MODULE 3 PART 1.pdf

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COURSE CODE: HE211 | Principles/Methods/ Classification of Stocks and Sauces Preparation
MODULE III
Principles of
Preparation of
Stocks and Sauces
PART 1

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About Stocks
Stocks are flavorful liquids used in
the preparation of soups, sauces, and
stews, derived by gently simmering
various ingredients in water. They are
based on meat, poultry, fish, game, or
seafood, and flavored with mirepoix,
herbs, and spices. Vegetable stocks are
prepared with an assortment of
produce, or intensely flavored with a
single ingredient, such as mushrooms,
tomatoes, or leeks.
There are different French terms used for stocks, including; fond,
broth, bouillon, fumet, and nage. The term fond, meaning base, is a fitting
definition for these liquids because they are the foundation of many
different food preparations. The terms stock, broth, and bouillon can be
confusing but they are essentially quite similar. A broth is usually made
from simmered meats, while a stock is made from the bones. A bouillon,
from the French term bouillir, meaning to boil, can be any liquid produced
by simmering ingredients in water. Fumet is a concentrated liquid that
often contains wine, and nage, meaning to swim, refers to cooking
ingredients in a court bouillon, and is often associated with shellfish.
Stocks are divided into white and brown categories. White stock is
uncolored and subtle flavored, while a brown stock uses roasted
components to create a rich color and robust flavor. Depending on the
desired outcome, any stock can be white or brown. A stock can also be
as simple as the Japanese preparation of Dashi, a light stock made with
dried seaweed (Kombu), dried bonito fish flakes (Katsuobushi), and
mushrooms (shiitakes).

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3.1 Variety of stocks, glazes, flavoring, and seasonings
B AS I C I NGREDI ENTS
Stocks are prepared with a few basic ingredients including bones,
mirepoix, herbs and spices, and sometimes tomatoes or wine. They are
often prepared using leftover ingredients as a cost-effective measure for
the kitchen.
Always remember to make sure the ingredients are of good quality, a
stockpot should never be a dumping ground for old leftovers that are past
their prime.
Meat trimmings can be added, as long as they are cleaned of fat
and gristle. Aromatic vegetables, usually onions, celery, and carrots, are
typically incorporated. Substituting leeks for the onions, or adding garlic,
enhances the flavor of a stock. Tomatoes are incorporated in brown stock
for color and flavor; they also add acidity and help clarify the liquid.
When preparing a fumet, nage, or court bouillon, white wine is
added for flavor and acidity. Standard seasoning includes parsley, bay
leaf, thyme, and peppercorns. Other herbs and spices augment the
flavors as desired. Vegetable stocks begin with a mirepoix of onions,
celery, and carrots, enhanced by additional vegetables, leeks, garlic,
mushrooms, tomatoes, fennel, and similar ingredients.

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BONES
 Start with high quality ingredients.
 Use bones from younger animals,
because they have more cartilage that is
rendered into gelatin, giving the stock
better viscosity.
 Cut the bones small, about 3”, to extract
the most flavors in the shortest cooking
time.
 A combination of meaty and marrow
bones gives the stock a rich flavor and
body.
 Meat trimmings are okay, as long as they
are fresh and trimmed of excess fat.
 Use lean fish bones with a neutral flavor;
fatty fish (salmon and tuna for example)
have a strong, distinctive flavor that is too
assertive for most applications.
 When using fish bones, remove the gills,
which tend to have an off-flavor.
MIREPOIX AND SACHET D’EPICES
 A proper balance of mirepoix vegetables,
herbs, and spices, is essential to round out
the flavor.
 The mirepoix can be added at the
beginning or end of the preparation
process, depending on whether it is a
white or brown stock. In a white stock, the
mirepoix is added at the end of the
process for a fresher flavor. In a brown
stock, the mirepoix is often roasted with
the bones.
 Use a dominant vegetable to create an
essence (mushrooms, tomato, fennel,
etc.).

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 Vegetable trimmings are okay to use as
long as they are fresh, and used in
balance with the other ingredients.
 Avoid turning the stockpot into a catch-all
for leftovers that should be composted or
thrown out.
 Parsley, bay leaf, thyme, and crushed
peppercorns are the standard seasoning.
Other herbs and spices are incorporated
depending on the desired results.
 Because stocks are basic mise en place
preparations, salt is usually not added
directly to them, but instead added to
later preparations.
LIQUID
 Water is the common liquid used in stock preparation. To create a
clear stock, always start with cold water
 A cold remouillage (second wetting of the stock pot) can be
substituted for the water to enhance the flavor of the stock
R ATI OS F OR STOC KS

