Update 8-09
Soup and Sauce Basics
CHRM 1120
Student Guidebook
1
Soup and Sauce Basics
CHRM 1120
Student Guidebook
Item
Session I-Fond De Cusine- Stocks
Lecture notes
Lab/recipes
Session II-Soups, Part 1:
Clear, broth based soups
Lecture notes
Lab/recipes
Session III-Soups, Part 2:
Thick Soups & Thickening Agents
Lecture notes
Lab/recipes
Session IV-Mother Sauces & Secondary
or Daughter Sauces
Part 1: Bechamel & Veloute Based
Lecture notes
Lab/recipes
Session V-Daughter or Secondary
Sauces
Part 2: Espagnole & Tomato Based
Lecture notes
Lab/recipes
Session VI-Emulsion Sauces-Hot & Cold
Lecture notes
Lab/recipes
Session VII-Marinades, Vinaigrettes &
International Sauces
Lecture notes
Lab/recipes
Session VIII-Finishing Sauces
Lecture notes
Lab/recipes
Session IX-Dessert Sauces
Lecture notes
Lab/recipes
Session X-Integral Sauces
Lecture notes
Glossary Terminology
Page Number
5-15
5-10
11-15
16-25
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19-2
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49-56
57-62
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77-83
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CHRM 1120 SOUP AND SAUCE BASICS
SESSION ONE: FOND DE CUISINE~STOCKS
*Welcome – Intro: Syllabus Handouts
*Housekeeping
Attendance –
Announcements –
*Laboratory subjects – Stocks
Make Stocks – Brown, White, Poultry, Vegetables,
Oriental
View Video – Stocks and Sauces
*Classwork –
Video Evaluation
Stocks and Sauces
*Discussion Points and Reminders
*New Assignments and Reminders –
Read Session Two Assignment
Chapters 3 & 4 Ingredients, Liaisons
*Dismissal
LEARNING OBJECTIVES:
The student should be able to:
1. Develop an appreciation for the history of sauce making.
2. Define stock
3. Differentiate between white and brown stocks
4. Outline the timing and sequences involved in the preparation
of white and brown stock..
5. Explain the function of ingredients used to make white and
brown stocks.
6. Produce white and brown stocks to industry standards
7. Evaluate to industry standards, the quality of white and
brown stocks.
8. Store in a safe manner, an assortment of stocks.
9. Use tools and equipment associated with stock making to
industry standards.
4
Assignment One:
Read Chapter 1: A Short History of Sauce Making
Chapter 2: Ingredients
Chapter 3: Equipment
BASIC STOCKS
Stocks – “Indeed, stock is everything in cooking….without it, nothing can be
done. If one’s stock is good, what remains of the work is easy. If on the
other hand, it is bad or merely mediocre, it is quite hopeless to expect
anything approaching a satisfactory result.”
Auguste Escoffier, Le Guide Culinaire.
In classical French cuisine, stock masking is the most basic of all skills, but
in the modern American kitchen this skill is much less important for many
reasons.
1. Cost
2. Labor
3. Equipment and time
So why are we interested in learning this skill?
To master the foundations of cooking. Stocks are truly one of the most important
aspects of this foundation. To understand flavors is to understand what cooking is
all about.
Fresh true flavors in a sauce cannot come from a can or a base. Real stocks equals
real food.
5
KEY VOCABULARY:
MIREPOIX
CONSOMMÉ
BROWN SAUCE
STOCK
SIMMER
BOUQUET GARNI
CAREMELIZATION
BISQUE
SKIM
BOIL
BASIC COMPONENTS OF STOCKS
MAJOR EXTRACTION INGREDIENTS
Clean bones
MIREPOIX
Celery
Carrots
Onions
SACHET
Parsley stem
Bay leaves
Peppercorn
Herbs
COLD WATER
CLEARMEAT
ALBUMEN
GLACE
DEMI-GLAZE
LEEK
PRINCIPLES OF STOCK MAKING
START IN COLD WATER
Simmer the stock very gently
Skim it frequently
Strain is carefully
Cool it quickly
Store it properly
Degrease it before using.
THE FOND DE CUISINE:
NOURISHING ELEMENTS:
from meat, bones, fish head trimmings, and vegetables.
AROMATIC AND SPICES
: , herbs, roots, and bouquet gar.
LIQUID:
cold water, wine, 2nd bouillon or stock.
SEASONING:
MEAT: M
y. In general, the use of salt in stocks should be omitted, however, one
POULTRY: c
hic, turkey, game birds or a combination.
FISH: m
fish such as halibut, sole, cod or pike. Strong fish such as mackerel or
VEGETABLE: not be used as these are oily fish and can e , celery, onions, and
leeks are the basic foundation for a
Specialty stocks for specific sauces are also utilized – an example would
be lamb stock for scotch broth soup, or shrimp shells, or lobster bodies for
bisque.
6
STOCK PREPARATION TECHNIQUES
To make a good stock, start with a good amount of clean fresh bones. For
a light stock, do not roast the bones. For a darker rich stock, such as beef
stock, the bones are roasted with some of the mirepoix, and carmelization
takes place. To the bones, a mirepoix of carrots, celery and onions is
added. Leeks, and a bouquet garni is also added to the pot. A tall heavybottomed pot is essential. Then cold water is added to the pot to cover the
bones. The water is then brought to a gentle boil. At this time, the heat is
turned down to low and the stock is simmered several hours, to release all
of the flavor and nutrition into the water. At this time albumen is also
released, and a scum or foam forms at the top of the pot. This is skimmed
off every hour or so, and in the process some of the clouding impurities are
removed.
It varies between chefs, but a stock can be simmered from 6 hours to
overnight.
Beef and veal stocks do well to simmer overnight, but poultry stocks can
be finished in as little as 4 hours. The smaller the bone mass, the shorter
time needed to cook the stock. Fish stocks take 2 hours, and a vegetable
stock also is a quick cooking stock, 1-2 hours. The stock is then drained,
and at this point is ready for use as a soup base, or a sauce base. Stocks
can be intensified by roasting more bones and vegetable matter, and by
using the first stock to cook the second batch of bones in, the flavor and
intensity is doubled. If at this time the stock is clarified with a clearmeat,
and reduced, the resultant product is called a consommé double or double
strength stock. If you reduce the stock down to a gel form, this is called a
glace viande, or meat glaze. When a stock is reduced and brown sauce is
added in equal portion, and this is reduced, this is called demi-glaze.
STANDARDS OF QUALITY FOR A STOCK:
Clarity:
Color:
Clear and un.
True to the color of the
Extraction material.
Dark brown for beef
Golden for poultry, etc.
Body:
fish, etc.
Protein in the liquid.
Flavor: True to the type strates
7
MAKING A NATURAL STOCK
RATIO OF INGREDIENTS:
Water
Bones
Mirepoix
To yield one gallon:
10-12# ( 5 – 6 quarts)
5-6 #
1#
One Sachet
100%
50%
10%
Should salt be added to a natural stock?
Only occasionally when a stock is not going to be reduced, and only slightly
to enhance the natural flavor of the stock.
What is the difference between a stock and a broth?
Stock is made from bones, while broth is made with meat.
What is a glace/glaze?
A coating made by reducing down to the sticky protein, stock. It is used for
fnhancement of a sauce where a more noticeable flavor would be needed.
Commercial Bases:
Product made of salt, and the major component such as chicken or beef. In
well In cheaply made ones, the first ingredienter artificial ingredients.
Why are they so popular?
Inexpensive, easy to use, consistent, and fast.
Pro’s
Cons’
TODAY’S LAB:
Group/Stock
I Brown Veal
Keys to Success
II Brown Chicken
III White Chicken
IV Shell Fish
V Fish
VI Vegetable
VII Vegetable
VIII White
Chicken
8
POTS AND PANS
Russe
(casserole)
Sautoir
Sauteuse
Rondeau
Braisiere
Stock Pot
9
Vegetable Stock
Yield: 3 gallons
6 ounces vegetable oil
12 ounces green cabbage leaf, coarsely chopped
24 ounces carrots, coarsely chopped
24 ounces celery, coarsely chopped
1 pound celery leaves, coarsely chopped
8 garlic cloves, crushed
40 ounces onions, quartered
3 ounces parsley stems, chopped
1 pound parsnips, peeled
1 pound tomato, chopped
12 ounces turnips, chopped
5 gallons water
3 ounces salt
1 tablespoon peppercorns, cracked
6 bay leaves
1. Heat oil in steam-jacketed kettle or large stock pot.
2. Add vegetables to oil. Cover and cook until softened and moisture is released, 35 minutes.
4. Add water and spices. Simmer for 40-50 minutes. Strain stock and cool.
Mise en Place




Peel and chop onions, carrots and celery for mirepoix
Clean, peel and chop leeks, garlic cloves, fennel and turnip.
Wash and dice tomato.
Prepare herb sachet
10
Chicken Stock
Yield 3 gallons
24 pounds chicken bones
5 gallons cold water
24 ounces onions, quartered
12 ounces chopped celery with leaves
12 ounces carrots, chopped
3 ounces salt
1 tablespoon peppercorns, cracked
4 bay leaves
2 teaspoons dried thyme
1. Rinse chicken bones and place in steam-jacketed or large stock pot. Add water:
Simmer 3–4 hours. Skim as necessary.
2. Add vegetables and seasonings. Bring to boiling point. Reduce heat and simmer 1
hour longer.
3. Remove bones from broth. Strain and refrigerate. When broth is cold, fat will congeal
on top; skim off.
11
Brown Stock
Yield: 2 gal. (8 lt)
15 lb Bones, veal, beef or chicken
cut in 3-4 in. (8-10 cm) pieces
3 gal Cold water
2 lb Mirepoix
8 oz Tomato paste
-----SACHET----2 Bay leaves
1/2 tsp Dried thyme
1/2 tsp Peppercorns, crushed
3 Garlic cloves, crushed
12 Parsley stems
1. Place the bones in a roasting pan, one layer deep, and brown in a 375ºF (190ºC)
oven. Turn the bones occasionally to brown them evenly.
2. Remove the bones and place them in a stockpot. Pour off the fat from the roasting
pan and reserve it.
3. Deglaze the roasting pan with part of the cold water.
4. Add the deglazing liquor and the rest of the cold water to the bones, covering
them completely. Bring to a boil and reduce to a simmer.
5. Add a portion of the reserved fat to the roasting pan and sauté the mirepoix until
evenly browned. Then add it to the simmering stock.
6. Add the tomato paste and sachet to the stock and continue to simmer for 6 to 8
hours, skimming as necessary.
7. Strain, cool and refrigerate.
12
Fish Stock
Yield: 1 gal. (4 lt)
10 lb Fish bones or crustacean shells
5 qt Water
1 lb Mirepoix, small dice
8 oz Mushroom trimmings
-----SACHET----2 Bay leaves
1/2 tsp Dried thyme
1/4 tsp Peppercorns, crushed
8 Parsley stems
1. Combine all ingredients in a stockpot.
2. Bring to a simmer and skim impurities as necessary.
3. Simmer for 30 to 45 minutes.
4. Strain, cool and refrigerate.
13
FISH FUMET
Yield: 2 gal. (8 lt)
2 oz Whole butter
1 lb Onion, small dice
12 Parsley stems
10 lb Fish bones
1 1/2 pt Dry white wine
2 oz Lemon juice
7 qt Cold water or fish stock
2 oz Mushroom trimmings
1 sprig Fresh thyme
10 Lemon slices
1. Melt the butter in a stockpot.
2. Add the onion, parsley stems and fish bones. Cover the pot and sweat the bones
over low heat.
3. Sprinkle the bones with the white wine and lemon juice.
4. Add the cold water or fish stock, mushroom trimmings, thyme and lemon slices. Bring
to a boil, reduce to a simmer and cook approximately 30 minutes, skimming frequently.
5. Strain, cool and refrigerate.
14
CHRM 1120 – SOUP AND SAUCE BASICS
Session Two: Soups, part one: Clear, broth based soups.
GOALS AND OBJECTIVES OF SESSION TWO:
Ingredient and Materials Knowledge Goal:
1.
Define soup.
2.
Identify the components of a broth/clear based soup.
3.
Identify the equipment used for making stocks and soups
4.
Identify and describe an assortment of broth/clear soups.
TECHNICAL KNOWLEDGE:
After studying this chapter, the student should be able to do the
following:
1. Clarify a stock into a consomme.
2. Prepare a variety of soups.
3. Practice knife skills to include dicing, brunoise, dice, paysanne
4. Evaluate a variety of broth based/clear soups for industry quality standards.
VOCABULARY OF STOCKS AND SAUCES:
Stock
Clear soup
Broth
What is the difference between a stock, a soup and a sauce?
What is a broth?
SOUPS
Soups are liquid foods. Since the Age of Iron, pre-history, on through to the Egyptian,
Greek and Roman eras on up to 17th century France cauldrons were kept simmering
endlessly with whatever was newly available thrown in with what was already there.
Thus, then as now soup could be any combination of vegetables, meat or fish cooked in
a liquid. Modern soups usually have specific ingredients and cooking times. They may
be thick (like gumbo), thin (like consommé), smooth (like bisque) or chunky (like
chowder). Although most soups are served hot, some like vichyssoise and many fruit
soups are served chilled. Soups are often garnished with flavor enhancers such as
croutons, grated cheese, minced herbs or sour cream. They can be served as a first
course, as an accompaniment to an entree salad or sandwich or as a meal in
themselves.
What are the major categories of soups and the standard of quality for each?
They are usually classified by cooking techniques and appearances:
15
Category
Clear/Thin
Definition
Standard Of Quality
Examples
Cream/Thick
Potage/Purees
Bisques
Chowder
Specialty
Soups
16
TOOLS USED TO MAKE, HOLD AND STORE SAUCES AND SOUPS
Pots and Pans- Whenever possible, use non-reactive stainless steel heavy bottomed
pots for clean and natural tasting sauces. Aluminum and cast iron or cold rolled steel
reacts to acids and leaves grey or dulled out with an off metallic taste.
