Soups and Sauces Soups and Sauces I Classification

Soups and Sauces

Soups and Sauces I. Classification of soups A. Thin soups

Soups and Sauces I. Classification of soups A. Thin soups – 1. Broth and bouillon Simple clear soup without solid ingredients Broth is a by product of simmering meat or poultry

Soups and Sauces I. A. 2. Classification of soups Thin soups Consommé

Soups and Sauces I. A. 2. Classification of soups Thin soups Consommé – A rich flavorful stock or broth that has been clarified to be clear and transparent – Strong and flavorful

Soups and Sauces I. A. 2. 3. Classification of soups Thin soups Consommé Clear vegetable

Soups and Sauces I. A. 2. 3. Classification of soups Thin soups Consommé Clear vegetable – a clear seasoned stock with the addition of one or more vegetables (meat or poultry may be added)

Soups and Sauces I. A. 2. 3. 4. Classification of soups Thin soups Consommé Clear vegetable Clarification – Process of clarifying a stock to produce a consume

Soups and Sauces B. Thick soups – Opaque not transparent, they are thickened either by adding a thickening agent or pureeing one or more of the ingredients

Soups and Sauces B. Thick soups – 1. Thickening agents and techniques a. Roux is a mixture of equal parts flour and fat (usually butter). They are stirred constantly over heat to form either a white, blonde, or brown roux.

Soups and Sauces B. Thick soups – 1. Thickening agents and techniques a. Roux b. Beurre maine equal parts soft raw butter and flour formed into balls. Should be done as a finishing, stir into cook flour butter will give sauce flavor and sheen.

Soups and Sauces B. Thick soups – 1. Thickening agents and techniques a. Roux b. Beurre maine c. Liaison egg yolks and heavy cream used for finishing more than thickening

Soups and Sauces B. Thick soups – 1. Thickening agents and techniques a. b. c. d. Roux Beurre maine Liaison Cornstarch

Soups and Sauces B. Thick soups – 1. Thickening agents and techniques a. b. c. d. e. Roux Beurre maine Liaison Cornstarch Arrowroot

Soups and Sauces B. Thick soups – 1. Thickening agents and techniques a. b. c. d. e. . Roux Beurre maine Liaison Cornstarch Arrowroot “White wash”

Soups and Sauces B. Thick soups – 1. Thickening agents and techniques a. b. c. d. e. . g. Roux Beurre maine Liaison Cornstarch Arrowroot “White wash” Other vegetable starches

h. How starches work Starches thicken by gelatinization The starch granules absorb liquid and swell to many time there original size Granules must be separated or lumps will form (outer granules will gelatinize trapping inner granules in a lump) Two ways – mixing the starch with a fat – Dissolving in a cold liquid

Emulsification Done with egg yolks A uniform mixture of two unmixable liquids. In the case of hollandaise water and butter The two stay mixed and thick because the butter is beaten into tiny droplets and the egg yolks hold them apart

Reduction Slowly simmering away the liquid leaving a bold intense flavor

C. Hearty soups 1. Gumbo

C. Hearty soups 1. Gumbo 2. Chili

C. Hearty soups 1. 2. 3. Gumbo Chili Vegetable

D. Cream soups and chowders Could be made from a watered down cream sauce Name after main ingredient Chowders usually seafood or vegetable Usually made with milk

E. Purées One or more of the ingredients are pureed to thicken soup. May be strained but not necessary

F. Specialty soups These are soups that do not easily fit into other classifications

1. Ethnic and regional Soups that are generally associated with certain etnic groups or geographical areas

2. Cold soups a. b. c. d. e. f. Cucumber Gazpacho Consommé Potato Borscht Fruit

G. Finishing soups. Garnishing and enrichment – Use appropriate garnish for each soup – Something light and colorful – Added at end to float on top Do not let it sink Do not let it become soggy

G. Finishing soups. . Garnishing and enrichment Using base to replace or enhance stock

G. Finishing soups. . Garnishing and enrichment Using base to replace or enhance stock – Follow instructions on base use proper ratio – Taste and reduce if necessary

G. Finishing soups. Garnishing and enrichment. Using base to replace or enhance stock Cooling, storing and reheating procedures – Use ice bath to quickly cool – Do not burn when reheating

Sauces Liquid + thickening agent = leading sauce Sauce = additional flavorings = small sauce

II. Classification of hot sauces A. The five mother sauces – 1. Espagnole Brown stock plus brown roux

II. Classification of hot sauces A. The five mother sauces – 1. – 2. Espagnole Béchamel Milk and white roux

II. Classification of hot sauces A. The five mother sauces – 1. – 2. – 3. Espagnole Béchamel Veloute White stock plus white or blonde roux

II. Classification of hot sauces A. The five mother sauces – 1. – 2. – 3. – 4. Espagnole Béchamel Veloute Tomato plus stock (roux may be optional)

II. Classification of hot sauces A. The five mother sauces – 1. – 2. – 3. – 4. – 5. Espagnole Béchamel Veloute Tomato Hollandaise Butter plus eggs

B. About hot sauces 1. Derivative (small) sauces

1. Derivative (small) sauces 2. Common small sauces – a. From hollandaise/bernaise 1) Maltaise (blood oranges) 2) Mousseline (unsweetened whipped cream) 3) Choron (béarnaise with tomato)

1. Derivative (small) sauces 2. Common small sauces – a. From hollandaise/bernaise – b. From brown stock to jus lié or espagnole 1) Demiglaze 2) Bordelaise (marrow) 3) Chasseur (mushrooms and tomato) 4) Robert (white wine, lemon juice and mustard) 5) Marchand de vin (red wine and shallots)

1. Derivative (small) sauces 2. Common small sauces – a. From hollandaise/bernaise – b. From brown stock to jus lié or espagnole – c. From velouté (velvet) sauce 1) Supreme (with heavy cream) 2) Allemande (supreme and liaison) 3) Aurora (supreme and tomato)

1. Derivative (small) sauces 2. Common small sauces – – a. From hollandaise/bernaise b. From brown stock to jus lié or espagnole c. From velouté (velvet) sauce d. From béchamel 1) Cream sauce (heavy cream, nutmeg) 2) Mornay (Gruyére or other Swiss cheese) 3) Cheddar sauce (cheddar cheese) 4) Alfredo sauce (Parmesan cheese, garlic and pepper) 5) Nantua (crayfish or shrimp butter and heavy cream)

3. Choosing and using a hot sauce