Stock broth sauces Stock vs Broth BROTH Veggies
Stock, broth, sauces
Stock vs. Broth BROTH Veggies Seasonings MEAT • STOCK • Veggies • Meat Scraps • BONES • • • NOT MEANT TO BE EATEN ON ITS OWN • CAN BE EATEN ON ITS OWN • Gelatin from the bones
5 mother sauces • • • Bechamel Veloute Espagnole Hollandiase & Mayonnaise Vinaigrette • Crowning glory of any dish! • First thing that touches the tongue. • Only as good as the ingredients. • Compliments flavor doesn’t interfere with flavor • Put GOOD sauce on GOOD food! • Dessert sauces, tomato, pesto and barbecue sauces
Roux • White • Flour and fat (usually clarified butter) • Brown • Equal parts flour and fat • What is clarified butter?
Mire Poix • Celery, carrots & onion • Raw, roasted or sautéed with butter or olive oil, it is the flavor base for stocks, soups, stews and sauces • Commonly referred to as aromatics.
Bechamel • White sauce • KING of all sauces (used most frequently) • Cream sauce • Milk, roux, etc… • Thin- 1 Tbs of butter and flour per 1 cup of milk • Medium- 2 Tbs of butter, flour and milk • Thick- 3 Tbs of butter, flour and milk
Veloute • Stock-based white sauce • Chicken, veal or fish • Egg yolks or cream can be added
Espongoal • Brown sauce • Rich meat stock • Mirepoix of browned vegetables
Hollandise • Emulsion of egg yolk and fat • Butter, egg and lemon juice • Mayonnaise – Vegetable oil, egg yolk and lemon juice ( Tarter sauce, Thousand Island
Vinaigrette • Oil, vinegar, salt & pepper – 3 part oil to 1 part vinegar
http: //www. youtube. com/watch? v=g. J pp. Uthk. Cd 4
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