Basic Sauces: www.chefqtrainer.blogspot.com
•
5 likes•816 views
The document discusses various types of stocks and sauces that are important in cooking. It describes how stocks are made by slowly simmering bones, meat, vegetables and water. Common types of stocks include white stock, brown stock and fish stock. It also explains the five mother sauces in classical French cooking - bechamel, veloute, espagnole, tomato and hollandaise sauce. Each mother sauce has derivatives that are made by adding ingredients to the basic preparations. The document provides recipes and methods for making different stocks and sauces.
Recommended
More Related Content
What's hot
What's hot (20)
Similar to Basic Sauces: www.chefqtrainer.blogspot.com
Similar to Basic Sauces: www.chefqtrainer.blogspot.com (20)
More from Culinary Training Program
More from Culinary Training Program (20)
Recently uploaded
Recently uploaded (20)
Basic Sauces: www.chefqtrainer.blogspot.com
- 3. ▪ The clear liquid that remains after slowly cooking foods such as meat, poultry, fish, or vegetables. ▪ The liquid is strained and becomes the base that is used for sauces, soups, and stews. ▪ Stock can also be boiled to eliminate some of the liquid, which thickens the stock and intensifies the flavor. This thicker stock is known as reduced stock. What’s Stock www.delhindra.com/delhindra
- 4. Brown stock White stock Mirepoix Bouquet garnie Stock www.delhindra.com/delhindra
- 5. Composition Bones 50% Mirepoix 10% ( carrot, celery, onion ) Water/ air 100% www.delhindra.com/delhindra
- 6. Fish Sock Beef Stock Chicken Stock Kinds of Stock www.delhindra.com/delhindra
- 7. 1. White stock : Blanching, simmer at 85° C - 90° C . 2. Brown stock : Baking bone 180 -190 ° C, simmer at 85 ° C- 90° C . Types Of Stock www.delhindra.com/delhindra
- 8. How Long to Simmer Beef or veal stock 6 – 8 hours Chicken stock 2 – 4 hours Fish stock 30 – 40 minutes www.delhindra.com/delhindra
- 9. How to make white stock ▪ Cut the bone along the 3 "to 4" ▪ Wash the bone – by Blanching Method. ▪ Put the bones - in stock pot and add cold water to cover the surface. ▪ Simmering. ▪ Put vegetable mirepoix, bouquet garnie or spice sachet. ▪ Keep simmering temperature at 85 ° C ▪ Skim of the dirt and foam on the surface of the broth. www.delhindra.com/delhindra A.WHITE STOCK
- 10. White Chicken Stock Recipe Chicken Bones Onion Carrots Celery Bouquet garnie Black peppercorns Whole garlic Water 2 kg 200 gr 100 gr 50 gr 1 pcs 10 pcs 2 pcs 4 ltr www.delhindra.com/delhindra
- 12. www.delhindra.com/delhindra How to make white chicken stock video
- 13. B. BROWN STOCK ▪ Cut - cut bone 8 -10 cm ▪ Put the bones on a roasting pan and roast with heat 180-190 ° C or more, approximately one hour .. ▪ Lift bone being brown and put in the stock pot, add cold water to cover the bones - these bones. ▪ Remove oil that remains in the roasting baking tray. ▪ Add mirepoix and tomato paste on a baking tray and in oven until brown, or add mirepoix during the bone slightly brown. ▪ The last , after brown color put all together (merepoix, tomato paste , bone) in the stock pot.. ▪ Furthermore, just as the white stock How to make Brown stock www.delhindra.com/delhindra
- 15. www.delhindra.com/delhindra How to make brown stock become demi glace video
- 16. Beurre manié Butter & Flour (uncooked) Liaison Cream and Egg Yolk Slurry Rice Flour/ Corn starch & Water/Milk Roux Butter & Flour - 50% + 50% (cooked) TypesofThickeningAgent www.delhindra.com/delhindra
- 17. 3 Kinds of Roux ▪ White Roux ▪ Blond Roux ▪ Brown Roux www.delhindra.com/delhindra
- 18. Aromatic Vegetables Bouquet Garnie Recipe Fresh Version : 2 sprigs thyme 5 parsley parsley 1 bay leaf. Mirepoix . 4:2:1 Onion, Carrot, Celery www.delhindra.com/delhindra
- 19. Glaze or Glace ▪ Simmering brown broth continuously until slightly thick "gelatinous form", size of thickness is when it can be stick on the back of a spoon "coats the back of a spoon". ▪ Usually from 1 liter brown stock becomes ¼ liter meat glace. ▪ Very rich and strong flavor www.delhindra.com/delhindra
- 20. www.delhindra.com/delhindra 5 Mother Sauces Base on Classical Cuisine
- 21. SAUCES www.delhindra.com/delhindra ▪ Liquid, cream, or semi-solid food served on or used in preparing other foods. ▪ Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. ▪ Based European Cuisine, sauce derived from the basic sauce, "MOTHER SAUCE". ▪ Mother Sauce derivatives is "secondary sauce. ▪ Sauce is made by the creation of a person "chef creation".
