STOCKS AND SAUCES
STOCK
A liquid flavored from meat,
poultry, and fish, and
vegetables and seasonings.
STOCKS AND SAUCES
•
French word for stock is fond,
“foundation” or “base.”
•
•
meaning
This “foundation” indicates the importance of stocks.
The ability to prepare good stocks is the most basic of
all culinary skills.
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STOCKS AND SAUCES
Stocks
The objective in preparing stocks is to:

Select the proper ingredients.

Extract the flavors we want.

Combine the correct ingredients with the correct
procedure.
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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
TYPES OF STOCKS

White stock
• Raw bones and vegetables simmered in water with seasonings

Brown stock
•
Bones and vegetables that have first been browned
then simmered in water with seasonings

Fish stock or fumet
• Fish bones or crustacean shells cooked slowly with vegetables
and seasonings in water

Court bouillon
• Vegetables and seasonings simmered in water with an acidic
liquid
INGREDIENTS OF A STOCK

Bones
•

Mirepoix
•

Beef, veal, chicken, fish
• Lamb, turkey, game, ham
Mixture of 50% onions,
25% carrots and 25%
celery
Seasonings
•
Principally peppercorns,
bay leaves, thyme, parsley
stems and, optionally, garlic
 Do not add salt
STOCKS AND SAUCES
Stocks
Fundamental Ingredients
•
Bones are the major ingredient of stocks (except water, of
course).
•
Most of the flavor and body of stocks are derived from the
bones.

Vegetable stocks draw their
flavor entirely from
vegetables.
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STOCKS AND SAUCES
Stocks: Ingredients

Connective tissues (called collagen) break
down and form gelatin.

This gives body to a stock.

A well-made stock thickens or even solidifies
when chilled.
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STOCKS AND SAUCES
Stocks: Ingredients
Cartilage is the best source of gelatin in bones.

Younger animals have more cartilage than mature
animals

The following types have a lot cartilage and are values
in stock-making:
•
Knuckle bones
•
Neck Bones
•
Shank Bones
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STOCKS AND SAUCES
Stocks: Ingredients
Meat: Rarely used in stockmaking because of its
cost.
•
•
Chicken hearts and gizzards
are often used in chicken
stock.
Broth is produced as a result of
simmering meat or poultry.
•
Broth: A flavorful liquid obtained
from the simmering of meats
and/or vegetables.
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STOCKS AND SAUCES
Stocks: Ingredients
Mirepoix : A combination of onions, carrots and
celery.

White mirepoix: parsnips are
substituted for carrots.

Used when it is necessary to keep the stock as
colorless as possible.

Usually for white beef or veal stock and fish stock.

Celery root may be substituted for celery.
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STOCKS AND SAUCES
Stocks: Ingredients
Acids help dissolve connective tissues.

Tomato products contribute flavor and some acid to
brown stocks.
•

Too much tomato can make the stock cloudy.
Wine is occasionally used, especially for fish stocks. Its
flavor contribution is probably more important than its
acidity.
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STOCKS AND SAUCES
Stocks: Ingredients
Seasonings and Spices

Salt is usually not added as stocks are reduced,
concentrated, and combined with other ingredients.

Herbs and spices are usually tied in a cheesecloth bag
called a sachet d’épices.
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STOCKS AND SAUCES
Stocks: Ingredients
Seasonings and Spices

Bouquet Garni : an assortment of fresh herbs and
other aromatic ingredients tied in a bundle with string.

Contains pieces
of leek and celery,
thyme sprigs,
bay leaf, and
parsley stems.
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STOCKS AND SAUCES
Stocks: Ingredients
Seasonings and Spices


Sachet d’épices
for “spice bag”).
(French
The sachet is tied by a string
to the handle of the stockpot
so it can be removed easily
at any time.
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STOCKS AND SAUCES
Stocks: Ingredients
Seasonings and Spices
The following seasonings, in varying quantities, are
commonly used for stocks:

Thyme

Parsley stems

Bay leaves

Cloves, whole

Peppercorns

Garlic (optional)
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STOCKS AND SAUCES
Stocks: Ingredients
Blanching Bones

The purpose of blanching bones is to rid them of the
impurities that cause cloudiness.

