Which two derivatives of Béchamel are commonly used and what are their typical uses?

Which two derivatives of Béchamel are commonly used and what are their typical uses?

• A. Velouté and Espagnole
• B. Mornay (cheese) for gratins; Soubise (onion) for soups and sauces
• C. Béarnaise and Hollandaise
• D. Tomato sauce and Cream sauce

Answer: (B)

Béchamel derivatives are enrichments of the white sauce that extend its flavor and uses. The two most commonly used are Mornay, a cheese version, and Soubise, which includes onion. Mornay adds cheese to the béchamel, creating a rich, creamy cheese sauce that’s a classic finishing touch for gratins, vegetables, eggs, and fish. Soubise incorporates onion, giving a smooth, onion-flavored sauce that works well in soups and as a base for sauces served with poultry and vegetables. Other options mix in different foundations or are associated with a different mother sauce: velouté and Espagnole are separate mother sauces, Béarnaise and Hollandaise are derivatives of Hollandaise, and Tomato sauce and a general Cream sauce don’t represent standard direct derivatives of béchamel.

Béchamel derivatives are enrichments of the white sauce that extend its flavor and uses. The two most commonly used are Mornay, a cheese version, and Soubise, which includes onion. Mornay adds cheese to the béchamel, creating a rich, creamy cheese sauce that’s a classic finishing touch for gratins, vegetables, eggs, and fish. Soubise incorporates onion, giving a smooth, onion-flavored sauce that works well in soups and as a base for sauces served with poultry and vegetables.

Other options mix in different foundations or are associated with a different mother sauce: velouté and Espagnole are separate mother sauces, Béarnaise and Hollandaise are derivatives of Hollandaise, and Tomato sauce and a general Cream sauce don’t represent standard direct derivatives of béchamel.