Mechanical toolsRobot coupe, emersion blender, bar blender
Hand toolsWhisks, spoons, spatula
Straining and refining toolsChin, strainers, cheese cloth
Presentation equipmentSteam table, b
Holding equipmentBain e
Storing equipmentquick blast chiller, hotel p
e pots
17
Session Two Lab:
Each Group will prepare a consommé and one other variety of clear soup as listed
below
Recipes to be Executed in Lab today and Keys to Success for each group
Recipe
Keys to Success
Group I
Chicken Soup & Matzo
Balls
Chicken Consommé
Group II
Chicken Vegetable &
Rice
Chicken Consommé
Group III
French Onion
Beef Consommé
Group IV
Hearty Vegetable Beef
Soup
Beef Consommé
Group V
Minestrone
Beef Consommé
Group VI
Chicken Soup & Matzo
Balls
Chicken Consomme
Group VII
Chicken Vegetable &
Rice
Group VIII
Minestrone
Beef Consomme
Storage for Service
18
Beef Consommé
Yield: 4 qt. (4 lt)
10 Egg whites
2 lb Ground beef, lean, preferably
shank, neck or shoulder
1 lb Mirepoix
12 oz Tomato, seeded and diced
5 qt Beef broth or stock, cold
2 Onion brûlée
-----SACHET----2 Bay leaves
1/2 tsp Dried thyme
1/2 tsp Peppercorns, crushed
8 Parsley stems
2 Cloves, whole
Salt, to taste
1. Whip the egg whites until slightly frothy.
2. Combine the egg whites, beef, mirepoix and tomatoes in an appropriate stockpot.
3. Add the cold beef stock or broth; mix well and add the onions brûlée and sachet.
4. Bring the mixture to a simmer over moderate heat, stirring occasionally. Stop stirring
when the raft begins to form.
5. Break a hole in the center of the raft to allow the consommé to bubble through.
6. Simmer until full flavor develops, approximately 1 1/2 hours.
7. Strain through several layers of cheesecloth, degrease and adjust the seasonings.
Cool and refrigerate or hold for service.
19
Chicken Consomme
Yield: 4 qt. (4 lt)
10 egg whites
2 lb Ground chicken
shank, neck or shoulder
1 lb Mirepoix
Juice from 3 lemons
5 qt chicken broth or stock, cold
-----SACHET----2 Bay leaves
1/2 tsp Dried thyme
1/2 tsp Peppercorns, crushed
8 Parsley stems
2 Cloves, whole
Salt, to taste
1. Whip the egg whites until slightly frothy.
2. Combine the egg whites, chicken, and mirepoix in an appropriate stockpot.
3. Add the cold chicken stock or broth; mix well add the sachet.
4. Bring the mixture to a simmer over moderate heat, stirring occasionally. Stop stirring
when the raft begins to form.
5. Break a hole in the center of the raft to allow the consommé to bubble through.
6. Simmer until full flavor develops, approximately 1 1/2 hours.
7. Strain through several layers of cheesecloth, degrease and adjust the seasonings.
Cool and refrigerate or hold for service.
20
HEARTY VEGETABLE BEEF SOUP
Yield: 5 quarts (5 liters)
6 ounces butter or beef fat
3 pounds mirepoix, small dice
8 ounces turnip, small dice
2 garlic cloves, chopped
4 quarts beef broth or stock
1 pound beef, small dice
SACHET:
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon peppercorns, crushed
8 parsley stems
12 ounces Tomato Concassée, see recipe
12 ounces corn kernels, fresh, frozen or canned
salt and pepper, to taste
1. In a soup pot, sweat the mirepoix and turnip in the butter or fat until tender.
2. Add the garlic and sauté lightly.
3. Add the beef broth or stock and the diced beef; bring to a simmer. Add the sachet.
Skim or degrease as necessary.
4. Simmer until the beef and vegetables are tender, approximately 1 hour.
5. Add the tomato concassé and corn; simmer for 10 minutes. Season to taste with salt
and pepper.
6. Cool and refrigerate or hold for service.
.
21
CHICKEN SOUP WITH MATZO BALLS
Yield: 2 gallons (8 liters)
MATZO BALLS:
4 eggs
2 ounces water
2 ounces chicken fat or butter, softened
4 ounces matzo meal
salt and white pepper, to taste
RICH CHICKEN BROTH:
8 pounds chicken pieces (8 to 10 lbs)
10 quarts chicken stock
1 pound mirepoix
Enrich with commercial base (add after 1 lb mirepoix)
SACHET:
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon peppercorns, crushed
10 parsley stems
salt and pepper
fresh parsley as needed for garnish, chopped
1. To make matzo balls:
2.
Beat the eggs with the water. Stir in the fat.
3.
Add matzo meal, salt and pepper. The batter should be as thick as mashed
potatoes.
4.
Chill for at least 1 hour.
5. Bring 2 quarts of water to a gentle boil. Using a #70 portion scoop, shape the batter
into balls. Carefully drop each ball into the hot water. Cover and simmer until fully
cooked, approximately 30 minutes. Remove the matzo balls from the water and
serve in hot chicken soup.
6. Yield: 48 balls
7. To make rich chicken broth:
8. Simmer the chicken in the stock for 2 hours, skimming as necessary.
9. Add the mirepoix and sachet. Simmer for another hour.
10. Strain and degrease the broth. Adjust seasonings.
11. Bring to a boil at service time. Portion into heated bowls, garnish with one or two
matzo balls and chopped parsley.
22
Chicken Vegetable Rice Soup
4 oz Butter or chicken fat
1 ½ lb onions, small dice
1 lb carrots, small dice
1 lb celery, small dice
12 oz turnip, small dice
12 oz cooked, diced chicken
6 qt chicken stock
1 lb drained canned tomatoes, coarsely chopped
Salt to taste
White pepper to taste
3 cups cooked rice
12 oz frozen peas, thawed
Thyme fresh
1. Heat the butter in a heavy saucepot over medium-low heat.
2. Add the onions, carrots, celery, and turnip. Sweat the vegetables in the butter
over low heat until they are about half cooked. Do not let them brown.
3. Add the stock. Bring to a boil and skim carefully. Simmer until vegetables are just
barely tender.
4. Add the tomatoes and simmer another 5 minutes.
5. Degrease the soup and season with salt and white pepper.
6. Just before serving, add the peas, cooked rice, chicken and thyme.
7. Heat to temp.
23
MINESTRONE
Yield: 2 gallons (8 liters)
1 pound dry white beans
2 tablespoons olive oil
10 ounces onion, diced
2 garlic cloves, minced
1 pound celery, diced
12 ounces carrot, diced
1 pound zucchini, diced
10 ounces green beans, cut in 1/2-inch (1.25-cm) pieces
1 pound cabbage, diced
5 quarts vegetable stock
1 Pound Tomato Concassée, see recipe
12 ounces tomato paste, low-sodium
1 tablespoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh chervil, chopped
1 lb dry macaroni, (cooked)
1. Soak the beans in cold water overnight, then drain.
2. Cover the beans with water and simmer until tender, about 40 minutes. Reserve the
beans. Cook macaroni.
3. Sauté the onions in the oil. Add the garlic, celery and carrots and cook for 3
minutes.
4. Add the remaining vegetables (except the tomatoes), one type at a time, cooking
each briefly.
5. Add the stock, tomatoes and tomato paste. Cover and simmer for 2 1/2 to 3 hours.
6. Stir in the chopped herbs and season to taste with salt and pepper.
7. Add the drained beans and cooked macaroni.
8. Bring the soup to a simmer and simmer 15 minutes. Serve in warm bowls,
garnished with Parmesan.
24
French Onion Soup
Yield: 4 quarts (4 liters)
10 pounds yellow onion, julienne
8 ounces clarified butter
4 quarts beef stock
4 quarts chicken stock
1/2 ounce fresh thyme
salt and pepper, to taste
8 ounces sherry
toasted french bread slices, as needed to garnish
gruyère cheese as needed, as needed to garnish
1. Sauté the onions in the butter over low heat. Carefully caramelize them thoroughly
without burning.
2. Deglaze the pan with 8 ounces (250 milliliters) of the beef stock. Cook au sec.
Repeat this process until the onions are a very dark, even brown.
3. Add the remaining beef stock, the chicken stock and thyme.
4. Bring to a simmer and cook 20 minutes to develop flavor. Adjust the seasonings
and add the sherry. Will likely need to enrich with beef and chicken base.
5. Serve in warm bowls. Top each portion with a slice of toasted French bread and a
thick layer of cheese. Place under the broiler or salamander until the cheese is
melted and lightly browned.
25
CHRM 1120 – SOUP AND SAUCE BASICS
Session Three: Soups, part 2: Thick Soups and Thickening Agents
GOALS AND OBJECTIVES OF SESSION ONE:
INGREDIENT AND MATERIALS KNOWLEDGE GOAL:
1. Identify a variety of thick soups to include cream, chowder, bisque and specialty
soups.
2. Identify a variety of thickening agents used to thicken soups and sauces.
TECHNICAL KNOWLEDGE:
After studying this chapter, the student should be able to do the
following:
1. Prepare a variety of thick soups to include cream potage, bisque, chowders,
International, or specialty soup.
2. Evaluate a variety of thick soups for industry quality standards.
THICKENING AGENTS (and how they work)
Type of Thickener Definition
Roux- fat
Best Use/Tips
Beurre Manie- fat
and
Starch slurry
Waxy maize
Heat or freezer
stabilized starches
White wash
Vegetable purees
Rice
26
Cream and egg
yolk liason
Panade
Reduction
Emulsion
27
Session Three Lab:
Consommé Practical for each student
Types and Varieties of Thick Soups:
Recipes to be Executed in Lab today and Keys to Success for each group
Group/Soup
Key to Success
1 Shrimp Bisque
1 Cheddar & Leek Soup
2 New England Clam Chowder
2 Fresh Peach and Yogurt
3 Cream of Wild Mushroom
Soup
3 South West Black Bean
4 Gazpacho
4 Cream of Broccoli
5 Vichysoisse
5 Chicken & Sausage Gumbo
6 Mulligatawny
6 Puree of Split Pea
7 Shrimp Bisque
7 Cream of Broccoli
8 Cheddar Leak
8 Wild Mushroom
28
Cream of Wild Mushroom Soup
Servings: 5
Yield: 40 fluid ounces
2 ounces onion, chopped
8 ounces assorted fresh wild mushrooms, chopped, such as
shitake, oysters and morels
4 ounces butter
4 tablespoons flour
1 teaspoon salt
Pepper, to taste
1 teaspoon dried thyme
8 fluid ounces chicken stock
24 fluid ounces milk
2 fluid ounces marsala wine
1 tablespoon lemon juice
1) Saute the onion and mushrooms in the butter over medium heat. Cook until they
are tender and any liquid given off has evaporated.
2) Blend in the flour, salt, pepper and thyme. Gradually stir in the chicken stock,
then the milk.
3) Cook until the soup thickens slightly, but do not allow it to boil. Stir in the
marsala and the lemon juice.
4) Puree half of the soup (including half of the mushrooms) and then stir it back into
the remaining soup. Or, use an immersion blender to blend the soup in the pot,
stopping when approximately half of the mushrooms have been pureed. Leave
approximately half of the mushroom pieces intact for texture. Add more stock if
necessary to achieve the desired consistency. Adjust the seasonings and serve.
29
Cream of Broccoli Soup
Servings: 32
3 ounces whole butter
12 ounces onion, medium dice
3 ounces celery, medium dice
3 pounds broccoli, chopped
4 quarts chicken veloute sauce, hot
2 quarts chicken stock, hot (approx.)
salt and pepper to taste
8 ounces broccoli florets
1. Sweat the onions, celery and broccoli in the butter, without browning, until they are
nearly tender.
2. Add the veloute sauce. Bring to a simmer and cook until the vegetables are tender,
approximately 15 minutes. Skim the surface periodically.
3. Puree the soup, then strain it through a fine china cap or chinois.
4. Return the soup to the stove and thin it to the correct consistency wit the hot chicken
stock.
5. Bring the soup to a simmer and add the hot cream. Season to taste with salt and
white pepper
6. Garnsih with blanched broccoli florets just before service.
Yield: 6 quarts
30
Mulligatawny
2 tablespoons unsalted butter
12 ounces mirepoix
2 tablespoons flour
2 teaspoons curry powder
1 quart chicken stock
1/2 cup chicken meat, cooked, diced
1/4 cup green apple, diced
1/2 cup sliced mushrooms
4 fluid ounces milk, warm
salt and pepper, to taste
1. In a saucepot, heat the butter over medium heat, add the mirepoix and sauté for 5
minutes.
2. Add the flour and curry powder and cook to form a blond roux.
3. Add the chicken stock. Bring to a simmer and cook for 15 minutes.
4. Add the chicken, apple and mushrooms and cook for 15 more minutes.
5. Finish with the warm milk and season with salt and white pepper.
31
Cheddar & Leek Soup
Yield: 2 quarts (2 liters)
1 ounce whole butter
8 ounces mirepoix, chopped fine
8 ounces leek, chopped fine
2 ounces flour
1 1/2 quarts chicken stock
4 ounces dry white wine or flat beer
4 ounces half and half
1 pound cheddar cheese, grated
salt, to taste
cayenne pepper, to taste
fresh parsley, chopped, as needed to garnish
6 slices of bread
SACHET:
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon peppercorns, crushed
croutons as needed, for garnish
1.
Sweat mirepoix and leeks in the butter until tender.
2.
Stir in the flour and cook to make a blond roux.
3.
Add stock and sachet and bring to a boil. Add wine (or beer), half-and-half and
cheese. Simmer for 1 hour.
4.
Strain; adjust seasonings with salt and cayenne pepper. Thin with additional warm
half-and-half, if necessary.
5.
Serve in warm bowls, garnished with parsley and croutons.
32
Gazpacho
Yield: 2 quarts (2 liters)
1 1/4pounds tomato, peeled and diced
3 ¾ ounces onion, medium dice
1/2 green pepper, medium dice
1/2 red pepper, medium dice
1/2 pound cucumber, peeled, seeded, medium dice
1/2 ounce garlic, minced
1 ounces red wine vinegar
1 ounces lemon juice
1 7/8 ounces olive oil
salt and pepper, to taste
cayenne pepper, to taste
13/8 ounces fresh bread crumbs (optional)
13/8 quarts tomato juice
white stock, as needed
1. Combine and purée all ingredients except the tomato juice, stock and garnish in a
VCM, food processor or blender.
2. Stir in the tomato juice.
3. Adjust the consistency with the stock.
4. Stir in the vegetables, the garnishes and adjust the seasonings.
5. Serve in chilled cups or bowls garnished with fresh basil.
33
Southwestern Black Bean Soup
Yield: 2 quarts (2 liters)
1/2 pound dried black beans, soaked or canned
2 3/8 quarts vegetable stock or water
1/2 tablespoon canola oil
2 ounces onion, diced
1 garlic cloves, minced
1/2 ounce Anaheim chili pepper, diced
1/2 tablespoon jalapeño or serrano chiles, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
salt and pepper, to taste
lime wedges, as needed to garnish
SACHET:
1 bay leaves
1/4 teaspoon dried thyme
5 peppercorns, cracked
cilantro, as needed to garnish
1. Combine the beans and stock or water and bring to a simmer. Add the sachet.
2. Sauté the onions, garlic and chiles in the oil. Add to the saucepot.
3. Stir in the cumin, coriander and oregano.
4. Simmer the soup, uncovered, approximately 2-3 hours. The beans should be very
soft, just beginning to fall apart. Add additional water or stock if necessary.
