1. Chapter 8
Stocks and Sauces

2. Chapter Objectives 1. Prepare basic mirepoix.
2. Flavor liquids using a sachet or spice bag.
3. Prepare white veal or beef stock, chicken stock, fish stock, and brown stock.
4. Cool and store stocks correctly.
5. Prepare meat, chicken, and fish glazes.
6. Evaluate the quality of convenience bases and use convenience bases.
7. Explain the functions of sauces and list five qualities that a sauce adds to foods.
8. Prepare white, blond, and brown roux and use them to thicken liquids.
9. Prepare and use beurre manié.

3. Chapter Objectives (cont’d)
10. Thicken liquids with cornstarch and other starches.
11. Prepare and use egg-yolk-and-cream liaison.
12. Finish a sauce with raw butter (monter au beurre).
13. Prepare the five leading sauces: Béchamel, Velouté, Brown Sauce or Espagnole, Tomato Sauce, and Hollandaise.
14. Prepare small sauces from leading sauces.
15. Identify and prepare five simple butter sauces.
16. Prepare compound butters and list their uses.
17. Prepare pan gravies.
18. Prepare miscellaneous hot and cold sauces.

4. The importance of stock in the kitchen is indicated by the French word for stock fond, meaning “foundation” or “base.”

5. Stocks and Sauces
A stock is a clear and thin liquid that is flavored by soluble substances extracted form meat, fish, and poultry, their bones, and from vegetables and seasoning.
The French call a stock a fond (“base”) and is the foundation for many classic and modern dishes

6. Ingredients of a Stock Ingredients Bones Meat Mirepoix Acid products
Scraps and leftovers
Seasonings and spices
Water or remouillage

7. Vegetable Stocks Made without animal products
Made with a combination of vegetables, water, herbs, spices, and, sometimes, wine.
Sautéing the vegetables ahead of time will mellow flavor.
Do not use intense flavored vegetables, like Brussels sprouts, cauliflower, or artichokes. Dark green leafy vegetables like spinach will cloud the stock.

8. Bones Bones are the main ingredient of stocks (except water)
Chicken stock from chicken bones
Brown stock from beef or veal bones
Fish stock from fish bones and trimmings
White stock – Veal or beef bones, chicken bones and pork bones sometimes in small quantities
Lamb, game, turkey, lobster have specialized uses

9. Mirepoix The second most important contributors to flavor in a stock
Ingredients:
50%
Celery @ 25%
25%
A white mirepoix is made without onions to keep the stock colorless
In a vegetable stock a variety of vegetable may be used.
Cut mirepoix coarsely in uniform size.

10. Acid products Scraps and leftovers
Help to dissolve connective material
Sometimes used to extract flavor and body from bones
Tomatoe products for brown stocks
Wine, especially for fish stock
Scraps and leftovers
Can be used if clean, wholesome, and appropriate
Remember a stockpot is not a garbage disposal

11. Seasonings and Spices
Salt is generally not used in a stock. Stocks are frequently reduced, concentrating the salt flavor
Herbs and spices are to be used at a minimum, so they will not dominate the stock
Sachet bag - herbs and spices places in a cheesecloth bag and tied
Bouquet garni - an assortment of herbs and aromatic vegetables tied together (leeks, celery, thyme sprigs, bay leaf, and parsley)

12. Blanching Bones- Procedures
The reason we blanch bones is to get rid of the impurities that cause cloudiness
Procedures for blanching bones:
Rinse in cold water
Place bones in stockpot or steam-jacketed kettle, cover with cold water
Bring water to a boil - impurities will coagulate
Drain the bone and rinse well
Fish bones are not blanched

13. Preparing White Stocks
Cut the bones into 3-4 inch pieces
Rinse the bones in cold water
Place bones in stock pot and cover with cold water
Bring bones to a boil, reduce to a simmer, remove scum- ICK
Add mirepoix, herbs, and spices
Keep at a simmer, not a boil
Skim surface
Simmer for 3-6 hours
Strain through a cheese cloth and china cap
Cool quickly and refrigerate

14. Remouilage
A stock made from the bones that have already been used once to make a stock.
The French call it “rewetting.”

