Stock and Sauce Topic

STOCKS AND SAUCES
CHAPTER 8
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
STOCKS AND SAUCES
• French word for stock is fond, meaning “foundation” or
“base.”
– This “foundation” indicates the importance of stocks.
– The ability to prepare good stocks is the most basic of
all culinary skills.
STOCKS
• Stock: A clear, thin unthickened liquid flavored by
soluble substances extracted from:
– Meat, poultry, or fish
– Meat, poultry, or fish bones
– Vegetables
– Seasonings
STOCKS
INGREDIENTS
• The objective in preparing stocks is to:

– Select the proper ingredients.
– Extract the flavors we want.
– Combine the correct ingredients with the correct
procedure.
STOCKS
INGREDIENTS (CONT’D)
• Bones are the major ingredient of stocks (except water,

of course).
• Most of the flavor and body of stocks are derived from
the bones.
• Vegetable stocks draw their flavor entirely from
vegetables.
STOCKS
Bones
The kinds of bones used determine the kind of stock:
• Chicken stock: made from
chicken bones.
• White stock: made from beef
or veal bones.
• Fish stock: made from fish
bones and trimmings left over
after filleting.
STOCKS
Bones (cont’d)
•Connective tissues (called collagen) break down and form
gelatin. This gives body to a stock.
•A well-made stock thickens or even solidifies when chilled.
•Cartilage is the best source of gelatin in bones.
•Younger animals have more cartilage than mature animals
•Bones with lots of cartilage, used in stock-making:
– Knuckle bones
– Neck bones
– Shank bones
STOCKS
Meat
• Rarely used in stock-making because of its cost.
• Chicken hearts and gizzards are often used in chicken
stock.
• Broth is a flavorable liquid produced as a result of
simmering meat or poultry.
STOCKS
Mirepoix
• Mirepoix : A combination of onions, carrots, and
celery:
– White mirepoix: parsnips are
sometimes substituted for carrots.
– Used when it is necessary to keep
the stock as colorless as possible.
– Usually for white beef or veal stock
and fish stock.
– Celery root may be substituted for
celery.
STOCKS
Acid Products
• Acids help dissolve connective tissues.
• Tomato products contribute flavor and some acid to
brown stocks.
– Too much tomato can make the stock cloudy.
• Wine is occasionally used, especially for fish stocks. Its
flavor contribution is probably more important than its
acidity.
STOCKS
Seasonings and Spices
•Salt is usually not added as stocks are
reduced, concentrated, and combined
with other ingredients.
•Herbs and spices are usually tied in a
cheesecloth bag called a sachet
d’épices (French for “spice bag”).
•The sachet is tied by a string to the
handle of the stockpot so it can be
removed easily at any time.
STOCKS
Seasonings and Spices (cont’d)

•Bouquet garni : an assortment of fresh herbs and
other aromatic ingredients tied in a bundle with string.
– Contains pieces of leek and celery, thyme sprigs, bay
leaf, and parsley stems.
STOCKS
Seasonings and Spices (cont’d)
– The following seasonings, in varying quantities, are
commonly used for stocks:
• Thyme
• Parsley stems
• Bay leaves
• Cloves, whole
• Peppercorns
• Garlic (optional)
STOCKS
• Seasonings and Spices (cont’d)

– Onions for Flavoring
• Oignon piqué : A whole,
peeled onion onto which a bay
leaf is attached by a whole
clove.
• Oignon brûlé : French for
“burnt onion.” At times, it is
added to brown stock to give
color as well as flavor.
STOCKS
Ingredient Proportions
– Cooks use ratios to help them remember the basic
proportions, as follows:
• Bones: 80 percent
• Mirepoix: 10 percent
• Water: 100 percent
STOCKS
Ingredients for Vegetable
Stocks
• The basic ingredients for
vegetable stocks are:
– Vegetables
– Herbs and spices
– Water
– Wine (sometimes)
STOCKS
PROCEDURES
Blanching Bones
• The purpose of blanching bones is to rid them of the
impurities that cause cloudiness.
• The bones of young animals, especially veal and
chicken, are highest in impurities that cloud and discolor
stocks.
PROCEDURE
PREPARING WHITE STOCK
Place the
bones in a
Step stockpot and
1 cover with cold
water.
Skim the scum

from the
Step surface
2 regularly.
PROCEDURE
PREPARING WHITE STOCK (CONT’D)
Add white
mirepoix to the
Step pot.
3
Add a sachet
d’épices. Tie the
Step sachet to the
pot handle so it
4 may be
retrieved easily.
PROCEDURE
PREPARING BROWN STOCK
Roast the bones
in a moderately
Step hot oven until
well browned.
1
Place the bones

in a stockpot
Step and add the
appropriate
2 amount of
water.
PROCEDURE
PREPARING BROWN STOCK (CONT’D)
Brown the
mirepoix. Add
Step the browned
3 mirepoix to the
stockpot.
Deglaze the
roasting pan
Step with water.
4 Add the liquid
to the
stockpot.
PROCEDURE
PREPARING BROWN STOCK (CONT’D)
Simmer slowly
for 8 hours.
Step
5
Strain the
stock through
Step a china cap
6 lined with
cheesecloth.
PROCEDURE
PREPARING FISH STOCK
Sweat the
mirepoix and
Step fish bones in
1 butter.
Add the white

wine and bring
Step to a simmer.
2
PROCEDURE
PREPARING FISH STOCK (CON’T)
Skim as
necessary to
Step remove scum.
3
Strain through
a china cap
Step lined with
4 cheesecloth
STOCKS
PROCEDURES (CONT’D)
Remouillage and Other Stock-Related Procedures