5. Purée about half of the soup, then stir it back into the remaining soup. Season to
taste with salt and black pepper.
6. Serve in warmed bowls garnished with lime wedges and chopped cilantro.
34
Shrimp Bisque
Yield: 2 quarts (2 liters)
1 1/2 ounces clarified butter
1/2 pound mirepoix, small dice
1 pounds shrimp shells and/or lobster or crayfish shells and bodies
1 garlic cloves, chopped
1 ounces tomato paste
2 ounces brandy
6 ounces white wine
2 quarts fish velouté (made with shrimp stock)
1/2 pint heavy cream, hot
salt and white pepper, to taste
cayenne pepper, to taste
SACHET:
1/2 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon peppercorns, crushed
4 parsley stems
1/2 pound shrimp, peeled and deveined
1. Caramelize the mirepoix and shrimp shells in the butter.
2. Add the garlic and tomato paste and sauté lightly.
3.
Add the brandy and flambé.
4. Add the white wine. Deglaze and reduce the liquid by half.
5. Add the velouté and sachet and simmer for approximately 1 hour, skimming
occasionally.
6. Strain, discarding the sachet and reserving the liquid and solids. Purée the solids
and return them to the liquid. Return to a simmer and cook for 10 minutes.
7. Strain the bisque through a fine chinois or china cap lined with cheesecloth.
8. Return the bisque to a simmer and add the hot cream.
9. Season to taste with salt, white pepper and cayenne pepper.
10. Cook the shrimp and slice or dice them as desired. Garnish each portion of soup
with cooked shrimp.
35
New England-Style Clam Chowder
Yield: 2 quarts (2 liters)
1 1/4 quarts canned clams with juice, *see note
7/8 quarts water or fish stock, approx.
3/4 pounds potato, small dice
5 ounces salt pork, small dice
5/8 pound onion, small dice
5 ounces celery, small dice
2 1/2 ounces flour
5/8 quart milk
5 ounces heavy cream
salt and pepper, to taste
tabasco sauce, to taste
worcestershire sauce, to taste
fresh thyme, to taste
1. Drain the clams, reserving both the clams and their liquid. Add enough water or stock
so that the total liquid equals 2 quarts (2 liters).
2. Simmer the potatoes in the clam liquid until nearly cooked through. Strain and
reserve the potatoes and the liquid.
3. Render the salt pork without browning it. Add the onions and celery and sweat until
tender.
4. Add the flour and cook to make a blond roux.
5. Add the clam liquid to the roux, whisking away any lumps.
6. Simmer for 30 minutes, skimming as necessary.
7. Bring the milk and cream to a boil and add to the soup.
8. Add the clams and potatoes, and season to taste with salt, pepper, Tabasco,
Worcestershire and thyme.
9. Garnish each serving with fresh herbs.
36
Puree of Split Pea Soup
Yield: 2 quarts (2 liters)
1 3/8 ounces bacon, diced
1/2 pound mirepoix, medium dice
1 garlic cloves, chopped
1 3/8 quarts chicken stock
1/2 pound split peas, washed and sorted
3/4 pounds ham hocks or meaty ham bones
3 slices bread
salt and pepper, to taste
SACHET:
1 bay leaves
1/4 teaspoon dried thyme
1/4 teaspoon peppercorns, crushed
croutons as needed, for garnish
1. In a stockpot, render the bacon by cooking it slowly and allowing it to release its fat;
sweat the mirepoix and garlic in the fat without browning them.
2. Add the chicken stock, peas, ham hocks or bones and sachet. Bring to a boil, reduce
to a simmer and cook until the peas are soft, approximately 1 to 1 1/2 hours.
3. Remove the sachet and ham hocks or bones. Pass the soup through a food mill and
return it to the stockpot.
4. Remove the meat from the hocks or bones. Cut the meat into a medium dice and add
it to the soup.
5. Bring the soup to a simmer and, if necessary, adjust the consistency by adding hot
chicken stock. Adjust the seasonings with salt and pepper and serve, garnished
with croutons.
37
Vichyssoise (Cold Potato-Leek Soup)
Yield: 2 quarts (2 liters)
1 pounds leek, white part only
3 3/4 ounces whole butter
1 pounds potato, large dice
1 2/3 quarts chicken stock
salt and white pepper, to taste
11 3/8 ounces heavy cream
chives, as needed, snipped
fried sweet potato frizzles, as needed
1. Split the leeks lengthwise and wash well to remove all sand and grit. Slice them
thinly.
2. Sweat the leeks in the butter without browning them.
3. Add the potatoes and chicken stock, season with salt and pepper and bring to a
simmer.
4. Simmer until the leeks and potatoes are very tender, approximately 45 minutes.
5. Purée the soup in a food processor, blender or food mill; strain through a fine sieve.
6. Chill the soup well.
7. At service time, incorporate the heavy cream and adjust the seasonings. Serve in
chilled bowls, garnished with snipped chives and sweet potato frizzles.
38
Fresh Peach and Yogurt Soup
2 quarts (2 liters)
4 pounds fresh peaches or canned equivalent
24 ounces dry white wine
4 ounces honey
2 ounces lemon juice
1/4 teaspoon cinnamon, ground
8 ounces plain yogurt, nonfat
heavy cream, to taste
pistachios, as needed to garnish, chopped fine
1. Pit and coarsely chop the peaches without peeling. Place in a nonreactive saucepan.
Add wine, honey and lemon juice. Cover and simmer for 30 minutes.
2. Purée the peach mixture in a blender. Strain and chill.
3. Stir in cinnamon, yogurt, heavy cream.
4. Chill thoroughly. Serve in chilled bowls, garnished with finely chopped pistachio nuts.
39
Chicken and Sausage Gumbo
1/2 tablespoon cayenne pepper
1/2 tablespoon paprika
1/2 tablespoon white pepper
1/2 tablespoon black pepper
2 pounds chicken, boneless, skinless, cut in 1-in. (2.5-cm) pieces
1 1/2 tablespoons salt
10 ounces flour
14 fluid ounces vegetable oil
1/2 pint onions, medium dice
1/2 pint celery, medium dice
1/2 pint green bell peppers, medium dice
1 tablespoons garlic, chopped
1 tablespoons filé powder
2 bay leaves
2.5 quarts chicken stock
1 pounds andouille sausage, cooked, sliced, cut in half circles
1/2 pound okra
3/4 cup long-grain white rice, cooked
1/2 pint green onion tops, sliced
1. Combine the cayenne pepper, paprika, white pepper and black pepper. Season
the chicken with 1 tablespoon (15 milliliters) of salt and 1 tablespoon (15 milliliters) of
the pepper mix. Dust the chicken with some of the flour. Pan-fry the chicken in 8 fluid
ounce (240 milliliters) of the vegetable oil until well browned. Remove the chicken from
the pan and reserve.
2. Strain the oil used to brown the chicken in order to remove burnt particles. Return
the strained oil to the pan. Add 16 fluid ounces (450 milliliters) or fresh vegetable oil.
Over medium heat, add the remaining flour while stirring with a whisk to make a roux.
Cook the roux very slowly over medium heat, stirring often, until it becomes a copperbrown color, approximately 45 minutes to 1 hour.
3. Add the andouille, onions, celery, bell pepper, garlic, filé powder, bay leaves, rice,
okra and the remaining salt and pepper mix. Cook for 5 minutes. Add the chicken stock
and bring to a simmer. Skim the fat from the surface and cook for approximately 1 1/2
hours, skimming occasionally.
40
CHRM 1120 SOUP AND SAUCE BASICS
SESSION FOUR: The mother sauces and secondary or daughter
sauces~part one bechamel and veloute based
Read
Chapter Three: Ingredients
Chapter Five: Liaisons and thickeners
Chapter Six: White Sauces
Make
Roux based Mother Sauces –
~Veloute and Bechamel,
View Video – Espagnole and Bechamel Sauces
Video Evaluation
LEARNING OBJECTIVES:
The student should be able to:
1. Define the term, “sauce”.
2. Describe the function of a sauce.
3. Identify the four mother sauces based on roux.
4. Identify the one mother sauce based on hot emulsion method.
5. Outline the timing and sequences involved in the preparation of the five mother
sauces.
6. Explain the function of ingredients used as thickeners.
7. Produce a variety of mother sauces to industry standards
8. Evaluate to industry standards, Veloute and Béchamel.
9. Store in a safe manner, an assortment of sauces.
10. Use tools and equipment associated with sauce making.
11. Identify a selection of secondary sauces based on Bechamel and Veloute.
12. Produce a variety of secondary sauces
13. Store a variety of secondary sauces to industry sanitation standards.
14. Evaluate a variety of secondary sauces for standards of quality.
41
WHAT IS A SAUCE?
THE MAJOR OR MOTHER - ROUX BASED AND HOT EMULSION SAUCESHot Sauces –
Cold Sauces –
MOTHER SAUCE CLASSIFICATIONS
Classical Escoffier
The Modern System (Integral)
42
THE FUNCTION OF SAUCE
Moistness
Flavor
Richness
Appearance
Interests and Appetite Appeal
BUILDING A GREAT SAUCE
 Production of corresponding stock: Degreasing, filtering and reducing until proper
taste and concentration is achieved.
 Production of corresponding Roux, or thickening agent.
 Establishing the liaison between roux and stock. Binding, thickening with correct
percentage of roux, cleaning, by depouillage or skimming.
ESTABLISHING THE FIVE PHYSICAL PROPERTIES
Viscosity:
Texture:
Color:
Luster:
Opacity:
43
THERE ARE THREE DEGREES OF TRANSPARENCY OF A SAUCE:
OPAQUETRANSLUCENT--LIGHT IS DIFFUSED
TRANSPARENT--LIGHT PASSES THROUGH
.
*If you want to produce a transparent sauce, use starch only and no protein based
products. If you want a sauce to be translucent, use a combination of those elements.
Clear and transparent sauces use pure starch as a thickening agent.
Characteristics
Texture
Flavor
Compliment
Consistency
Color
Components of Sauce
Liquid
Flavoring Agents
Thickener
Garniture
44
Session Four Lab:
Each Group will Prepare both Mother Sauces (Veloute and Bechamel) and a derivative
sauce from each as assigned
Recipe
Bechamel
Keys to Success
Veloute
Group I (Fettuccini)
Mornay
Poulette
Group II (Poached Fish)
Cheese
Bercy
Group III (Poached Fish)
Nantua
Normand
Group IV (Grilled Chicken)
Soubise
Supreme
Group V (Fettuccini)
Cream
Hongroise
Group VI (Grilled Chicken)
Moutard
Ivoire
Group VII
Cheese Parmesan
Cardinal
Group VIII
Mornay
Horseradish
45
Béchamel
Yield: 1 qt.
1/4 Onion piquet
1/4 gal Milk
1 7/8 oz Flour
1 7/8 oz Clarified butter
Salt and white pepper, to taste
Nutmeg, to taste
1. Add the onion piquet to the milk in a heavy saucepan and simmer for 20 minutes.
2. In a separate pot, make a white roux with the flour and butter.
3. Remove the onion piquet from the milk. Gradually add the hot milk to the roux while
stirring constantly with a whisk to prevent lumps. Bring to a boil.
4. Reduce the sauce to a simmer, add the seasonings and continue cooking for 30
minutes.
5. Strain the sauce through a china cap lined with cheesecloth. Melted butter can be
carefully ladled over the surface of the sauce to prevent a skin from forming. Hold for
service or cool in a water bath.
Small Béchamel Sauces
With a good béchamel, producing the small sauces in its family is quite simple. The
quantities given are for 1 quart ( 1lilter) of béchamel. The final step for each recipe is to
season to taste with salt and pepper.
Cream Sauce Add to béchamel 8-12 fluid ounces (250-360 milliliters) scalded cream and
a few drops of lemon juice.
Cheese Add to béchamel 8 ounces (250 grams) grated Cheddar or American cheese, a
dash of Worcestershire sauce and 1 tablespoon (15 milliliters) dry mustard.
Mornay Add to béchamel 4 ounces (120 grams) grated Gruyere and 1 ounce (30 grams)
grated Parmesan. Thin as desired with scalded cream. Remove the sauce from the heat
and swirl in 2 ounces (60 grams) whole butter.
Nantua Add to béchamel 4 fluid ounces (120 milliliters) heavy cream and 6 ounces *180
grams) crayfish butter (page 249). Add paprika to achieve the desired color. Garnish the
finished sauce with diced crayfish meat.
Soubise (Modern) Sweat 1 pound (500 grams) diced onions in 1 ounce (30 grams) whole
butter without browning. Add béchamel and simmer until the onions are fully cooked.
Strain through a fine chinois.
46
Sauce Moutard To 18 oz béchamel add 4 ounces prepared mustard. This sauce should be
prepared just before service, if possible. Taste and adjust seasoning.
Velouté
Yield: 1 qt.
2 oz Clarified butter
2 oz Flour
11/4 qt Chicken, veal or fish stock
Salt and white pepper, to taste
1. Melt the butter in a heavy saucepan. Add the flour and cook to make a blond roux.
2. Gradually add the stock to the roux, stirring constantly with a whisk to prevent lumps.
Bring to a boil and reduce to a simmer. (Seasonings are optional; their use depends upon
the seasonings in the stock and the sauce's intended use.)
3. Simmer and reduce to 1 gallon (4 liters), approximately 30 minutes.
4. Strain through a china cap lined with cheesecloth.
5. Melted butter may be carefully ladled over the surface of the sauce to prevent a skin
from forming. Hold for service or cool in a water bath.
Small Fish Velouté Sauces
A few small sauces can be made from fish velouté. The quantities given are for 1 quart (1
liter) fish velouté sauce. The final step for each recipe is to season to taste with salt and
pepper.
Bercy Sauté 2 ounces (60 grams) finely diced shallots in butter. Then add 8 fluid ounces
(250 milliliters) dry white wine and 8 fluid ounces (250 milliliters) fish stock. Reduce this
mixture by one-third and add the fish velouté. Finish with butter and garnish with chopped
parsley.
Cardinal Add 9 fluid ounces (250 milliliters) fish stock to 1 quart (1 liter) fish velouté.
Reduce the mixture by half and add 1 pint (500 milliliters) heavy cream and a dash of
cayenne pepper. Bring to a boil and swirl in 1 ½ ounces (45 grams) lobster butter (page
249). Garnish with chopped lobster coral at service time.
Normandy Add 4 ounces (120 grams) mushroom trimmings and 4 fluid ounces (120
milliliters) fish stock to 1 quart (1liter) fish velouté. Reduce by one-third and finish with an
egg yolk and cream liaison. Strain through a fine chinois.
47
Allemande Sauce
Yield: 1 gal. (4 lt)
1 gal Veal or chicken velouté sauce
(see Velouté Sauce recipe)
8 Egg yolks
24 oz Heavy cream
1 oz Lemon juice
Salt and white pepper, to taste
1. Bring the velouté to a simmer.
2. In a stainless steel bowl, whip the egg yolks with the cream to create a liaison. Ladle
approximately one third of the hot velouté sauce into this mixture, while whisking, to
temper the yolk and cream mixture.