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COOKING A STOCK
Stocks are gently simmered, never boiled, to extract their flavors.
They must be started in cold water to gently open and release impurities,
caused by proteins in the meat and bones to rise to the top and be easily
skimmed from the surface. The bones are sometimes roasted with the
mirepoix for a robust flavor or blanched in water and rinsed for a clearer
and lighter stock. Vegetables, herbs and spices are usually added towards
the end of the cooking process (except when preparing a brown stock)
to preserve their freshness and flavor. Once cooked the liquid is strained
and can then be used immediately or cooled and stored for later use. The
strained bones can be re-wet and cooked a second time with a fresh
mirepoix if desired as a way to stretch and maximize the ingredients.
 Use a tall pot to prevent too much evaporation, and one with a
spigot to make straining the stock easier.
 Blanch, sweat, or brown the bones (and mirepoix) if desired.
 Start the stock in cold water. As it heats up, blood and other
impurities will dissolve in the water and rise to the top.
 For ultimate clarity, skim off the impurities as they rise to the
surface.
 To avoid a cloudy stock do not stir while it is cooking because the
impurities will get trapped in the liquid.
 Replenish liquid as needed if it evaporates but avoid diluting the
flavor and body of the stock.
 Simmer the stock gently – never allow it to boil.
 Strain the stock using a chinois or china cap lined with
cheesecloth.
 Cool the stock quickly or use immediately.

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A. Start the Stock in Cold Water
The ingredients should always
be covered with cold water. When bones
are I covered with cold water, blood and
other impurities dissolve. As the water heats,
the impurities coagulate and rise to the
surface, where they can be removed easily
by skimming. If the bones were covered
with hot water, the impurities would
coagulate more quickly and remain
dispersed in the stock without rising to the
top, making the stock cloudy.
If the water level falls below the bones during cooking, add water to cover them.
Flavor cannot be extracted from bones not under water, and bones exposed to
the air will darken and discolor a white stock.
B. Simmer the Stock Gently
The stock should be
brought to a boil and then
reduced to a simmer, a
temperature of approximately
185°F (85°C). While simmering,
the ingredients release their
flavors into the liquid. If kept at
a simmer, the liquid will remain
clear as it reduces and a stock
develops.
Never boil a stock for any length of time. Rapid boiling of a stock, even for a few
minutes, causes impurities and fats to blend with the liquid, making it cloudy.
C. Skim the Stock Frequently
A stock should be
skimmed often to remove the
fat and impurities that rise to
the surface during cooking. If

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they are not removed, they
may make the stock cloudy.
D. Strain the Stock Carefully
Once a stock finishes
cooking, the liquid must be
separated from the bones
vegetables and other solid
ingredients. In order to keep
the liquid clear, it is important
not to disturb the solid
ingredients when removing the
liquid. This is easily
accomplished if the stock is
cooked in a steam kettle or
stockpot with a spigot at the
bottom.
If the stock is cooked in a standard stockpot. to strain it:
1. Skim as much fat and as many impurities from the surface as possible be-
fore removing the stockpot from the heat.
2. After removing the pot from the heat, carefully ladle the stock from the
pot without stirring it.
3. Strain the stock through a china cap lined with several layers of cheese-
cloth

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E. Cool the Stock Quickly
Most stocks are prepared in large quantities, cooled and held for later use. Great
care must be taken when cooling a stock to prevent food-borne illnesses or
souring. A stock can be cooled quickly and safely with the following procedure:
1. Keep the stock in a metal container. A plastic container insulates the stock
and delays cooling.
2. Vent the stockpot in an empty sink by placing it on blocks or a rack. This
allows water to circulate on all sides and below the pot when the sink is
filled with water.
3. Install an overflow pipe in the drain, and fill the sink with cold water or a
combination of cold water and ice. Make sure that the weight of the stock-
pot is adequate to keep it from tipping over.
4. Let cold water run into the sink and drain out the overflow pipe. Stir the
stock frequently to facilitate even, quick cooling
F. Store the Stock Properly
Once the stock is cooled, transfer it to a sanitized covered container
(either plastic or metal) and store it in the refrigerator. As the stock chills, fat
rises to its surface and solidifies. If left intact, this layer of fat helps preserve
the stock. Stocks can be stored for up to one week under refrigeration or
frozen for several months.
G. Degrease the Stock
Degreasing a stock is simple: When
a stock is refrigerated, fat rises to its surface,
hardens and is easily lifted or scraped away
before the stock is reheated.

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THICKENING AGENTS

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Cooking Time
There is much debate over how long a stock should cook to extract
the greatest amount of flavor. The general wisdom is that fish and
vegetable stocks take about 45 minutes to one hour. A poultry stock takes
about four hours and meat stocks take up to eight hours. The deciding
factor in the length of cooking, especially for meat and poultry stocks, is
actually the size of the bones and other ingredients. The smaller the bones
are cut, the less time required for extracting the maximum flavor. Famed
French Chef Michel Roux states that cooking a fish stock for 30 minutes is
sufficient. Poultry and meat stocks should be cooked no more than 2 ½
hours.
Reference:
https://www.bcit.cc/site/handlers/filedownload.ashx?moduleinstanceid=8388&d
ataid=29491&FileName=soups_and_Sauces_Chapter_20.pdf
https://www.theculinarypro.com/stocks-soups-and-sauces-1

