Stocks and Sauces

CHAPTERCHAPTER

On CookingA Textbook of Culinary Fundamentals

Fifth Edition

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458

All rights reserved.

On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel

Stocks and Sauces

10







Mirepoix ingredients




Figure 10.1 Principles of stock making.




Figure 10.2 Venting a stockpot.




Lifting fat from the surface of a cold stock.




WHITE STOCK 1. Adding water to bones for white stock.




WHITE STOCK 2. Skimming the white stock.




WHITE STOCK 3. Adding mirepoix to the white stock and seasonings.




BROWN STOCK 1. Caramelizing the bones.




BROWN STOCK 2. Deglazing the pan with water.




BROWN STOCK 3. Caramelizing the mirepoix.




BROWN STOCK 4. Adding the proper amount of water.




FISH STOCK Adding cold water to fish bones.




FISH FUMET 1. Sweating the onions, parsley stems and fish bones.




FISH FUMET 2. Adding cold water and seasonings.




VEGETABLE STOCK Adding cold water to sweated vegetables.




COURT BOUILLON




PROCEDURE FOR REDUCING A STOCK TO A GLAZE 1. A properly thickened glaze made from brown stock.




PROCEDURE FOR REDUCING A STOCK TO A GLAZE 2. Chilled glace de viande.







White, Blond and Brown Roux




Taillevent dressed as a sergeant-atarms with three cooking pots on his shield from his grave marker.




Cooking the roux.




When thickening stock with roux, either (a) add cold stock to hot roux or (b) add cold roux to hot stock.







Whisking cornstarch slurry into simmering liquid.




PROCEDURE FOR USING BEURRE MANIÉ 1. Knead flour and butter together until smooth.




PROCEDURE FOR USING BEURRE MANIÉ 2. Form the mixture into pea-sized balls, then whisk the beurre manié gradually into a simmering sauce.




PROCEDURE FOR USING A LIAISON 1. Adding hot liquid to the egg yolk and cream mixture.




PROCEDURE FOR USING A LIAISON 2. Adding the tempered egg yolk and cream liaison to the hot liquid.




Visualizing an emulsion. Oil floats on the surface of water before blending.




Visualizing an emulsion. Vigorous stirring disperses the oil throughout the water.




Using a wire whisk to finish a sauce with whole butter.




Using a hand blender to finish a sauce with whole butter.







BÉCHAMEL







VELOUTÉ




ALLEMANDE SAUCE




SUPRÊME SAUCE




ESPAGNOLE (BROWN SAUCE)




DEMI-GLACE




TOMATO SAUCE 1. Passing the sauce through a food mill.




TOMATO SAUCE 2. The finished sauce.




Broken hollandaise separates, appearing thin and curdled.




HOLLANDAISE 1. Combining the egg yolks with the vinegar and pepper reduction in a stainless steel bowl.




HOLLANDAISE 2. Whipping the mixture over a double boiler until it is thick enough to leave a trail when the whip is removed.




HOLLANDAISE 3. Using a kitchen towel and saucepot to firmly hold the bowl containing the yolks, add the butter slowly while whipping continuously.




HOLLANDAISE 4. Hollandaise at the proper consistency.




BEURRE BLANC 1. Reducing the shallots and wine au sec.




BEURRE BLANC 2. Whisking in the cold butter a little at a time.




BEURRE BLANC 3. Straining the sauce.




PROCEDURE FOR PREPARING COMPOUND BUTTER 1. Placing the butter on the plastic wrap.




PROCEDURE FOR PREPARING COMPOUND BUTTER 2. Rolling the butter in the plastic wrap to form a cylinder.




PROCEDURE FOR PREPARING PAN GRAVY 1. Deglazing the roasting pan.




PROCEDURE FOR PREPARING PAN GRAVY 2. Thickening the gravy with a roux.




PROCEDURE FOR PREPARING PAN GRAVY 3. Straining the gravy.




RED PEPPER COULIS 1. Sweating the red peppers.




RED PEPPER COULIS 2. Pureeing the cooked peppers.




RED PEPPER COULIS 3. Straining the coulis.




PICO DE GALLO (TOMATO SALSA)




Juicing the celery.




SHALLOT CURRY OIL







TABLE 10.5 (continued) USING SAUCES







MARCHAND DE VIN (RED WINE SAUCE) BRENNAN’S RESTAURANT, NEW ORLEANS, LA Chef Michael Roussel (1938–2005)




ROASTED GARLIC SAUCE SIMPLICITY CATERING, FALLS CHURCH, VA Chef Leland Atkinson




HORSERADISH CREAM SAUCE BRENNAN’S RESTAURANT, NEW ORLEANS, LA Chef Michael Roussel (1938–2005)




DUXELLES SAUCE




FRESH TOMATO SAUCE FOR PASTA




BOLOGNESE SAUCE




MOLE 1. Roasting the tomatoes.




MOLE 2. Combining ingredients in a sauce pan.




MOLE 3. The finished sauce.




FRESH TOMATO VINAIGRETTE FOR PASTA




ORANGE GASTRIQUE HERBSAINT BAR AND RESTAURANT, NEW ORLEANS, LA Chef Donald Link




PESTO SAUCE 1. Combining the pesto ingredients.




PESTO SAUCE 2. The finished pesto sauce.




CITRUS BEURRE BLANC VINCENT ON CAMELBACK, PHOENIX, AZ Chef Vincent Guerithault




CREAM BEURRE BLANC THE ART INSTITUTE OF WASHINGTON, ALEXANDRIA, VA




TOMATO BUTTER SAUCE WITH THYME NEWBURY COLLEGE, BROOKLINE, MA Senior Instructor Scott Doughty




BARBECUE SAUCE




SOUTHEAST ASIAN-STYLE PEANUT SAUCE




THAI MELON SALSA




TOMATILLO SALSA




SPANISH ROMESCO SAUCE COLLEGE OF LAKE COUNTY, GRAYSLAKE, IL Chef George Upton




MIGNONETTE SAUCE




NUOC CHAM (VIETNAMESE DIPPING SAUCE)




PERSILLADE

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Stocks and Sauces