1 Chapter 8 Stocks and Sauces. 2 Chapter Objectives 1.Prepare basic mirepoix. 2.Flavor liquids using a sachet or spice bag. 3.Prepare white veal or beef.

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Chapter 8

Stocks and Sauces

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Chapter Objectives

1. Prepare basic mirepoix.2. Flavor liquids using a sachet or spice bag.3. Prepare white veal or beef stock, chicken stock, fish

stock, and brown stock.4. Cool and store stocks correctly.5. Prepare meat, chicken, and fish glazes.6. Evaluate the quality of convenience bases and use

convenience bases.7. Explain the functions of sauces and list five qualities

that a sauce adds to foods.8. Prepare white, blond, and brown roux and use them to

thicken liquids.9. Prepare and use beurre manié.

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Chapter Objectives (cont’d)

10. Thicken liquids with cornstarch and other starches.11. Prepare and use egg-yolk-and-cream liaison.12. Finish a sauce with raw butter (monter au beurre).13. Prepare the five leading sauces: Béchamel, Velouté,

Brown Sauce or Espagnole, Tomato Sauce, and Hollandaise.

14. Prepare small sauces from leading sauces.15. Identify and prepare five simple butter sauces.16. Prepare compound butters and list their uses.17. Prepare pan gravies.18. Prepare miscellaneous hot and cold sauces.

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The importance of stock in the kitchen is indicated by the French word for stock fond, meaning “foundation” or “base.”

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Stocks and Sauces

A stock is a clear and thin liquid that is flavored by soluble substances extracted form meat, fish, and poultry, their bones, and from vegetables and seasoning.

The French call a stock a fond (“base”) and is the foundation for many classic and modern dishes

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Ingredients of a Stock

Ingredients Bones Meat Mirepoix Acid products Scraps and leftovers Seasonings and spices Water or remouillage

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Vegetable Stocks

Made without animal products Made with a combination of vegetables,

water, herbs, spices, and, sometimes, wine. Sautéing the vegetables ahead of time will

mellow flavor. Do not use intense flavored vegetables, like

Brussels sprouts, cauliflower, or artichokes. Dark green leafy vegetables like spinach will cloud the stock.

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Bones Bones are the main ingredient of stocks

(except water) Chicken stock from chicken bones Brown stock from beef or veal bones Fish stock from fish bones and trimmings White stock – Veal or beef bones, chicken

bones and pork bones sometimes in small quantities

Lamb, game, turkey, lobster have specialized uses

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Mirepoix

The second most important contributors to flavor in a stock

Ingredients: Onions @ 50% Celery @ 25% Carrots @ 25%

A white mirepoix is made without onions to keep the stock colorless

In a vegetable stock a variety of vegetable may be used.

Cut mirepoix coarsely in uniform size.

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Acid products Help to dissolve connective material Sometimes used to extract flavor and body

from bones Tomatoe products for brown stocks Wine, especially for fish stock

Scraps and leftovers Can be used if clean, wholesome, and

appropriate Remember a stockpot is not a garbage

disposal

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Salt is generally not used in a stock. Stocks are frequently reduced, concentrating the salt flavor

Herbs and spices are to be used at a minimum, so they will not dominate the stock

Sachet bag - herbs and spices places in a cheesecloth bag and tied

Bouquet garni - an assortment of herbs and aromatic vegetables tied together (leeks, celery, thyme sprigs, bay leaf, and parsley)

Seasonings and Spices

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Blanching Bones- Procedures

The reason we blanch bones is to get rid of the impurities that cause cloudiness

Procedures for blanching bones: Rinse in cold water Place bones in stockpot or steam-jacketed

kettle, cover with cold water Bring water to a boil - impurities will

coagulate Drain the bone and rinse wellFish bones are not blanched

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Preparing White Stocks Cut the bones into 3-4 inch pieces Rinse the bones in cold water Place bones in stock pot and cover with cold

water Bring bones to a boil, reduce to a simmer,

remove scum- ICK Add mirepoix, herbs, and spices Keep at a simmer, not a boil Skim surface Simmer for 3-6 hours Strain through a cheese cloth and china cap Cool quickly and refrigerate

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Remouilage

A stock made from the bones that have already been used once to make a stock.

The French call it “rewetting.”

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Procedures for Preparing Brown Stock Cut the bones into 3-4 inch pieces Place bones in roasting pan and place in a 375° F oven until

well browned, usually about an hour Drain and reserve the fat from the roasting pan. Deglaze

the pan with water Add mirepoix and vegetables to the roasting pan and sauté

until golden brown Bring bones to a boil in stock pot, reduce to a simmer,

remove scum- ICK Add browned mirepoix and vegetables to bones Keep at a simmer, not a boil Skim surface Simmer for 3-6 hours Strain through a cheese cloth and china cap Cool quickly and refrigerate

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Reductions and Glazes

A glaze is a stock that has been reduces until it will coat the back of a spoon. It is solid and rubbery when refrigerated.

Glazes are used as flavorings in meat, fish, vegetable preparations Meat Glaze – Glace de viande Chicken Glaze – Glace de volaille Fish Glaze – Glace de poisson

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Ingredient Proportions

Basic stocks Bones – 50% Mirepoix – 10% Water – 100% or to cover

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Convenience Bases

A commercially-produced product Available in a powdered, paste, or

cube form Generally considered inferior to a

well-made stock Check the label for salt content,

which is generally high, may be the first ingredient

Possibly can save labor cost

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Other Foundation Items

Court Bouillon Nage Glaze

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Sauces A thickened liquid plus seasoning, used

to enhance food items Fine sauces are made by:

Using well-made stocks Using high-quality thickening agents

Adds: Moistness Appearance Flavor Richness Interest and appeal

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Structure of a Sauce

A liquid, the body of the sauce A thickening agent Additional seasonings or flavoringLiquids to make the “Mother Sauces”:

White stock – for velouté sauce Brown stock – for brown sauce Milk – for béchamel Tomato plus stock – for tomato sauce Clarified butter – for hollandaise

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Thickening Agents Roux

White Blond Brown

Roux Procedure Melt fat Add flour and mix thoroughly Cook to the desired color

Incorporating Roux into a Liquid Cold stock into a hot roux Room temperature into a hot stock

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Roux

Fat Butter - preferred Margarine Animal fats Vegetable fats and oil

Flour Bread flour

Proportions Equal parts fat and flour- A good roux is stiff

not runny or pourable

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Other Thickening Agents

Beurre manié Whitewash Cornstarch Arrowroot Liaison - Egg yolk and

cream liason Waxy maize Instant starches Vegetable purées Bread crumbs

Finishing Techniques Reduction Straining Deglazing Enriching with

butter or cream Adjust seasonings

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Sauce Families

Mother or Leading Sauces Béchamel sauce - Milk, white roux Velouté - White stock, White or blond roux Espagnole (brown) sauce - Brown stock,

brown roux Tomato sauce – Tomato plus stock, optional

roux Hollandaise - Butter, Egg Yolks

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Standards of Quality for Sauces

Consistency and body Flavor Appearance

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Small Sauces

Secondary leading white sauces Allemande Suprême White wine sauce

Demi-glace1. Half brown sauce plus half brown

stock, reduced by half.

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Butter Sauces

Melted butter Clarified butter Brown butter Black butter Meunière butter Compound butters Beurre blanc

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A compound butter is made by incorporating various seasonings into softened whole butter

The ingredients can be combined in a blender, food processor, or mixer

Compound Butters

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Modern Sauces

Broths and jus Purées Cream reductions Salsa, relishes, chutney Asian sauces Flavored oils

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