Which grand sauce is typically made from stock and white roux?

Which grand sauce is typically made from stock and white roux?

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

Answer: (D)

Velouté is one of the five mother sauces defined by using a white stock thickened with a white (blond) roux. The pale roux thickens without darkening the stock, giving a light, smooth sauce with delicate flavor. This stock-plus-white-roux combination is what makes it the classic choice. Velouté then serves as a versatile base for many derivatives, like mushroom velouté or supreme, by adding other ingredients or modifiers. Bechamel uses milk with a white roux, not stock. Tomato sauce centers on tomatoes (and often uses stock as a component, but not with white roux as the defining thickener). Brown/Espagnole uses brown stock with a brown roux, producing a dark, rich sauce.

Velouté is one of the five mother sauces defined by using a white stock thickened with a white (blond) roux. The pale roux thickens without darkening the stock, giving a light, smooth sauce with delicate flavor. This stock-plus-white-roux combination is what makes it the classic choice. Velouté then serves as a versatile base for many derivatives, like mushroom velouté or supreme, by adding other ingredients or modifiers.

Bechamel uses milk with a white roux, not stock. Tomato sauce centers on tomatoes (and often uses stock as a component, but not with white roux as the defining thickener). Brown/Espagnole uses brown stock with a brown roux, producing a dark, rich sauce.