3. When one third of the velouté has been incorporated into the now-warmed yolk and
cream mixture, gradually add the liaison to the remaining velouté sauce while whisking
continuously.
4. Reheat the sauce. Do not let it boil.
5. Add the lemon juice; season with salt and white pepper to taste.
6. Strain through a china cap lined with cheesecloth.
Small Allemande Sauces
A few small sauces can be made from allemande. The quantities given are for 1 quart (1
liter) allemande sauce. The final step for each recipe is to season to taste with salt and
pepper
Aurora Add to allemande 2 ounces (60 grams) tomato paste and finish with 1 ounce (30
grams) butter.
Horseradish Add to allemande 4 fluid ounces (120 milliliters) heavy cream and 1
teaspoon (5 milliliters) dry mustard. Just before service and 2 ounces (60 grams) freshly
grated horseradish. The horseradish should not be cooked with the sauce.
Mushroom Sauté 4 ounces (120 grams) sliced mushrooms in ½ ounce (15 grams) whole
butter; add 2 teaspoons (10 milliliters) lemon juice. Then add the allemande to the
mushrooms. Do not strain.
Poulette Sauté 8 ounces (250 grams) sliced mushrooms and ½ ounce (15 grams) diced
shallot in 1 ounce (30 grams) whole butter. Add to the allemande; then add 2 fluid ounces
(60 milliliters) heavy cream. Finish with lemon juice to taste and 1 tablespoon (15
milliliters) chopped parsley.
48
Supréme Sauce
1 quart Chicken velouté sauce
2 ounces Mushroom trimmings
1/4 quart Heavy cream
TT Salt and white pepper
1. Simmer the velouté sauce with the mushroom trimmings until reduced by
one-fourth.
2. Gradually whisk in the cream and return to a simmer.
3. Adjust the seasonings.
4. Strain through a china cap lined with cheesecloth.
Small Supréme Sauces
The following small sauces are easily made from a supréme sauce. The quantities given
are for 1 quart (1 liter) supreme sauce. The final step for each recipe is to season to taste
with salt and pepper.
Albufera Add to supreme sauce. 3 fluid ounces (90 milliliters) glace de volaille and 2
ounces (60 grams) red pepper butter (page 249).
Hungarian Sweat 2 ounces (60 grams) diced onion in 1 tablespoon (15 milliliters) whole
butter. Add 1 tablespoon (15 milliliters) paprika. Stir in supreme sauce. Cook for 2 to
3 minutes, strain and finish with whole butter.
Ivory Add to supreme sauce 3 fluid ounces (90 milliliters) glace de volaille.
49
CHRM 1120 SOUP AND SAUCE BASICS
SESSION FIVE: DAUGHTER OR SECONDARY SAUCES
ESPAGNOLE AND TOMATO BASED
Read Chapter Seven on Espagnole or brown sauces, and pages 434 to 438 for
Tomato based sauces. Check contents pages for more tomato recipes.
* Attendance
* Laboratory subjects
Make Roux based Secondary Sauces –
Brown ~ Espagnole,
Tomato ~ Tomatee
View Video – Espagnole and Tomato Sauces
Video Evaluation
*Classwork – Secondary Sauces- Part Two:
Espagnole and Tomato Sauces
*Discussion Points and Reminders
LEARNING OBJECTIVES:
The student should be able to:
1. Define the term, “secondary sauce”.
2. Identify a selection of secondary sauces based on Espagnole and Tomato
mother sauces.
3. Produce a variety of secondary sauces
4. Store a variety of secondary sauces to industry sanitation standards.
5. Evaluate a variety of secondary sauces for standards of quality.
KEY CONCEPTS:
Sauce Espagnole
Sauce Escoffier
Italian Tomato Sauce
Sugu
Jus de Veau Lie
Rendering
Sange
Depouillage
Simmer
50
Tomato Products Overview
Type of Tomato
Standard of Quality
Application
51
FRENCH TOMATO SAUCE OR SAUCE ESCOFFIER
INGREDIENTS:
Item
Notes
TECHNIQUE:
DERIVATIVES:
52
ITALIAN TOMATO SAUCE
INGREDIENTS:
Item
Notes
TECHNIQUE:
DERIVATIVES:
53
Sugu – “Omaha Steak House Spaghetti Sauce”
INGREDIENTS:
Item
Notes
TECHNIQUE:
DERIVATIVES:
54
ESPAGNOLE AND DEMI GLACE
INGREDIENTS:
Item
Notes
TECHNIQUE:
DERIVATIVES:
55
Grand Sauce Brown
Variations
Red wine, shallots,
peppercorns, bay leaf,
thyme, bone marrow
Bordelaise Sauce
White wine, vinegar,
mirepoix, garlic,
peppercorns, butter
Poivrade Sauce
White wine, shallots,
fines herbes, cayenne
pepper
Diable Sauce
Demi-glace
or
Fond de veau
lie
Onion, white wine,
lemon juice, mustard
Robert Sauce
Madeira, butter
Madeira Sauce
White wine, mushrooms,
shallots, tomato puree,
parsley
Duxelles Sauce
56
Session Five Lab:
 Only Three groups will function in lab today, each finishing with two family style plates
for service and tasting at the time determined by your instructor.
 It is important that your group and the instructor demonstrate the key steps to your
sauces as they occur to the entire class. Please take time now to meet with your group
and discuss with the instructor those steps that will be critical for each recipe for the
entire class to see.

Group Recipe
Sauce Vehicle
Steps to Demonstrate
I
Espagnole and
Meat Glaze
Mushroom
2
3
Demi Glace
Sauce Robert
Grilled Pork
4
Sauce
Chasseur
Potatoes
Parisienne
5
Milanaise
Roasted Chicken
6
Spanish
Grilled or Sautéed
Fish
7
Marinara
Grilled Baguette
8
Puttanesca
Spaghetti
57
Brown Roux
1 lb 2 oz clarified butter
1 lb 5 oz sifted flour
1) Mix the butter and flour together in a heavy pan and place in a moderate oven to cook,
stirring frequently until an even, light brown color is obtained. When cooked, the roux
should have a smell resembling that of hazelnuts or baked flour and be without grains.
Meat Glaze
Place sufficient brown stock into a large pan and allow it to reduce; from time to time after
an appreciable degree of reduction has taken place, strain the stock into a smaller pan and
continue to do this as the process of reduction progresses.
It is necessary to skim the stock carefully throughout the process as the quality of the
resultant glaze depends very much on this.
Reduce the heat progressively as the reduction of the stock increases until the final stage
when the reduction must be finished over moderate heat.
The glaze is ready when it adheres to the back of a spoon in the form of a glossy coating.
58
Espagnole (Brown Sauce)
Yield: 1 qt.
1/2 lb Mirepoix, medium dice
2 oz Clarified butter
2 oz Flour
1 1/4 qt Brown stock
2 oz Tomato purée
-----SACHET----1/4 Bay leaf
1/8 tsp Dried thyme
1/16 tsp Peppercorns, crushed
2 Parsley stems
Salt and pepper, to taste
1. Sauté the mirepoix in butter until well caramelized.
2. Add the flour and cook to make a brown roux.
3. Add the brown stock and tomato purée. Stir to break up any lumps of roux. Bring to a
boil; reduce to a simmer.
4. Add the sachet.
5. Simmer for approximately 1 1/2 hours, allowing the sauce to reduce. Skim the surface
as needed to remove impurities.
6. Strain the sauce through a china cap lined with several layers of cheesecloth. Adjust
seasonings and cool in a water bath or hold for service.
59
Demi-Glace
Yield: 1 qt. (1 lt)
1 quart Brown Stock, see recipe
1 quart Espagnole (Brown Sauce), see recipe
1. Combine the stock and sauce in a saucepan over medium heat.
2. Simmer until the mixture is reduced by half (a yield of 1 quart or 1 liter).
3. Strain and cool in a water bath.
Chasseur (Hunter’s Sauce) Sauté 4 ounces (120 grams) sliced mushrooms and ½
ounce (15 grams) diced shallots in whole butter. Add 8 fluid ounces (250 milliliters) white
wine and reduce by three-fourths. Then add demi-glace and 6 ounces (170 grams) diced
tomatoes; simmer for 5 minutes. Do not strain. Garnish with chopped parsley.
Cháteaubriand Combine 16 fluid ounces (s500 milliliters) dry white wine and 2 ounces
(60 grams) diced shallots. Reduce the mixture by two-thirds. Add demi-glace and reduce
by half. Season to taste with lemon juice and cayenne pepper. Do not strain. Swirl in 4
ounces (120 grams) whole butter to finish and garnish with chopped fresh tarragon.
Marchand De Vin Reduce 8 fluid ounces (250 milliliters) dry red wine and 2 ounces (60
grams) diced shallots by two-thirds. Then add demi-glace, simmer and strain.
Piquant Combine 1 ounce (30 grams) shallots, 4 fluid ounces (120 milliliters) white wine
and 4 fluid ounces (120 milliliters) white wine vinegar. Reduce the mixture by two-thirds.
Then add demi-glace and simmer for 10 minutes. Add 2 ounces (60 grams) diced
cornichons, 1 tablespoon (15 milliliters) fresh tarragon, 1 tablespoon (15 milliliters) fresh
parsley and 1 tablespoon (15 milliliters) fresh chervil. Do not strain.
Poivrade Sweat 12 ounces (340 grams) mirepoix in 2 tablespoons (30 milliliters) oil. Add
1 bay leaf, 1 sprig thyme and 4 parsley stems. Then add 16 fluid ounces (500 milliliters)
vinegar and 4 fluid ounces (120 milliliters) white wine. Reduce by half, add demi-glace and
simmer for 40 minutes. Then add 20 crushed peppercorns and simmer for 5 more
minutes. Strain through a fine chinois and finish with up to 2 ounces (60 grams) whole
butter.
Robert Sauté 8 ounces (250grams) chopped onion in 1 ounce (30 grams) whole butter.
Add 8 fluid ounces (250 milliliters) dry white wine and reduce by two-thirds. Add demiglace and simmer for 10 minutes. Strain and then add 2 teaspoons (10 milliliters)
prepared Dijon mustard and 1 tablespoon (15 milliliters) granulated sugar. If the finished
Robert sauce is garnished with sliced sour pickles, preferably cornichons, it is know as
Charcutiére.
Mushroom Blanch 8 ounces (250 grams) mushroom caps in 8 fluid ounces (250
milliliters) boiling water seasoned with salt and lemon juice. Drain the mushrooms, saving
the fluid. Reduce this liquid to 2 tablespoons (30 milliliters) and add it to the demi-glace.
Just before service stir in 2 ounces (60 grams) whole butter and the mushroom caps.
60
Tomato Sauce
Yield: 1 gal. (4 lt)
4 oz Salt pork, small dice
24 oz Mirepoix
3 qt Tomato, fresh or canned
2 qt Tomato purée
-----SACHET----1 tsp Dried thyme
3 Bay leaves
3 Garlic cloves
10 Parsley stems
1/2 tsp Peppercorns, crushed
1 1/2 oz Salt
3/4 oz Sugar
3 qt White stock
2 lb Pork bones
1. Render the salt pork over medium heat.
2. Add the mirepoix and sauté, but do not brown.
3. Add the tomatoes and tomato purée, sachet, salt and sugar.
4. Add the white stock and bones.
5. Simmer slowly for 1/2 to 2 hours or until the desired consistency has been reached.
6. Remove the bones and sachet, and pass the sauce through a food mill. Cool in a water
bath and refrigerate.
Small Tomato Sauce
The following small sauces ae made by adding the listed ingredients to 1 quart (1 liter)
tomato sauce. The final step for each recipe is to season to taste with salt and pepper.
Creole Sauté 6 ounces (170 grams) finely diced onion, 4 ounces (120 grams) thinly sliced
celery and 1 teaspoon (5 milliliters) garlic in 1 fluid ounce (30 milliliters) oi. Add tomato
sauce, a bay leaf and 1 pinch thyme; simmer for 15 minutes. Then add 4 ouncs (120
grams) finely diced green pepper and a dash of hot pepper sauce; simmer for 15 minutes
longer. Remove the bay leaf.
Spanish Prepare creole sauce as directed, adding 4 ounces (120 grams) sliced
mushrooms to the sautéed onions. Garnish with sliced black or green olives.
Milanaise Sauté 5 ounces (140 grams) sliced mushrooms in ½ ounce (15 grams) whole
butter. Add tomato sauce and then stir in 5 ounces (140 grams) cooked ham (julienne)
and 5 ounces (140 grams) cooked tongue (julienne). Bring to a simmer.
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Italian Tomato Sauce
8 pounds tomatoes
.5 cups olive oil
1 tablespoon parsley, chopped
6 garlic cloves, minced
1) Preheat oven to 400 degrees F.
2) Brush a baking sheet with 1 tbsp olive oil, set aside.
3) Cut each tomato in half and squeeze out the seeds. Cut into chunks and place on
the baking sheet in one layer. Bake for 1 ½ hours.
4) In a large sauce pot over medium heat, sauté the garlic in the remaining olive oil for
a minute or two, careful not to burn. Add parsley and cooked tomatoes. Stir while
cooking to help break down the tomatoes. Taste and adjust seasoning if necessary.
5) Pass through a food mill.
Marinara Sauce
1 pound onion, chopped
8 cloves garlic, minced
3/4 cup olive oil
20 pounds plum tomatoes (2 1/2 gal), canned, undrained
3 ounces chopped fresh parsley
3 tablespoons dried basil, crumbled
2 tablespoons salt
1 1/2 teaspoons black pepper
1. Sauté onion and garlic in oil until tender and golden in color.
2. Add tomatoes to onion-garlic mixture. Break tomatoes into small pieces.
3. Stir in seasonings. Cover and simmer for 2 hours, stirring occasionally. Cook until
sauce reaches desired consistency.
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Puttanesca
4 garlic cloves, halved
5 anchovies, chopped
3 Tbsp olive oil
6 black olives, sliced
6 green olives, sliced
2 Tbsp capers
1 red chili, finely diced
28 oz Italian tomato sauce
2 Tbsp parsley, finely chopped, rinsed
1) In a deep pan over medium high heat brown the garlic in the olive oil. Add the
anchovies and crush to a paste with a fork.
2) Add tomato sauce, olives, capers, and the chili. Cook over medium high heat,
constantly stirring, for 10 minutes.
