1. Sauces, Stocks and Soups

2. 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.

3. 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

4. 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.

5. 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

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

7. 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.

8. 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.