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3.1.1 Chicken Stocks, Beef Stocks, Brown Veil Stocks, Vegetable Stocks, and
Fish Stocks

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White stock (Fond Blanc)
 White stock/fond is made with white meat or beef, veal bones, chicken
carcasses, and aromatic vegetables.
 The bones or meat are put in cold liquid and slowly brought to a boil.
 The mirepoix (a flavouring base of diced vegetables is sweated in suitable
fat/pork fat) and then added to the liquid before it develops any color.
 The mixture is reduced to a simmer to finish cooking.
 This type of stock is used for white sauce, blanquettes, fricassee,
and poached dishes etc.
Method of Preparation and Ingredients for White Stock (Chicken, Veal, Beef)
Required Ingredients for a yield of 15 GAL / 56 LTRS:
 Bones Cut Small - 60LB / 27 KG
 Cold Water - 18 GAL / 68 LTRS
 Butter - 1 LB / 450 GRM
 Thyme - 1 TBSP
 Bouquet Garni - 1 LARGE
 Bay Leaf - 10-15 EA (EACH)
 For mirepoix:
o Onion Diced - 3LB / 1.36 KG
o Carrot diced - 3LB / 1.36 KG
o Celery diced - 3LB / 1.36 KG
o Leek diced - 3LB / 1.36 KG
Preparation Method for White Stock:
 Place Bones in a stockpot and cover then with the cold water.
 Bring slowly to a boil and skim the scum.
 Sauté mirepoix in butter until golden.
 Add sautéed mirepoix and aromatics to stock.
 Simmer 5-6 hours for chicken and 8-10 Hours for Veal.

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 Pass through a fine strainer.
 Label the stock container.
 Cool and refrigerate.
Brown stock (Fond Brun)
 The Brown stock is made with beef, veal, and poultry meat and bones.
 The bones are roasted until golden in color, not burnt. (Burnt bones and mirepoix
will damage the stock’s flavor and color).
 The mirepoix is added when the bones are three-quarters roasted; tomato
product may also be added.
 When the bones and mirepoix are golden in color, the cold liquid is added and
the mixture is slowly brought to a boil, then reduced to a simmer to finish cooking.
 This stock is used for brown sauces and gravies, braised dishes, and meat glazes.
Method of Preparation and Ingredients for Brown Stock (Veal, Beef)
 Bones Cut Small - 60LB / 27 KG
 Cold Water or Remouillage - 18 GAL / 68 LTRS
 Tomato Product - Optional
 Thyme - 1 TBSP
 Bouquet Garni - 1 LARGE
 Bay Leaf - 10-15 EA
 For mirepoix:
o Onion Diced - 3LB / 1.36 KG
o Carrot diced - 3LB / 1.36 KG
o Celery diced - 3LB / 1.36 KG
o Leek diced - 3LB / 1.36 KG

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Preparation Method for Brown Stock:
 Place Bones in a roasting pan and brown in a 350F oven.
 When Bones are 3/4 done, place mirepoix over the bones and finish browning.
 When browned, remove bones and mirepoix and place in a stockpot with
aromatics.
 Remove the fat from the roasting pan.
 Deglaze roasting pan with water or Remouillage and add to the stockpot.
 Add the remaining cold water or Remouillage to cover the bones.
 Bring to a boil reduce to a simmer and skim.
 Summer for 8 to 10 hours.
Remouillage: The word translates as a “rewetting”, which is a good way to think
of the way that remouillage is made. Bones used to prepare a “primary stock” are
reserved after the first stock is strained away from the bones. The bones are then
covered with water, and a “secondary stock” is prepared.

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Vegetable or Neutral stock (Fond de legume):
 Is a neutral stock composed of vegetables and aromatic herbs sautéed gently
in butter, then cooked in the liquid.
 Often the less desirable parts of the vegetables (such as carrot skins and celery
ends) are used for preparing the veg stock since they will not be eaten.
 This relatively new type of stock is gaining in popularity in the culinary world.
 Vegetable stock is used generally in vegetarian cooking and volutes.
 It is often used as a replacement for bouillon and other meat stocks, like chicken
stock.
Method of Preparation and Ingredients for Vegetable Stock
 Vegetable trimmings
 Cold Water
 Thyme
 Bouquet Garni
 Bay Leaf
 Mirepoix
 Onion Diced
 Carrot diced
 Celery diced
Preparation Method for Vegetable Stock:
 Use approximately equal proportions of vegetables and water.
 The basic ingredients of a vegetable stock are vegetable, herbs
and spices.
 The vegetable stock needs to be simmered only 30 to 45 minutes.