3) Add parsley and cook for 1 to 2 more minutes. Taste and adjust seasoning if
necessary
63
CHRM 1120 SOUP AND SAUCE BASICS
SESSION SIX: EMULSION SAUCES-HOT AND COLD
BUTTER SAUCES - HOT AND COLD COMPOUND
Read Chapter Thirteen and Fourteen: Hot emulsified egg yolk sauces and
Mayonnaise based sauces
* Attendance
* Laboratory subjects –
Make Emulsion sauces –
Cold sauces ~ Mayonnaise
Hot sauces ~ Hollandaise, Bearnaise
Make cold compound butter and hot butter sauces
Cold butter- compound butters
Hot sauces ~ Beurre blanc,beurre rouge, beurre
*Classwork – Hollandaise and Mayonnaise based
secondary sauces.
*Discussion Points and Reminders
LEARNING OBJECTIVES:
The student should be able to:
1. Define the term, “emulsion sauce”.
2. Define the term, “Compound butter and beurre blanc”.
3. Identify a selection of secondary sauces based on Hot and cold emulsion
sauces
4. Identify a selection of sauces based on cold butter and hot beurre blanc
emulsion sauces
5. Produce a variety of emulsion based sauces to include Hollandaise and
Mayonnaise
6. Produce a variety of compound butters and hot butter sauces to include beurre
rouge, beurre blanc, and an assortment of other butter sauces.
7. Evaluate a variety of emulsion sauces for standards of quality.
8. Evaluate a variety of butter sauces for standards of quality.
9. Store a variety of emulsion sauces to industry sanitation standards.
10. Store a variety of butter sauces to industry sanitation standards.
64
Session Six – Emulsions
Note Taking Guide
Key Terms
Emulsion
Emulsifier
Coalescence
Beurre Blanc
Compound Butter
Béarnaise
Two TYPES of emulsions:
1. Oil in water (Milk)
2. Water in oil (Butter)
Emulsifiers:
Name of Emulsifier
Origin or Source
Common Use
65
Note Taking Guide
Session Six – Emulsions (Continued)
Categories of Emulsions:
1. Temporary
2. Semi-Permanent
3. Permanent
Common Emulsions and Emulsion Sauces:
Master Recipe: Hollandaise and Béarnaise
Components and Purpose:
Reduction:
Egg Yolks:
Butter:
Lemon:
66
Master Recipe: Hollandaise and Béarnaise
Differences between Hollandaise and Béarnaise:
Techniques for Success:
1. Equal temperature
2. Slow and steady to start
3. Proper ratio
4. Mechanical help?
5. Broken Emulsion – How to Fix it:
Hot Water
Derivative
Hollandaise
Mousseline
Flavoring
New Yolk
Use
Béarnaise
Choron
Foyot
67
Session Six – Emulsions (Continued)
Note Taking Guide
Compound Butter
Definition:
Uses:
Keys to Success:
Varieties:
Hot Butter Preparations
Variety
Flavor/Technique
Use
Keys for Success:
Beurre Fondus
Pan Sauces
68
Master Recipe: Mayonnaise
Components and Purpose:
Keys to Success:
Alternative and Derivatives:
69
Session Six – Emulsions
Recipe Lab and Experiments
Everyone will prepare a Hollandaise or Béarnaise based on their group’s assigned
derivative. Each INDIVIDUAL preparation should be presented to the instructor for review
BEFORE being combined with the other group member’s sauce.
Additionally, there will be three groups, each will execute three sauces, a prepared
protein(to pair with all three sauce from the group), and an experiment as detailed below.
Please take 15 minutes as a group, before the end of class, to discuss and create the
following information:
1. A timeline for the execution of your individual recipes, the group recipes and the
group’s experiment
2. A list identifying who is responsible for which task
3. A list of the “keys to success” for your dishes
4. A list of “moments of demonstration
5. The expected outcome of your experiment (review the questions on the following
pages)
Lab Assignments
Session Six
Group I
Group II
Group III
Béarnaise
Hollandaise
Béarnaise
Choron
Mousseline
Foyot
Maltaise
Spanish
Romesco
Beurre Fondu
Protein
Grilled Beef
Experiment
Break and Fix
Beurre Rouge
Poached
Chicken
(in the beurre
fondu)
Break and Fix
Hollandaise
Caesar
Dressing
Chili
Compound
Butter
Seared Beef
Caesar
Butter
Blue Cheese
Aioli
Beurre Rouge
Hollandaise/
Béarnaise
(individual)
Derivative
(combined)
Cold Emulsion
Group IV
Beuree Blanc
Chicken
Turn cream
into butter
(Invert
emulsion type)
Homework for Next Week:
Take the quiz online at www.quia.com
70
Experiment I – Breaking Beurre Rouge
1. What did you do to break the beurre rouge?
2. When broken…
Taste
Appearance
Viscosity
3. How did you fix it?
4. How could you have avoided breaking?
Experiment II – Breaking Hollandaise
1. What did you do to break the hollandaise?
2. When broken…
Taste
Appearance
Viscosity
3. How did you fix it?
4. How could you have avoided breaking?
71
Experiment III – Making Butter
1. What were the keys to success in making butter?
2. Fill in the following chart:
Weight of cream
Weight of buttermilk
Weight of butter
3. Explain the process of “inverting the emulsion”
4. What are the characteristics of this fresh butter?
a. Spreadability:
b. Color:
c. Taste:
d. Aroma:
72
Sauce Hollandaise
1/4 tsp White peppercorns, crushed
3 oz White wine vinegar
2 oz Water
2 Egg yolks
1 1/4 oz Lemon juice
2 cups Clarified butter, warm
Salt and white pepper, to taste
Cayenne pepper, to taste
1. Combine the peppercorns, vinegar and water in a small saucepan and reduce by one
half.
2. Place the egg yolks in a stainless steel bowl. Strain the vinegar and pepper reduction
through a chinois, into the yolks.
3. Place the bowl over a double boiler, whipping the mixture continuously with a wire whip.
As the yolks cook, the mixture will thicken. When the mixture is thick enough to leave a
trail across the surface when the whip is drawn away, remove the bowl from the double
boiler. Do not overcook the egg yolks.
4. Whip in 1 ounce (30 milliliters) lemon juice to stop the yolks from cooking.
5. Begin to add the warm clarified butter to the egg yolk mixture a drop at a time, while
constantly whipping the mixture to form an emulsion. Once the emulsion is started, the
butter may be added more quickly. Continue until all the butter is incorporated.
6. Whip in the remaining lemon juice. Adjust the seasonings with salt, white pepper and
cayenne pepper.
7. Strain the sauce through cheesecloth if necessary and hold for service in a warm (not
simmering) bain marie.
Yield: 3 cups
Small Hollandaise Sauces (reduce derivative ingredients)
The following small sauces are easily made by adding the listed ingredients to 1 quart (1
liter) hollandaise. The final step for each recipe is to season to taste with salt and pepper.
Béarnaise is presented here as a small sauce although some chefs consider it a leading
sauce.
Béarnaise (bair-NAYZ) Combine 1 ounces (s30 grams) chopped shallots, 2 1/2
tablespoons (37 1/2 milliliters) chopped fresh tarragon, 1 1/2 tablespoons (23 milliliters)
chopped fresh chervil and 1/1 teaspoon (2 1/2 milliliters) crushed peppercorns with 4 fluid
ounces (125 milliliters) white wine vinegar. Reduce to 1 fluid ounces (30 milliliters). Add
this reduction to the egg yolks and proceed with the hollandaise recipe. Strain the finished
73
sauce and season to taste with salt and cayenne pepper. Garnish with additional chopped
fresh tarragon.
Choron Combine 1 ounces (30 grams) tomato paste and 1 fluid ounces (30 milliliters)
heavy cream; add the mixture to a béarnaise.
Foyot Add to béarnaise 1/2 fluid ounces (45 milliliters) melted glace de viande.
Grimrod Infuse a hollandaise sauce with saffron.
Maltaise Add to hollandaise 1 fluid ounces (30 milliliters) orange juice and 1 teaspoons (5
milliliters) finely grated orange zest. Blood oranges are traditionally used for this sauce.
Mousseline (Chantilly Sauce) Whip 4 fluid ounces (125 milliliters) heavy cream until stiff.
Fold it into the hollandaise just before service. Mousseline sauce is also used as a
glacage coating.
Beurre Fondu
1 Tbsp water
1 Pound chilled butter, cut into ½ inch cubes
1) In a small deep sauce pot, over medium high heat, heat water until the edges are
simmering.
2) Reduce heat to low and add one piece of butter , whisking constantly until butter is
incorporated. At this time, add another piece of butter and continue the process
until all the butter has been incorporated.
3) When the emulsion has formed, it is okay to add more butter at a time as long as
the whisking is constant and the emulsion does not break.
74
Bleu Cheese Aioli
1 oz fresh garlic, pureed
1 egg yolk
Pinch salt
8 oz vegetable oil
Juice of 1 lemon
½ Tbsp cold water if necessary
2 oz bleu cheese, or to taste
1) In a medium sized non reactive mixing bowl, whisk garlic, salt and egg yolk until
combined.
2) Using a whisk, gradually add oil to mixture, one drop at a time. Once emulsion is
formed, oil can be added in a very small but steady stream, continuously whisking.
3) When all the oil in incorporated, mix in the bleu cheese and lemon juice to taste.
Adjust seasoning if necessary.
4) If sauce is too thick, it can be thinned by adding a little cold water.
Chili Compound Butter
1 pound butter
3 tablespoons chili powder
1 tablespoon ground cumin
3 dashes Tabasco sauce
2 tablespoons tequila
salt and freshly cracked black pepper
1) In a kitchen aid mixer using a paddle, combine all ingredients until an even mixture is
formed. Taste and adjust seasoning if necessary.
2) Place butter on a sheet of parchment paper and form into a roll, or put into a piping bag
and pipe onto plates for service.
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Beurre Blanc
Yield: 1 cup
4 oz White wine
½ oz White wine vinegar
¾ tsp salt
1/4 tsp white pepper
½ ounce shallots, minced
8 iz whole butter, chilled
1. Combine the white wine, white wine vinegar, salt, white pepper and shallots in a
small saucepan. Reduce the mixture until approximately 2 tablespoons (30 milliliters) of
liquid remain. If more than 2 tablespoons of liquid are allowed to remain, the resulting
sauce will be too thin. For a thicker sauce, reduce the mixture au sec.
2. Cut eh butter into pieces approximately 1 ounce (30 grams) in weight. Over low
heat, whisk in the butter a few pieces at a time, using the chilled butter to keep the
sauce between 100 degrees F. and 120 degrees F (43C – 49C).
3. Once all the butter has been incorporated, remove the saucepan from the heat.
Strain through a chinois and hold the sauce between 100 degrees F and 130 degrees F
(30C-54C) for service.
Variations
Beurre Rouge – Substitute a dry red wine for the white wine and red wine vinegar for
the white wine vinegar.
Lemon Dill – Heat 1 tablespoons (15 milliliters) lemon juice and whisk it into the beurre
blanc. Stir in 2 tablespoons (30 milliliters) chopped fresh dill.
Pink Peppercorn – Add 1 tablespoons (15 milliliters) coarsely crushed ink
peppercorns to the shallot-wine reduction when making beurre rouge. Garnish the
finished sauce with whole pink peppercorns.
76
Spanish Romesco Sauce
3 Red bell peppers, medium size
2 ounces Almonds, sliced
2 ounces Hazelnuts
3 Garlic cloves
1 tablespoon Fresh Italian parsley, chopped
2 teaspoons Paprika
1/2 teaspoon Chilli powder
4 fluid ounces Sherry vinegar
6 fluid ounces Extra virgin olive oil
TT Salt and pepper
1. Roast the bell peppers in an open flame. Peel them, remove the seeds and chop them
coarsely.
2. Toast the almonds and hazelnuts in a dry sauté. Cool them and grind them in the bowl
of a food processor until they are almost a paste.
3. Add the bell peppers, garlic, Italian parsley, paprika and chilli powder to the bowl of the
food processor and pulse to combine the ingredients.
4. Add the vinegar and purée to a smooth paste.
5. With the processor running, add the oil in a slow stream to emulsify the sauce. Season
to taste.
77
Caesar Dressing
1 tbsp garlic, minced
3 Anchovy fillets
¾ tsp salt (to taste)
½ tsp fresh ground black pepper, to taste
2 egg yolks
2 fl oz lemon juice, to taste.
5 fl oz extra-virgin olive oil
5 fl oz blended oil
6 oz finely grated Parmesan cheese
12 oz croutons
1) In a small non-reactive bowl mash together the garlic, anchovies, salt and pepper to form a
relatively smooth paste.
2) Add the egg and lemon juice and whisk well. While whisking gradually add the olive oil so as to
form a thick emulsion.
3) Adjust seasoning with salt and pepper.
4) Toss with romaine add cheese and croutons.
78
CHRM 1120 SOUP AND SAUCE BASICS
SESSION SEVEN: MARINADES, VINAIGRETTES and INTERNATIONAL SAUCES
Read Chapter 16 in Sauces by James Peterson
* Attendance
* Laboratory subjects –
Make marinades, vinaigrettes, salad sauces and a selection of
International sauces and relishes
*Classwork – Oil and vinegar based sauces and International sauces.
*Discussion Points and Reminders
LEARNING OBJECTIVES:
The student should be able to:
1. Define the term, “Marinade, vinaigrette, salad sauce, and relish”.
2. Identify a selection of ingredients used in the production of sauces based on
marinades, vinaigrettes, and an assortment of International sauces.
3. Describe a variety of sauces based on oil and vinegar.
4. Describe the uses of a variety of marinades, vinaigrettes and other assorted
International sauces.
5. Produce a variety of sauces based on marinades, vinaigrettes, and an
assortment of International sauces.
6. Store a variety of sauces based on marinades, vinaigrettes, and an assortment
of International sauces.
7. Evaluate a variety of sauces based on marinades, vinaigrettes, and an
assortment of International sauces.
79
Note Taking Guide
Session Seven – Marinades, Vinaigrettes, International
Define the Following Terms:
Marinade:
Marinate:
Infusion:
Maceration:
Marinade Ingredients and There Purpose:
Ingredient
Purpose
Should marinades be emulsified?
Yes and No
80
Note Taking Guide
Session Seven – Marinades, Vinaigrettes, International
Types, Definition and Examples of Marinades
Type
Definition
Examples
Pros
Cons
Uses
Sugar Content of Marinades:
81
Note Taking Guide
Session Seven – Marinades, Vinaigrettes, International
International Sauces—some definitions
Sauce
Definition
82
Recipe Lab and ExperimentsSession Seven – Marinades, Vinaigrettes, International
The class will be divided into six groups, each taking a type of marinade, a vinaigrette or
other salad sauce, and an international sauce. Each group will also have an experiment to
perform as they execute the recipes.
