The Difference

between Stocks,
Soups, and Sauces
Simone Yunah Robiños
An Introduction to different
stocks, soups, and sauces

Stocks, soups, and sauces are the

foundation of many types of
cuisines across the world. Award-
winning dishes from five-star
restaurants also start from a base
made with any of these three.
Here’s a basic introduction to these
three dish bases:
Stocks
Stocks in cooking are rich, flavorful liquids used
as a base for soups, sauces, and other dishes.
These are usually produced by simmering meat,
fish, or poultry flesh and bones, vegetables,
and seasoning with liquid.
Types of stocks in cooking:
Brown stock – Made with beef or veal bones placed in a lightly
oiled roasting pan and browned in an oven.
White stock – Uses Simmered and un-browned veal or beef
bones that provide more delicate flavors.
Chicken stock – Prepared by simmering chicken bones with
mirepoix and seasonings. It is also sometimes referred to as
white stock.
Fish stock – Made with the bones, heads, skin, and trimmings
of lean, white deep-sea types of fish.
Soups
Soups should always be prepared with high-quality ingredients,
using the proper techniques. Gelatine from boiled bones provides
the “body” of the soup, but thickening agents such as meat, fish,
poultry, or vegetables can also serve as alternatives. There are
two categories of soups:

1. Clear soups
Clear soups are simple and have no solid ingredients. Some examples are:
Broth – A flavor-packed liquid that is a by-product of simmering meat or vegetables.
Vegetable soup – A liquid made from clear seasoned stock or broth with one or two
types of prepared vegetables.
Consommé – A rich, flavorful stock or broth made clear and transparent.
2. Thick soups
You can distinguish this soup type from clear ones by its opacity. Thick soups are denser
thanks to thickening agents such as roux. For a heavier consistency, you may also add a
combination of one or more pureed ingredients to the mix. It creates the following:
Cream soup – A liquid thickened with a roux or other thickening agents with milk or
cream.
Puree – A soup that is naturally thickened by one or more pureed ingredients or
based on starchy ingredients.
Chowder – A hearty American style of soup made from fish, shellfish, or vegetables.
Potage – A thick and hearty soup or stew usually comprised of meats or vegetables
cooked in a liquid to form a thick mixture.
Sauces
Sauces are liquids that increase flavor and
palatability or enhance the appearance, nutritional
value, and moisture content of food. Most fried,
grilled, roasted, and steamed dishes benefit from
the addition of different types of sauces.

Types of sauces
Brown sauce – Prepared with mirepoix, fat, and flour to
create a tan-colored sauce.
Velouté sauce – Prepared from white stock and lean
roux to create a base for cream soups and vegetarian
sauces.
Béchamel sauce – Prepared with a mixture of flour,
butter, and milk from a meat base.
Cream sauce – Prepared with rich cream or a milk base
to produce a white liquid.