15. Procedures for Preparing Brown Stock
Cut the bones into 3-4 inch pieces
Place bones in roasting pan and place in a 375° F oven until well browned, usually about an hour
Drain and reserve the fat from the roasting pan. Deglaze the pan with water
Add mirepoix and vegetables to the roasting pan and sauté until golden brown
Bring bones to a boil in stock pot, reduce to a simmer, remove scum- ICK
Add browned mirepoix and vegetables to bones
Keep at a simmer, not a boil
Skim surface
Simmer for 3-6 hours
Strain through a cheese cloth and china cap
Cool quickly and refrigerate

16. Reductions and Glazes
A glaze is a stock that has been reduces until it will coat the back of a spoon. It is solid and rubbery when refrigerated.
Glazes are used as flavorings in meat, fish, vegetable preparations
Meat Glaze – Glace de viande
Chicken Glaze – Glace de volaille
Fish Glaze – Glace de poisson

17. Ingredient Proportions
Basic stocks
Bones – 50%
Mirepoix – 10%
Water – 100% or to cover

18. Convenience Bases A commercially-produced product
Available in a powdered, paste, or cube form
Generally considered inferior to a well-made stock
Check the label for salt content, which is generally high, may be the first ingredient
Possibly can save labor cost

19. Other Foundation Items
Court Bouillon
Nage
Glaze

20. Sauces A thickened liquid plus seasoning, used to enhance food items
Fine sauces are made by:
Using well-made stocks
Using high-quality thickening agents
Adds:
Moistness
Appearance
Flavor Richness
Interest and appeal

21. Structure of a Sauce A liquid, the body of the sauce
A thickening agent
Additional seasonings or flavoring
Liquids to make the “Mother Sauces”:
White stock – for velouté sauce
Brown stock – for brown sauce
Milk – for béchamel
Tomato plus stock – for tomato sauce
Clarified butter – for hollandaise

22. Thickening Agents Roux Roux Procedure Incorporating Roux into a Liquid
White
Blond
Brown
Roux Procedure
Melt fat
Add flour and mix thoroughly
Cook to the desired color
Incorporating Roux into a Liquid
Cold stock into a hot roux
Room temperature into a hot stock

23. Roux Fat Flour Proportions Butter - preferred Margarine Animal fats
Vegetable fats and oil
Flour
Bread flour
Proportions
Equal parts fat and flour- A good roux is stiff not runny or pourable

24. Other Thickening Agents
Beurre manié
Whitewash
Cornstarch
Arrowroot
Liaison - Egg yolk and cream liason
Waxy maize
Instant starches
Vegetable purées
Bread crumbs
Finishing Techniques
Reduction
Straining
Deglazing
Enriching with butter or cream
Adjust seasonings

25. Sauce Families Mother or Leading Sauces
Béchamel sauce - Milk, white roux
Velouté - White stock, White or blond roux
Espagnole (brown) sauce - Brown stock, brown roux
Tomato sauce – Tomato plus stock, optional roux
Hollandaise - Butter, Egg Yolks

26. Standards of Quality for Sauces
Consistency and body
Flavor
Appearance

27. Small Sauces Secondary leading white sauces Demi-glace Allemande
Suprême
White wine sauce
Demi-glace
Half brown sauce plus half brown stock, reduced by half.

28. Butter Sauces Melted butter Clarified butter Brown butter Black butter
Meunière butter
Compound butters
Beurre blanc

29. Compound Butters
A compound butter is made by incorporating various seasonings into softened whole butter
The ingredients can be combined in a blender, food processor, or mixer

30. Modern Sauces Broths and jus Purées Cream reductions
Salsa, relishes, chutney
Asian sauces
Flavored oils

31. Copyright ©2007 John Wiley & Sons, Inc.
Clip art images may not be saved or downloaded and are only to be used for viewing purposes.