The bones of young animals, especially veal and
chicken, are highest in impurities that cloud and
discolor stocks.
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WHITE STOCK

Neutral stock made from
beef, veal or chicken bones

Blanching bones
•
•
•
•
Wash and cut up bones, place
them in a stockpot and cover
with cold water
Bring the water to a boil over
high heat
As soon as water comes to a
boil, skim the rising
impurities; drain the water
from the bones and discard
Refill the pot with cold water
and proceed with the stock
recipe
STOCKS AND SAUCES
Stocks: Procedures
Preparing White Stock
3.
Add white mirepoix to the
pot.
4. Add a sachet d’épices. Tie
the sachet to the pot
handle so it may be
retrieved easily.
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BROWN STOCK


Made from chicken, veal,
beef or game bones
Caramelizing
•
•
•
•
Do not blanch the bones
Place the cut up bones in a
roasting pan one layer deep; it
is better to roast several pans
of bones than to overfill one
pan
Roast the bones for
approximately 1 hour in a hot
oven, 375°F; stirring
occasionally, brown the bones
thoroughly, but do not allow
them to burn
Transfer the roasted bones
from the pan to the stockpot
BROWN STOCK, CONT.

Caramelizing mirepoix
•
•
•
Add a little of the
reserved fat from the
roasted bones to the
roasting pan after it has
been deglazed
Sauté the mirepoix,
browning the vegetables
well and evenly without
burning them
Add caramelized
mirepoix to stockpot
FISH STOCK





Made with the bones and
heads of fish and
crustacean shells
Oily fish are not generally
used
Bones are not blanched,
due to loss of flavor
Fumets differ from stock
because they are strongly
flavored and contain an
acidic ingredient such as
white wine or lemon juice
Require less time than other
stocks; 35 to 40 minutes is
usually sufficient to extract
full flavor
VEGETABLE STOCK
Should be clear and light colored
 Contains no gelatin and has little body
 May be used as a substitute for meat stocks in
vegetarian dishes
 Strongly flavored vegetables from the
cruciferous family or those that are bitter
should be avoided
 Potatoes and other starchy vegetables will
cloud the stock and should be avoided

COURT BOUILLON



Commonly used to
poach fish and shellfish
A flavored liquid, usually
water and wine or
vinegar, in which
vegetables and
seasonings have been
simmered to impart
their flavors and aromas
Not actually stock, but
prepared in the same
manner
GLAZE


A dramatically reduced
stock
1 gallon of stock
produces 1 to 2 cups of
glaze
•
•
Glace de viande is made
from brown stock
Glace de volaille is made
from white stock
STOCKS AND SAUCES
Stocks
Convenience Bases

Bases vary greatly in quality. The best ones are
composed mainly of meat extracts.

Many bases are made primarily from salt.
•

Using bases requires taste and judgment.
•

Read the list of ingredients.
Always taste and evaluate as you cook.
There is no substitute for a well-made stock.
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SAUCES


With a few exceptions, a
sauce is a liquid plus
thickening agent plus
seasonings
Follow these procedures
for fine sauce making:
•
•
•
Make good stocks
Use thickening agents
properly to achieve the
desired texture, flavor and
appearance
Use seasonings properly to
achieve the desired
flavors
STOCKS AND SAUCES
Sauces: Functions
Sauce: 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
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THICKENING AGENTS


Roux is the principal means
used to thicken sauces
Roux is a combination of
equal parts, by weight, of
flour and fat

