ESSENTIAL COOKING NOTES

MIREPOIX
To Make 1 Pound 400 Grams
Onions 8 ounces 200 grams
Celery 4 ounces 100 grams
Carrots 4 ounces 100 grams

A Bouquet Garni is an assortment of fresh herbs and other aromatic ingredients tied in
a bundle with string. A basic bouquet garni contains pieces of leek and celery, thyme
sprigs, bay leaf, and parsley stems. The ingredients can be changed to suit different
recipes. Escoffier includes only parsley, thyme, and bay leaf in the classic bouquet
garni.
The following seasonings, in varying quantities, are commonly used for stocks:
 Thyme.
 Bay Leaves.
 Peppercorns.
 Parsley Stems.
 Cloves, Whole.
 Garlic (Optional).

INGREDIENT PROPORTIONS
The proportions below are basic, effective, and widely used, but they are not an ironclad
rule. Nearly every chef uses some variations.

Many cooks use ratios to help them remember the basic proportions, as follows:
 Bones – 50 Percent
 Mirepoix – 10 Percent
 Water – 100 Percent

WHITE STOCK (Including Chicken Stock)

To Make 1 Gallon 4 Liters
Bones 5 – 6 pounds 2.5 – 3 kilograms
Mirepoix 1 pound 500 grams
Water 5 – 6 Quarts 5 – 6 Liters
Sachet 1 1

BROWN STOCK
To Make 1 Gallon 4 Liters
Bones 5 – 6 pounds 2.5 – 3 kilograms
Mirepoix 1 pound 500 grams
Tomato Product 8 ounces 250 grams
Water 5 – 6 Quarts 5 – 6 Liters
Sachet 1 1

FISH STOCK
To Make 1 Gallon 4 Liters
Bones 4 – 6 pounds 2 – 3 kilograms
Mirepoix 8 ounces 250 grams
Water 1 Gallon 4 Liters
White Wine 8 fluid ounces 250 milliliters
Sachet 1 1
THE LEADING SAUCES

LIQUID THICKENING AGENT LEADING SAUCE

Milk + White Roux = Béchamel Sauce
White Stock (Veal, Chicken, Fish) + White or Blond Roux = Velouté Sauce
Brown Stock + Brown Roux = Brown Sauce or Espagnole
Tomato plus Stock + (Optional Roux) = Tomato Sauce
Butter + Eggyolks = Hollandaise

ROUX – 8 parts Butter + 9 parts Flour.

Béchamel Sauce
Ingredients:
80 grams All-Purpose Flour
80 grams Butter
1 liter Milk
50 grams Shredded Onions
4 pieces Cloves
1 piece Bay Leaf

Preparation Method:
1. Prepare white roux; allow oil to cool.
2. Boil the milk with onion, clove and bay leaf 10 minutes by covering.
3. Strain milk mixture and gradually mixed with roux.
4. Simmer gently for 30 mints starring frequently to prevent sticking.
5. Pass through the fine strainer and finally the sauce is ready.

Velouté Sauce
Ingredients:
60 grams Butter
60 grams Flour
1 liter Chicken Stock
50 grams Mushroom

Preparation Method:
1. Prepare blond roux allow cooling.
2. Gradually add hot chicken stock, and mushroom, stir frequently.
3. Simmer it for one hour, strain and used as required.

Brown Sauce or Espagnole

Ingredients:
80 grams Butter
80 grams All-Purpose Flour
50 grams Tomato Paste
1 liter Brown Stock
80 grams Carrots
80 grams Onions
40 grams Bacon

Preparation Method;
1. Prepare brown roux and allow cooling. Add tomato paste.
2. Gradually add hot brown stock, boil and stir continually.
3. Fry carrot, onion, bacon until its get golden brown and add to the sauce.
4. Simmer it for one hour, stirring frequently.
5. Pass the sauce through strainer.
6. Sauce should be reddish brown not too thick.
Tomato Sauce
Ingredients:
80 grams Tomato Paste
80 grams Butter
80 grams All-Purpose Flour
1 liter White Stock
Salt and Pepper to Taste

Preparation Method:
1. Make a blond roux, stir frequently, and add tomato paste, salt and stock.
2. Cook for 10 minutes and stir frequently and sauce is ready.

Hollandaise Sauce
Ingredients:
2 pieces Egg yolks
1 Tablespoon Lemon Juice
1 Tablespoon Vinegar
1 Tablespoon Mustard Paste
A Pinch of Salt and Pepper
110 milliliters Vegetable Oil

Preparation Method:
1. Place egg yolk, mustard, vinegar, lemon juice salt, and pepper in a bowl
2. Add oil very slowly, whisk continuously, and add 1 tablespoon of boiling water
until it gets the texture of the sauce.