Stocks and Sauces

https://www.youtube.com/watch?v=k4Fu3JAARhg&list=PL707A7C1798195D37

Stocks

• Are the liquids that form the foundation of sauces and soups.

Stocks

• Composed of 4 ingredients• 50% nourishing element• 10% mirepoix• Bouquet garni• 100% liquid

Nourishing Element

• Most important element• Fresh bones (beef, lamb, chicken, fish, veal or

game)• Meat trimmings• Fish trimmings for fish stock• Vegetables for vegetable stock

Mirepoix (meer-PWA)

• Mix of coarsely chopped vegetables that add flavor, nutirents and color

• Usually include 2 parts onion, 1 Part celery and 1 part carrot

Bouquet garni

• Combination of fresh herbs and vegetables• May include: carrots, leeks, celery, thyme, and

parsley stems bundled with butcher twine• It is removed before stock is used

Liquid

• Almost always water• Always begin with cold water as it brings out

the maximum flavor and prevents stock from becoming cloudy

• Ratio of liquid to nourishing element should be 1 to 2

Stock types

• White- nourishing element is simmered• Brown- nourishing element is roasted• Fish- lean fish or shellfish• Vegetable- no meat products are used

Stock Vocabulary

• Glaze- a stock that is reduced and concentrated, resulting in a flavorful, thick, and syrupy liquid

• Reduction- the process of evaporating part of the stock’s water through simmering or boiling

• Base- a powdered or concentrated form of a stock (boullion cubes or paste)

Sauces

• Most sauces are flavored, thickened liquids• They are formed by adding seasonings,

flavorings, and a thickening agent• Thickening agent- an ingredient typically a

starch, that adds body to the sauce

Sauces- Thickening agents

• The difference between a stock and a sauce is that a sauce must be thickened

• Most thickening agents are forms of starch• Gelatinization- a process where starch

granules absorb moisture when placed in a liquid

Quality sauces have:

• No lumps• A flavor that is not floury or pasty• Sticks to the back of the spoon• Will not break apart when it cools down

Thickening agents include:

• Flour • Cornstarch• Arrowroot• Instant starches• Bread crumbs

5 Basic sauces: Mother Sauces

• Bechamel- cream or white sauce (roux)• Veloute- light colored stock, light colored roux

(blond sauce)• Tomato- tomato, seasonings and stock• Sauce Espagnole- thickened brown stock and

tomato product • Hollandaise- egg yolks, butter, lemon juice and

seasonings

Other Sauces

• Salsa- raw vegetables, fruits, spices and onion

• Relishes- may be cooked, pickled or brined

• Gravy- meat juices combined with cream

• Compound butters- herbs added to butters

• Independent sauces- BBQ

Quiz!

1. Name the 4 ingredients in a stock.2. Name the 4 types of stocks.3. Name and describe the 5 mother sauces.4. Name and describe 3 other sauces.