MIREPOIX ROUX MOTHER SAUCES CHX FABRICATION By Chef

MIREPOIX, ROUX, MOTHER SAUCES, CHX FABRICATION By: Chef Jessica Skollingsberg

FLAVOR PROFILES/TASTE CENTERS

FLAVOR PROFILES • Salty, Sweet, Sour, Bitter, Umami (Savory) • Hot/spicy • Pungent/aromatic • Westerners have a lineal palate • Different parts of the palate, one at a time. • Asian cuisine is circular

“ YOU MUST TRAIN YOUR MIND TO GO AFTER flavor CHARACTERISTICS AND BECOME INVOLVED IN THE PROCESS OF EATING. YOU MUST LOOK FOR FLAVORS IN different PARTS OF YOUR MOUTH. THINK ABOUT HOW QUICKLY FLAVORS APPEAR IN THE MOUTH AND HOW LONG THE FLAVORS ARE. THINK ABOUT THE finish. YOU MUST DEVELOP A VERY GOOD SENSITIVITY TO THE FINISH OF THE PRODUCT; OTHERWISE, YOU OVER SEASON AND LOST THE compositional BALANCE. Mark Miller, chef/owner, Red Sage, Washington, D. C. , and Coyote Café, Santa Fe, NM ”

REMEMBER THIS?

POPQUIZ Without talking, answer these questions on a spare piece of paper. Please include your name and class period. You may use your notes. • Draw a picture depicting the taste zones on your tongue. • Name 3 flavors that would indicate Greek food.

STOCKS AND SAUCES

MIREPOIX • Standard portions by weight: • 50% onion • 25% carrot • 25% celery • Enhance flavor and aroma • Different styles: • Matignon – Mirepoix plus smoked bacon or ham, mushrooms and herbs. • White Mirepoix – replace carrots with parsnips, add mushrooms and leeks.

ROUX (ROO) • Principal means of thickening sauces. • 50% Flour + 50% fat (usually butter) • Fat and flour are cooked together. • 3 stages of Roux: • White Roux – cooked briefly, until frothy, bubbly appearance. White sauces. • Blond Roux – cooked longer, until flour begins to caramelize. Ivory sauces. • Brown Roux – cooked until darker color, and nutty aroma and flavor have developed. Used in brown sauces. • https: //youtu. be/e. Tf 0 n 1 Ho. C 1 w

POPQUIZ On the same piece of paper, answer these questions • What does a mirepoix (meer-pwua) consist of? • What is the ratio of Fat to Flour in a roux? • What is the difference between the roux stages?

MOTHER SAUCES • 5 leading sauces • Distinguished by the liquids and thickeners used to create them. • • • Béchamel Velouté Espagnole (Brown Sauce) Tomato Sauce Hollandaise

BÉCHEMEL • Béchemel – white sauce made from white roux and milk. • Small sauces: • Cream Sauce • Cheese • Mornay • Nantua • Soubise • https: //youtu. be/9 ae. CJGm. EXq. E

VELOUTÉ • Velouté – made by thickening white/fish stock with blonde roux. • Small Fish Velouté: • Bercy • Cardinal • Normandy • Intermediary sauces: • Allemande – adding lemon juice to veal/chx veloute • Small Allemande Sauces: • Aurora • Horseradish • Mushroom • Poulette • Suprême – adding cream to chicken veloute • Small Suprême Sauces: • Albufera • Hungarian • Ivory • https: //youtu. be/OU 5 Bw 70 TY-o

ESPANGNOLE (BROWN SAUCE) • Espagnole – made from brown stock, brown roux, mirepoix and tomato puree. Full bodied and rich. • Intermediary sauces: • Demi-glace • Jus Lié • Small Sauces: • • • Bordelaise Chasseur Châteaubriand Chervruil Madeira or Port Marchand de Vin Mushroom Périgueux Piquant Poivrade Robert • https: //youtu. be/tch 6 Afu. Jk. WA

TOMATO SAUCE • Tomato sauce – tomatoes, vegetables, seasonings, and white stock. • Small Sauces: • Creole • Spanish • Milanaise

HOLLANDAISE • Hollandaise - Egg yolks, lemon juice, butter • Temperature – over cooking will prevent egg yolks from emulsifying. • Broken sauce – several reasons, either too hot or too cold. Can mix in water. • Small Sauces: • Béarnaise • Choron • Fout • Grimrod • Maltaise • Mousseline (Chantilly Sauce)

QUIZ! LETS FACE IT, ITS NOT A SURPRISE ANYMORE… Same piece of paper, no talking… • What are the ingredients in Béchamel sauce? • What are the ingredients in Hollandaise sauce? • Béchamel sauce is thickened with what? • Hollandaise is thickened by what process?

FABRICATING CHX • https: //youtu. be/GAb. XT 5 Akg. G 8 9 min vid (Le Courdon Bleu) • https: //youtu. be/wy. HKt. NVIah 8 30 min vid (Prostart USA) • Keep a pan/bowl for waste, keep bones. • Package each part separately in Ziploc baggies with group number, class period, and DATE written in sharpie. • Place bones in a Cambro labeled by class period. DO NOT DISCARD.

BY: JESSICA SKOLLINGSBERG • Sources: • On Cooking Sarah R. Labensky Alan M. Hause • Culinary Artistry Andrew Dorenburg Karen Page • Human and Robot Sensors Zain Degon