Sauces, Stocks and Soups

Thickeners for sauces and soups Roux - Equal parts of flour and fat, melt butter stir in flour, cook and stir. Color depends on how long you cook it- white, blonde or brown Slurry – cornstarch mixed with cold liquid *gluten free option Liaison – egg yolks and heavy cream *gluten free, usually for sweeter sauces.

Grand or Mother Sauces Sauce Name Liquid “Base” / Thickener Example Tomato Stock Tomatoes Marinara, Creole Hollandaise Butter and Lemon Juice Eggs Hollandaise, Bearnaise Brown or Espagnole Brown (beef) stock Brown roux Beef Gravy, Demi- Glace Veloute White stock (fish, veggie, chicken) White roux Chicken Gravy Bechamel  Milk Alfredo, Cream sauce

A flavorful liquid made by gently simmering bones and or vegetables. What is Stock? A flavorful liquid made by gently simmering bones and or vegetables.

4 Essential Parts to Stock Mirepoix – 2 parts onion, 1 part carrot, 1 part celery roughly chopped. *you need to know this!* Aromatics – herbs and spices Liquid – most often water Major flavoring ingredient – bones or vegetables

Preparing Stock Combine ingredients in liquid Simmer, skim fat as needed Add flavorings (aromatics and mirepoix) Simmer until correct flavor and color Strain

Cream/Thick Soups Puree – thickened by starch in main ingredients such as potatoes Bisque – cream soup (usually thickened from a roux) made from shell fish Chowders – cream soup (usually thickened from a roux) with chunks such as potatoes, corn, etc.

Cooling and Storing Soups, Sauces, and Stocks Cool and store by: Ice bath, stirring often to cool quickly. Store in small, shallow containers for safe keeping.