2. The Essential Parts of Stock
A major flavoring ingredient
A liquid, most likely water
Mirepoix
Aromatics
Most important qualities to a stock are:
Clarity
Flavor
Body
3. What is Mirepoix
French word that refers to the mixture of coarsely
chopped onions, carrots, and celery that provide a flavor
base to stocks.
Percentages:
50% onions
25% carrots
25% celery
Different types of Mirepoix
White mirepoix – sub parsnips, additional onions, leeks and
mushrooms
The Holy Trinity – Cajun mirepoix – onion, green bell pepper, and
celery
4. Aromatics
Bouquet garni: “bag of herbs,” bundle of fresh herbs,
such as thyme, parsleys stems, and bay leaf
Sachet d’espices: the same herbs with the addition
of black peppercorns tied in a cheesecloth bag.
Aromatics are not added into the stock until the
stock has an hour to two hours left to simmer
Side note: if you are straining the stock your herbs and spices
do not need to be placed in a bag.
5. Types of Stock
White Stock – chicken bones
Brown Stock – beef or veal bones
Fumet – fish stock
Court Bouillon – water containing herbs and spices
(used for cooking fish)
Glace – stock reduction
Remouillage – second stock
Jus – unthickened juice from a roast
Vegetable Stock
7. Beef Stock (brown stock)
http://www.marthastewart.com/950209/brown-
beef-stock#950209
Brown stock is roasted poultry, beef or fish bones
with roasted vegetables and tomato paste. Pan is
deglazed with red wine.
8. Chicken Stock (White stock)
http://www.marthastewart.com/950207/basic-
chicken-stock#950207
Simmering poultry, beef or fish bones with onion,
celery and carrots
11. Preparing Ingredients for Stock
Mirepoix should be cut to size suited for the type of
stock
Bouquet garni or sachet d’epices can be added to the
simmering stock.
12. Stock Ratio/Recipe
Chicken, beef, veal, and game stock: 8# of bones to
6qt water, 1# mirepoix
Fish/shellfish stock or fumet: 11# bones or shells to
6qt water, 1# mirepoix
Vegetable stock: 4# vegetables, 4qt water, ¾#
mirepoix
13. Cooling Stock
Separate stock into smaller portions
Use ice bath
Ice wand
Blast chiller
What is the time frame for cooling?
14. To Degrease or Not to Degrease?
Degreasing is the process of removing the fat that
has cooled and hardened from the surface of the
stock
18. What is a Sauce?
A sauce is a liquid or semisolid product that is used
in preparing other foods.
Saucier: a cook who specializes in making sauces
Grand/Mother sauces: the basis for most other
sauces.
20. Why are sauces important?
A sauce adds:
Moistness
Flavor
Richness
Appearance
Interest and appetite appeal
21. The Structure of a Sauce
Liquid
A liquid ingredient (stocks) provide the body or base of most
sauces
Thickening Agents
Starches are the most commonly used thickening agents
Other Flavoring Ingredients
Most of the hundreds of sauces listed in the standard
repertoires are made by adding one or more flavoring
ingredients in one of the five mother sauces
22. Grand/Mother Sauces
Bechamel (BAY-shah-MELL) – made from milk and
white roux
Veloute (veh-loo-TAY) – veal, chicken, or fish stock
and white or blonde roux
Brown/Espagnole (ess-spah-NYOL) – brown stock
and brown roux
Tomato – stock and tomatoes
Hollandaise (HALL-en-daze) – and emulsion made
from eggs, butter, and lemon
24. What is a Roux?
Roux (roo) – a cooked mixture of equal parts by
weight of fat and flour
Fat used:
Clarified butter
Margarine
Animal fats
Vegetable oil/shortening
Flour
Bread flour or all purpose
25. Types of Roux
White roux: cooked for a short period of time, just
enough to cook out the raw flavor of the flour
Blond roux: (pale roux) cooked longer, until roux
begins to turn slightly dark in color
Brown roux: cooked until light brown in color and a
nutty aroma
26. Roux Procedure
Melt fat
Add correct amount of flour and stir until fat and
flour are thoroughly mixed
Cook to required degree for white, blond, or brown
roux
Cook in a small saute pan
Cool before adding to stock or other liquid, because
it will cause lumps
Liquid may be hot or cooled, but not ice cold. It will
cause the fat to set back up.
27. Other Thickening Agents
Beurre manie (burr mahnyay) soft butter and flour
worked together
Whitewash – thin mixture of flour and water
Cornstarch (slurry) – mixture of cold water and
cornstarch
Arrowroot – expensive and used like cornstarch
Bread crumbs – will thicken liquid quickly because it
is already cooked
Vegetable purees, ground nuts, and other solids
28. Egg Yolks and Cream Liaison
Egg yolks have a slight power to thicken due to
coagulation
Pure egg yolks coagulate at 140*F
To increase this temperature, heavy cream is added
to the yolks to raise their cooking temperature to
180*F
Liaison: binding agent made from cream and eggs
Primarily used to give richness of flavor and smoothness of
texture to a sauce
29. Finishing Techniques
Reducing
Straining
Deglazing
Enriching with butter or cream
Monter au beurre (mohn tay oh burr)
Seasoning
Salt
Lemon juice
Pepper
Sherry
Madeira
