1. Stocks, Sauces, and Dressings Stocks Stocks  Made from unused animal and vegetable trimmings  Widely used for Soups and stews Soups and stews Sauces and gravies Sauces and gravies  Preparing Requires forethought Requires forethought Superior to commercial counterpart Superior to commercial counterpart

2. Stocks, Sauces, and Dressings Sauces Sauces  5 types Stock-based Stock-based –Espagnole (brown) –Veloute (white) Not stock-based Not stock-based –Tomato –Hollandaise (most challenging) –Bechamel

3. Stocks, Sauces, and Dressings Dressings Dressings  Subset of sauces  Emulsifications 2 immiscible liquids blended 2 immiscible liquids blended Usually a nonpolar and a polar liquid Usually a nonpolar and a polar liquid –Oil and vinegar (mayo) –Oil and water (butter) –Butter and egg yolk (hollandaise)

4. Stocks, Sauces, and Dressings Definitions Definitions  Stock Unthickened Unthickened Flavored with meat and/or vegetables Flavored with meat and/or vegetables Served by themselves Served by themselves Broth or Consommé Broth or Consommé  Sauce Thickened Thickened Complements other foods Complements other foods

5. Stocks, Sauces, and Dressings Definitions (cont’d) Definitions (cont’d)  Reduction Flavorful Flavorful Eliminate H2O Eliminate H2O  Mirepoix Combo of onions:carrots:celery Combo of onions:carrots:celery 2:1:1 (by weight) 2:1:1 (by weight)

6. Stocks, Sauces, and Dressings Definitions (cont’d) Definitions (cont’d)  Bouquet Garni Herbs +spices Herbs +spices Sachet Sachet –Cheesecloth sack –Removed easily  Dressing Sauce Sauce Usually cold Usually cold Served with vegetables, salads, some meat dishes Served with vegetables, salads, some meat dishes