White roux
•

Blond roux
•

Cooked only briefly, used in
white sauces
Cooked slightly longer to
take on a little color, used in
ivory-colored sauces
Brown roux
•
Cooked until it develops a
darker color and a nutty
aroma, used in brown
sauces
White, Blonde and Brown Roux
STOCKS AND SAUCES
Sauces
Thickeners
Roux
: A cooked mixture of equal parts by weight of fat and flour.
Beurre manié
: A mixture of equal parts soft, raw butter and flour
worked together to form a smooth paste.
Liaison
: A mixture of egg yolks and cream, used to enrich and
lightly thicken a sauce or other liquid.
Roux
Liaison
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MOTHER SAUCES
Leading or mother sauces are the foundation for
the entire classic repertoire of hot sauces
Béchamel
Velouté
Espagnole (brown)
Tomato
Hollandaise
STOCKS AND SAUCES
Sauces: Structure
Liquids

Leading sauces or Mother sauces
•
White stock (chicken, veal, or fish): for velouté sauces
•
Brown stock: for brown sauce or espagnole
•
Milk: for béchamel
•
Tomato plus stock: for tomato sauce
•
Clarified butter: for hollandaise
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STOCKS AND SAUCES
Sauces
Leading Sauces

Liquid + thickening agent = leading sauce

Leading sauce + additional flavorings = small sauce
Standards of Quality for Sauces:
1.
Consistency and body
2.
Flavor
3.
Appearance
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BÉCHAMEL FAMILY
Cream
Cheese
Mornay
Nantua
Soubise
THE VELOUTÉ FAMILY

Fish sauces
•
•
•
Bercy
Cardinal
Normandy

Allemande sauces
•
•
•
•

Suprême sauces
•
•
•
Albufera
Hungarian
Ivory
Aurora
Horseradish
Mushroom
Poulette
TOMATO SAUCE FAMILY
Creole
 Spanish
 Milanaise
 Marinara

ESPAGNOLE FAMILY







Demi-glace
Jus Lié
Bordelaise
Chasseur
Châteaubriand
Chevreuil
Madeira or port






Marchand de vin
Mushroom
Périgueux
Piquant
Poivrade
Robert
•
Charcutière
THE HOLLANDAISE FAMILY
Béarnaise
 Choron
 Foyot
 Grimrod
 Maltaise
 Mousseline

MISE EN
PLACE
MISE EN PLACE
French term, which literally
means
“Everything in its place.”
Organize and plan your work.
MISE EN PLACE
•
Cooks must have a
talent for organization
and efficiency.
•
Many tasks must be
completed over a given
time and by a limited
number of workers.
•
All must come together
at one crucial point:
service time.
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PLANNING & ORGANIZING PRODUCTION
Pre-Preparation
Pre-preparation is necessary! You must:
•
Assemble your tools
•
Assemble your ingredients
•
Wash, trim, cut, prepare, and measure your raw
materials
•
Prepare your equipment
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THE PREP LIST
A
blueprint for how food production is
going to be achieved during the work day
 An overview of what needs to be done and
how long it will take to do it
 The order in which assignments should be
completed
 How each cook may interact with each
other in the kitchen
WRITING A PREP LIST
A prep list is not just a rewriting of recipes
 It is reading through recipes and composing a
written map of how to accomplish the tasks
necessary to prepare the recipes
 The first step in organizing your work is to read
and understand the recipes you will be using
 Once each item is identified and quantified, the
next step is to schedule your tasks through
prioritization

SELECTING EQUIPMENT





All tools, equipment and
work surfaces must be
clean and sanitized
Knives should be honed and
sharpened
Measuring devices should
be checked for accuracy
periodically
Ovens and cooking surfaces
should be preheated, as
necessary
Mixing bowls, saucepans
and storage containers
should be the correct size
for the task at hand




Serving plates, cookware,
utensils, hand tools and
other necessary small wares
should be gathered and
stored nearby
Foods should be gathered
and stored conveniently at
the proper temperature
Expiration dates on foods
should be checked
periodically for validity
Sanitizing solution, hand
towels, disposable gloves and
trash receptacles should be
conveniently located
MEASURING AND PREPARING
INGREDIENTS
Weigh and measure all ingredients
 Clarify butter
 Toast nuts and spices
 Make bread crumbs
 Prepare bouquet garni and sachet
 Marinate meats and poultry
 Prepare rubs and pastes
 Steep dry ingredients