- 22. Brown sauce DEMI GLACE or ESPAGNOLE Blonde Sauce VELOUTE SAUCE White Sauce BECHAMEL SAUCE Red Sauce TOMATO SAUCE Yellow Sauce HOLLANDAISE SAUCE 5 Basic Sauces www.delhindra.com/delhindra
- 24. 1. Brown Sauce Demi-Glace/ Española Sauce www.delhindra.com/delhindra
- 25. Brown Stock 3.79 lt Brown Roux 300 gr Chopped / Roughly cut Onions 300 gr Chopped / Roughly cut Carrots 200 gr Chopped / Roughly cut Celery 100 gr Tomato Paste/Puree 100 gr White wine 200 ml Bay leaves Thyme Freshly Whole black pepper Recipe Brown Sauce - Demi-Glace www.delhindra.com/delhindra
- 26. ▪ Madeira Sauce - Brown sauces + reduction Madeira wine ▪ Périgourdine Sauce - Madeira sauces + Sliced truffles, Butter. ▪ Robert Sauce - Brown sauces + White wine, Onions , Mustard and Butter ▪ Bordelaise - Brown Sauces + Red Wine Reduction, Poached beef marrow ▪ Chasseur Sauce - Mushroom , Shallot , White Wine ,Tomato concassé ▪ Mushroom Sauce - Brown sauces + Sliced mushroom, cream. ▪ Lyonnaise Sauce - Brown sauces + Sautéed onion with Butter Brown Sauce - Demi-Glace Derivatives www.delhindra.com/delhindra
- 27. www.delhindra.com/delhindra How to make brown sauce video
- 28. 2. Blonde Sauce Velouté Sauce www.delhindra.com/delhindra
- 29. Chicken Velouté Sauce Butter 50 gr Flour 50 gr chicken stock 0.5 lt Salt Fresh ground white pepper Recipe Blonde Sauce - Velouté Sauce www.delhindra.com/delhindra
- 30. ▪ Normande Sauce - Fish Veloute + Mushrooms + Oysters + Liaison ▪ Safron Sauce - Fish Veloute + lemon Juice + Saffron + Cream ▪ Suprême Sauce - Chicken Veloute + Heavy Cream ▪ Aurore - Sauce Supreme + Tomato Puree ▪ Allemande Sauce - Veal Veloute + Liaison Blonde Sauce - Velouté Sauce Derivatives www.delhindra.com/delhindra
- 31. www.delhindra.com/delhindra How to make blonde sauce video
- 33. Béchamel Butter 75 gr Flour 75 gr Milk 1 lt Salt Freshly grated nutmeg Recipe White Sauce - Béchamel www.delhindra.com/delhindra
- 34. White Sauce - Béchamel Sauce Derivatives ▪ Crème Sauce - Bechamel + Cream + Lemon Juice ▪ Mornay Sauce - Bechamel + Gruyère + Parmesan Cheese ▪ Soubise Sauce - Bechamel + Cream + Sautéed Chopped Onion, ▪ Oeufs à l'Anglaise - Bechamel + Diced Hard Boiled Egg ▪ Aomard à l'Anglaise - Bechamel + Anchovy + Cayenne + Lobster www.delhindra.com/delhindra
- 35. www.delhindra.com/delhindra How to make white sauce video
- 36. 4. Red Sauce Tomato sauce www.delhindra.com/delhindra
- 37. Tomato sauce Roma tomatoes (plum tomato) 1.5 kg Olive oil 125 gr Minced garlic 50 gr Finely diced onion 250 gr Tomato Paste (additional) Finely chopped Basil leaves Salt white pepper Recipe Red Sauce - Tomato sauce www.delhindra.com/delhindra
- 38. Red Sauce - Tomato Sauces derivative www.delhindra.com/delhindra ▪ Portugaise Sauce - Tomato Sauce + Fried Onions +Tomato Concassé + demi Glaze + Sauted Garlic + Parsley ▪ Provençal - Tomato sauces + Sliced Mushrooms + Garlic + Parsley + Olive oil ▪ Marinara - Tomato Sauces + White wine + Oregano + Seafood ▪ Puttanesca sauce - Tomato Sauces + Cappers + Black Olive + Anchovies ▪ Arabita - Tomato Sauce + Chili Flake (Dried Chili) ▪ Amatriciana - Tomato Sauces + Sliced Onion + Slice Bacon +Chili Flake.
