Stocks, Sauces, & Soups

4 essential parts to all stocks

flavoring, liquid, mirepoix, aromatics

Mirepoix

a mixture of coarsely chopped onions, carrots and celery used to flavor stocks, stews and other foods; generally, a mixture of 50% onions, 25% carrots and 25% celery, by weight, is used.

Aromatics

a food added to enhance the natural aromas of another food; aromatics include most flavorings, such as herbs and spices, as well as some vegetables. Examples are bouquet garni and sachet d'epices

Bouquet garni

a small bundle of herbs tied with string. It used to flavor stocks, braises, and other preparations. Usually contains bay leaf, parsley, thyme, and possibly other aromatics wrapped in leeks leaves.

Sachet d'epices

parsley stems,cracked blacked peppercorns,dried thyme,bayleaf and cloves tied in a cheese cloth and used to flavor stoks and other foods.

Stocks

chef's "building blocks" form base for many soups & sauces. Flavorful liquid made by gently simmering bones and or vegetables

White Stock

clear, pale liquid made by simmering poultry, beef or fish bones

Brown Stock

amber liquid made by simmering poultry, beef, veal, or game bones that have been browned first

Fumet

Very similar to fish stock, this is highly flavored stock made with fish bones

Court Bouillon

aromatic vegetable broth used for poaching fish or vegetables

Glace

"glaze" reduced stock with jelly-like consistency, made from brown stock, chicken stock, or fish stock

Remouillage

weak stock made from bones that have been already used in another preparation, sometimes used to replace water as the liquid used in a stock, french word for "rewetting."

Bouillon

liquid that results from simmering meats or vegetables: also referred to as broth

Jus

rich, lightly reduced stock used as a sauce for roasted meats

Vegetable Stock

mirepoix, leeks, turnips. Tomatoes, garlic, and seasonings may also be added to flavor or darken the stock, tomatoes strained with cheesecloth or filter so no seeds or skins get into stock.

Concasse'

This term is most specifically applied to tomatoes. The tomato that has been peeled, seeded (seeds and membranes removed), and chopped to specified dimensions.

Blanching

preparation to used on the bones for stock to rid them of some impurities that can cause cloudiness.

Brown

preparation used to roast bones in hot (400) degree oven for about an hour until they are golden brown, gives stock richer flavor and deeper color.

Sweating

causes bones and mirepoix to release flavor more quickly when liquid is added. Cook the bones/vegetables in small amount of fat over low heat until they soften and release moisture

Degreasing

process of removing fat that has cooled, hardened from the surface of the stock. Lift, scrape away from the fat before reheating the stock

Sauce

liquid or semisolid product used in preparing other foods, add flavor, moisture, visual appeal

Saucier

cook who specializes in making sauces

Mother Sauces

bechamel, veloute', brown/espagnole, tomato, hollandaise

Bechamel Sauce

made from milk and white roux

Veloute' Sauce

made from veal, chicken, or fish stock and a white or blond roux

Brown or Espagnole Sauce

made from brown stock and brown roux

Tomato Sauce

made from stock and tomatoes

Hollandaise

emulsion made from eggs, butter, and lemon

Demi-glace

rich brown sauce made by combining equal parts of espagnole sauce and veal stock

Roux

thickener made of equal parts cooked flour and a fat (clarified butter, oil, or shortening)

White Roux

cooked for short period of time, used in sauces where little color is needed, like Bechamel, bland, little starchy, has most thickening power

Blond Roux

cooked longer than white roux, flour turns golden has nutty aroma, used in ivory colored sauces like veloute', has more flavor, nutty tasting

Brown/Dark brown Roux

sauce cooked until it develops a dark brown color, used in dishes that require a dark brown color, nutty and rich medium-brown color, nutty, roasted flavor, least thickening ability because the starch has been cooked the longest

Beurre manie'

thickener made of equal parts flour and soft, whole butter; mix flour & butter together, shape mixture into small pea-sized balls, add to cooking sauce

Slurry

cornstarch mixed with a cold liquid, can be used instead of a roux, cannot add cornstarch directly to sauce; will make sauce lumpy, first dissolve cornstarch in a cold liquid, do not boil cornstarch too long~will break down creating watery sauce

Liaison

mixture of egg yolks, heavy cream, used to finish some sauces such as Allemande, adds rich flavor, smoothness to sauce without making it too thick, important to temper liaison to prevent egg yolks from curdling

Temper

slowly mix a little bit of hot sauce with the eggs and cream mixture to raise temperature, then add the warmed-up egg mixture into the sauce

Compound butter

mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger and vegetables; used to finish grilled or broiled meats; roll butter into a long tube shape, chill, slice for use as needed

Coulis

thick pureed sauce, such as tomato coulis adds flavor, texture, and color to dish

Salsa

cold mixture of fresh herbs, spices, fruits, and or vegetables; adds flavor, texture, and color to dish; used as sauce for meat, poultry, fish, shellfish; provide lower fat alternative

Jus-lie (ZHEW-lee-AY)

sauce made from juices of cooked meat and brown stock

Au Jus (oh ZHEW)

meats served with their own juices

Wringing Method

easiest way to strain sauce, cheesecloth over bowl, pour sauce through the cheesecloth into the bowl, twist at either end squeeze out strained sauce; cheesecloth catches the unwanted lumps of roux or herbs, spices, seasonings

China Cap

line with cheesecloth to strain sauces

Chinois (chee-no-AH)

fine meshed strainer

Ice Water Bath

one way to cool stock.

Simmer

heat cream soups at this temperature

Seafood

main ingredient in a bisque