Question

Drag the tiles to the correct boxes to complete the pairs.

Match each sauce to its ingredients.

Sauces:

• béchamel sauce
• velouté sauce
• hollandaise sauce
• espagnole sauce

Ingredients:

• melted butter + egg yolks
• brown roux + stock
• white roux + milk
• blond roux + stock

Please match each sauce to its respective ingredients by dragging the tiles to the correct boxes.""

Answer 1

The student's question is about matching four classic French mother sauces with their correct ingredients: Béchamel sauce (white roux + milk), Velouté sauce (blond roux + stock), Hollandaise sauce (melted butter + egg yolks), and Espagnole sauce (brown roux + stock).

Step-by-step explanation:

The student's question relates to matching classic French mother sauces with their respective ingredients. Here is the correct pairing:

• Béchamel sauce is made with white roux (a mixture of flour and butter) and milk.
• Velouté sauce is made with a blond roux and stock, usually chicken, veal, or fish.
• Hollandaise sauce is composed of melted butter and egg yolks, emulsified with a bit of lemon juice or vinegar.
• Espagnole sauce, also known as brown sauce, is made with a brown roux (cooked longer than white roux, until it develops a light brown color) and stock.