Chapter 10

C H A P T E R TEN

STOCKS AND SAUCES

“ What I love about cooking is that after a hard day, there is
something comforting about the fact that if you melt butter and add flour,

”
then hot stock, it will get thick! It’s a sure thing. It’s a sure thing in the
world where nothing is sure!
– Nora Ephron, American author and filmmaker (1941 - )

Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

After studying this unit 2

STOCK AND SAUCES
 You will be able to:
– Prepare a variety of sauces
– Recognize and classify sauces
– Use thickening agents properly
– Prepare a variety of classic and modern sauces


Stock 3

STOCK AND SAUCES
 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 4

STOCK AND SAUCES
 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 in Stock 5

STOCK AND SAUCES
 Bones
– Beef, veal, chicken, fish

 Lamb, turkey, game, ham
 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 6

STOCK AND SAUCES

Principles of Stock Making 7

STOCK AND SAUCES
 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 8

STOCK AND SAUCES
 A two-stage cooling method is recommended for
keeping stock out of the temperature danger zone
 First, cool the stock from 135°to 70°F (52°C-21°C)
within 2 hours
 Second, reduce the temperature from 70°F to
below 41°F (21°C to below 5°C) in an additional 4
hours, for a total of 6 hours


White Stock 9

STOCK AND SAUCES
 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 10

STOCK AND SAUCES
 Made from chicken, veal, beef or game bones
 Caramelizing
– 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 for approximately 1 hour in a
hot oven, 375°F; stirring 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 11

STOCK AND SAUCES

Brown Stock (cont.) 12

STOCK AND SAUCES
 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 13

STOCK AND SAUCES

Brown Stock (cont.) 14

STOCK AND SAUCES
 Caramelizing 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 15

STOCK AND SAUCES

Fish Stock and Fumet 16

STOCK AND SAUCES
 Made with the 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 17

STOCK AND SAUCES
 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 18

STOCK AND SAUCES
 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 19

STOCK AND SAUCES
 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-aromatic court bouillon served as its own
sauce


Glaze 20

STOCK AND SAUCES
 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 21

STOCK AND SAUCES
 With a few exceptions, a sauce is a liquid plus
thickening agent plus seasonings
 Follow these procedures for fine sauce making:
1. Make good stocks
2. Use thickening agents properly to achieve the
desired texture, flavor and appearance
3. Use seasonings properly to achieve the desired
flavors


Thickening Agents 22

STOCK AND SAUCES
 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 23

STOCK AND SAUCES

Incorporating Roux into
Liquid 24

STOCK AND SAUCES
 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 25

STOCK AND SAUCES
 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 26

STOCK AND SAUCES
 Cornstarch
– Slurry
 Arrowroot
 Beurre manié
 Liaison
 Emulsification
– Permanent
– Semipermanent or temporary


Sauce Families 27

STOCK AND SAUCES
 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 28

STOCK AND SAUCES
 Cream
 Cheese
 Mornay
 Nantua
 Soubise


The Velouté Family 29

STOCK AND SAUCES
 Fish sauces  Allemande sauces
– Bercy – Aurora
– Cardinal – Horseradish
– Normandy – Mushroom
– Poulette
 Suprême sauces
– Albufera
– Hungarian
– Ivory


Espagnole (Brown Sauce) 30

STOCK AND SAUCES
 Demi-glace and – Marchand de vin
Jus Lié – Mushroom
– Bordelaise – Périgueux
– Chasseur – Piquant
– Châteaubriand – Poivrade
– Chevreuil – Robert
– Madeira or port Charcutière


The Tomato Sauce Family 31

STOCK AND SAUCES
 Creole
 Spanish
 Milanaise


The Hollandaise Family 32

STOCK AND SAUCES
 Béarnaise
 Choron
 Foyot
 Grimrod
 Maltaise
 Mousseline (Chantilly sauce)


SAFETY ALERT – Handling
Emulsified Butter Sauces 33

STOCK AND 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


Butter in Sauce 34

STOCK AND SAUCES
 Compound butter
 Monter au beurre
 Beurre blanc
 Beurre rouge


Other Sauces 35

STOCK AND SAUCES
 Pan gravy
 Pan sauces
 Coulis
 Contemporary sauces
– Salsa and relish
– Vegetable juice and essence
– Broth
– Flavored oils


Chapter 10

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