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Fish Stock (Fume de Poisson):
 Fish stock is categorized separately from the other basic stocks because of its
limited usage.
 The basis of fish preparation is fumet or fond.
 It has been said that all fish produce a fumet are equal. Some fish produce better
quality stock than others.
 The result from some fish are stocks which are too gelatinous and fishy tasting.
 Fish are which are oily yield stock that has a bitter taste or that is milky.
 Classical preparation calls for the bones of specific fish for fumet.
 Dover sole, turbot, brill and whiting are recommended for their superior flavor.
 However, the important thing is that the fish is fresh and that its flesh is white.
Method of Preparation and Ingredients for Fish stock (Veal, Beef)
 Fishbone with heads - 12LB / 5.4 KG
 Cold Water - 2 GAL / 7 LTRS
 Butter - 2 OZ / 56 GRM
 Thyme - 1 Pinch
 Bay Leaf - 2 EA(Each)
 Mirepoix
 Onion Diced - 8 OZ / 250 GRM
 Celery diced - 4 OZ/ 113 GRM
 Leek diced - 4 OZ / 113 GRM

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Preparation Method for Fish Stock:
 Clean fish bones and head in cold running water.
 Break the large bones.
 Remove any black skin, blood clots and gills.
 Sauté mirepoix and aromatics in butter.
 Cover and let sweat in their own juices.
 Add fish bones, cover and let sweat for a few minutes.
 Add white wine and cover with cold water.
 Bring to a slow boil and simmer uncovered for up to 45 minutes.
Reference:
https://setupmyhotel.com/train-my-hotel-staff/chef-training/733-types-of-stock.html

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3.1.2 Hollandaise Sauce, Mushroom Cream Sauce, Pepper Corn Sauce, Tomato
Concasse, Veloute Sauce, Chumichurri Sauce, Béchamel Sauce, Beurre Blanc.
H I STOR Y OF SAUC ES
Records of sauces dating from around 200 AD and attributed
to Apicius, an authoritative text of cooking from ancient Roman, include
highly seasoned preparations containing herbs, spices, vinegar, honey,
and a form of fermented fish sauce called garum. These sauces were
usually prepared with a mortar and pestle and thickened with pounded
rice, nuts or bread. From Roman times to the Middle Ages, dating around
the 14th century, European sauce preparation doesn’t appear to have
changed much. Garum fish sauce gave way to vinegar and verjus as a
flavoring, and almonds were used to thicken them. During the crusades
exotic spices from the Middle East came into popular demand. Sometime
in the 15th century chefs began to learn about the benefits of reducing
sauces to concentrate flavors by simmering them on the stove. They also
learned about clarification and straining sauces for better texture and
smoothness.
F R ENCH SAUC E HI STOR Y
Classic French sauces have evolved over hundreds of years, and are
organized by a standardized system that has influenced chefs and
cuisines around the globe. Guillaume Tirel, also known as Taillevant (1312-
1395), author of the oldest known French cookbook called “Le Viandier”,
included 17 sauces and used bread, egg yolks, and vegetable purees to
thicken his sauces.
s of Sauce Making
One of the early icons of French cuisine, Francois Pierre de La
Varennes (1618-1678) authored “Le Cuisinier Francais", and is credited as
the first recorded evidence of the use of a roux to thicken sauces instead
of bread. His book included recipes for Béchamel Sauce, and a sauce
which is quite similar to a Hollandaise sauce. He also incorporated the
reduction of stocks to boost flavor.
The great French chef Antoine Careme (1784-1833), considered the
founding father of classic French cuisine and the king of cooks,
identified Espagnole, Velouté, Béchamel, and Allemande as
the grande or mother sauces.
Auguste Escoffier (1846-1935), the author of "Le Guide Culinaire" and the
chef credited with codifying classic French cuisine, further classified the
grande sauce family as espagnole, demi-glace, Lenten espagnole,

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velouté, béchamel, allemande, tomato, and hollandaise. In recent times
the list has been refined to espagnole, velouté, béchamel, tomato and
hollandaise. Some chefs argue that espagnole is not a mother sauce
because it must be refined to a demi-glace before use, and therefore a
demi-glace instead of espagnole should be listed as a mother sauce. An
argument is sometimes made against hollandaise as a grande sauce
because it cannot be prepared in advance like the other sauces. Because
the French grande sauces were designed as base sauces intended for use
in soups, and small derivative sauces, they are not highly seasoned.
C LASSI C FR ENC H SAUC E

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THE PRINCIPLES OF SAUCE MAKING
Sauces add flavor, texture, moistness, viscosity, and eye appeal to a dish.
They help pull together the various elements of a plate and make it whole.
Sauces add contrasting or complimentary favors and colors to a plate
thereby keeping the dish interesting and appealing throughout the dining
experience.
SAUC E VARI ATI ONS
Sauces are the melding of ingredients including stocks, wine, aromatics,
herbs and dairy into a harmonious taste. Most small sauces are based on
the principle of reduction; cooking down various liquids with aromatics,
wine, and herbs, to meld, concentrate, and balance the flavor and
consistency. This method is used to create a simple jus by deglazing the
pan from a roast and enhancing its flavor with aromatic vegetables, stock,
and seasoning.
A pan sauce is created in a similar fashion when a sautéed protein
produces caramelized bits that cling to the pan, along with the juices that
are rendered from the cooked items whether they are meat, poultry, or
fish. The sauce is completed with a reduction of wine and aromatics
(shallots, mushrooms, garlic, etc.), and finished with whole butter or
cream.
French Grande Sauces (also known as mother
sauces) including espagnole, béchamel, and velouté are roux-based
sauces prepared with stock or milk as their liquid. These sauces
incorporate aromatics including onions, celery, and carrots (depending
on the sauce) that are sautéed to either a translucent stage, or browned
further for color and flavor. A sachet d’epice is added for seasoning. They
are not salted but seasoned when incorporated into other
preparations. Secondary sauces are derived from a mother sauce
including a demi-glace, Allemande, or supreme. These sauces are further
reduced with added ingredients of cream, stock, wine, or aromatics.