TODAY’S
LAB
Marinade
(start first)
Group I
Group II
Group III
Group IV
Warm Duck
Breast with Asisan
spices
Seviche
London Broil
Chicken with
Cloves of Garlic
Salad
Orange Soy
Vinaigrette
Blue Cheese
Vinaigrette
German potato
salad
International Pico de Gallo
Thai Melon
Salsa
Tapenade
Experiment
(start first)
Brined and Not
Brined
Some of the
salsa as
chutney
Emulsified
verse not
Unmarinated vs
Marinated
Group V
Group VI
Group VII
Group VIII
Marinade
(start first)
ShishKebab
Grilled
Marinated
Chicken Breast
London Broil
Chicken with
Cloves of Garlic
Salad
Non-Fat Creamy
Mustard Yogurt
Dressing
Green Goddess
Dressing
Blue Cheese
Vinaigrette
German Potato
salad
International Balsamic Honey
Glaze
BBQ
Tapenade
Experiment
(start first)
Marinated and
basted vs
Marinated only
Emulsified
Verse not
Injected vs Not
Injected
Unmarinated vs
Marinated
83
Recipe Lab and ExperimentsSession Seven – Marinades, Vinaigrettes, International
Experiment I—Brined and Not Brined
Was there a significant difference in the following areas:
Coloration:
Yield:
Overall Flavor:
Juiciness:
Saltiness:
Crispness of Skin:
Experiment II—Salsa vs Chutney
Explore the following conditions:
Condition
Salsa
Texture
Chutney
Sweetness
Color
Pairing with
protein item
84
Experiment III—Emulsified vs Non-Emulsified
Evaluate the following qualities of the two chicken preparations.
Condition
Emulsified
Non-Emulsified
Texture Tnderness
Flavor
Color
Yield
Moisture
Content
Experiment IV—Emulsified vs Non-Emulsified
Evaluate the following qualities of the two fried chicken preparations.
Condition
Marinated
Not Marinated
Texture Crunchiness
Flavor
Interior Color
Tenderness
Moisture
Content
85
Experiment V—Injected vs Not Injected
Evaluate the following qualities of the two beef preparations.
Condition
Emulsified
Non-Emulsified
TextureTenderness
Flavor
Color
Yield
Moisture
Content
Experiment VI—Basted vs Not Basted
Evaluate the following qualities of the two jerk chicken preparations.
Condition
Emulsified
Non-Emulsified
TextureTenderness
Flavor
(sweetness
and spiciness)
Color
Yield
Moisture
Content
86
Chicken with 40 Cloves of Garlic
2 1/2 pounds chicken, cut in eight pieces
13 ounces dry white wine
flour, as needed
salt and pepper, to taste
1 tablespoons olive oil
20 garlic cloves, unpeeled
2 sprigs fresh thyme
1 sprig fresh rosemary
8 french bread croutons
fresh parsley as needed for garnish, chopped
1. Marinate the chicken pieces in the white wine for 1-2 hours under refrigeration. Remove
and pat dry.
2. Dredge the chicken in flour and season lightly with salt and pepper. Sauté the chicken
in the olive oil.
3. Remove the chicken from the pan and sauté the garlic until it begins to brown. Place
the chicken on top of the garlic in a single layer. Add the wine marinade and herbs and
cover.
4. Braise in a 325ºF (160ºC) oven until tender, approximately 45 minutes.
5. Remove the chicken and garlic from the pan and reserve. Remove and discard the
herbs. Place the pan on the stove top and reduce the sauce until slightly thick. Season
with salt and pepper.
6. Serve 2 pieces of chicken and several of the garlic cloves resting on 2 French bread
croutons. Top with a portion of the sauce and garnish with chopped parsley.
Yield: 4 2-piece servings
87
Barbecue Sauce
8 ounces onion, small dice
1 ounce garlic, chopped
1 fluid ounce vegetable oil
6 fluid ounces red wine vinegar
1 ounce brown sugar
2 fluid ounces honey
8 fluid ounces beef stock
10 ounces ketchup
1 ounce dry mustard
2 tablespoons worcestershire sauce
salt and pepper, to taste
cayenne pepper, to taste
1. Sweat the onions and garlic in the oil until tender.
2.
Combine the remaining ingredients and simmer for 30 minutes.
Tomato Vinaigrette for Pasta
8 ounces Tomato Concassee, see recipe
1 oz fresh basil, thyme or marjoram
3 oz balsamic vinegar
2 tbsp shallots, minced
8 oz olive oil
Salt and pepper, to taste
1 lb pasta, cooked
1. Combine all vinaigrette ingredients. Season to taste with salt and pepper. Set aside for
20-30 minutes to allow the flavors to blend.
2. Toss the sauce with 1 pound (500 grams) warm or cold cooked pasta such as spaghetti
or fettuccine. Adjust the seasonings. Serve immediately or refrigerate and serve chilled.
88
Pico de Gallo
5 each Tomatoes, seeded, small dice
1 bunch green onions, sliced
3 each garlic clove, minced
1/2 bunch cilantro, chopped
3 each jalapeno, chopped fine
2 fluid ounces lemon juice, fresh
1/2 teaspoon cumin, ground
1/2 TT salt and pepper
Combine all ingredients and gently toss. Adjust seasonings and refrigerate.
Fresh Cranberry Orange Sauce
1 pound granulated sugar
4 ounces orange juice
8 ounces water
1 ½ pounds fresh or frozen cranberries
1 cinnamon stick
2 ounces orange liqueur
2 tablespoons orange zest, finely grated
20 orange segments
1. Combine the sugar, juice and water in a nonreactive saucepan; bring to a boil.
2. Add the cranberries and cinnamon stick and simmer uncovered until the berries begin
to burst, approximately 15 minutes. Skim off any foam that rises to the surface.
3. Add the orange liqueur and zest and simmer for another 5 minutes.
4. Remove from the heat and remove the cinnamon stick. Add the orange segments. Cool
and refrigerate.
Yield: 3 quarts ( 3 liters)
89
German Potato Salad
4 ounces Bacon, paysanne
4 ounces Onions, small dice
1 ounces Green onions, sliced thin
1 ounces Flour
2 1/2 ounces Granulated sugar
3 fluid ounces Cider vinegar
1/2 pint Chicken stock
2 1/2 pounds Russet potatoes, cooked, peeled, sliced 1/4 in. thick
3 Eggs, hard cooked, peeled, sliced
TT Salt and pepper
1. In a heavy saucepan large enough to hold all of the ingredients, cook the bacon,
rendering the fat without browning the bacon. Remove the bacon and set aside.
2. Add the onions and green onions and cook until tender without browning,
approximately 2 minutes.
3. Stir in the flour to make a roux. Add the sugar, vinegar, and stock. Stir, bring to a boil
and reduce to a simmer.
4.
Carefully fold in the potatoes, eggs and cooked bacon. Season to taste with salt
and pepper. Serve warm.
90
Grilled Marinated Chicken Breasts
4 skinless boneless chicken breast halves, boneless, skinless
salt and pepper, to taste
1 tablespoon vegetable oil
2 ounces red pepper butter
1. Trim any excess fat from the breasts. Split each breast into two pieces by removing
the small piece of cartilage that joins the halves.
2. Marinate the chicken breasts in 8 fluid ounces White Wine Marinade for u to 1 hour.
Blot excess marinade from the chicken with a paper towel before grilling.
3. Heat and prepare the grill.
4. Grill the chicken breasts until done, turning them to produce attractive cross-hatch
markings.
5. Remove the chicken from the grill and place on a plate for service..
White Wine Marinade
1 teaspoons garlic, minced
2.5 ounces onion, small dice
12 ounces dry white wine
1 bay leaves
1 teaspoons dried thyme
.5 teaspoon white pepper
1.5 teaspoons salt
.5 ounce lemon juice
2 ounces vegetable oil
1. Combine all ingredients.
Yield 1 quart (1 liter)
91
Thai Melon Salsa
1 qt Assorted melons such as honeydew,
cantaloupe, Crenshaw
1 tsp Garlic, chopped
2 Tbsp Brown sugar
1 oz Thai fish sauce
1 Tbsp Serrano chiles, minced
2 oz Lime juice
4 Tbsp Unsalted peanuts, roasted,
chopped fine
4 Tbsp Fresh mint
1. Cut the melons into small dice or shape into small balls using a Parisienne scoop.
2. Combine remaining ingredients and toss with the melon pieces. Chill thoroughly. Serve
with fish, shellfish or chicken.
Yield: 1 qt. (1 lt)
92
Warm Duck Breast Salad with Asian Spices
And Orange Soy Vinaigrette
2 Whole boneless duck breasts (12 oz [350 g] each)
-----MARINADE----1 tsp Garlic, minced
2 Tbsp Green onions, minced
2 tsp Oyster sauce
1 tsp Light soy sauce
1 tsp Rice wine or dry sherry
1 tsp Sugar
1/2 tsp Five spice powder
4 oz Mixed baby greens (4 to 6 oz)
1. Trim the excess fat from the duck breasts and separate the breasts into halves.
2. Combine the marinade ingredients. Thoroughly coat the duck with the marinade and
marinate for at least 2 hours.
3. Combine the Orange Soy Vinaigrette ingredients at least 2 hours before service so that
the flavors will develop.
4. Wipe the marinade from the breasts and sauté them, skin side down first, in a dry sauté
pan until medium rare, approximately 2 1/2 minutes per side. Do not overcook.
5. Arrange a mixture of baby greens on 4 plates. Slice the breasts on the diagonal and
arrange on the plates with the greens. Drizzle the Orange Soy vinaigrette over the greens.
93
Orange Soy Vinaigrette
8 fluid ounces rice vinegar
1 teaspoon chile flakes
3 tablespoons granulated sugar
1/2 teaspoon orange oil
2 teaspoons sesame oil
1 tablespoon soy sauce
4 teaspoons orange zest, minced
water, as needed
2 tablespoons green onion tops, sliced very thin on the bias
2 teaspoons sesame seeds
2 teaspoons fresh cilantro, chopped
1. Combine the vinegar, chile flakes, sugar, oils, soy sauce and orange zest in a small
saucepan. Bring to a boil and cook just until the sugar dissolves.
2. Taste the mixture and adjust the strength by adding 4 to 8 fl. oz. (120 to 240 milliliters)
of water.
3. Cool the mixture, then add the green onions, sesame seeds and cilantro. Stir to
combine, cover and chill until ready to use.
94
Green Goddess Dressing
2 head iceberg lettuce
1 ounce fresh parsley
1 pint mayonnaise
12 ounces sour cream
1 tablespoon garlic, chopped
1 ounce anchovy fillets, minced
1 ounce fresh chives, chopped
1 tablespoon fresh tarragon, chopped
1 ounce lemon juice
1 ounce red wine vinegar
salt and white pepper, to taste
worcestershire sauce, to taste
1. Rinse and chop the parsley, but do not dry it or you will remove some of the chlorophyll.
2. Combine all the ingredients and mix well. Season to taste with salt, white pepper and
Worcestershire sauce.
Yield: 1 quart (1 liter)
95
Marinated London Broil
MARINADE:
4 ounces olive oil
4 ounces balsamic vinegar
2 tablespoons fresh rosemary, chopped
2 ounces garlic, minced
1 teaspoon pepper
2 pounds beef flank steak (2-3 lb.) (1-1 1/2 kg)
1. Combine the marinade ingredients in a hotel pan.
2. Add the flank steak to the marinade and coat completely. Allow the meat to marinate for
at least 4 hours.
3. Grill the steak rare to medium rare. If cooked further, the meat will become extremely
tough.
4. Carve into 1/4-inch (6-millimeter) thick slices, cutting diagonally across the grain.
96
Seviche
1/2 pound raw scallops and/or shrimp
1/2 pound raw firm white fish
4 ounces fresh lime juice
2 serrano peppers, minced
3 ounces red onion, fine dice
2 tablespoons fresh cilantro, minced
1 tablespoons olive oil
4 ounces Tomato Concassée, see recipe
1 teaspoons garlic, chopped
salt and pepper, to taste
1. Chop the scallops, shrimp and fish coarsely but evenly. Place in a nonreactive
container and add the lime juice. Cover and marinate in the refrigerator for 4 hours. The
fish should turn opaque and become firm.
2. Toss in the remaining ingredients and season to taste with salt and pepper. Chill
thoroughly and serve as a salad or with tortilla chips.
3. If the seviche is going to be held for more than 2 hours, drain the liquid and refrigerate
separately. The reserved liquid can then be tossed with the other ingredients at service
time.
Yield: 1 1/2 pounds
Blue Cheese Vinaigrette
8 ounces blue cheese
1 teaspoon salt
1 teaspoon garlic, mashed
4 fluid ounces white wine vinegar
1/4 teaspoon black pepper
12 fluid ounces olive oil
1. Crumble the blue cheese and set aside 2 oz. (60 g) of the chunks for garnish. Pass the
remainder through a drum sieve or food mill fitted with a fine disk.
2. Combine the salt, garlic, vinegar and pepper. Add the olive oil in a slow steady stream,
whisking constantly to incorporate. Gradually beat in the sieved blue cheese until
smooth. Stir in the reserved blue cheese chunks.
97
Balsamic Honey Glaze (reduction)
1 quart Balsamic vinegar
1 lb Honey
1 tsp Black pepper
Combine all ingredients in a small saucepot. Simmer and reduce until it reaches a syruplike consistency.
Tapenade
4 garlic cloves
1 pint kalamata olives, pitted
1 ounce anchovies
2 tablespoons capers
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon fresh oregano
3 tablespoons fresh lemon juice
2 fluid ounces extra virgin olive oil
Place all of the ingredients in the bowl of a food processor and process until the mixture forms
a coarse paste. Refrigerate
98
Low-Fat Creamy Mustard Yogurt Dressing
2 fluid ounces Dijon mustard
2 tablespoons Whole grain mustard
2 tablespoons Shallots, minced
1 Garlic clove, minced
3 tablespoons Lemon juice
6 ounces Nonfat yogurt
3 tablespoons Fresh dill, chopped
1/2 teaspoon Salt
TT Pepper
Whisk all the ingredients together and adjust the seasonings with additional salt and
pepper.
99
Shish Kebab
-----MARINADE----6 oz Onion, small dice
1/2 oz Garlic, chopped
2 oz Lemon juice
1 Tbsp Salt
1/2 tsp Pepper
1 tsp Fresh oregano, chopped
4 oz Olive oil
1 tsp Cumin, ground
1/2 Tbsp Coriander, ground
1 tsp Fresh mint, chopped
2 1/2 lb Lamb leg or shoulder, boneless, trimmed
and cut in 2-in. (15-cm) cubes
1. Combine the marinade ingredients and add the lamb. Marinate for 2 hours.
2. Place 3-4 cubes of lamb on each of ten skewers. Grill or broil to the desired doneness.
Serve with rice pilaf.
100
CHRM 1120 SOUP AND SAUCE BASICS
SESSION EIGHT: FINISHING SAUCES—oils, essences, reductions, coulis, and juices
Agenda
* Attendance
* Bonus Quiz Review
* Laboratory subjects –
* Classwork – Oils, essences, reductions, creams and juice based sauces.
