Stocks – Sauces - Roux

 Stock  Broth  Mirepoix  Sachet / Boquet Garni  Reduction  Glaze  Slurry  Roux  Beurre Manie  Au Sec Clarified Butter Compound butter Emulsion Mis en Place Remoullage Depouillage

 Ingredients of Stocks  1. Nourishing Element  2. Mirepoix  3. Water  4. Aromatics  * acid products  * salt

 1. Nourishing element Bones  Size  Connective tissue  Cartilage

 Mirepoix (1/5 weight of bones) Size of cut depends on stock Onions 50% Carrots 25% Celery 25%

 Water Start with cold water

 Sachet Add towards the end of the cooking process

 Bones 1 lb  Water 1 qt  Mirepoix 1/5 lb  Example  100 lb chicken bones  100 qt water  20 lb vegetables

 1. Rinse bones  2. Place in water and bring to boil, reduce to slow simmer  3. Depouillage  4. Add mirepoix  5. Add sache  6. strain / label / date / refrigerate

 Vegetable 30 minutes  Fish/ Shrimp 45 minutes  Chicken 3-4 hours  Veal 6-8 hours  Beef 8 +

 1. avoid starchy ingredients  2. Avoid strong vegetables Beets/ leafy greens  3.Cook minutes  4. Sweat first

 Same as white stocks but…  1. Mirepoix is carmelized  2. Bones are roasted  3. usually acid product incorporated

 1. Condition pan  2. Coat bones in tomato paste  3. Roast bones until dore  4. Add bones to cold water and turn on  5. Carmelize mirepoix minus celery in roasting pan  6. deglaze  7. Add mirepoix to liquid  8. Simmer then add aromatics  9. Strain / label / date / refrigerate

 Reduction of stock 80-90%  Nappe

 Pure butter fat  Water and milk solids removed  2 Ways  Page 148

 Mixture of Fat and Flour by equal weight  Cooked for 30 seconds to 30 minutes depending on… Flavor Thickening power

 White Roux  Blond Roux  Brown Roux  Steps  1. melt fat  2. Add flour and stir  3. Cook to desired doneness

 1. Make Roux  2. Allow roux to cool slightly  3. Slowly add liquid (cool) to roux while whipping  4. Heat liquid to boil  5. Simmer until flour taste is gone