Which grand sauce is typically made from milk and a white roux?

Which grand sauce is typically made from milk and a white roux?

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

Answer: (A)

In classic French cuisine, grand sauces are defined by their base liquid and the color of the roux. The sauce made from milk and a white roux is Bechamel. A white roux is cooked briefly to remove raw flour taste while staying pale, and milk is whisked in to create a smooth, creamy sauce. This forms the base for many lighter sauces and dishes, and it can be varied with cheese (Mornay) or onions (Soubise), among others. Velouté uses a light stock instead of milk, tomato sauce is tomato-based, and Espagnole uses brown stock with a brown roux, giving deeper color and flavor.

In classic French cuisine, grand sauces are defined by their base liquid and the color of the roux. The sauce made from milk and a white roux is Bechamel. A white roux is cooked briefly to remove raw flour taste while staying pale, and milk is whisked in to create a smooth, creamy sauce. This forms the base for many lighter sauces and dishes, and it can be varied with cheese (Mornay) or onions (Soubise), among others. Velouté uses a light stock instead of milk, tomato sauce is tomato-based, and Espagnole uses brown stock with a brown roux, giving deeper color and flavor.