* Discussion Points and Reminders
LEARNING OBJECTIVES:
The student should be able to:
1. Define the term, “Oils, essences, reductions, creams and juices”.
2. Identify a selection of ingredients used in the production oils, essences,
reductions, creams and juices.
3. Describe a variety of sauces based on oils, essences, reductions, creams and
juices.
4. Describe the uses of a variety of sauces based on oils, essences, reductions,
creams and juices.
5. Produce a variety of sauces based on oils, essences, reductions, creams and
juices.
6. Store a variety of sauces to industry standards for sanitation and safety.
7. Evaluate a variety of sauces based on oils, essences, reductions, creams and
juices.
Current cooking trends have been heading lighter in the last few years. As health issues
become more common place, lighter sauces are finding their way into the traditional
kitchen setting known for heavy use of butter and cream. Nothing too wrong with butter
and cream but there is now a solid place in the kitchen for the lighter style of sauces.
Some of the leading chefs in America today are opting for lighter style cuisine without
losing the flavors. Some of the great examples is the food of such chefs such as Rick
Bayless, Jean-Georges Vongerichten, and Paul Bertolli. They have taken a more natural,
lower in calorie approach and brought them to culinary heights by using flavors-intense
flavors.
101
Note Taking Guide
Session Eight – Finishing Sauces
Definition:
Types of Finishing Sauces:
Type
Definition-Recipe
Example
Use
102
Note Taking Guide
Session Eight – Finishing Sauces
Sauce Balderdash
In groups, write a definition to the following terms. The created definitions, along with
the correct definition will be read aloud to the class. Then, groups will choose from
the definition read aloud to determine which one they believe to be the actual
definition. Please keep it clean.
You have three ways to score points:
1. Your written definition matches the correct definition-10 points (you knew
what the term meant)
2. Other groups choose your inaccurate definition as the correct definition-5
points (you did not know what the term meant, but your inaccurate definition
was well written and convincing)
3. You pick the correct answer-5 points (You did not know what the term meant,
but upon hearing the correct answer read aloud, you chose that answer)
*Winning team will receive 10 extra credit points
Terms
Write the definitions to all of the terms on ONE piece of paper with the names of your
group members and a team name listed at the top.
 Nage
 Smear
 Au sec
 Tamis
 Milking
 Ribbonning
103
Session Eight – Finishing Sauces
Recipe and Lab Experiments
Recipes
Group I
Group II
Group III
jus
spinach
strawberry
jus lie
red bell pepper
red bell pepper-clear
gel
spinach-xanthan gum
strawberry-arrowroot
coulis
red bell pepper
spinach
strawberry
reduction
red bell pepper
balsamic
strawberry gastrique
essence
mushroom
mint
onion
foam
red bell pepper-egg
spinach-fat
strawberry-lecithin
cream
red bell pepper
spinach
strawberry
hot oil
basil
chile
walnut oil
cold oil
sundried tomato-garlic Italian herb
orange-vanilla
Experiment
Service
Vehicle
thickeners for jus lie
foaming agents
oil comparison
Grilled Chicken
Baguette
Pound Cake
Recipes
Group IV
GroupV
Group VI
jus
spinach
strawberry
jus lie
red bell pepper
red bell pepper-clear
gel
spinach-xanthan gum
strawberry-arrowroot
coulis
red bell pepper
spinach
strawberry
reduction
red bell pepper
balsamic
strawberry gastrique
essence
mushroom
mint
onion
foam
red bell pepper-egg
spinach-fat
strawberry-lecithin
cream
red bell pepper
spinach
strawberry
hot oil
basil
chile
walnut oil
cold oil
Experiment
Service
Vehicle
sundried tomato-garlic Italian herb
thickeners for jus lie
foaming agents
orange-vanilla
oil comparison
Grilled Chicken
Pound Cake
Baguette
104
Recipes
Group VII
Group VIII
Group IX
jus
spinach
strawberry
jus lie
red bell pepper
red bell pepper-clear
gel
spinach-xanthan gum
strawberry-arrowroot
coulis
red bell pepper
spinach
strawberry
reduction
red bell pepper
balsamic
strawberry gastrique
essence
mushroom
mint
onion
foam
red bell pepper-egg
spinach-fat
strawberry-lecithin
cream
red bell pepper
spinach
strawberry
hot oil
basil
chile
walnut oil
cold oil
sundried tomato-garlic Italian herb
orange-vanilla
Experiment
Service
Vehicle
thickeners for jus lie
foaming agents
oil comparison
Grilled Chicken
Baguette
Pound Cake
Experiment I – Thickeners for Jus Lie
When making jus lie, use the following thickening agents and save the results for
evaluation:
Experiment I
Characteristic
Viscosity
Clear Gel
Type of Thickening Agent
Blonde Roux
Corn Starch Slurry
Clarity
Flavor
“Ribboning”
105
Experiment II – Foaming Agents
When Foams, use the following agents and save the results for evaluation:
Experiment II
Characteristic
Volume
Butter and Cream
Type of Foaming Agent
Gelatin
Xanthan Gum
Stiffness
Flavor
Stability after
resting:
 10 minutes
 45 minutes
 90minutes
Experiment III –Oil Performance Comparison
When making and using oil infusions, it is critical to understand the performance
characteristics of Virgin oils. Please prepare SIX oils as listed below and present them to
the class for evaluation.
Prepare 1 Cup of Extra Virgin and 1 Cup Vegetable Oil
Experiment III
Characteristic
Heated to 180º
then add herbs
Olive Oil Comparison
Unheated-Room
Temp
Refrigerated 2 hours
Color
Aroma
Taste
Mouthfeel
106
Red Bell Pepper Reduction
1 1/3 cup red pepper jus
Salt, to taste
Pepper, to taste
1) In a small non reactive sauce pot over medium heat bring jus to a boil.
2) Reduce heat to allow for a simmer and cook jus until it has been reduced to nappe.
3) Taste and adjust seasoning if necessary.
Strawberry Cream
1 cup Strawberry Jus
2 cups Heavy whipping cream
Honey to taste
1) In a medium non reactive heavy bottomed sauce pot, bring cream to a boil over
medium heat. Lower the heat and reduce until nappe.
2) In a separate small non reactive heavy bottomed sauce pot over low heat, reduce
strawberry jus to nappe.
3) Combine reductions and season to taste.
4) Taste and adjust seasoning if necessary.
107
Strawberry Coulis
1 lb Strawberries, washed, stemmed and sliced
1 fl oz olive oil
3 fl oz red wine
3 oz strawberry juice
Sugar or honey to taste
1. In a medium sauté pan sweat the strawberries in the olive oil until tender
2. Deglaze sauté pan with red wine
4. Add the strawberry juice and reduce the liquid by half
5. Place the mixture in a food processor with a “S” blade and puree until smooth.
6. Adjust seasoning to taste with sugar or honey.
Strawberry Foam
1 tbsp lemon juice *See note below
Sugar to taste
½ cup strawberries jus
A few grains salt
A few grains of Lecithin
1) In a non-reactive stainless steel bain marie insert combine all ingredients. The
liquid in the container should be deeper than it is wide.
2) With an immersion blender whip the mixture until foamy.
* all protein-set foams require some acid to stabilize
108
Strawberry Gastrique
½ cup strawberry jus
4 tablespoons red wine vinegar
6 tablespoons of granulated sugar
1) In a medium size stainless steel pot, combine the vinegar and sugar and cook over
a low heat until the sugar has dissolved, about 2 minutes.
2) Add the juice and cook over a low heat for 10 minutes, until it has reduced to a
syrup like consistency.
Yield: 4 servings
Strawberry Jus Lie
1 1/3 cup Strawberry jus
1 tsp arrowroot diluted in 1 tsp cold water
Honey or sugar to taste
1) In a small bowl, dilute arrowroot in cold water, set aside.
2) In a small sauce pot over medium heat, bring jus to a simmer.
3) Using a whisk incorporate arrowroot solution and stir until thick.
4) Season to taste and serve.
109
Strawberry Jus
5 lb strawberries, de-stemmed
Honey, to taste
1) Cut strawberries in half and feed through the juicer. Use a 2-quart measuring
container to
hold juice as it comes out of the juicer.
2) Set aside juice that will be used for further recipes; divide equally for seven recipes.
Set aside six portions.
3) Season remaining portion to taste. Hold in the cooler until service.
Sun Dried Tomato-Garlic Oil
1 cup sun dried tomatoes
1 ½ cups extra virgin olive oil
½ cup vegetable oil or pomace oil- to winterize
1 bulb cleaned garlic, whole cloves
1. In a sealed container combine sun dried tomatoes and garlic with the olive oil.
2. Allow to infuse for at least 72 hours.
* because of the garlic, the oil will only last 1-2 weeks refrigerated (stir frequently to aerate)
110
Balsamic Reduction
1 1/3 cup Balsamic Vinegar
1) In a small non reactive sauce pot over medium heat bring vinegar to a boil
.
2) Reduce heat to allow for a simmer and cook until it has been reduced to nappe.
3) Taste and adjust seasoning if necessary.
* remember, because of the sugar content in this reduction, it will thicken significantly
as it cools
Spinach Coulis
1/2 c. olive oil
1 garlic clove
1 c. sliced shallots
1/4 c. white wine
2 c. fresh spinach leaves, well packed
1/2 c. chicken stock
salt and pepper, to taste
1) In skillet over low heat, heat olive oil and sauté garlic and sliced shallots until
translucent,
about 5 minutes.
2) Deglaze with wine and cook 1 minute.
3) Stir in spinach leaves and toss until coated with oil
4) Place in blender or food processor and puree, adding chicken broth until liquid is
smooth and
can be poured easily, but is not watery. Season with salt and pepper, and pour into
squeeze
bottle.
* do not strain
111
Spinach Cream
Spinach Jus to taste
2 cups Heavy whipping cream
Salt, as needed
Pepper, as needed
1) In a medium non reactive heavy bottomed sauce pot, bring cream to a boil over
medium heat.
2) When reduction is nappe, add basil jus to taste.
3) Taste and adjust seasoning if necessary.
Basil Foam
1 1/2 cups basil jus
1 1/2 cups Heavy cream
1/2 Lemon, juiced
1 1/2 sheets Gelatin
1) In a small non reactive heavy bottomed sauce pan over low heat reduce basil jus by
half. Add the juice of half a lemon.
2) Bloom gelatin in cold water until soft, about 5 minutes, then squeeze gently to remove
excess water and add to warm juice reduction, stir to completely dissolve.
3) Add juice to heavy cream and strain through a chinois.
4) Fill pint-size Gourmet Whip canister. Secure the top and charge with one or two N2O
cream chargers. Shake and refrigerate for 2-4 hours before using.
112
Spinach Jus Lie
1 cup spinach jus
1/2 tsp xanthan gum
Salt to taste
Pepper to taste
1) In a medium sized non reactive mixing bowl, combine 70 degree spinach jus and
xanthan gum with whisk.
2) Stir continuously until mixture has thickened to the consistency desired
.
3) Season to taste and serve.
Spinach Jus
2 lb Fresh spinach leaves
1 lb Fresh Parsley
Salt to taste
Pepper to taste
1) In a large pot of boiling water, blanch parsley and spinach leaves for 20 to 30
seconds.
Immediately shock in a bowl of ice water. Drain well.
2) In a robot coupe puree parsley and basil leaves until smooth and strain through
cheesecloth,
reserving the liquid.
3) Set aside juice that will be used for further recipes; divide equally for six recipes. Set
aside
five portions.
Season the remaining portion of jus to taste. Hold in the cooler until service
113
Basil Oil
4 cups pressed basil leaves
2 cups vegetable oil
1 cup parsley or spinach
1) In a medium heavy bottomed stainless steel sauce pot, heat oil to 140 degrees.
2) Add basil and parsley and take off of heat.
3) Using a food processor puree the mixture. Pour into a non reactive holding
container and let cool at room temperature for an hour.
4) Strain through a cheese cloth lined chinois and reserve the oil in a sealable
container.
Chili Oil
4 tsp red pepper flakes
2 cups vegetable oil
1 tsp paprika
1 tsp chili powder
1) In a small saucepan over low heat toast the spices until fragrant.
2) Add oil and heat to 140 degrees.
3) Put oil into a different container and allow to cool at room temperature. Do not
place in the cooler.
4) Strain mixture through a fine mesh strainer into a holding container, such as a squirt
bottle.
114
Walnut Oil
2 cups walnuts, whole
2 cups vegetable oil
1) Toast walnuts in 350° oven for 10 -15 minutes and crush to coarse consistency.
2) Add vegetable oil and crushed walnuts in pan, heat to 140 degrees.
4) Strain the mixture through a fine mesh strainer into a non-reactive stainless steel
bowl
and allow to cool.
5) Move the mixture to another container and allow to cool at room temperature (about
1 hour).
Italian Herb Oil
6 leaves fresh basil
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh oregano
1 ½ cups extra virgin olive oil
½ cup pomace or vegetable oil
1) In a sealable container combine herbs and olive oil and shake gently.
2) Allow to stand for 2 to 3 days and use.
3) Refrigerate unused portions.
115
Orange-Vanilla Oil
1 ½ cup vegetable oil
½ cup palm or coconut oil
1 orange peel, no pith. (Gently scrape pith with knife to remove)
1 vanilla bean, split
1) Combine mixture in a sealable container, such as a glass bottle.
2) Shake gently and allow to stand for 3-4 days.
Red Pepper Coulis
1 lb red peppers diced
½ minced shallot
1 fl oz olive oil
3 fl oz dry white wine
3 oz chicken stock
salt to taste
1) Place red pepper on burner over high heat and cook until skin is completely
blackened. Place peppers in a plastic bag, tie shut and allow to cool for approx 10
minutes. Peel and seed peppers.
2) In a medium sauté pan sweat the peppers and shallots in the olive oil until tender.
3) Deglaze sauté pan with white wine.
4) Add the stock and reduce the liquid by half.
5) Place the mixture in a food processor with a “S” blade and puree until smooth.
116
Red Bell Pepper Cream
1 cup Red Pepper Jus
2 cups Heavy whipping cream
Salt, as needed
Pepper, as needed
1) In a medium non reactive heavy bottomed sauce pot, bring cream to a boil over
medium heat. Lower the heat and reduce to nappe.
2) In a separate small non reactive heavy bottomed sauce pot, reduce the jus to nappe.
3) Combine the reductions.
4) Taste and adjust seasoning if necessary.
Red Bell Pepper Foam
1 egg white
2 Tbsp red pepper jus
Salt to taste
White pepper
1) In a medium sized non reactive mixing bowl, whip the egg white with a whisk to
medium peaks.
2) Add red pepper jus and fold in with a spatula until it is evenly incorporated in the egg
foam.
3) Season to taste.
