Application of Stocks

Sauces

Soups

Rice cooking

Poaching

Commercial base

Precautions

Gentle cooking/simmering heat

Avoid boiling

Regular skimming

Cool before storage

Care full straining

Start with Cold water

Avoid starchy vegetables

Avoid Strong flavours

Avoid dominating colours eg beet root

Definition

Liquid, soluble nutrients and flavours, extracted by prolonged and gentle simmering.

Types of stocks

White

Brown

Fish and vegetable

Poultry, lamb, mutton, pork, beef, veal

Duration

Poultry – 3-4 hours

Lamb/pork-5-6 hours

Beef 8hours
Vegetable 45 min-1 hr

Fish 35-45 min

Content

1:10:10

1part mirepoix (standard/white)

10 part bones

10part water

1 sachet de epices/bouquet garni

Terminology

Estouffade – brown stock

Maigre- vegetable stock

Remouillage- second stock

Glace- higly reduced stock, stock reduced to jell like consistency

Demi-glaze: stock reduced to half

Neutral stock
Sauce

Is a liquid or semiliquid, rich in flavour(stock) and used to provide a balance of flavour, colour and
texture by pairing with food

Types

Mother/basic sauce

Selff life, derivatives, can not be derived/home made

5-6

1. Bechamel/White Sauce

Flour 1

Butter 1

Milk10 with cloute(studded onion)

Seasoning salt and w pepper

Aroma- nutmeg

2. Veloute
3. Hollandaise
4. Mayonnaise (excluded)
5. Tomato
6. Espagnole/brown sauce

Proprietary sauce

Which are packed/ recipe secret and patented/copyright /egg less mayonnaise/mustard
sauce/tomato ketchup/not home made

Derivatives

Sauce derived from mother sauces

Tartar/ cocktail/

Contemporary

Relishes/reduction/ jus
Bechamel 1part flour+1part butter+10 part milk (1ltr milk, 100gm flour, 100gm butter) (cloute,
nutmeg, salt pepper)

Espagnole 1:1:10 (1ltr brown stock, 100 gm flour, 100gm butter) (tomato paste, salt and pepper)

Mayonnaise (1 ltr)

Egg yolk 8nos (Emulsifying agent)

Olive oil 1ltr

Black pepper/white pepper for seasoning

Lemon/vinegar 10 ml

Mustard powder 3-4 gms

Salt for seasoning

Cold sauce (prepared without using heat)

Emulsion of oil and vinegar (egg is emulsifying agent)

Method

1. Put egg yolks in a bowl, add mustard powder than whisk until it is double in volume
2. Start adding olive oil in a steady stream while whisking continuously (note: you can also add
olive oil in batches)
3. When it gets thick and difficult to whisk add vinegar.
4. Whisk until it turns white add oil until all oil is absorbed.
5. Finish with seasoning of salt and pepper

Note: how to correct curdled mayonnaise

In a separate bowl take one egg yolk and start whisking when it get double start mixing in
the curdled sauce in small quantities, repeat until all the sauce is corrected.

Derivatives:
Tartar
Cocktail
Thousand island
Hollandaise (warm)

Egg yolk 8nos

Clarified butter 1ltr

Vinegar 10 ml

Crushed black pepper 4-5 pcs

Salt to taste

Set the double boiler

In the small pan add crushed black pepper and vinegar cook until reduced to half

Than take the pan of the heat add egg yolks start whisking until its double in volume

Bring back to heat start adding butter in a steady stream whisking continuously until all the butter is
absorbed

Set the seasoning

Veloute (named after the stock) eg chicken velouté, beef velouté, fish veloute

White stock 1ltr

Blonde roux (100 gm flour and 100 butter)

Prepare blonde roux

Mix stock

Set the thickness

Add seasoning

Tomato sauce

Tomato paste/puree

Mirepoix
Bouquet garni/sachet de epices

Brown stock

Brown roux

Seasoning

Sugar

vinegar

sweating of mirepoix in fat

add tomato paste

cook it till brown

add stock and bouquet garni

add roux

set the thick ness

add seasoning

finish with butter

Storage

Cool immediately ice bath to temperature below 4 degree

Put layer of fat/butter on the top

Cover it with cling wrap

Mark name/date special /note do not touch

Usage

“ sauce is to western cuisine what gravy is to Indian cuisine”

White sauce

White sauce pasta

Brown sauce

Wings barbeque

Mayonnaise

Ouef dur mayonnaise

Coleslaw

Tomato sauce Pizza

Ouef portugese

Pommes (Potato) portugese

Pommes (apple)

Pommes de terre (potato)

Definition

Liquid/semi liquid balance/flavour/textue/colur by pairin

Types of sauce

Mother

Derivative

Contemporary

Proprietary

Mother sauces

Bechamel hollandaise velouté mayonnaise tomato espagnole

Recipe

1:1:10

Bechamel

Espagnole

Velouté

1ltr oil/8egg yolks

Base liquid Thickening agent Flavouring agent ratio sauce

milk White roux Nutmeg/cloute 1:1:10 Bechamel
Brown stock Brown roux Sachet de epices 1:1L10 Espagnole
White stock Blonde roux pepper 1:1:10 Velouté
Olive oil Egg yolk mustard 1ltr/8 Mayo
Clarified butter Egg yolk Black pepper 1ltr/8no Hollandaise
Brown stock Brown roux Herbs, smoked, 1:1:10 Tomato sauce
meat ham, bacon
Soup

Liquid served as appetizer (starter) willingness to eat

Categorised

Thin

Passed (strained) clear soup- consommé (mirepoix, egg white, mince of meat)

Thick

Passed : cream, Puree, bisque, veloute

Unpassed: broth, chowder

Cold- gazpacho, mint cucumber

International

Minestrone- italy

Gazpaho-spain, thick passed, cold

India- Muligatwany