Which of the following is a derivative of Veloute?

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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 derivative of Veloute?

Explanation:
Velouté is one of the five mother sauces, made by thickening a light stock with a blond roux. A derivative is created by enriching or modifying that velouté. Allemande is the classic derivative, where velouté is thickened further with an egg yolk and cream liaison (often with a touch of lemon), yielding a smooth, rich sauce. The other options belong to different families: tomato sauce is its own separate base, bechamel comes from a white roux with milk, and espagnole is the brown mother sauce based on brown stock and roux. That’s why Allemande fits as the velouté derivative.

Velouté is one of the five mother sauces, made by thickening a light stock with a blond roux. A derivative is created by enriching or modifying that velouté. Allemande is the classic derivative, where velouté is thickened further with an egg yolk and cream liaison (often with a touch of lemon), yielding a smooth, rich sauce. The other options belong to different families: tomato sauce is its own separate base, bechamel comes from a white roux with milk, and espagnole is the brown mother sauce based on brown stock and roux. That’s why Allemande fits as the velouté derivative.

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