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-bee
f-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-chic
ken-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