Which of the following is a Bechamel derivative?

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Study for the Culinary I Stocks, Sauces, and Soups Exam. Dive into flashcards and multiple choice questions, each with hints and explanations. Equip yourself for the final day!

Multiple Choice

Which of the following is a Bechamel derivative?

Explanation:
Bechamel derivatives are sauces that start with Béchamel and gain flavor by adding other ingredients to that white sauce. The one that fits this category is Soubise, a Bechamel turned savory onion purée into the white sauce to create a classic onion-flavored derivative. Hollandaise isn’t based on Béchamel; it’s an emulsion of egg yolks and butter. Espagnole is a brown master sauce, and Tomato sauce is a master sauce derived from stock and tomatoes rather than from Béchamel. So the onion-infused Bechamel version is the Bechamel derivative here.

Bechamel derivatives are sauces that start with Béchamel and gain flavor by adding other ingredients to that white sauce. The one that fits this category is Soubise, a Bechamel turned savory onion purée into the white sauce to create a classic onion-flavored derivative. Hollandaise isn’t based on Béchamel; it’s an emulsion of egg yolks and butter. Espagnole is a brown master sauce, and Tomato sauce is a master sauce derived from stock and tomatoes rather than from Béchamel. So the onion-infused Bechamel version is the Bechamel derivative here.

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