Which is a white sauce made by thickening milk with a white roux?

• A. Bechamel
• B. Blanching
• C. Boiling
• D. Bouquet Garni

Answer: (A)

This question tests knowledge of how classic sauces are made and thickened. A white sauce formed by thickening milk with a white roux is bechamel. In this preparation, a white roux—butter whisked with flour and cooked briefly to keep its pale color—is cooked, then milk is added and simmered until smooth and thickened. Bechamel is one of the traditional mother sauces and serves as the base for many other sauces, like Mornay when cheese is added. The other terms refer to techniques or flavoring, not a sauce made this way: blanching is briefly boiling vegetables, boiling is cooking in hot water, and bouquet garni is a bundle of herbs used to flavor stocks and soups.