Chapter 20 Stocks and Sauces

Intro to Culinary Arts Mrs. Muniz

Stocks French for Base

Form the foundation for sauces and soups◦Four major ingredients

50% nourishing Element 10% mirepoix Bouquet garni 100% liquid

Stock Make-upNourishing

Element: most important

◦ Fresh Bones (beef, lamb, chicken, fish, veal or game)

◦ Meat Trimmings◦ Fish

Trimmings(fish stock)

◦ Vegetables (veggie stock)

Mirepoix: adds color, flavor and nutrients

◦ 2 parts onions◦ 1 part celery◦ 1 part carrots

Stock Make-up continued:Bouquet Garni

◦ A combination of herbs and vegetables tied in a bundle with butcher twine.

Liquid◦ Almost always in

the form of water◦ Should be cold to

help maximize flavor and prevent clouding

◦ Ratio 2 to 1

Types of StocksWhite

Brown

Fish

Vegetable

GlazesA reduced and concentrated

stock◦Syrupy liquid◦Created through reduction

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Sauces• A flavorful, thickened liquid used to

enhance food:• Adds moisture & flavor• Adds intensity to the dish• Improves appearance / color• Should complement the food • Stimulate the appetite

SaucesIngredients for sauces

Liquid – base or body Stock, tomato or vinegar products, clarified

butter Seasoning & Flavoring – finishing touch

Herbs, spices, salt, mustard, vinegar Thickening Agents –gelatinization

Flour, cornstarch, arrowroot, instant starch, bread crumbs, vegetable puree or coulis

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Sauce Quality Factors

• Color• Opacity• Luster• Taste• Texture• Consistency

Mother Sauces-leading saucesSauce Espagnole – “Spanish sauce”/Brown

◦Brown stock and a tomato productTomato sauce

◦Tomatoes, seasonings and vegetable stockBéchamel Sauce – White sauce

◦Roux and milkVeloute - “Velvety”/ Blond Sauce

◦Light stock and light rouxHollandaise Sauce – “Dutch”

◦Emulsified egg yolk, clarified butter, seasonings, lemon juice

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Mother/Leading Sauces

Sauce Liquid Thickener Color

Béchamel Milk White roux Cream

Espagnole Brown Stock

Brown roux

Brown

Tomato Tomatoes Tomato paste

Red

Hollandaise Clarified Butter

Egg yolk Yellow

Velouté White Stock Blond roux Amber

Compound Sauces Made from mother sauces

• Béchamel Cheddar cheese

• Espagnole Mushroom• Tomato Meat

Sauce• Hollandaise Béarnaise• Veloute Cream

Other SaucesHundreds of variations and

compound sauces can be formed from the basic 5

Others don’t use the 5 ◦Salsa – vegetable coulis◦Relishes – cooked or pickled with

vinegar◦Gravy – use milk/cream◦Compound Butters – seasoned

butters◦Independent Sauces – Hot or Cold

Applesauce, cocktail sauce, BBQ etc..

RouxEqual parts fat and flour by weight

◦White, blond, or brown Depends on cooking time

◦Different fats can be used Clarified butter(drawn butter) – purified

butterfat Melted to remove water and milk solids Ratio – 1 lb. clarified = 1 ¼ lb. butter

Margarine Animal fats Vegetable Oil Shortening

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Roux types

• White Roux - Least amount of cooking time(3 –5 minutes) Example: Béchamel Sauce

• Blond Roux - Takes on a light golden color

(5 –6 minutes) Example: Veloute Sauce

• Brown Roux - Nutty Aroma / dark brown color

(15 - 20 minutes) Example: Espagnole Sauce

Stocks and SaucesBe prepared to make a stock and

different saucesStudy for a quiz over this

materialBon Appetite