OnCooking6CH11PPLecture_accessible.pptx

On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 11
Stocks and Sauces
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved

Learning Objectives
After studying this chapter, you will be able to
11.1 describe the principles of making stock
11.2 prepare a variety of stocks
11.3 prepare and use various types of mirepoix
11.4 recognize and classify sauces
11.5 explain the proper use of thickening agents
11.6 prepare a variety of classic, traditional and
contemporary sauces

Stock
Stock is a flavored liquid
• A good stock is the key to a great soup, sauce or braised
dish
• The French appropriately call a stock fond (base), as
stock is the basis for many classic and modern dishes

Types of Stock
• 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 such as vinegar or wine

Ingredients for Stocks
• Bones
– Beef, veal, chicken, fish (common)
▪ Lamb, turkey, game, ham (less common)
• Mirepoix
– Mixture of 50% onions, 25% carrots and 25% celery
by weight
• Seasonings
– Principally peppercorns, bay leaves, thyme, parsley
stems and, optionally, garlic
▪ Do not add salt

Mirepoix
Formula for standard mirepoix
• 50% onions + 25% carrots + 25% celery by weight

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 stock properly
• Degrease the stock

Safety Alert- Cooling and Handling
Stock
• A two-stage cooling method is recommended for keeping
stock out of the temperature danger zone
• First, cool the stock from 135°to 70°Fahrenheit (52°Centigrade-21°Centigrade) within
2 hours
• Second, reduce the temperature from 70°Fahrenheit to below
41°Fahrenheit (21°Centigrade to below 5°Centigrade) in an additional 4 hours, for a
total of 6 hours

Venting a Stockpot
• To cool a stock below the temperature danger zone quickly and
safely, several steps must be followed. One critical step is venting
the stockpot by elevating it in a deep sink then filling the sink with
cold water. The water circulates on all sides of the pot speeding
cooling.

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 the 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

Brown Stock
• Made from chicken, veal, beef or game bones
• Caramelizing gives brown stock flavor and color
– 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 approximately 1 hour at 375°F
– Stir occasionally, brown the bones thoroughly, but do
not allow them to burn
– Transfer the roasted bones from the pan to the
stockpot

Caramelizing the Bones

Deglazing Brown Stock
• Deglazing the pan
– Place the pan on the stove top over medium heat;
add enough water to cover the bottom of the pan
approximately ½ inch deep
– Stir and scrape the pan bottom to dissolve and
remove all the caramelized materials while the water
heats
– Pour the deglazing liquid over the bones in the stock
pot

Deglazing the Pan
• Deglaze the pan with water

Finishing Brown Stock
• Caramelize 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

Caramelizing Mirepoix
• Caramelize the mirepoix in the deglazed roasting pan.

Fish Stock and Fumet
• Made from 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

Commercial Bases
• Powder or paste flavoring added to water; used to
replace stock
• Even the best base is a poor substitute for a well-made
stock
• Bases vary greatly in quality and price
• Sodium (salt) is the main ingredient in many bases

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
• Nage, an aromatic court bouillon served as its own sauce

Infusion
• A light flavorful stock
• Made from dried fruits, vegetables, herbs, spices steeped
in hot water
• Like tea or coffee
• Dashi Japanese broth most well-known infusion

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

Sauces
• 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

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
▪ Cooked only briefly, used in white sauces
– Blond roux
▪ 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
• White roux (left) is used in white sauces, such as béchamel, or in
dishes where little or no color is desired. Blond roux (center) is
cooked slightly longer than white roux and should begin to take on a
little color. Brown roux (right) is cooked until it develops a darker
color and a nutty aroma and flavor.

Incorporating Roux into Liquid
• There are two ways to incorporate roux into a liquid
without causing lumps
– Cold stock can be added to hot roux while stirring
vigorously with a whisk
– Room-temperature roux can be added to hot stock
while stirring vigorously with a whisk

Guidelines for Using Roux
• Use heavy nonreactive pot to prevent scorching and
discoloring.
• Roux should not be cooler than room temperature when
combined with liquid.
• Avoid over thickening. Roux does not thicken a sauce
until almost boiling.

Other Thickening Agents
• Cornstarch
– Slurry
• Arrowroot
• Beurre manié
• Liaison
• Emulsification
– Permanent
– Semi permanent or temporary

Emulsification Illustrated
• Visualizing an emulsion: (left) Oil floats on the surface of
water before blending, (center) stirring breaks up the oil into
large droplets and (right) vigorous stirring disperses the oil
throughout the water.

Classic Sauce Families
• Leading, grand or mother sauces are the foundation for
the entire classic repertoire of hot sauces
• The five leading sauces
– Béchamel
– Velouté
– Espagnole (brown)
– Tomato
– Hollandaise

Béchamel Family
• Cream
• Cheese
• Mornay
• Nantua
• Soubise

The Velouté Family
• Fish sauces
– Bercy
– Cardinal
– Normandy
• Allemande sauces
– Aurora
– Horseradish
– Mushroom
– Poulette
• Suprême sauces
– Albufera
– Hungarian
– Ivory

Espagnole (Brown Sauce) (1 of 2)
• Demi-glace and Jus Lié
– Bordelaise
– Chasseur
– Châteaubriand
– Chevreuil
– Madeira or port

Espagnole (Brown Sauce) (2 of 2)
– Marchand de vin
– Mushroom
– Périgueux
– Piquant
– Poivrade
– Robert
▪ Charcutière

The Tomato Sauce Family
• Tomato
• Creole
• Spanish
• Milanaise

The Hollandaise Family
• Béarnaise
• Choron
• Foyot
• Grimrod
• Maltaise
• Mousseline (Chantilly sauce)

Safety Alert - Handling Emulsified
Butter Sauces
• Emulsified butter sauces must be held at temperatures
conducive to bacterial growth
– Always use clean, sanitized utensils
– Prepare sauce close to service time
– Never hold Hollandaise-based-sauces more than 1 ½
hours.
– Never mix an old batch with a new batch of sauce

Traditional Sauces
• Butter forms the basis of many sauces and may be
added to sauces for flavor and thickening
• Beurre blanc
• Beurre rouge
• Compound butter
• Monter au beurre

Other Traditional Sauces
• Pan gravy
• Pan sauces
• Coulis

Contemporary Sauces
• Salsa and relish
• Vegetable juice sauces
• Broths
• Foams
• Flavored oils

Using Sauces
• Select the appropriate sauce based on the cooking
method used to prepare the dish.
• Select the appropriate sauce based on the richness of
the main ingredient.
• Consider the flavor profile of the foods on the plate.
• Consider the visual appearance of the dish.

Copyright
This work is protected by United States copyright laws and is
provided solely for the use of instructors in teaching their courses
and assessing student learning. Dissemination or sale of any part
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recipients of this work are expected to abide by these restrictions
and to honor the intended pedagogical purposes and the needs of
other instructors who rely on these materials.

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