Chapter 20 Stocks and Sauces

Chapter 20 Stocks and Sauces Intro to Culinary Arts Mrs. Muniz

Stocks French for Base • Form the foundation for sauces and soups • Four major ingredients • 50% nourishing Element • 10% mirepoix • Bouquet garni • 100% liquid

Stock Make-up • Nourishing Element: most important • Fresh Bones (beef, lamb, chicken, fish, veal or game) • Meat Trimmings • Fish Trimmings(fish stock) • Vegetables (veggie stock) • Mirepoix: adds color, flavor and nutrients • 2 parts onions • 1 part celery • 1 part carrots

Stock Make-up continued: • Bouquet Garni • A combination of herbs and vegetables tied in a bundle with butcher twine. • Liquid • Almost always in the form of water • Should be cold to help maximize flavor and prevent clouding • Ratio 2 to 1

Types of Stocks • White • Brown • Fish • Vegetable

Glazes • A reduced and concentrated stock • Syrupy liquid • Created through reduction

Sauces • A flavorful, thickened liquid used to enhance food: • Adds moisture & flavor • Adds intensity to the dish • Improves appearance / color • Should complement the food • Stimulate the appetite

Sauces Ingredients for sauces • Liquid – base or body • Stock, tomato or vinegar products, clarified butter • Seasoning & Flavoring – finishing touch • Herbs, spices, salt, mustard, vinegar • Thickening Agents –gelatinization • Flour, cornstarch, arrowroot, instant starch, bread crumbs, vegetable puree or coulis

Sauce Quality Factors • Color • Opacity • Luster • Taste • Texture • Consistency

Mother Sauces-leading sauces • Sauce Espagnole – “Spanish sauce”/Brown • Brown stock and a tomato product • Tomato sauce • Tomatoes, seasonings and vegetable stock • Béchamel Sauce – White sauce • Roux and milk • Veloute - “Velvety”/ Blond Sauce • Light stock and light roux • Hollandaise Sauce – “Dutch” • Emulsified egg yolk, clarified butter, seasonings, lemon juice

Mother/Leading Sauces

Compound Sauces Made from mother sauces • Béchamel Cheddar cheese • Espagnole Mushroom • Tomato Meat Sauce • Hollandaise Béarnaise • Veloute Cream

Other Sauces • Hundreds of variations and compound sauces can be formed from the basic 5 • Others don’t use the 5 • Salsa – vegetable coulis • Relishes – cooked or pickled with vinegar • Gravy – use milk/cream • Compound Butters – seasoned butters • Independent Sauces – Hot or Cold • Applesauce, cocktail sauce, BBQ etc..

Roux • Equal parts fat and flour by weight • White, blond, or brown • Depends on cooking time • Different fats can be used • Clarified butter(drawn butter) – purified butterfat • Melted to remove water and milk solids • Ratio – 1 lb. clarified = 1 ¼ lb. butter • Margarine • Animal fats • Vegetable Oil • Shortening

Roux types • White Roux - Least amount of cooking time (3 –5 minutes) Example: Béchamel Sauce • Blond Roux - Takes on a light golden color (5 –6 minutes) Example: Veloute Sauce • Brown Roux - Nutty Aroma / dark brown color (15 - 20 minutes) Example: Espagnole Sauce

Stocks and Sauces • Be prepared to make a stock and different sauces • Study for a quiz over this material • Bon Appetite

Chapter 20 Stocks and Sauces