SOUPS AND SAUCES Foods 2 Unit 6 and

SOUPS AND SAUCES Foods 2 Unit 6 and 8 Natalie Johnson

MOTHER SAUCES Sauce Liquid Thickener Color Béchamel Milk White roux White Espagnole Brown Stock Brown roux Brown Tomatoes Tomato paste Red Hollandaise Clarified Butter Egg yolk Yellow Velouté White Stock Blond roux Amber 2

BÉCHAMEL White sauce Sauces Include: Cream sauces Mornay sauce Chedder cheese sauce Mustard sauce Equal parts butter and flour

VELOUTE Amber Sauce Made from: Veal Chicken Fish Stock Blonde Roux

ESPAGNOLE Brown Sauce Made with: Beef Flavored with: Savory herbs tomato Brown Roux

TOMATO Red Sauce Made with: Tomato Vegetables Tomato Base

HOLLANDAISE Yellow Sauce Made by: Whisking eff yolks with melted butter and lemon juice. Flavored with: Peppercorns Cayenne Lemon Ginger Butter a base

THICKENING AGENTS • Roux Equal parts by weight of fat and flour cooked together used to thicken liquids Butter Flour 8

COMPOUND SAUCES • Compound sauces are leading sauces with other ingredients & flavors added to it 9

STOCK BASE SOUP Combine main flavorings and cold water. Bring to a boil and then simmer until the stock develops flavor, body, and color. Could take up to 24 hours

MIREPOIX 50% onion 25% carrots 25% celery

STORAGE OF SOUPS Divide into smaller containers Shallow Containers Can also cool by using an ice bath