1. Stock, broth, sauces

2. Stock vs. Broth STOCK Veggies Meat Scraps BONES
NOT MEANT TO BE EATEN ON ITS OWN
Gelatin from the bones
BROTH
Veggies
Seasonings
MEAT
CAN BE EATEN ON ITS OWN

3. 5 mother sauces Bechamel Veloute Espagnole Hollandiase & Mayonnaise
Vinaigrette
Crowning glory of any dish!
First thing that touches the tongue.
Only as good as the ingredients.
Compliments flavor doesn’t interfere with flavor
Put GOOD sauce on GOOD food!
Dessert sauces, tomato, pesto and barbecue sauces

4. Roux White Brown Equal parts flour and fat
Flour and fat (usually clarified butter)
What is clarified butter?

5. Mire Poix Celery, carrots & onion
Raw, roasted or sautéed with butter or olive oil, it is the flavor base for stocks, soups, stews and sauces
Commonly referred to as aromatics.

6. Bechamel White sauce KING of all sauces (used most frequently)
Cream sauce
Milk, roux, etc…
Thin- 1 Tbs of butter and flour per 1 cup of milk
Medium- 2 Tbs of butter, flour and milk
Thick- 3 Tbs of butter, flour and milk

7. Veloute Stock-based white sauce Chicken, veal or fish
Egg yolks or cream can be added

8. Espongoal
Brown sauce
Rich meat stock
Mirepoix of browned vegetables

9. Hollandise Emulsion of egg yolk and fat Butter, egg and lemon juice
Mayonnaise
Vegetable oil, egg yolk and lemon juice ( Tarter sauce, Thousand Island

10. Vinaigrette
Oil, vinegar, salt & pepper
3 part oil to 1 part vinegar