Which of the following is a mother sauce?

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Prepare for the Culinary Specialist A School Fort Lee TOC Test with quizzes and comprehensive questions. Understand the framework, utilize tips, and boost your confidence for the exam!

Multiple Choice

Which of the following is a mother sauce?

Explanation:
In classic French cooking, mother sauces are base sauces designed to be the starting point for a wide family of derivatives. Bechamel fits this role because it’s made from a roux (fat and flour) whisked with milk to create a smooth white sauce, and it serves as a versatile foundation. From this base you can build countless variations by adding cheese for a Mornay, thyme and cream for other finishes, or by thinning or flavoring it to suit different dishes. The other sauces listed aren’t bases for large families of sauces in the traditional sense—they’re used as finished condiments or regional sauces rather than starting points for many derivatives. So Bechamel is the correct choice.

In classic French cooking, mother sauces are base sauces designed to be the starting point for a wide family of derivatives. Bechamel fits this role because it’s made from a roux (fat and flour) whisked with milk to create a smooth white sauce, and it serves as a versatile foundation. From this base you can build countless variations by adding cheese for a Mornay, thyme and cream for other finishes, or by thinning or flavoring it to suit different dishes. The other sauces listed aren’t bases for large families of sauces in the traditional sense—they’re used as finished condiments or regional sauces rather than starting points for many derivatives. So Bechamel is the correct choice.

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