Foods 2 Unit 6 and 8 Natalie Johnson Soups and Sauces Foods 2 Unit 6 and 8 Natalie Johnson

Mother Sauces Sauce Liquid Thickener Color Béchamel Milk White roux Espagnole Brown Stock Brown roux Brown Tomato Tomatoes Tomato paste Red Hollandaise Clarified Butter Egg yolk Yellow Velouté White Stock Blond roux Amber

Béchamel White sauce Equal parts butter and flour Sauces Include: Cream sauces Mornay sauce Chedder cheese sauce Mustard sauce

Veloute Amber Sauce Blonde Roux Made from: Veal Chicken Fish Stock

Espagnole Brown Sauce Brown Roux Made with: Beef Flavored with: Savory herbs tomato

Tomato Red Sauce Tomato Base Made with: Tomato Vegetables

Hollandaise Yellow Sauce Butter a base Made by: Whisking eff yolks with melted butter and lemon juice. Flavored with: Peppercorns Cayenne Lemon Ginger

Thickening Agents Butter Flour Roux Equal parts by weight of fat and flour cooked together used to thicken liquids Butter Flour Fats- Discuss varieties of fats able to be used Clarified butter, animal fats, vegetable oil Flour- High gluten- better binding properties

Compound Sauces Compound sauces are leading sauces with other ingredients & flavors added to it

Stock Base Soup Combine main flavorings and cold water. Bring to a boil and then simmer until the stock develops flavor, body, and color. Could take up to 24 hours

Mirepoix 50% onion 25% carrots 25% celery

Storage of Soups Divide into smaller containers Shallow Containers Can also cool by using an ice bath