Which grand sauce is made from a brown stock and brown roux?

Master the art of culinary with our CA1 exam. Focus on stocks, sauces, soups, and knife cuts with multiple-choice questions. Enhance your skills and ace your assessment with insightful explanations.

Multiple Choice

Which grand sauce is made from a brown stock and brown roux?

Explanation:
In classic sauce work, the base and color tell you what grand sauce you’re dealing with. When you combine a brown stock with a brown roux, you’re making Espagnole, the brown sauce. The browning of both the stock and the roux adds deep, roasted flavors and a dark color, which is why this sauce forms the foundation for many richer reductions like demi-glace. Bechamel uses milk with a white roux, giving a white sauce. Velouté uses white stock with a white roux, resulting in a lighter sauce. Tomato sauce centers on tomatoes and aromatics rather than a brown stock and brown roux. So the sauce that matches the description is Espagnole, the brown sauce.

In classic sauce work, the base and color tell you what grand sauce you’re dealing with. When you combine a brown stock with a brown roux, you’re making Espagnole, the brown sauce. The browning of both the stock and the roux adds deep, roasted flavors and a dark color, which is why this sauce forms the foundation for many richer reductions like demi-glace.

Bechamel uses milk with a white roux, giving a white sauce. Velouté uses white stock with a white roux, resulting in a lighter sauce. Tomato sauce centers on tomatoes and aromatics rather than a brown stock and brown roux. So the sauce that matches the description is Espagnole, the brown sauce.

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