1. Soups and Sauces

2. Mother Sauces
Béchamel
Veloute
Espagnole
Tomato
Hollandaise

3. Béchamel (white sauce)
A white sauce made from milk or cream and thickened with a roux (equal parts butter and flour)
Secondary sauces made from a béchamel sauce include:
Cream sauces
Mornay
Cheddar cheese sauce
Mustard sauce
Often served with pasta, vegetables, eggs, or poultry

4. Veloute
Veloute is made from veal, chicken or fish stock and white or blond roux
Secondary sauces made from veloute sauce include:
Mushroom sauces
Curries
Herb sauces
White wine sauce
Veloute sauces are often served with lighter dishes such as vegetables, fish, pasta, or poultry

5. Espagnole (brown sauce)
Espagnole uses brown stock, such as beef, as a base and is thickened with a brown roux. Espagnole is often flavored with aromatics, savory herbs, or tomato paste
Secondary sauces made from espagnole sauce include:
Mushroom sauces
Demi-Glace
Sauce Madeira
Borderlaise
Commonly served with roasted meats such as beef, veal, lamb, or duck

6. Tomato
Tomato sauce is made with sautéed aromatic vegetables and tomato product
Red sauces have a tomato base and are thickened with purees, by reduction or a roux
Red sauces can be served with nearly everything including: pasta, vegetables, fish, beef, poultry, veal, or polenta

7. Hollandaise
Hollandaise is made by whisking egg yolks with melted butter and lemon juice over a double boiler
Hollandaise sauce is a rich creamy sauce that uses butter as a base and is thickened through the science of emulsions
Hollandaise sauces are often served with eggs (eggs benedict), vegetables, or poultry

8. Cream based soup Cream-based soups start with a béchamel sauce
A béchamel sauce is a white sauce made from milk or cream and is thickened with a roux
A roux is made from equal parts butter and flour
The roux for a béchamel sauce is a white roux
The roux is cooked until the raw flour taste disappears

9. Stock based Soup Mirepoix Formula 2 parts onion 1 part carrot
Steps in Making Broth or Stock
Take worthy food scraps such as animal bones with some meat attached, vegetables
Cover with cold water, bring to a boil and simmer until the stock develops flavor, body, and color
Add the MIREPOIX during the last hour of cooking- French name for a combination of onions, carrots, and celery - this adds more flavor to the broth.
Mirepoix Formula
2 parts onion
1 part carrot
1 part celery
Strain, then use immediately or cool and store

10. Storing Soups
Divide soup into small portions and place the small (shallow) containers in the refrigerator
Stir occasionally, so that each container cools at the same rate
Soup can be cooled by placing in an ice bath, stirring often and then placing in the fridge when cooled to room temperature

11. Nutrition Soups contain a variety of ingredients
Meat or poultry: protein
Vegetables: vitamins and minerals
Grains: carbohydrates, fiber
Milk: calcium, vitamin D, protein
Soup can be a healthy one-dish meal that incorporates a variety of guidelines from each area of MyPlate

13. How to Poach an Egg