PREPARE STOCKS,

SAUCES AND SOUPS

Building Flavor
 BASIC STOCK

• The secret of a good food is it a soup, a main

course or anything is a good stock. A good
stock should be clear and not cloudy. A good
stock should also be simmered for not less
than two (2) hours, for flavor, vitamins and
nutritional value of the dry ingredients to
blend with the liquid. You may add Herbs but
for some Oriental and Asian cooking you may
omit the Herbs.
 Three (3) Technique in Adding Aroma in
Stocks

• 1. Mirepoix (meer-pwah)
Is the base of one aromatic stock either vegetable or meat
stock
for standard mirepoix
50 % white onion
25% celery
25% carrots
for white mirepoix (white stock)
50% white onion
25% celery
25% Turnip
2. Aromatic SachetT
• To make a sachet, place the spices and herbs in
the center of plain cheesecloth. Draw the
corners together and tie with length of twine.
For making stock, use a piece of twine long
enough so that it can be tied to the handle of
the stockpot for easy removal
• 3. Bouquet Garni
Tie the herbs and aromatic vegetable s for a bouquet
garni in a bundle. To the small herbs securely, enclose
them between the two halves of leek
 Utensils and Equipment in Making Stocks

• Stock Pot or any Pot with Led

• Cheese Cloth (sako sa arena)
• Strainer
• Colander
• Board and Knife
• Plastic Container for storing stock
• Baking Pan
• Soup Laddle
• WHITE STOCK
• Ingredients:
• 1 kilo Chicken, Veal, Pork or Fish Bones
• 2 Gallons Water
• 1 Cup Coarsely Cut Onions
• 1 Cup Coarsely Cut Carrots
• 1 Cup Coarsely Cut Celery
• 1 Cup Coarsely Cut Onion Leeks
• 1 Piece Bay Leaf
• 1 T. Crushed Black Peppercorn
• Salt to taste
• Procedure:
• 1. Put al the ingredients in a stock pot
• 2 Bring to boil
• 3. Lower the heat
• 4. Simmer uncovered for at least two hours
• 5. Strain
• Yield: 1 Gallon
• BROWN STOCKS
• Ingredients:
• 1-Kilo Beef, Veal, Pork or Chicken Bones
• 2 GallonsWater
• 1 Cup Coarsely Cut Onion
• 1 Cup Coarsely Cut Carrots
• 1 Cup Coarsely Cut Celery
• 1 Cup Coarsely Cut Onion Leeks
• 1 Piece Bay Leaf
• 1 Tablespoon Crushed Black Peppercorn
• ½ Cup Tomato Paste
• Salt to Taste
• Procedure:
• Brown the bones in the oven, griller or heavy-duty sauté pan.
• Sauté the vegetables (Mirepoix) until brown.
• Put all together in a stock pot
• Bring to boil
• Lower the heat
• Simmer uncovered for at least two hours.
• Strain.
• Yield: 1 Gal
• VEGETABLE STOCK
• Ingredients:
• 250 g carrots
• 250 g onion
• 150 g leek
• 250 g celery
• 100 g mushroom trimmings
• 50 ml oil
• 5 liters water
• 400 g squashed tomatoes
• 1 sprig thyme
• 1 bay leaf
• parsley stalk
• 10 pcs. Peppercorns
• bouquet garni
• Procedure:
• Sweat the vegetables in the oil in a stockpot.
• Add the water and bring gently to the boil,then add the mushrooms, tomatoes, herbs and
peppercorns.
• Simmer gently for 45 minutes, continuously removing any scum and fat
• Strain through a conical strainer into a clean saucepan, reboil and use as required or coloras
rapidly as possible and place in a refrigerator at 7˚ C until required
• Yield: 1 Gallon
 SAUCES

A saucemay be defined as a flavorful liquid, usually thickened,

used to season, flavor, and enhance other foods.
A sauce adds the following qualities to foods:
Moistness
Flavor
Richness
Appearance (color and shine)
Interest and appetite appeal
 The Structure of Sauces

• The major sauces we consider here are made of three

kinds of ingredients:
1.A liquid, the body of the sauce
2.A thickening agent
3.Additional seasoning and flavoring ingredients
• To understand sauce-making, you must first learn
how to prepare these components and then how to
combine them into finished sauces.
• LIQUID
• A liquid ingredient provides the body or base of most
sauces. Most classic sauces are built on
• one of five liquids or bases. The resulting sauces are
called leading sauces or mother sauces.
• White stock (chicken, veal, or fish)—for velouté
sauces
• Brown stock—for brown sauce or espagnole (ess
pahn yohl)
• Milk—for béchamel
• Tomato plus stock—for tomato sauce
• Clarified butter—for hollandaise
• The most frequently used sauces are based on stock.
The quality of these sauces depends
• on the stock-making skills you learned in the previous
section.
• THICKENING AGENTS
• A sauce must be thick enough to cling lightly to the food.
Otherwise, it will just run off and lie
• in a puddle in the plate. This doesn’t mean it should be
heavy and pasty. Chefs use the term nappé(nap pay; from
the French napper, meaning “to top”) to describe the texture
of a sauce that has the right texture to coat foods.
• Starches are still the most commonly used thickening
agents, although they are used less often than in the past.
We discuss starches and other thickening agents in detail
below.
• OTHER FLAVORING INGREDIENTS
• Although the liquid that makes up the bulk of the
sauce provides the basic flavor, other ingredients are
added to make variations on the basic themes and to
give a finished character to the sauces.
 Roux

