Chapter 20 Stocks and Sauces Intro to Culinary

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 7

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 9

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 Sauce Liquid Thickener Color Béchamel Milk Espagnole Brown Stock Brown roux Brown Tomatoes Hollandaise Clarified Yellow Butter White Stock Blond roux Amber Velouté White roux Cream Tomato paste Egg yolk Red 11

Compound Sauces Made from mother sauces • • • Béchamel cheese Espagnole Tomato Hollandaise Veloute Cheddar Mushroom Meat Sauce Béarnaise 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 16

Stocks and Sauces �Be prepared to make a stock and different sauces �. . Videos and guidesHome Made Beef Stock by Chef Jean Pierre. mp 4 �Study for a quiz over this material �Bon Appetite