- 39. www.delhindra.com/delhindra How to make red sauce video
- 40. 5. Yellow Sauce Hollandaise Sauce www.delhindra.com/delhindra
- 41. Egg yolks 4 pcs Lemon juice 15 gr Unsalted butter 150 gr Cayenne pepper Salt Recipe Yellow Sauce : Hollandaise Sauce www.delhindra.com/delhindra
- 42. Yellow Sauce - Hollandaise Sauce Derivatives ▪ Maltaise - Hollandaise Sc + Blood Orange (fresh orange juice) ▪ Mousseline - Hollandaise Sc + Whipped Cream ▪ Noisette - Hollandaise Sc + Brown Butter ▪ Bavaroise – Hollandaise Sc + Cayenne pepper + Horseradish +Thyme, Cream Crayfish Sauce + Garnished w/Crayfish Tails ▪ Béarnaise - Hollandaise sc + Tarragon + Chervil + Reduction vinegar (Shallot, tarragon vinegar, black pepper, bay leaf). ▪ Choron - Béarnaise Sc + Tomato Ketchup (Tomato Sauce) ▪ Foyot - Bearnaise Sc + Demi glace. www.delhindra.com/delhindra
- 43. www.delhindra.com/delhindra How to make hollandaise sauce video
- 45. Compound Butter - Butter Sauces www.delhindra.com/delhindra
- 46. 1. Café De Paris 2. Orange Butter 3. Maître D hotel 4. Herb butter 5. Garlic Butter Compound Butter www.delhindra.com/delhindra
- 47. www.delhindra.com/delhindra How to make red sauce video
- 48. Mole sauce - Mexican sauce ▪ Sauce made from blended chili pepper ( Bell pepper, Jalapeno, Red Chili, ect. Coulis ▪ Is a form of thick sauce made from puréed and strained vegetables or fruits. ▪ A Vegetable coulis is commonly used on meat and vegetable dishes, Fruit coulis are most often used on desserts. Special Sauces www.delhindra.com/delhindra
- 49. www.delhindra.com/delhindra How to make mole sauce video
- 50. www.delhindra.com/delhindra How to make coulis video
- 51. Beurre Blanc ▪ From French as "white butter" — is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet wine) and shallots and then put cold butter into reduction , the cold butter is blended or stirred off the heat to prevent separation. ( for fish dishes) Meuniere ▪ A meunière sauce is a simple preparation—brown butter/butter, chopped parsley, and lemon—and additional ingredient are capers. (for fish dishes) www.delhindra.com/delhindra
- 52. www.delhindra.com/delhindra How to make beurre blanc video
- 53. www.delhindra.com/delhindra How to make meuniere video
- 54. www.delhindra.com/delhindra White Paste Yellow Paste Red Paste Garlic & Shallot Candle nut + Ginger Candle + Turmeric + Ginger Red chili + Tomato Indonesian Basic Paste - White Paste : Garlic, Shallot, Candle nut, Ginger. - Yellow Paste: White Sauce, Turmeric. - Red Paste : Shallot, Garlic, Red Chili, Tomato Method : Fry all ingredients and ground