Soups stocks Mother Sauces The Mother Sauces 5

Soups, stocks, & Mother Sauces

The Mother Sauces 5 basic French Sauces that provide the foundation for all other sauces • Each Contains a Liquid and Thickening Agent most often a Roux • Roux--Equal parts of fat and flour cooked together for varying amounts of time • White Roux - Least amount of cooking time(3 – 5 minutes) • Blond Roux - Takes on a light golden color (5 – 6 minutes) • Brown Roux - Nutty Aroma / dark brown color(15 - 20 minutes) The Mother Sauces Béchamel • Béchamel Referred to as the classic white sauce • Commonly known as a cream sauce • Liquid: Milk Thickener: White Roux • Used in: Cream Soups, Mac & Cheese, Alfredo 2

The Mother Sauces Veloute • Liquid: Chicken, Fish or Veal stock • Thickener: Blonde Roux • Color: Light brown • Used in: Chicken Noodle Soup, Clam Chowder The Mother Sauces Tomato • Made with tomatoes and thickened with tomato paste, seasoned with herbs. Liquid: Tomatoes Thickener: Tomato paste • Used in: Pizza Sauce, Lasagna, Spaghetti 3

The Mother Sauces Espangole • It’s a combination of a dark brown roux, tomato paste, browned veggies, herbs, and meat stock. - Liquid: Meat Stock - Thickener: Brown Roux • Used in: Beef Stew, Bordelaise sauce The Mother Sauces Hollandaise • A rich, buttery yellow sauce made when egg yolks and lemon juice are whisked together with small amounts of oil so that the fat emulsifies, and then butter is added. Liquid: Butter Thickener: Egg Yolks Color: Yellow • Used in: Eggs Benedict, Served over vegetables 4

Types of Soup • Stock Soup • Made by simmering meat, poultry, fish, and a Mirepoix for a long period of time • Mirepoix—Carrots, Celery, and Onions • 50% onions • 25% carrots • 25% celery • The resulting liquid is known as stock • Examples: Bouillon, Consommé, Puree • Cream Soup • A mixture of a Béchamel sauce and mashed or strained vegetables, meat, or fish • Examples: Bisque, Chowder, Puree 5

Serving Soup • Appetizer/Side • Served as a smaller portion to stimulate the appetite and increase nutrient intake with in the meal • Main Dish • Served as a larger portion and often includes foods from each area of My. Plate to maximize nutrients density • Dessert • Usually a cold soup made with fruit to increase nutrient intake in place of less nutrient dense desserts

Soup Storage • Cool and store in a shallow container • Helps soup cool quickly to limit the amount of time it is in the danger zone • Most soup freezes well and can be frozen for 2 -3 months • Use immediately after thawing and do not refreeze 7

Advantages of Soups • • • Cheap Make with leftovers Appetizer or Main Dish Contains meat, vegetables, milk , and grains Easy

Disadvantages of Soup • Sometimes not filling • Hard to eat HOT

As a Rule • One QUART of soup will serve SIX as an appetizer or THREE as an entrée.