Which grand sauce is described as being made from brown stock and brown roux?

Which grand sauce is described as being made from brown stock and brown roux?

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

Answer: (D)

The main idea is that the grand sauces come from combining a stock with a roux, and the color of both determines the sauce’s character. When you use a brown stock and cook a brown roux, you get a dark, rich sauce known as Espagnole. The browning of both the stock and the roux develops deep flavors through the Maillard reaction, giving it the robust, savory profile that serves as the foundation for many further brown sauces and for demi-glace. This is distinct from the other options: Bechamel uses milk with a white roux to make a creamy white sauce; Velouté uses a white stock with a white roux for a lighter, pale sauce; Tomato sauce relies on tomatoes and is not the brown, deeply flavored type.

The main idea is that the grand sauces come from combining a stock with a roux, and the color of both determines the sauce’s character. When you use a brown stock and cook a brown roux, you get a dark, rich sauce known as Espagnole. The browning of both the stock and the roux develops deep flavors through the Maillard reaction, giving it the robust, savory profile that serves as the foundation for many further brown sauces and for demi-glace. This is distinct from the other options: Bechamel uses milk with a white roux to make a creamy white sauce; Velouté uses a white stock with a white roux for a lighter, pale sauce; Tomato sauce relies on tomatoes and is not the brown, deeply flavored type.