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.
6 Mother Sauces (Auguste Escoffier)1.Béchamel – milk-based sauce, thickened with a white roux
2.Espagnole – a fortified brown veal stock sauce
3.Velouté – white stock-based sauce, thickened with a roux or a liaison (a mixture of egg yolks and cream)
4.Hollandaise – an emulsion of egg yolk, butter and lemon or vinegar
5. Mayonnaise:an emulsion of egg & butter (cold)
6.Tomate – tomato-based.
BECHAMEL:
White sauce•made with a roux of butter and flour cooked in milk•Base for other sauces:–Béchamel + Gruyère and Parmesan cheese = Mornay sauce (seafood, vegetables)–Béchamel + heavy cream = Crème sauce–Béchamel + mustard seeds = Mustard sauce (meats, cheeses)–Béchamel + crayfish + butter + cream = Nantua sauce–Béchamel + onion puree = Soubise sauce (roasted meats, game, poultry, vegetables)
ESPAGNOLE:
Brown sauce.
•Dark brown roux with veal stock/water and browned bones, beef, vegetables, seasonings and tomato paste added toward the end.
•Strong taste
•Not used directly on the food .
ESPAGNOLE DERIVATIVES:
•Sauce Africaine (steak, chops, chicken)
•tomatoes, onion, bell pepper, herbs, red wine
•Sauce Bigarade (duck)
•bitter orange
•Sauce Bourguignone (sauteed meat, poultry)
•red wine, onions/shallots, bouquet garni (parsley, thyme, bay leaf)
•Demi –glace (meat, poultry)
•chicken/beef stock
•Sauce au Champignon (meat, poultry)
•Mushroom, crème
VELOUTE:
•Light stock (fish/chicken) thickening with white/bronze roux and seasoning with salt and pepper.
VELOUTE DERIVATIVES:
•Albufera Sauce (poultry)
–Meat glace
•Allemande sauce (veal, chicken, egg, vegetables)
–A drop of lemon juice, egg yolk, cream
•Aurore (egg, fish, chicken, vegetables)
–Tomato puree
•Hungarian (sauté chicken)
–Onion, paprika, white wine.
HOLLANDAISE:
•A light yellow, smooth, creamy sauce
•An emulsion of egg yolk and liquid butter, seasoning with lemon juice/vinegar, salt and white pepper
•Common Dish
üEgg Benedict
üAsaparagus
üPotatoes
HOLLANDAISE DERIVATIVES:
•Sauce Béarnaise (steak)
–White wine vinegar instead of lemon
–Herbs: shallot, chervil, peppercorn, tarragon
•Sauce Bavaroise (lamp)
–cream, horseradish, and thyme
•Sauce Dijon (vegetables, fish, grilled chicken)
–Dijon mustard
•Sauce Maltaise (asparagus, broccoli)
–Orange zest, juice of blood orange
•Sauce Crème Fleurette (chicken, fish)
–Fresh cream
