Which two sauces are Espagnole-derived aside from demi-glace and Bordelaise?

Unlock all questions

This demo includes only 20 questions. Upgrade to access hundreds of questions, flashcards, exam simulations, and disable ads.

Full question bankExam simulationsFlashcards
From $9.99Unlock all

Master the Culinary I Common Assessment with our detailed guide. Discover recipes, techniques, and essential knife skills for stocks, sauces, and soups. Enhance your culinary knowledge with interactive flashcards and multiple-choice questions with explanations. Get exam-ready today!

Multiple Choice

Which two sauces are Espagnole-derived aside from demi-glace and Bordelaise?

Explanation:
Espagnole derivatives begin with the brown Espagnole base and are created by enriching and reducing it with additional ingredients. Besides demi-glace and Bordelaise, two classic derivatives are Chasseur and Charolais. Chasseur adds mushrooms, shallots, white wine, and herbs to the Espagnole, giving a mushroom-forward brown sauce. Charolais also builds on the Espagnole with aromatics and wine to deepen and finish the sauce. Both stay within the same brown-sauce family, differing from the other two by the extra components that shape their distinct flavors.

Espagnole derivatives begin with the brown Espagnole base and are created by enriching and reducing it with additional ingredients. Besides demi-glace and Bordelaise, two classic derivatives are Chasseur and Charolais. Chasseur adds mushrooms, shallots, white wine, and herbs to the Espagnole, giving a mushroom-forward brown sauce. Charolais also builds on the Espagnole with aromatics and wine to deepen and finish the sauce. Both stay within the same brown-sauce family, differing from the other two by the extra components that shape their distinct flavors.

More Multiple Choice Questions
Subscribe

Get the latest from Examzify

You can unsubscribe at any time. Read our privacy policy