•Remouillage : A stock made from bones that were
already used once to make stock.
– The literal meaning of the French term is “rewetting.”
•Dashi: Basic Japanese stock.
– Quickly and easily made from only three ingredients:
• Water
• Shaved, dried bonito, called katsuobushi
• Dried seaweed or kelp, called kombu
STOCKS
REDUCTIONS AND GLAZES
• Reduction: Stocks that are concentrated by boiling or

simmering them to evaporate part of the water.
• Glaze or glace: A stock reduced until it coats the back of
a spoon.
– Meat glaze, or glace de viande
– Chicken glaze, or glace de volaille
– Fish glaze, or glace de poisson
STOCKS
CONVENIENCE BASES
• Judging Quality
– Bases vary greatly in quality. The best ones are
composed mainly of meat extracts.
– Many bases are made primarily from salt.
– Read the list of ingredients.
• Using Bases
– Using bases requires taste and judgment.
• Always taste and evaluate as you cook.
– There is no substitute for a well-made stock.
SAUCES
UNDERSTANDING SAUCES
• Sauce: A flavorful liquid, usually thickened, used to

season, flavor, and enhance other foods.
• A sauce adds the following qualities to foods:
– Moistness
– Flavor
– Richness
– Appearance (color and shine)
– Interest and appetite appeal
SAUCES
UNDERSTANDING SAUCES (CONT’D)
The Structure of Sauces
• The major sauces are
made of three kinds of
ingredients:
– A liquid, the body of
the sauce
– A thickening agent
– Additional seasoning
and flavoring
ingredients
SAUCES
The Structure of Sauces (cont’d)

•Liquid
– Leading sauces or mother sauces
• White stock (chicken, veal, or fish): for velouté sauces
• Brown stock: for brown sauce
or espagnole
• Milk: for béchamel
• Tomato plus stock: for tomato
sauce
• Clarified butter: for hollandaise
STOCKS AND SAUCES
Thickeners
– Roux : A cooked mixture of equal parts by weight of fat and
flour.
– Beurre manié : A mixture of equal parts soft, raw butter and
flour worked together to form a smooth paste.
– Liaison : A mixture of egg yolks and cream, used to enrich
and lightly thicken a sauce or other liquid.
Roux Liaison
STOCKS AND SAUCES
FINISHING TECHNIQUES
• Reduction concentrates flavor, adjusts textures, and adds
new flavors.
• Straining removes lumps.
• Deglazing is swirling liquid in pan to dissolve cooked
particles.
• Heavy cream used to give flavor and richness to sauce.
• Monter au beurre is to “finish with butter.”
– Add a few pieces of softened butter to the hot sauce.
– Swirl them in until melted.
– The sauce should then be served immediately.
SAUCES
SAUCE FAMILIES
Leading Sauces
•Liquid + Thickening agent = Leading sauce
•Leading sauce + Additional flavorings = Small sauce
•Standards of quality for sauces:
– Consistency and body
– Flavor
– Appearance
SAUCES
PRODUCTION
• Béchamel:
– Small sauces:
• Cream Sauce
• Mornay Sauce
• Cheddar Cheese
Sauce
• Mustard Sauce
• Soubise Sauce
• Nantua Sauce
SAUCES
PRODUCTION (CONT’D)
• Velouté:
– Suprême sauce
– Allemande sauce
– White Wine sauce
– Small Sauces:
• Poulette, Aurora,
Hungarian, Curry,
Mushroom, Albufera/Ivory,
Bercy, Herb, Normandy,
Anchovy, Shrimp,
Venetian, Horseradish
SAUCES
Espagnole or Brown Sauce
•Hearty, flavorful sauce
•Fond lié or jus lié
•Demi-glace
•Small Sauces:
• Bordelaise • Madeira • Bercy
• Marchand de • Périgueux • Piquant
Vin • Poîvrade
• Robert • Port Wine • Lyonnaise
• Charcutière • Italian Sauce • Bigarade
• Chasseur
• Diable (Deviled) • Mushroom
SAUCES
Tomato Sauce
– Small Sauces:
• Portugaise (Portuguese)
• Spanish
• Creole
Butter Sauces
• Melted butter • Meunière butter
• Clarified butter • Compound
• Beurre noisette butter
• Beurre noir • Beurre blanc
SAUCES
• Hollandaise and Béarnaise

• Hollandaise Sauce
• Béarnaise Sauce
• Small Sauces:
– Maltaise
– Mousseline
– Foyot
– Choron

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STOCKS AND SAUCES

• The objective in preparing stocks is to:

• Bones are the major ingredient of stocks (except water,

Seasonings and Spices (cont’d)

• Seasonings and Spices (cont’d)

Skim the scum

Place the bones

Add the white

Remouillage and Other Stock-Related Procedures

• Reduction: Stocks that are concentrated by boiling or

• Sauce: A flavorful liquid, usually thickened, used to

The Structure of Sauces (cont’d)

• Hollandaise and Béarnaise

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