1. Part Four: Stocks, Sauces, and Soups Chapter 16: Sauces

2. Brown Sauces Espagnole Demi-glace Jus de veau lié Pan sauce Reduction sauce

3. Make the Brown Sauce Brown the trim and/or bones and mirepoix Add a sachet or other aromatics as the flavor develops Strain the sauce using a fine-mesh sieve or a double thickness of cheesecloth Evaluate the quality of the finished brown sauce

4. White Sauces Velouté –White veal stock –Chicken stock –Fish stock –Vegetable stock Béchamel –Milk

5. Make the White Sauce Sweat the aromatics in fat and incorporate roux and liquid Add desired aromatics and simmer for 30 minutes, stirring frequently Strain the sauce

6. Tomato Sauce Raw or cooked Meat-flavored or vegetarian Smooth, coarse, or chunky Starch-thickened or not Fresh or canned tomatoes

7. Make the Tomato Sauce Cook the onions until tender and to the desired color before adding the tomatoes Add the tomatoes and any remaining flavor ingredients and simmer until the flavor is fully developed

8. Hollandaise Sauce Water Egg yolks Butter Acid

9. Make the Hollandaise Sauce Prepare all the mise en place Make the standard reduction Add the egg yolks to the reduction and whisk over barely simmering water until thickened and warm (145°F/63°C) Stabilize the bowl and whisk in the butter Evaluate the quality of the finished hollandaise

10. Beurre Blanc White wine Shallot Butter Cooking liquid (Cuisson) – optional Cream – optional

11. Make the Beurre Blanc Make the reduction of acid, shallots, and aromatics Incorporate the butter Check the seasoning Strain, if desired Evaluate the quality of the finished beurre blanc

12. The Purpose of Sauces Introduce complementary or counterpoint flavors Add moisture or succulence Add visual interest Adjust texture

13. Sauce Pairing Suitable for the style of service Matched to the main ingredient’s cooking technique Appropriate for the flavor of the food with which it is paired

14. Guidelines for Plating Sauces Maintain correct temperature Consider the texture of the food being served Serve an appropriate portion of sauce