Stocks

Stocks, and Sauces

Sauces, and Soups
 The Essential Parts of Stock

 A major flavoring ingredient

 A liquid, most likely water
 Mirepoix
 Aromatics

 Most important qualities to a stock are:

 Clarity
 Flavor
 Body
 What is Mirepoix

 French word that refers to the mixture of coarsely

chopped onions, carrots, and celery that provide a flavor
base to stocks.
 Percentages:
 50% onions
 25% carrots
 25% celery
 Different types of Mirepoix
 White mirepoix – sub parsnips, additional onions, leeks and
mushrooms
 The Holy Trinity – Cajun mirepoix – onion, green bell pepper, and
celery
 Aromatics

 Bouquet garni: “bag of herbs,” bundle of fresh herbs,

such as thyme, parsleys stems, and bay leaf
 Sachet d’espices: the same herbs with the addition
of black peppercorns tied in a cheesecloth bag.
 Aromatics are not added into the stock until the
stock has an hour to two hours left to simmer
 Side note: if you are straining the stock your herbs and spices
do not need to be placed in a bag.
 Types of Stock

 White Stock – chicken bones

 Brown Stock – beef or veal bones
 Fumet – fish stock
 Court Bouillon – water containing herbs and spices
(used for cooking fish)
 Glace – stock reduction
 Remouillage – second stock
 Jus – unthickened juice from a roast
 Vegetable Stock
 Question

 What is the difference between a stock and a broth?

 Beef Stock (brown stock)

 http://www.marthastewart.com/950209/brown-
beef-stock#950209
 Brown stock is roasted poultry, beef or fish bones
with roasted vegetables and tomato paste. Pan is
deglazed with red wine.
 Chicken Stock (White stock)

 http://www.marthastewart.com/950207/basic-
chicken-stock#950207
 Simmering poultry, beef or fish bones with onion,
celery and carrots
 Vegetable Stock

 http://www.marthastewart.com/949654/vegetable-
stock
 Any leftover vegetable scraps can basically be made
into a vegetable stock.
 For a specific intense flavor of a particular vegetable,
use more of that vegetable.
 Preparing Bones

 Blanching
 Browning
 Sweating
 Preparing Ingredients for Stock

 Mirepoix should be cut to size suited for the type of

stock
 Bouquet garni or sachet d’epices can be added to the
simmering stock.
 Stock Ratio/Recipe

 Chicken, beef, veal, and game stock: 8# of bones to

6qt water, 1# mirepoix
 Fish/shellfish stock or fumet: 11# bones or shells to
6qt water, 1# mirepoix
 Vegetable stock: 4# vegetables, 4qt water, ¾#
mirepoix
 Cooling Stock

 Separate stock into smaller portions

 Use ice bath
 Ice wand
 Blast chiller

 What is the time frame for cooling?

 To Degrease or Not to Degrease?

 Degreasing is the process of removing the fat that

has cooled and hardened from the surface of the
stock
 Question

 What are the four important parts of stock?

The Mother Sauces and Their Offspring
What is a Sauce?
 What is a Sauce?

 A sauce is a liquid or semisolid product that is used

in preparing other foods.
 Saucier: a cook who specializes in making sauces
 Grand/Mother sauces: the basis for most other
sauces.
Why are sauces important?
 Why are sauces important?

 A sauce adds:
 Moistness

 Flavor

 Richness

 Appearance

 Interest and appetite appeal

 The Structure of a Sauce

 Liquid
 A liquid ingredient (stocks) provide the body or base of most
sauces
 Thickening Agents
 Starches are the most commonly used thickening agents

 Other Flavoring Ingredients

 Most of the hundreds of sauces listed in the standard
repertoires are made by adding one or more flavoring
ingredients in one of the five mother sauces
 Grand/Mother Sauces

 Bechamel (BAY-shah-MELL) – made from milk and

white roux
 Veloute (veh-loo-TAY) – veal, chicken, or fish stock
and white or blonde roux
 Brown/Espagnole (ess-spah-NYOL) – brown stock
and brown roux
 Tomato – stock and tomatoes
 Hollandaise (HALL-en-daze) – and emulsion made
from eggs, butter, and lemon
What is a Roux?
 What is a Roux?

 Roux (roo) – a cooked mixture of equal parts by

weight of fat and flour
 Fat used:
 Clarified butter
 Margarine
 Animal fats
 Vegetable oil/shortening
 Flour
 Bread flour or all purpose
 Types of Roux

 White roux: cooked for a short period of time, just

enough to cook out the raw flavor of the flour
 Blond roux: (pale roux) cooked longer, until roux
begins to turn slightly dark in color
 Brown roux: cooked until light brown in color and a
nutty aroma
 Roux Procedure

 Melt fat
 Add correct amount of flour and stir until fat and
flour are thoroughly mixed
 Cook to required degree for white, blond, or brown
roux
 Cook in a small saute pan
 Cool before adding to stock or other liquid, because
it will cause lumps
 Liquid may be hot or cooled, but not ice cold. It will
cause the fat to set back up.
 Other Thickening Agents

 Beurre manie (burr mahnyay) soft butter and flour

worked together
 Whitewash – thin mixture of flour and water
 Cornstarch (slurry) – mixture of cold water and
cornstarch
 Arrowroot – expensive and used like cornstarch
 Bread crumbs – will thicken liquid quickly because it
is already cooked
 Vegetable purees, ground nuts, and other solids
 Egg Yolks and Cream Liaison

 Egg yolks have a slight power to thicken due to

coagulation
 Pure egg yolks coagulate at 140*F
 To increase this temperature, heavy cream is added
to the yolks to raise their cooking temperature to
180*F
 Liaison: binding agent made from cream and eggs
 Primarily used to give richness of flavor and smoothness of
texture to a sauce
 Finishing Techniques

 Reducing
 Straining
 Deglazing
 Enriching with butter or cream
 Monter au beurre (mohn tay oh burr)

 Seasoning
 Salt
 Lemon juice
 Pepper
 Sherry
 Madeira
Small Sauces
Small Sauces
Small Sauces
Small Sauces
Small Sauces
 Quality Testing

 Consistency and body

 No lumps

 Flavor
 No starchy flavor

 Proper seasoning

 Appearance
 Smooth with good shine