Name two derivative sauces from Béchamel.

Name two derivative sauces from Béchamel.

• A. Mornay and Soubise.
• B. Velouté and Cardinal.
• C. Hollandaise and Beurre monté.
• D. Espagnole and Tomato.

Answer: (A)

Deriving sauces from a mother sauce means expanding the base by adding ingredients that change flavor and texture. From Béchamel, two classic derivatives are Mornay and Soubise. Mornay enriches Béchamel with grated cheese (often Gruyère or Parmesan), sometimes a bit of cream, creating a creamy, cheesy sauce that pairs well with vegetables, eggs, or fish. Soubise adds puréed onions (and sometimes a touch of cream), giving a milder onion flavor that complements meats and vegetables. The other options come from different mother sauces or techniques: Velouté and Cardinal relate to stock-based bases; Hollandaise is an emulsion of egg yolks and butter; Beurre monté is a butter-emulsifying technique; Espagnole and Tomato are separate mother sauces.

Deriving sauces from a mother sauce means expanding the base by adding ingredients that change flavor and texture. From Béchamel, two classic derivatives are Mornay and Soubise. Mornay enriches Béchamel with grated cheese (often Gruyère or Parmesan), sometimes a bit of cream, creating a creamy, cheesy sauce that pairs well with vegetables, eggs, or fish. Soubise adds puréed onions (and sometimes a touch of cream), giving a milder onion flavor that complements meats and vegetables. The other options come from different mother sauces or techniques: Velouté and Cardinal relate to stock-based bases; Hollandaise is an emulsion of egg yolks and butter; Beurre monté is a butter-emulsifying technique; Espagnole and Tomato are separate mother sauces.