Basic Stock and Sauce
It
is a liquid in which meat or meat bones. Fish or fish bones and various
vegetables have been cocked to extract flavor. Fonds de cuisine is a kitchen
stock.
Stocks
are nutritious, strongly flavored liquids. They are important foundation
liquids that are used in the preparation of various dishes such as soups,
sauces, gravies, stews, curries and clod dishes.
Preparation of stocks
For
the stocks or bouillon, use chuck ribs, neck, short ribs, shin and knuckle
bones, and other body cartilaginous or gristly part. These contain flavor,
albumen and gelatine.
Basic
aromatics used are carrots, turnips, leeks, celery, onion, bay leaves, thymes
and parsley.
Bones
should be placed in cold water and then brought to boil. The layer of coagulated
albumen that forms on the surface should be removed.
Stocks
White
chicken stock / White fish stock / Brown Stocks
Bouquet Garni
Celery
/ Parsley stalk / Bay Leaves/ Thyme
ROUX
Roux
is Fat and Flour mixture, which are cooked together. It is cocked to various
degrees.
Namely
white, Blond and Brown. Equal quantity of fat and flour taken to prepare the
different colored roux. The colour acquired depends upon the degree of cooking
of the flour and the colour of the sauce depends upon the liquid and roux used.
Mother Sauce.
Béchamel or White Sauce
It
is prepared with white roux and mildly flavored with onion.
Veloute
It
is a basic blond sauce. It is prepared with blond roux and stock
Ex.
Chicken stock and blond roux- Chicken Veloute.
Brown or Espagnole sauce
Brown
Sauce is made from brown roux and brown stock, or glaze of brown stock.
Ex.
Demi Glaze (Reduction of Brown Sauce)
Hollandaise Sauce
It
is a warm yellow and rich sauce
(Egg
Yolk with clarified butter)
Tomato Sauce
Fresh
Tomato Sauce (Blanched Tomato deseeded and Blended)
Mayonnaise Sauce
Mayonnaise is a basic cold sauce.
It is used as a salad dressing and as an accompaniment. It has a wide variety
of uses, particularly in hors doeuvres and salad. It is a rich sauce, as it is
thickened with egg yolk and has a high percentage of fat.