A flour and fat cooked together and used as to thicken

sauces.
Roux Ingredients: Equal part of fat + flour (cornstarch)
Kind of Roux
White roux is cooked for just a few minutes, just enough
to cook out the raw taste. Cooking is stopped as soon as
the roux has a frothy, chalky, slightly gritty appearance,
before it has begun to color.
Brown roux is cooked until it takes on a light brown color
and a nutty aroma. Cooking must take place over low heat
so the roux browns evenly without scorching.
• Incorporating the Roux
Combining the roux and liquid to obtain a smooth, lump-free sauce is a
skill that takes practice to master.
• GENERAL PRINCIPLES
• Liquid may be added to roux, or roux may be added to liquid.
• The liquid may be hot or cooled, but not ice cold. A very cold liquid
will solidify the fat
• in the roux. The roux may be warm or cold, but not sizzling hot. Adding
a hot liquid to a very hot roux causes spattering and, possibly, lumps.
• Most chefs find they get the best results by combining a cold (or cool)
liquid with a hot roux, or a hot liquid with a cold roux.
 Proportions of Roux to Liquid

Sauce Butter Flour Roux Liquid

Thin or light 6 oz/190 g 6 oz/190 g 12 oz/375 g 1gal/4 L
Medium 8 oz/250 g 8 oz/250 g 1 lb/500 g 1 gal/4 L
Thick or heavy 12 oz/375 g 12oz/375 g 1⁄2lb/750 g 1 gal/4 L
 Other Thickening Agents

• 1.Beurre manié(burr mahnyay) is a mixture of equal parts soft,

raw butter and flour worked together to form a smooth paste.
• 2.Whitewashis a thin mixture of flour and cold water.
• 3.Cornstarchproduces a sauce that is almost clear, with a
glossy texture. To use, mix with cold water or other cold liquid
until smooth.
• 7.Bread crumbsand other crumbs will thicken a liquid quickly
because they have already been cooked, like instant starches.
• 8.Vegetable purées, ground nuts, and other solidscan also be
used. A simple tomato
• sauce is basically a seasoned vegetable purée.
• Egg Yolk Emulsification
Egg yolks are used as the thickening agent for hollandaise and
related sauces, but in this case the principle is entirely different.
Simmering
a sauce to evaporate some of the water thickens the sauce
because only the water evaporates, not the solids. As the solids
become more concentrated, the sauce becomes thicker. This
technique has always been important for finishing sauces (see the
next section). It has become more important as a basic thickening
technique as modern chefs use less starch for thickening.
• Straining
If you have learned how to use a roux properly, you
should be able to make a smooth, lump-free sauce.
However, to bring a sauce’s texture to perfection, to
create the velvety smoothness that is important to a
good sauce, straining is necessary.
Deglazing
To deglazemeans to swirl a liquid in a sauté pan or other
pan to dissolve cooked particles of food remaining on
the bottom.
 Seasoning

Whether or not a sauce is to be given a final

enrichment of liaison, cream, or butter, it must be
checked carefully for seasonings before serving.
Remember that the last step in any recipe, whether
written or not, is “adjust the seasonings.”
 The Leading Sauces

Liquid Thickening Agent Leading Sauce

• milk + white roux = béchamel sauce
• white stock + white or blond roux = velouté (veal
velouté, chicken velouté, fish velouté)
• brown stock + brown roux = brown sauce or
espagnole
• tomato plus stock + (optional roux, see Note) = tomato
sauce
• butter + egg yolks = hollandaise
 Small Sauces

• The major leading sauces—béchamel; veal, chicken,

and fish veloutés; and espagnole—are rarely used by
themselves as sauces. They are more important as the
bases for other sauces, called small sauces.Tomato
sauce and hollandaise are used as they are, but they,
too, are important as bases for small sauces.
 Béchamel Sauce

• YIELD: 1 GAL (4 L)
• U.S. METRIC INGREDIENTS PROCEDURE
• Roux:
• 8 oz 250 g Clarified butter
• 8 oz 250 g Bread flour
• 1 gal 4 L Milk
• 1 1 Bay leaf, small
• 1 1 Small whole onion, peeled
• 1 1 Whole clove
• to taste to taste Salt
• to taste to taste Nutmeg
• to taste to taste White pepper
• 1. Review instructions for making and incorporating roux (pp. 174–175).
• 2. Heat the butter in a heavy saucepot over low heat. Add the flour and make a white
roux. Cool roux slightly.
• 3. Gradually add the milk to the roux, beating constantly.
• 4. Bring the sauce to a boil, stirring constantly. Reduce heat to a simmer.
• 5. Stick the bay leaf to the onion with clove and add to sauce. Simmer at least 15
minutes or, if possible, 30 minutes or more. Stir occasionally while cooking.
• 6. Adjust consistency with more hot milk, if necessary.
• 7. Season very lightly with salt, nutmeg, and white pepper. Spice flavors should not
dominate.
• 8. Strain the sauce through a china cap lined with cheesecloth. Cover or spread melted
butter on surface to prevent skin formation. Keep hot in a bain-marie, or cool in a
cold-water bath for later use.
• Small Sauces (Leading Sauce-Bechamel)
Cheddar Cheese Sauce
8 oz (250 g) cheddar cheese,
1⁄2tsp (2 mL) dry mustard,
2 tsp (10 mL) Worcestershire sauce