1. Chapter 20 Stocks and Sauces Intro to Culinary Arts Mrs. Muniz

2. Stocks French for Base Form the foundation for sauces and soups ◦ Four major ingredients  50% nourishing Element  10% mirepoix  Bouquet garni  100% liquid

3. Stock Make-up Nourishing Element: most important ◦ Fresh Bones (beef, lamb, chicken, fish, veal or game) ◦ Meat Trimmings ◦ Fish Trimmings(fish stock) ◦ Vegetables (veggie stock) Mirepoix: adds color, flavor and nutrients ◦ 2 parts onions ◦ 1 part celery ◦ 1 part carrots

4. Stock Make-up continued: Bouquet Garni ◦ A combination of herbs and vegetables tied in a bundle with butcher twine. Liquid ◦ Almost always in the form of water ◦ Should be cold to help maximize flavor and prevent clouding ◦ Ratio 2 to 1

5. Types of Stocks White Brown Fish Vegetable

6. Glazes A reduced and concentrated stock ◦ Syrupy liquid ◦ Created through reduction

7. 7 Sauces A flavorful, thickened liquid used to enhance food: Adds moisture & flavor Adds intensity to the dish Improves appearance / color Should complement the food Stimulate the appetite

8. Sauces Ingredients for sauces  Liquid – base or body  Stock, tomato or vinegar products, clarified butter  Seasoning & Flavoring – finishing touch  Herbs, spices, salt, mustard, vinegar  Thickening Agents –gelatinization  Flour, cornstarch, arrowroot, instant starch, bread crumbs, vegetable puree or coulis

9. 9 Sauce Quality Factors Color Opacity Luster Taste Texture Consistency

10. Mother Sauces-leading sauces Sauce Espagnole – “Spanish sauce”/Brown ◦ Brown stock and a tomato product Tomato sauce ◦ Tomatoes, seasonings and vegetable stock Béchamel Sauce – White sauce ◦ Roux and milk Veloute - “Velvety”/ Blond Sauce ◦ Light stock and light roux Hollandaise Sauce – “Dutch” ◦ Emulsified egg yolk, clarified butter, seasonings, lemon juice

11. 11 Mother/Leading Sauces SauceLiquidThickenerColor BéchamelMilkWhite rouxCream EspagnoleBrown Stock Brown roux Brown TomatoTomatoesTomato paste Red HollandaiseClarified Butter Egg yolkYellow VeloutéWhite StockBlond rouxAmber

13. Compound Sauces Made from mother sauces Béchamel Cheddar cheese Espagnole Mushroom Tomato Meat Sauce Hollandaise Béarnaise Veloute Cream

14. Other Sauces Hundreds of variations and compound sauces can be formed from the basic 5 Others don’t use the 5 ◦ Salsa – vegetable coulis ◦ Relishes – cooked or pickled with vinegar ◦ Gravy – use milk/cream ◦ Compound Butters – seasoned butters ◦ Independent Sauces – Hot or Cold  Applesauce, cocktail sauce, BBQ etc..

15. Roux Equal parts fat and flour by weight ◦W◦W hite, blond, or brown DDepends on cooking time ◦D◦D ifferent fats can be used CClarified butter(drawn butter) – purified butterfat MMelted to remove water and milk solids RRatio – 1 lb. clarified = 1 ¼ lb. butter MMargarine AAnimal fats VVegetable Oil SShortening

16. 16 Roux types White Roux - Least amount of cooking time (3 –5 minutes) Example: Béchamel Sauce Blond Roux - Takes on a light golden color (5 –6 minutes) Example: Veloute Sauce Brown Roux - Nutty Aroma / dark brown color (15 - 20 minutes) Example: Espagnole Sauce

17. Stocks and Sauces Be prepared to make a stock and different sauces Study for a quiz over this material Bon Appetite