Unit 236 Prepare, cook and finish basic hot sauces
Stock
• A Stock is a liquid that has been formed
by extracting flavours, nutrients and salts during
the cooking process from Bones, Vegetables
and aromatic Herbs.
• Clear in appearance
• Delicate flavour
• Clear of grease
• Storage of Stocks: When cooked stocks must be strained and
cooled within 90 minutes and stored in a fridge, stocks can be
frozen.
• All stocks must be re-boiled after storage prior to being used.
Type of Stock
• White Beef Stock, Brown Beef Stock, Vegetable Stock
• Chicken Stock, Fish Stock
Faults in Stock Production
• Stock cloudy:, Incorrect ingredients, poorly prepared, Incorrect
cooking.
• Stock not skimmed, Old stock.
• Stock lacks flavour: Incorrect ratio of ingredients to liquid,
Cooking time too short.
• Tips on Stocks: Never season a stock, Never boil a stock with
bones and veg in keep it at a simmer. Boiling can homogenise the
fat and make the stock greasy and cloudy. Never add Potatoes,
Swede, Turnip this can make the stock bitter and overpowering.
• Always re-boil stocks ( for safety reasons when re heating) then
reduce to a simmer .
• Glazes
• A Glaze is a reduction of stock, which is formed by Evaporation of
the liquid.
• It can be stored and used to enhance the flavour of other stocks
and sauces.
• It can be reconstituted by adding water to form a stock.
• Thickening Agents
• There are 3 main types of thickening agent used in the production
of a sauce.
• ROUX , BEURRE MANIE, STARCHES
• ROUX
• A Roux is a mixture of FLOUR & FAT, gently cooked together over
low heat. Ratio fat:flour 1:1 (equal amounts)
• White Roux:
Cooked for 2 -3 mins this allows the flour to COOK OUT, White in
colour.
• Blond Roux:
Cooked for 3 - 5 mins, until a Sandy colour.
• Brown Roux:
Cooked for 10 - 15 mins, until Brown in colour
• BEURRE MANIE
•
• This is an equal mixture of Flour & Butter,
Kneaded together and then whisked into the liquid in small
quantities, thickening as it cooks out.
• This is also known as a cold roux or pounded butter.
• STARCHES.
• Cornflour, Arrowroot, Potato Flour, Rice Flour & Barley Flour.
• These are used as a thickening agent.
• Arrowroot & cornflour are the most commonly used .
• The starch must be mixed with cold water before adding to the hot
liquid
• OTHER THICKENING AGENTS.
• EGG YOLKS (PROTEIN BASED), VEGETABLES & FRUITS.
• BLOOD (JUGGED HARE)
CLASSIFICATION OF SAUCES.
• BECHAMEL
• VELOUTE
• ESPAGNOLE (BROWN SAUCE)
• TOMATO
• JUS LIE
• BECHAMEL
•
•
•
•
• WHITE ROUX
• MILK
• 35 - 40 MINS
PARSLEY, ONION, CHEESE,
MUSTARD, EGG ANCHOVY
TYPE OF ROUX
TYPE OF LIQUID
COOKING TIME
DERIVATIVES
Method:
Infuse the milk with a studded onion (cloves), melt butter in pan,
add flour to make a roux and cook out, slowly add the warm milk
and whisk
until correct consistency etc.
VELOUTE
•
•
•
•
TYPE OF ROUX
TYPE OF LIQUID
COOKING TIME
DERIVATIVES
Method:
•
•
•
•
BLOND
STOCK
45 MINS
CHICKEN, MUSHROOM,
FISH, CAPER
Melt fat or oil in pan, add flour and mix in, cook to a sandy texture
over gentle heat, allow to cool and gradually add boiling stock, stir
until smooth
and boiling, allow to simmer 1 hour, pass through fine conical
strainer (usually finished with cream)
ESPAGNOLE
•
•
•
•
TYPE OF ROUX
TYPE OF LIQUID
COOKING TIME
DERIVATIVES
•
•
•
•
BROWN ROUX
STOCK
6 HOURS
MADEIRA, BROWN
ONION, CHASSEUR,
PIQUANT, DEMI GLACE.
Method
 In a heavy-bottomed saucepan, melt the butter over a medium heat
until it becomes frothy, Add the mirepoix and sauté for a few minutes
until it's lightly browned. Don't let it burn, though, with a wooden
spoon, stir the flour into the mirepoix a little bit at a time, until it is fully
incorporated and forms a thick paste or roux. Lower the heat and
cook the roux for another five minutes or so, until it's light brown.
Don't let it burn! The roux will have a slightly nutty aroma at this point.
Using a wire whisk, slowly add the stock and tomato purée to the
roux, whisking vigorously to make sure it's free of lumps., Bring to a
boil, add bouquet garni and lower the heat and simmer for about 50
minutes or until the total volume has reduced by about one-third,
stirring frequently to make sure the sauce doesn't stick at the bottom
of the pan. Use a ladle to skim off any impurities that rise to the
surface, Remove the sauce from the heat, For an extra smooth
consistency, carefully pour the sauce through a wire mesh strainer
lined with a piece of cheesecloth, Serve hot. If not serving the sauce
right away, keep it covered and warm until you're ready to use it.
TOMATO
•
•
•
•
TYPE OF ROUX
TYPE OF LIQUID
COOKING TIME
DERIVATIES
•
•
•
•
BLOND ROUX
STOCK
35 - 45 MINS
CAN BE USED AS A BASE
SAUCE FOR MANY
OTHERS
Method:
Melt the butter, Add the vegetables, herbs and brown slightly (bacon optional ), Mix in the
flour and cook to a sandy texture allow to colour slightly, Mix in the tomato puree and cool ,
Gradually add the stock, Add the garlic, season, and simmer for 1 hour, Correct the
seasoning and cool, Pass through a fine chinoise
JUS LIE
• TYPE OF ROUX
• TYPE OF LIQUID
• COOKING TIME
• DERIVATIVES
• ARROWROOT
• STOCK
• 2 HRS FOR STOCK & 10
MIN TO COOK OUT
ARROWROOT.
• CAN BE USED INSTEAD
OF DEMI GLACE.
Method:
Fry bones in the hot oil – colour well, Add the mirepoix and colour well, Drain off fat
Add the tomato puree and cook out for a few minutes, Add the stock, bouquet garni
and the mushroom trimmings, Bring to the boil and simmer for 1½ - 2 hrs, Degrease
continuously during cooking Check seasoning but do not over season at this stage,
Strain, Dilute the starch with a little water, stir into the hot Jus and bring to the boil,
DO NOT BOIL RAPIDLY, Correct and restrain.