| Melted Butter
Clarified (trad.) or whole butter at ~145°F
| Egg Yolks (Emulsion)
Whisked on/off heat until pale & tripled volume
| Wine & vinegar shallot reduction, lemon juice, salt, cayenne | Béarnaise
(+ chervil and/or tarragon)
| |
4. Tomato
Vid: 7:22–9:15
| Tomato Puree/Diced
+ tomato paste & olive oil (classic used stock)
| Tomato Solids / Simmer
Simmer reduction; (classic used optional brown roux)
| Diced onion browned, minced garlic, browned tomato paste, salt | Marinara / Pizza, Cioppino, or Puttanesca | |
5. Espagnole
Vid: 9:16–12:10
| Brown Stock (8 oz)
Veal or beef brown stock
| Brown Roux
Slow cooked until deep dark brown ("Cajun napalm")
| Caramelized mirepoix, tomato paste, thyme, parsley stems, bay leaf | Demi-glace, Chasseur, or Bordelaise |
French Mother Sauces Teacher Key • Part 1 & Part 2 Complete Turn page over for Questions 5–18 Solutions →
Grading Standards & Review Solutions
Page 2: 22 Points
12 Points [2 pts each]
5. 145°F Butter Temperature [6:24]
Key Answer: If butter exceeds 145°F, you risk scrambling the eggs, which ruins the batch and requires restarting from scratch.
6. Butter Drop-by-Drop Reason [6:18]
Key Answer: To slowly form the emulsion and ensure the fat droplets suspend in the egg yolk without breaking/separating.
7. Thinning Thick Hollandaise [6:34]
Key Answer: Add a small amount (splash) of water to thin the mixture back out and restore whiskability.
8. Full Boil Requirement [1:49, 3:53]
Key Answer: The sauce must reach a full boil for the starch granules in the roux to gelatinize and fully thicken the sauce.
9. Simmer 10–15 Minutes Purpose [2:00, 3:57]
Key Answer: Simmering allows time to cook off any raw flour taste from the incorporated roux.
10. Physical Spoon Test [2:03, 4:03, 10:36]
Key Answer: The sauce must be thick enough to coat the back of a spoon (culinary term: nappe).
8 Points [2 pts each]
11. Classical Tomato Ingredients [7:28–7:36]
Key Answer (Any two): Stock, brown roux, salt pork, roasted pork bones, or ham bones.
12. Cooling Brown Roux [10:23]
Key Answer: To prevent the boiling stock from violently splattering and causing severe kitchen burns ("Cajun napalm").
13. Traditional Demi-Glace Recipe [10:46]
Key Answer: A 50/50 mixture of Sauce Espagnole and brown stock, which is then reduced by half.
14. Fond Lié / Jus Lié Thickener [11:21]
Key Answer: Cornstarch or arrowroot slurry (omitting the labor-intensive brown roux).
8 Points [2 pts each]
15. Soubise Sauce = Béchamel + Diced Onions [2:15]
16. Mornay Sauce = Béchamel + Gruyère & Parmesan [2:24]
17. Sauce Allemande = Velouté + Liaison (cream & yolks) [4:18]
18. Béarnaise Sauce = Hollandaise + Chervil and/or Tarragon [7:17]
Instructor Diagnostic Checkpoints
• Lumping Issue: Students must understand that adding cold liquid all at once causes starch to clump; gradual whisking creates a smooth paste first.
• Emulsion Failure: Stress that Hollandaise is not a starch-thickened sauce—curdling is caused by egg coagulation above 145°F or adding fat too rapidly.
French Mother Sauces Teacher Key • Complete Evaluation Guide Master Key Verified
