creating a rich, silky sauce that’s ideal with poultry and white meat. Cardinal adds puréed mushrooms (often with a touch of mushroom essence or truffle), giving deeper mushroom flavor and a lighter, pale-brown color. The other options pull from different mother sauces or use techniques rather than derivatives: Mornay and Soubise come from Béchamel; Beurre monté is a finishing method with emulsified butter, not a Velouté derivative; Slurry is a thickening technique; Hollandaise and Tomato are separate families of sauces, not Velouté derivatives.