Which sauce is a derivative of béchamel with cheese?

Which sauce is a derivative of béchamel with cheese?

• A. Mornay sauce
• B. Velouté
• C. Hollandaise
• D. Espagnole

Answer: (A)

A derivative of béchamel with cheese is Mornay sauce. Béchamel is a white sauce made by thickening milk with a white roux. When you enrich that base with grated cheese—typically Gruyère and Parmesan—and sometimes a touch of egg yolk for richness, you get Mornay sauce. This creates a smooth, creamy cheese sauce that’s a classic accompaniment for gratins, vegetables, and pasta. The other sauces come from different bases: velouté uses white stock with roux, hollandaise is an emulsion of egg yolk and butter, and espagnole is a brown sauce made from brown stock with roux, none of which are cheese-enriched béchamel.

A derivative of béchamel with cheese is Mornay sauce. Béchamel is a white sauce made by thickening milk with a white roux. When you enrich that base with grated cheese—typically Gruyère and Parmesan—and sometimes a touch of egg yolk for richness, you get Mornay sauce. This creates a smooth, creamy cheese sauce that’s a classic accompaniment for gratins, vegetables, and pasta. The other sauces come from different bases: velouté uses white stock with roux, hollandaise is an emulsion of egg yolk and butter, and espagnole is a brown sauce made from brown stock with roux, none of which are cheese-enriched béchamel.