Food commodities. Stocks & sauces

1. Stocks & Sauces

Stocks & Sauces

2. Stocks

• Stock is a flavored liquid that is used in soups,
sauces or braised dishes
• Most common stocks:
– White stock
– Brown stock
– Fish stock / fumet
– Vegetable stock
– Court bouillon

3. White stock

• A white stock is made by simmering chicken,
veal, or beef bones in water with vegetables
(mirepoix) and seasonings (sachet)
• The stock remains relatively colorless during
the cooking process

4. Brown stock

• A brown stock is made from chicken, veal,
beef, or game bones and vegetables, all of
which are caramelized before being simmered
in water with seasonings
• The brown stock should have a rich, dark color

5. Fish stock & fumet

Fish stock & fumet
• Both fish stock and fumet are made by slowly
cooking fish bones or crustacean shells and
vegetables without coloring them, then
simmering them in water with seasonings for a
short time
• For a fumet wine and lemon juice are also added

6. Vegetable stock

• Vegetable stock is made by a combination of
vegetables that are first lightly cooked (sweated)
and then simmered in water with seasonings and
white wine
• Vegetable stock does not contain gelatin

7. Court bouillon

• A court bouillon is made by simmering vegetables
and seasonings in water and in an acidic liquid
such as vinegar or wine.
• Court bouillon is mainly used to poach fish or
vegetables

8. Principles of stock making

Start the stock in cold water
Simmer the stock gently
Skim the stock frequently
Strain the stock carefully
Cool the stock quickly
Store the stock properly
Degrease the stock

9. Sauces

• A sauce is a thickened liquid used to flavor and
enhance other foods. A sauce should
complement food and never disguise it.
• Leading (mother) sauces
– Béchamel
– Veloute
– Espagnole
– Tomato
– Hollandaise

10. Béchamel

• Initially made by adding heavy cream to a
thick veal veloute.
• Today is mainly made by thickening scalded
milk with a white roux and seasonings

11. Small béchamel sauces

• Cream (add scalded cream & lemon juice)
• Cheddar (add grated cheese, Worcestershire &
dry mustard)
• Mornay (add Gruyere, Parmesan, scalded
cream & butter)
• Nantua (add heavy cream & crayfish butter)
• Soubise (add sweated onions & butter)

12. Veloute

• Veloute sauces are made by thickening a
white stock or fish stock, with roux.

13. Veloute sauces

• Fish veloute
– Bercy (add shallots, white wine, fish stock &
butter)
– Cardinal (add fish stock, heavy cream, cayenne
pepper & lobster butter)
– Normandy (add mushrooms, fish stock, egg yolk)
• Chicken or veal veloute
– Allemande (add egg yolks, heavy cream & lemon
juice)
– Supreme (add mushrooms and heavy cream)

14. Espagnole (brown sauce)

• Espagnol is made from brown stock to which
brown roux, mirepoix and tomato puree are
added.

15. Brown sauces

• Demi-glace (brown stock, brown sauce, Madeira or Sherry)
– Bordelaise (shallots, bay leaves, thyme)
– Chasseur (mushrooms, shallots, butter, white wine, diced
tomatoes)
– Chateaubriant (white wine, shallots, lemon juice, cayenne
pepper)
– Chevreuil (bacon, red wine, cayenne pepper)
– Madeira (Madeira wine or Ruby Port)
– Mushroom (mushrooms, lemon juice, butter)
– Perigueux (truffles with Madeira sauce)
– Piquant (shallots, white wine, vinegar, cornichons, tarragon,
parsley)
– Poivrade (mirepoix, bay leaves, thyme, vinegar, white wine)
– Robert (onion, butter, Dijon mustard, sugar)
• Jus lie (thickened brown stock)

16. Tomato sauce

• Classic tomato sauce is made from tomatoes,
vegetables, seasonings and white stock. It is
thickened with blond or brown roux

17. Small tomato sauces

• Creole (add onion, celery, garlic, oil, bay
leaves, thyme, green pepper & hot sauce)
• Milanaise (mushrooms, butter, cooked ham &
cooked tongue)
• Spanish (add mushrooms & olives to a Creole
sauce)

18. Hollandaise sauce

• Hollandaise sauce is made by emulsifying
warm butter, egg yolks and lemon juice or
vinegar

19. Small hollandaise sauces

• Bearnaise (add shallots, tarragon, chervil,
peppercorns, vinegar)
• Choron (add tomato paste & heavy cream)
• Foyot (add glace de viande)
• Grimrod (add saffron)
• Maltaise (add orange juice &orange zest)
• Mousseline (add whipped heavy cream)