Chapter 6 Stocks Sauces and Soups Copyright 2011

Chapter 6 Stocks, Sauces, and Soups © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved.

The Essential Parts of Stock § There are four essential parts to all stocks: § A major flavoring ingredient § A liquid, most often water § Mirepoix § Aromatics § Mirepoix: refers to the mixture of coarsely chopped onions (50%) carrots (25%) and celery (25%) that provide a flavor base for stock. § Aromatics: such as bouquet garni and sachet d’épices, are the herbs, spices, and flavorings that create a savory smell. 6. 1 Chapter 6 | Stocks, Sauces, and Soups 2

Types of Stocks A stock is a flavorful liquid made by gently simmering bones and/or vegetables. To use bones for stock, you must first cut them to the right size and then prepare them by blanching, browning, or sweating. 6. 1 Chapter 6 | Stocks, Sauces, and Soups 3

Types of stocks (cont. ) § White stock: clear, pale liquid § Brown stock: amber colored, uses browned bones § Fumet: made with fish bones § Court bouillon: made with aromatic vegetables § Glace: reduced stock with jelly-like consistency § Jus: rich stock used as a sauce for roasted meats § Vegetable stock: made with mirepoix, leeks, and turnips 4

Preparing Stocks § Blanching: rids them of some of the impurities that can cause cloudiness in a stock. § To brown bones, roast them in a (400°F) oven for about an hour, until they are golden brown. § Sweating causes bone and mirepoix to release flavor more quickly when liquid is added. § Cool stock to minimize the time the stock spends in the temperature danger zone (cool in an ice water bath) § Frozen stocks can be held for 3 months 6. 1 Chapter 6 | Stocks, Sauces, and Soups 5

Degreasing Stock Degreasing: process of removing fat that has cooled and hardened from the surface of the stock. § Degreasing also removes some of the fat content, making the stock more healthful. § Degrease stock by skimming, scraping, or lifting hard fat. 6. 1 Chapter 6 | Stocks, Sauces, and Soups 6

Grand Sauces A sauce is a liquid or semisolid product that is used in preparing other foods. § There are five classical grand sauces that are the basis for most other sauces: § Béchamel: milk and white roux § Espagnole sauce: brown stock and brown roux § Tomato sauce: stock and tomatoes § Hollandaise: an emulsion made from eggs, butter, and lemon. § Velouté: veal, chicken, or fish stock and a white roux Grand sauces are rarely used by themselves 6. 2 Chapter 6 | Stocks, Sauces, and Soups 7

Derivative sauces § Demi-glace: equal parts espagnole sauce and veal stock § Creole sauce: tomato sauce , onions, garlic, parsley § Bernaise and Maltaise: Hollandaise, Tarragon, white wine, vinegar

Basic Ingredients in Sauces A key ingredient in sauce is the thickener, which adds richness and body. § Roux: a thickener made of equal parts cooked flour and a fat (clarified butter, oil, or shortening) § Beurre manié: thickener made of equal parts flour and soft, whole butter. § slurry: cornstarch mixed with a cold liquid, can be used instead of roux. § Liaison: mixture of egg yolks and heavy cream, often used to finish some sauces. 6. 2 Chapter 6 | Stocks, Sauces, and Soups 9

Preparing Different Kinds of Sauces § Compound butter: mixture of butter and various flavoring ingredients (herbs, nuts, citrus zest, shallots, and vegetables) § Coulis: thick puréed sauce. § Salsa: cold mixture of fresh herbs, spices, fruits, and/ or vegetables. § Jus-lié: sauce made from the juices from cooked meat and brown stock. § Straining methods: 1. wringing method (with cheesecloth) 2. China cap or chinois 6. 2 Chapter 6 | Stocks, Sauces, and Soups 10

Basic Kinds of Soup There are two basic kinds of soup—clear soups and thick soups. § Clear soups include: 1. flavored stocks/broth (water, vegetables, bones, mirepoix, bouquet garni) 2. consommés (rich, flavorful stock that is clarified) 3. chicken noodle soup 4. minestrone 6. 3 Chapter 6 | Stocks, Sauces, and Soups 11

Thick soups § Thick soups include: 1. cream soups: smooth soup; thickened with a roux; never boil 2. purée soups: thickened by the starch found in the pureed main ingredient (potatoes) 3. bisques: pureed shellfish shells and vegetables then strained resulting in grainy texture 4. chowders: hearty thick soup; thickened with roux

Basic soups § There are many variations of these basic soups: § Fruit soups (Gazpacho, a savory tomato soup) § Cold soups (Borscht, a beet soup) § Traditional regional soups (New England chowder, gumbo)

Preparing Soups § Most soups are cooked at a gentle simmer and stirred occasionally. § Soups should also be garnished just before service. 6. 3 Chapter 6 | Stocks, Sauces, and Soups 14