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CLASSIC FRENCH MOTHER SAUCES
From the grande and secondary sauces, small sauces or derivatives,
along with pan sauces, are prepared by incorporating any combination
of ingredients. Most small sauces are based on the principle of reduction,
or cooking down various liquids with aromatics, wine, and herbs, to meld,
concentrate, and balance the flavor.
P R AC TI C AL SAUC E P R EP I N TH E KITC H EN
Sauce making begins with a flavor base of aromatics, reductions of wine,
vinegar, or other spirits, the addition of flavorful liquids including stocks,
milk, or cream, and a variety of seasonings. Others are created through
emulsions of fats with liquids and eggs, or through pureed suspensions of
cooked aromatics, liquids, and seasonings.

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Start with a Flavor Base
Begin by sautéing or
sweating (gently cooking in fat)
an aromatic flavor base of
vegetables (shallot and garlic,
mirepoix, or soffritto) in butter,
olive oil or other type of fat. This
releases their flavors infusing it into
the sauce as it cooks.
Develop Consistency
Flour can be added at this stage (known as
the singer method) or thickened later with a
prepared roux, refined starch, or other thickening
agent. Some preparations are thickened by
suspensions, such as tomato sauces, and need no
added starch, still others, including meat-based jus,
may be left unthickened, relying on reduction to
concentrate flavors while gelatin from the meats
add body.
Add Liquids, Season, and Simmer
Stock, milk, wine or other liquids are added and the sauce is brought to a
simmer. If a prepared roux is used it is added at this stage. A sachet
d’epice or bouquet garni is added to flavor the sauce. The sauce is
simmered and reduced in volume for the appropriate amount of time to
develop flavor and.
Skim the Sauce
Cleaning a sauce is a critical step
in creating a clear sauce, a French term
known as depouillage. Bring the sauce
to a simmer and offset the pot on the
burner so that, as the scum that rises to
the top, it rolls to one side of the pot,

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and makes it easier to skim off the
impurities. Repeat skimming throughout
the sauce process
Strain/Puree
Sauces may be pureed in a food
mill or blender and strained through a
fine mesh strainer. If a refined starch is
used (instead of a roux) the sauce is re-
heated and a slurry is added to thicken
the sauce.
Evaluate and Adjust Consistency and Texture
A sauce should have a consistency that is light yet thick enough to coat
the back of a spoon. Chefs use the French term nappé, meaning to top
or coat with sauce, to describe the proper consistency. If the consistency
of a sauce is too thin or the flavor too weak, adjust it by gently simmering
the sauce to reduce, thicken and concentrate the flavors. Other
alternatives include adding a thickening agent, cream, a swirl of butter,
or a liaison of egg yolk and cream. If the sauce is too thick add water,
stock, or other liquid to adjust consistency.
T AS T E, EV AL U AT E & AD J US T
Taste
 To balance the flavor and seasoning of your sauces consider all the
basic taste sensations
 Salt is the most primal taste and reduces bitterness
 Bitterness is derived from herbs and spices including tarragon, sage
and peppercorn
 Sweet is added with the addition of sugar, butter, and cream
 Butter also adds a savory sensation
 Acidity lifts and lightens the flavor of the sauce on the tongue; a little
wine vinegar, wine, or lemon can do the trick
 Umami is the savory taste found in meats, poultry, fish, cheese,
tomatoes, and mushrooms

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Consistency & Texture
 Thin sauces release aromas that are more immediately noticed by
the sense of smell
 Thickening agents obstruct the flavor of a sauce requiring more salt
and seasoning
 Thickened sauces tend to linger on the tongue longer and prolong
the flavor better than thin sauces
Too Thin? - If the consistency of a sauce is too thin or too weak it can be
adjusted by reducing the sauce on the stove. Other alternatives include
adding more thickening agent, cream, a swirl of butter, or a liaison of egg
yolk and cream.
Too Thick? - If it is too thick it can be thinned with a little water, stock or
other liquid. Be careful to taste and adjust seasoning. Thinning with water
will dilute the flavor so it is normally not recommended except in the case
where it may be too intense. Sauces that sit in a steam table will
evaporate over time becoming too thick or salty; in this situation it may
be appropriate to adjust with water.
Holding Sauces for Service
If the sauce is prepared in advance and held for service a skin may form
on the surface of the sauce. Here are a few ways to prevent this from
happening.
Butter - A little butter swirled on the surface will help prevent this. When
using this technique, the sauce may appear greasy as it sits. The proper
technique for ladling the sauce out is not to stir it. Rather, dip the ladle
directly into the sauce and lift the ladle directly up to minimize the amount
of butter on the surface of the sauce.
Parchment Paper – make a cartouche of “false lid” out of parchment,
butter it, and place it directly on the surface of the sauce.
Plastic Wrap - Other methods for preventing a skin include placing plastic
wrap or parchment paper directly on the surface of the sauce so no air
gap is present to dry out the surface.

