Food commodities. Stocks & sauces презентация

sauces or braised dishes
Most common stocks:
White stock
Brown stock
Fish stock / fumet
Vegetable stock
Court bouillon

beef bones in water with vegetables (mirepoix) and seasonings (sachet)





The stock remains relatively colorless during the cooking process

game bones and vegetables, all of which are caramelized before being simmered in water with seasonings





The brown stock should have a rich, dark color

slowly cooking fish bones or crustacean shells and vegetables without coloring them, then simmering them in water with seasonings for a short time




For a fumet wine and lemon juice are also added

are first lightly cooked (sweated) and then simmered in water with seasonings and white wine






Vegetable stock does not contain gelatin

in water and in an acidic liquid such as vinegar or wine.





Court bouillon is mainly used to poach fish or vegetables

gently
Skim the stock frequently
Strain the stock carefully
Cool the stock quickly
Store the stock properly
Degrease the stock

enhance other foods. A sauce should complement food and never disguise it.
Leading (mother) sauces
Béchamel
Veloute
Espagnole
Tomato
Hollandaise

veloute.
Today is mainly made by thickening scalded milk with a white roux and seasonings

cheese, Worcestershire & dry mustard)
Mornay (add Gruyere, Parmesan, scalded cream & butter)
Nantua (add heavy cream & crayfish butter)
Soubise (add sweated onions & butter)

fish stock, with roux.

(add fish stock, heavy cream, cayenne pepper & lobster butter)
Normandy (add mushrooms, fish stock, egg yolk)
Chicken or veal veloute
Allemande (add egg yolks, heavy cream & lemon juice)
Supreme (add mushrooms and heavy cream)

roux, mirepoix and tomato puree are added.

leaves, thyme)
Chasseur (mushrooms, shallots, butter, white wine, diced tomatoes)
Chateaubriant (white wine, shallots, lemon juice, cayenne pepper)
Chevreuil (bacon, red wine, cayenne pepper)
Madeira (Madeira wine or Ruby Port)
Mushroom (mushrooms, lemon juice, butter)
Perigueux (truffles with Madeira sauce)
Piquant (shallots, white wine, vinegar, cornichons, tarragon, parsley)
Poivrade (mirepoix, bay leaves, thyme, vinegar, white wine)
Robert (onion, butter, Dijon mustard, sugar)

Jus lie (thickened brown stock)

white stock. It is thickened with blond or brown roux

green pepper & hot sauce)
Milanaise (mushrooms, butter, cooked ham & cooked tongue)
Spanish (add mushrooms & olives to a Creole sauce)

and lemon juice or vinegar

tomato paste & heavy cream)
Foyot (add glace de viande)
Grimrod (add saffron)
Maltaise (add orange juice &orange zest)
Mousseline (add whipped heavy cream)