Which grand sauce is made from veal, chicken, or fish stock and a white roux?

Which grand sauce is made from veal, chicken, or fish stock and a white roux?

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

Answer: (B)

This question tests recognizing a grand sauce built from light stock thickened with a white roux. Velouté is defined exactly this way: a pale, smooth sauce made by thickening veal, chicken, or fish stock with a white roux. The roux is cooked just enough to stay light in color, so the resulting sauce remains pale and delicate. That’s what sets it apart from the others: bechamel uses milk with a white roux, not stock; brown/espagnole uses a brown roux and brown stock for a darker, deeper flavor; tomato sauce is based on tomatoes (and often lacks a white roux as its defining thickener). So the grand sauce described is velouté.

This question tests recognizing a grand sauce built from light stock thickened with a white roux. Velouté is defined exactly this way: a pale, smooth sauce made by thickening veal, chicken, or fish stock with a white roux. The roux is cooked just enough to stay light in color, so the resulting sauce remains pale and delicate. That’s what sets it apart from the others: bechamel uses milk with a white roux, not stock; brown/espagnole uses a brown roux and brown stock for a darker, deeper flavor; tomato sauce is based on tomatoes (and often lacks a white roux as its defining thickener). So the grand sauce described is velouté.