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In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté,
Espagnole, and tomato sauce as the building blocks for all other sauces in his
work L'Art de la Cuisine Française au Dix-Neuvième Siecle. Later on, Hollandaise
got added to the family. Since then, many people consider others sauces—sweet
and savory from all around the world—as unofficial extended relatives of these
five sauces.
Though some will argue for the importance of chimichurri and chocolate
sauce, it's a knowledge of the five French mother sauces that will prove essential.
They may seem intimidating, but mother sauces will nurture your kitchen
confidence. With a few simple ingredients (mostly flour, butter, and a liquid) and a

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couple easy techniques, these five sauces, all equally important to your cooking
repertoire, serve as the starting point for a slew of other classics.
Once you get the feel for these sauces, you’ll be able to whisk them up
whenever you want to get fancy. And soon enough, you'll feel confident enough
to break tradition and take that Mother Sauce somewhere she’s never gone
before. Here's what you need to know about the building blocks of sauces:
Beyond flavor, the most important element of any sauce is its ability to
smother and cling to whatever it gets drizzled, dolloped, or poured on. That
means making the sauce thick and stable, which is accomplished with three
techniques: a roux, an emulsifier, and a reduction (liquid that's slowly cooked
down until thick).
Four out of the five mother sauces start with a roux. Roux is a fancy name
for flour mixed with fat. Equal parts butter and flour get cooked over medium
heat, then a liquid gets added. This mixture then boils, thickens (reduces), and

P a g e | 28
becomes the base of your sauce. Just note, if you’re making a white sauce—like
Béchamel or Velouté—do not brown the butter, as it will darken the finished
product. The last mother sauce is a product of emulsification, which I'll explain
below.
More: Is it your first time making a roux? Here's how to do it, step by step.
What is a roux?
A roux is paste that is used as a thickener. It
is simply flour cooked in fat. As the proteins
in the flour are heated, they expand and
disperse evenly throughout the liquid that
they are mixed with. Raw flour can be used
as a thickening agent; however, cooking
the flour first takes away the floury taste and
creates a more even and smooth texture.
First, a fat—butter, oil, rendered animal fat—is melted in a heavy-bottomed pan.
When it is has been heated, an equal amount of flour is added. The mixture must
be whisked constantly, as it will burn very easily, until it has been cooked to the
desired color.
There are three major categories of roux that are dependent on the length
of cooking. A white roux, used commonly in light, creamy sauces like béchamel,
has the shortest cooking time. The flour has been lightly browned but it is still very
pale in color. Just beyond the white roux is the blonde roux. It is darker in color
and can be recognized by the almost nutty smell that develops as the flours
continue to brown. The darkest roux the brown roux which, having cooked the
longest, has the deepest smell, flavor, and color. One thing to note is that the
longer a roux is cooked—and the darker it becomes—the less ability it has to
thicken. Therefore you will need more of a darker roux to thicken to the same
degree than the same quantity of a lighter roux.
A watched pot never boils but an unwatched roux will always burn.
The thing that's so tricky about making a roux is how many variables there are in
the process. For a two-ingredient recipe, there are a shocking amount of
outcomes. Heat, type of fat, timing, stirring utensil, even the movement of the
cook's arm all contribute to the end result. That being said, there is really only one
thing that matters when making a roux: patience.

P a g e | 29
This really is one of those slow-and-steady-wins-the-race moments.
Step 1:
Start with your fat. Usually, a recipe calling for a roux will tell you what sort
of fat to use, as it will affect the flavor so greatly. If it doesn't, a good starting place
is butter.
Step 2
Heat your butter in a heavy over low heat. When the butter has melted and
the foaming subsides, add your flour. The quantities should be the same. For
example, if you use two tablespoons of butter, you'll want to use two tablespoons
of flour.
Step 3
Moment the flour meets the butter, you'll need to start stirring, either with a
whisk or a flat-edged wooden spoon. You will want a utensil that will allow you to
keep the mixture moving, to prevent the roux from burning.

