Which grand sauce is made from a stock and tomatoes (roux optional)?

Which grand sauce is made from a stock and tomatoes (roux optional)?

• A. Bechamel
• B. Veloute
• C. Tomato Sauce
• D. Brown/Espagnole Sauce

Answer: (C)

Tomato sauce is the grand sauce built from a stock plus tomatoes, with roux optional. The stock provides the body and depth, while tomatoes give the characteristic color and flavor. Some versions thicken with a little roux, but that step isn’t required, which matches the “roux optional” idea. The other grand sauces rely on milk or white/brown stock thickened with roux, or in the case of Hollandaise, an egg-yolk and butter emulsion, not tomatoes. So the sauce made from a stock and tomatoes is the Tomato Sauce.

Tomato sauce is the grand sauce built from a stock plus tomatoes, with roux optional. The stock provides the body and depth, while tomatoes give the characteristic color and flavor. Some versions thicken with a little roux, but that step isn’t required, which matches the “roux optional” idea. The other grand sauces rely on milk or white/brown stock thickened with roux, or in the case of Hollandaise, an egg-yolk and butter emulsion, not tomatoes. So the sauce made from a stock and tomatoes is the Tomato Sauce.