P a g e | 30
At first, the mixture will be fairly liquid but keep stirring. As it continues to
cook, it will thicken into a more paste-like substance. Soon, the color will begin to
deepen.
Step 4:
Keep stirring. You will be able to smell the flour cooking—a warm, pleasant,
nutty scent. Keep stirring. The only thing you need to worry about is stirring.
The amount of time it will take to cook is dependent on many things, your
stove, the fat you use, the type of roux your recipe calls for. For instance, a white
roux might only take a couple of minutes, whereas a dark roux will take much
longer. My mother once took a cooking class down in New Orleans—the chef

P a g e | 31
swore that the amount of time it takes to make a proper dark roux for a gumbo is
equal to the amount of time it takes to drink an entire six pack of beer. The
important thing is to take your time. And did I mention, stir?
Step 5:
Once your roux is browned to your liking, add hot stock or milk, continuing
to whisk vigorously. And voila, your sauce!
Here are the basic formulas of the five mother sauces:
Béchamel: Roux + Dairy (traditionally milk or cream)
Velouté: Roux + White Stock (traditionally chicken, but also vegetable or fish)
Espagnole: Roux + Brown Stock (traditionally veal or beef)
Tomato: Roux + Tomatoes (or, go the Italian route by skipping the roux and simply
reducing tomatoes over medium-low heat until thick)
Hollandaise: Egg Yolks + Clarified Melted Butter + Acid (like lemon juice or white
wine)

P a g e | 32
Now that you understand the basics, let’s talk about each mother sauce in more
detail (and what to pair them with):
1. Béchamel
If you’ve eaten homemade macaroni and cheese, a classic croque
madame, or lasagna, chances are you’ve experienced the rich creaminess of
Béchamel. It can be made in its most basic form by just combining roux
and cream, or it can be mixed with other ingredients to create new sauces:
Mornay is made by adding Gruyère or Parmesan, and mustard sauce is made by
adding—you guessed it—mustard.
Here are some other ways to use Béchamel:
 Swap in Béchamel for some of the cream in a gratin.
 Pour it over polenta cakes and broil for a few minutes until bubbly and golden
brown.
Once you've mastered basic Béchamel, here how to get more creative: Spike a
classic Béchamel with soy and miso for a new take on Trent Pierce’s Miso-
Creamed Kale or Nobu’s Fried Asparagus.

P a g e | 33
2. Velouté
Like good old Béchamel, Velouté begins with a white roux, but then it gets
mixed with white stock made from fish, chicken, or veal. Technically not a finished
sauce, it's used as a flavorful starting point for gravies, mushroom sauces
(hello chicken pot pie), and shrimp sauce (hello shrimp bisque).
Here are some other ways to use Velouté:
 Whip up Velouté with veal stock, then use it to make Swedish Meatballs.
 Smother biscuits with an herby gravy for breakfast.
Once you've mastered basic Velouté, here's how to get more creative: Make
velouté vegetarian with a mushroom-based stock for this Vegetarian Mushroom
Thyme Gravy.

P a g e | 34
3. Espagnole
Although some think blond roux have more fun, Espagnole proves that dark
roux know how to party, too. Also known as brown sauce, Espagnole begins with
a mirepoix (carrots, celery, and onions), beef stock, and deglazed brown bits
(fond) from beef bones. From there, tomato paste and spices may be added.
To make a demi-glace, a rich French brown sauce, combine the Espagnole
with more beef stock; to create Bordelaise, a red wine sauce that pairs well with
steak and mushrooms, mix the demi-glace with red wine and herbs. Serve this
with filet mignon for an excellent dinner.
Here are some other ways to use Espagnole and its variations:
 Pair roast lamb with a demi-glace.
 Drizzle a little Bordelaise over mushroom risotto.
Once you've mastered basic Espagnole, here's how to get more creative: Take
Espagnole somewhere new by adding tamarind paste and making Dan Barber’s
Braised Short Ribs.

P a g e | 35
4. Tomato
Probably the first mother sauce you ever tasted (over a heaping bowl of
spaghetti), tomato sauce is often a mixture of just onions, garlic, and tomatoes.
Although some traditionalists may start with a roux, most tomato sauces merely
rely on a tomato reduction to build flavor and create thickness.
Here are some other ways to use tomato sauce:
 One word: pizza.
 Turn tomato sauce into breakfast with shakshuka.
Once you've mastered basic tomato sauce, here's how to get more
creative: Marcella Hazan's tomato sauce can't be beat, but if you want to think
outside of Italy, use your tomato sauce to make Lentil Cakes with Tikka
Masala instead.

P a g e | 36
5. Hollandaise
Think of Hollandaise as a fancy mayonnaise that uses clarified butter in
place of oil and gets drizzled over asparagus and eggs without judgment.
Instead of using a roux or a reduction, Hollandaise uses the method
of emulsification: the act of using a binding agent (in this case, an egg yolk) to
force two ingredients that don't mix well together (here, butter and lemon juice)
to like each other immensely. Hollandaise takes patience, as you'll need to
temper the mixture so that the eggs do not curdle. The sauce can break easily,
but you can patch things back together by adding a little heavy cream and
whisking until the sauce returns to its smooth state; or use Amanda's trick for fixing
broken aioli—a close relative of Hollandaise sauce—by using the broken
emulsification to start your next batch. Sound like a lot of hard work? This Fried
Green Tomato Benedict makes it all worth the trouble.
When mixed with unsweetened whipped cream, Hollandaise suddenly becomes
airy Mousseline that can be poured over fish or vegetables.
Béarnaise is another close relative to Hollandaise. But unlike Hollandaise, which
has lemon juice in it, Béarnaise is perfumed with tarragon, shallots, and white wine
vinegar.

P a g e | 37
Here are some other ways to use Hollandaise:
 Drizzle it over crab cakes, or use it as a dipping sauce.
 Substitute it for mayo in roasted potato salad.
Once you've mastered basic Hollandaise, here's how to get more creative: Let
another breakfast staple enjoy the creaminess of Hollandaise with this Savory
Oatmeal recipe. Or take your next Caramelized Pork Bahn Mi to new heights by
replacing the mayonnaise with a Sriracha-spiked Hollandaise sauce.
Other Sauces
Mushroom Cream Sauce
Mushroom sauce is a white or
brown sauce prepared
using mushrooms as its primary
ingredient. It can be prepared in
different styles using various
ingredients, and is used to top a
variety of foods.
In cooking, mushroom sauce
is sauce with mushrooms as the
primary ingredient. Often cream-
based, it can be served with veal,
chicken and poultry, pasta, and
other foods such as
vegetables. Some sources also
suggest pairing mushroom sauce with
fish
Peppercorn Sauce
Peppercorn sauce is a
culinary cream sauce prepared
with peppercorn, which is prepared
as a reduction of the cream in the
cooking process.[1] Various types of
peppercorn can be used in its
preparation, such as black,
green and pink, among others.
Peppercorn sauce may be served
with beef steak such as filet
mignon and other beef

P a g e | 38
tenderloin cuts, lamb, rack of
lamb, chicken and fish dishes, such as
those prepared with tuna and
salmon.
Tomato Concasse
Concasse, from
the French concasser, "to crush or grind", is
a cooking term meaning to rough chop
any ingredient, usually vegetables or fruit.
This term is particularly applied to tomatoes,
where tomato concasse is a tomato that
has been peeled, seeded (seeds and skins
removed), and chopped to specified
dimensions. Specified dimensions can be
rough chop, small dice, medium dice, or
large dice.
The most popular use for tomato
concasse is in an Italian bruschetta,
typically small dice concasse mixed with
olive oil and fresh basil, and sometimes
other ingredients such as onion, olives, or
anchovies.
Tomato concasse is also added
to Béarnaise sauce to produce Choron
sauce which is served with lobster dishes
buttered.
Chimichurri Sauce
Chimichurri (Spanish: [tʃimiˈtʃuri]) is an
uncooked sauce used both in cooking and
as a table condiment for grilled meat. A
specialty of Argentina and Uruguay,[1] the
sauce comes in a green (chimichurri verde)
and a red (chimichurri rojo) version. It is
made of finely chopped parsley,
minced garlic, olive oil, oregano and red
wine vinegar.

P a g e | 39
Beurre Blanc Sauce
Beurre blanc—literally
translated from French as "white
butter"—is a hot
emulsified butter sauce made with
a reduction of vinegar and/or white
wine (normally Muscadet) and
grey shallots into which, softened,
whole butter is whisked in off the heat
to prevent separation. The small
amount of emulsifiers naturally found
in butter are used to form an oil-in-
water emulsion. Although similar
to hollandaise in concept, it is
considered neither a classic leading
nor compound sauce.[1] This sauce
originates in Loire Valley cuisine.
A good beurre blanc is rich and buttery, with a neutral flavor that responds
well to other seasonings and flavorings, thereby lending itself to the addition of
herbs and spices. It should be light yet still liquid and thick enough to cling to food
also known as nappe.
Beurre blanc is prepared by reducing wine, vinegar, shallots, and herbs (if
used) until it is nearly dry. Although not necessary, cream can be added at this
point as a stabilizer to the sauce. Lemon juice is sometimes used in place of
vinegar, and stock can be added, as well. Cold, one-inch cubes of butter are
then gradually incorporated into the sauce as the butter melts and the mixture is
whisked.
The sauce can separate by either overheating or cooling. If it heats past
58 °C (136 °F), some of the emulsifying proteins begin to break down and release
the butterfat they hold in emulsion. If the sauce cools below 27 °C (81 °F), the
butterfat will solidify.
Reference:
https://food52.com/blog/8828-how-to-make-a-roux
https://food52.com/blog/12209-the-five-mother-sauces-every-cook-should-know
https://www.theculinarypro.com/sauces
https://en.wikipedia.org/wiki/Mushroom_sauce
https://en.wikipedia.org/wiki/Peppercorn_sauce
https://en.wikipedia.org/wiki/Chimichurri
https://en.wikipedia.org/wiki/Beurre_blanc

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