117
Red Bell Pepper Jus Lie
1 1/3 cup red pepper jus
1 tsp clear gel diluted in 1 tsp cold water
Salt to taste
White pepper to taste
1) In a small bowl, dilute clear gel in cold water, set aside.
2) In a small sauce pot over medium heat, bring jus to a simmer.
3) Using a whisk incorporate clear gel solution and stir until thick.
4) Season to taste and serve.
Red Bell Pepper Jus
5 lb red bell peppers
Salt, to taste
White pepper to taste
1)
Cut bell peppers into 1 inch by 2 inch pieces, discarding the seeds and the stems and
feed through the juicer. Use a 2 quart measuring container to hold juice as it comes
out of the juicer.
2) Set aside juice that will be used for further recipes; divide equally for seven recipes.
Set aside six portions.
3) Season remaining portion to taste. Hold in the cooler until service.
118
CHRM 1120 SOUP AND SAUCE BASICS
SESSION NINE: DESSERT SAUCES
* Attendance
* Laboratory subjects – sauces and relishes
*Class work – Dessert sauces
*Discussion Points and Reminders
LEARNING OBJECTIVES:
The student should be able to:
1. Define the term, “dessert sauces”.
2. Identify a selection of ingredients used in the production of caramels, fruit coulis,
chocolate sauces and other dessert and sweet based sauces.
3. Describe a variety of sauces based on dessert usage
4. Produce a variety of sauces based on fruit, sugar, chocolate, custards and other
dessert style ingredients.
5. Store a variety of sauces to industry standards for sanitation and safety.
6. Evaluate a variety of sauces used for desserts
119
Note Taking Guide
Session Nine – Dessert Sauces
Purpose of a Sauce:
1.
2.
3.
4.
5.
Types of Dessert Sauces
Type
Definition
Examples
Keys to Success
Caramel Sauce:
Chocolate:
Custards:
Fruit Sauces:
120
Session Nine – Dessert Sauces
Recipe Lab and Experiments
Group
I
II
III
I
Caramel
Clear
Classic
Butterscotch
Clear
Custard
Mousseline
Crème Anglaise
Sabayon
Mousseline
Chocolate
Syrup
Hot Fudge
Coating Ganache
Syrup
Fruit
Jam
Jelly
Preserve
Jam
Experiment
Invert Sugar
Curdling
Experiment
Classic Ganache
Invert Sugar
Service
Scones
Ice Cream
Sugar Cookies
Scones
Experiment I – Caramel
Prepare the two Clear caramel recipes in the packet (one with corn syrup and the one
without) and perform the following procedures on them:
1. divide each batch in half before stating the cooking process.
2. leave one pot of each entirely undisturbed during cooking
3. stir one pot occasionally with a wooden spoon
4. evaluate each of the four sauces against the following criteria (after cooling please)
Experiment I
Clear
undisturbed
Clear stirred
Invert
undisturbed
Invert stirred
Clarity
Nuttiness
Smooth/Grainy
Viscosity
Cohesiveness
121
Session Nine – Dessert Sauces
Recipe Lab and Experiments
Experiment II – Curdling
During the preparation of the crème anglaise, note the following temperatures and remove
a portion of your custard at each mark for evaluation
Temperature
177º
Color
Texture
Taste
183 º
185 º
190 º
Curdled (temp:
)
Comments:
Experiment III – Ganache Variations
Prepare a contemporary Ganache to coating consistency and reserve some in a bowl for
comparison, while using some for coating sugar cookies filled with jam or preserves. Also
make a traditional Ganache (the custard method) and reserve in a bowl for comparison.
Ganache
Contemporary
Viscosity
Sheen
Taste
Traditional
Comments:
122
Coating Ganache
3 cups Heavy cream
3 ounces Light corn syrup
3 ounces Unsalted butter
2 pounds Sweet dark chocolate, finely chopped
1) In a heavy bottomed, non reactive saucepan place the butter, cream,and corn syrup
over medium high heat. Bring to a boil.
2) Remove from the heat and stir in the chocolate.
3) Use to coat pastry items or store in an air tight container for 1 week.
Crème Anglaise
1120 session 9
1 quart Half and Half
1 Vanilla bean, split
12 Egg yolks
10 ounces Sugar
1) Using a heavy non-reactive saucepot, bring the half and half and vanilla bean just to a boil.
2) Mix the egg yolks and sugar together in a mixing bowl.
3) Temper the egg mixture with about 1/3 of the hot half and half, then add the egg mixture
back into the hot half-and-half and return it to the heat. Cook the sauce over medium heat,
stirring constantly, until it is thick enough to coat the back of a spoon. Do NOT allow the
mixture to exceed 185º degrees or the eggs will curdle.
4) Once the sauce thickens, remove it from the heat and pour it through a fine mesh strainer
into a clean bowl. Chill the sauce in an ice bath, cover and store in the fridge. The sauce will
keep for 3 to 4 days.
123
Hot Fudge Sauce
5 ounces unsweetened cocoa powder, sifted
6 ounces Light brown sugar
6 ounces Sugar
1 ¼ cups Heavy cream
8 ounces Unsalted butter
½ teaspoon Salt
1) In a mixing bowl thoroughly combine the cocoa powder, brown sugar, and sugar.
2) Place the cream, butter, and salt in a saucepan over medium heat. Bring to scalding
point, stirring to melt the butter.
3) Whisk in the sugar mixture to avoid lumps. Cook over low heat, stirring until the
sugar dissolves and the mixture is smooth. Serve immediately or hold in a Bain
Marie.
Mousseline Sauce
3 ounces Sugar
6 Egg yolks
½ cup Boiling water
1 teaspoon Vanilla extract
1 ½ cups Heavy cream
1) In a medium non reactive mixing bowl whisk the egg yolks and sugar together just
to combine. Temper in the boiling water by whisking it in gradually, careful not
scramble the egg yolks.
2) Place over a pot of simmering water and whisk constantly until the mixture thickens
to the ribbon stage.
3) Remove from the heat and whip until completely cool.
4) Stir in the vanilla extract.
5) In a separate non reactive mixing bowl, whip the heavy cream until it thickens to a
sauce like consistency, before soft peaks form.
6) Fold into the egg yolk mixture. If too thick, add heavy cream. If too thin, add more
whipped heavy cream. Store covered and in the fridge for 3 to 4 days. If the sauce
separates, whisking will bring it back.
124
Orange Jelly
12 medium Oranges, juiced
7 fl oz fresh Apple juice, strained well
1 pound 2 ounces Sugar
1) Dissolve the sugar with a little water in a saucepan.
2) Cook over medium heat until hard ball stage is reached, 250º.
3) Add the juices and cook over low heat to dissolve the syrup then cook rapidly. Dip a
cool metal spoon into the boiling jelly mixture. Raise the spoon about 12 inches above
the pan (out of steam). Turn the spoon so the liquid runs off the side. The jelly is done
when the syrup forms two drops that flow together and hang off the edge of the spoon.
4) Remove from heat and place in cans that have been sterilized in the steamer.
Rhubarb Preserves
4 ounces rhubarb, peeled like celery, chopped
3 tablespoons Sugar
2 fluid ounces Port wine
2 fluid ounces Water
1) In a small saucepot, combine all ingredients. Simmer until rhubarb is tender about ,
about 25 minutes.
2) Puree in a food processor. Reduce if necessary. Cool before serving.
3) Can be stored in sterilized glass jars.
125
Sabayon
8 Egg Yolks
4 ounces Sugar
¼ tsp Salt
2 fluid ounces Marsala wine
6 fluid ounces Dry champagne
1) In a stainless steel bowl, using a whisk, combine the egg yolks, sugar, and salt until
mixed well.
2) Whisk in the Marsala and the champagne.
3) Place the bowl over a pan of barely simmering water. Whisk vigorously until the
sauce is thick and pale yellow, about 10 minutes.
4) Serve immediately.
126
Strawberry Jam
14 ounce Sugar
1 pound 2 ounces Strawberries, de-stemmed, diced
1) Place the sugar and a bit of water in a saucepan. Bring to hardball stage, 250º.
2) Add the fruit, take off heat, steep for 8 minutes.
3) Strain the juice. Reserve juice and the strawberries.
4) Heat the juice until boiling. Dip a cool metal spoon into the boiling jelly mixture.
Raise the spoon about 12 inches above the pan (out of steam). Turn the spoon so
the liquid runs off the side. The jelly is done when the syrup forms two drops that
flow together and hang off the edge of the spoon.
5) Replace the fruit and cook for another 5 minutes. Pour a small amount of boiling
product mixture on a plate and put it into the freezing compartment of a refrigerator
for a few minutes. If the mixture gels, it should be done. During the test, however,
the rest of the mixture should be removed from the heat.
6) Pour the jam into jars that have been sterilized in the steamer. Pour a little at a time
or the fruit will rise to the top.
Butterscotch Sauce
1 cup light brown sugar, firmly packed
2/3 cup light corn syrup
¼ cup unsalted butter
2/3 cup evaporated milk
1/8 teaspoon baking soda
1 teaspoon vanilla
1) In a medium non reactive heavy bottomed saucepan combine sugar, syrup, and butter.
Cook, stirring constantly, over medium heat until sugar has dissolved and mixture comes
to a full rolling boil. Allow to boil, without stirring, for exactly 1 minute.
2) Remove from heat and let stand for 5 minutes.
3) In another bowl or large measuring cup, combine evaporated milk, baking soda, and
vanilla. Stir into the slightly cooled sauce. Serve or chill.
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Caramel Sauce
4 pounds 8 ounces Sugar
1 pint Water
2 fluid ounces Lemon juice
1 quart Heavy cream, room temperature
5 ounces Unsalted butter, chunks
1) Combine the water and sugar in a large heavy saucepot. Stir to moisten the sugar
completely. Place the saucepot on the stove over high heat and bring to a boil.
2) While cooking , use a pastry brush dipped in water to wash down the sides of the
pan. This will prevent the sugar from crystallizing.
3) When the mixture comes to a boil, add the lemon juice. Do NOT stir as this will
cause lumping. Continue to boil until the sugar reaches 338º F turning a deep
amber color.
4) Remove from the heat, and add the cream. Be careful, as the hot caramel may
splatter. Whisk in the cream to blend.
5) Add the butter chunks, stirring to melt. Return to low heat if needed to melt butter.
6) Strain and cool completely at room temp. The sauce can be held for a few weeks
refrigerated.
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Chocolate Sauce (Hershey’s Replacement)
2 cups Water
10 ounces Sugar
½ cup Light corn syrup
4 ounces Unsweetened cocoa powder
1 pound Sweet dark chocolate, melted
1) In a medium sized heavy bottom non reactive saucepan over medium heat bring the
sugar, water, and corn syrup to a boil. Remove from the heat.
2) In a dry medium sized mixing bowl, add the cocoa powder
3) Slowly add a small amount of the corn syrup mixture to the cocoa powder and mix
with a wooden spoon or spatula to form a smooth yet stiff paste.
4) Gradually add the remaining syrup, stirring constantly.
5) Add the melted chocolate, stir until combined. If necessary strain the sauce before
service.
Classic Ganache
8 Egg yolks
8 ounces Sugar
2 teaspoons Vanilla extract
3 pounds 8 ounces Sweet dark chocolate, chopped
1 quart Heavy cream
1) In a kitchen aid mixer using a whisk attachment, whip the egg yolks, sugar, and
vanilla until light and fluffy.
2) In a medium sized heavy bottomed non reactive sauce pan, heat the cream and
chopped chocolate to 150, stirring constantly.
3) Temper the hot milk mixture into the egg mixture while stirring just enough to
incorporate and make sure the sugar is melted.
4) Let the Ganache cool and store in an air tight container for up to 1 week at room
temp or longer in the fridge.
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Clear Caramel Sauce 2
1 ½ lb Sugar
8 oz corn syrup
1 teaspoon Lemon juice
1 ½ cups Hot water
1) Cook the sugar, corn syrup, and lemon juice in a small heavy bottom saucepan over
medium heat. Stir constantly with a wooden spoon, until all of the sugar is melted.
Continue to cook and stir the sugar until it reaches a light to medium golden color.
2) While cooking, use a pastry brush dipped in water to wash down the sides of the
pan. This will prevent the sugar from crystallizing.
3) Immediately remove from the heat and slowly add the hot water. Be careful
because the syrup may splatter.
4) Return to the heat, stir constantly to melt any lumps.
5) Let the sauce cool completely. Add more water if needed to thin the sauce to the
desired consistency.
Clear Caramel Sauce
2 pounds Sugar
1 teaspoon Lemon juice
1 ½ cups Hot water
1) Cook the sugar and lemon juice in a small heavy bottom saucepan over medium
heat. Stir constantly with a wooden spoon, until all of the sugar is melted. Continue to
cook and stir the sugar until it reaches a light to medium golden color.
2) While cooking, use a pastry brush dipped in water to wash down the sides of the
pan. This will prevent the sugar form crystallizing.
4) Immediately remove from the heat and slowly add the hot water. Be careful
because the syrup may splatter.
4) Return to the heat, stir constantly to melt any lumps.
6) Let the sauce cool completely. Add more water if needed to thin the sauce to the
desired consistency.
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CHRM 1120 SOUP AND SAUCE BASICS
SESSION TEN: INTEGRAL SAUCES
* Attendance
* Laboratory subjects – sauces and relishes
*Class work – Integral Sauces
*Discussion Points and Reminders
LEARNING OBJECTIVES:
The student should be able to:
1. Define the term, “integral sauce”.
2. Identify a selection of ingredients used in the production of integral sauces
3. Describe the types of integral sauces
4. Produce a variety of integral sauces and the protein items that accompany them,
and the appropriate side items
5. Store a variety of sauces to industry standards for sanitation and safety.
6. Evaluate a variety of integral sauces
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Session Ten – Integral Sauces
Note Taking Guide
Integral Sauce Definition:
Types of Integral Sauces
Named By
Primary Flavor Source
Examples
Cooking Method/
Thickening Agent
Classic Nomenclature
Components in Integral Sauces
Component
Example
Function
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Session Ten – Integral Sauces
Note Taking Guide
Sauté and Sauce Production:
The Flavor Development Sequence
Sear
Deglaze
Reduce
Finish
Functions and Components:
Poaching and Sauce Production:
Flavorful Liquid
Finish
Poach
Reduce
Functions and Components:
Seafood Sauce Production:
Cooking Method determines style of flavor release and timing
Functions and Components:
General Tips:
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Recipes and Experiments
Session Ten – Integral Sauces
Mystery Baskets
1. Each student will be given one protein item.
2. 2 hours to complete 2 restaurant quality plates with protein, veg, starch and
integral sauce.
3. 1 plate should be divided into appropriate number of tasting portions
Evaluation
Please consider the following criteria when evaluating the final dishes:
Your Sauce –
Your Sauce
Partners
Partners
your critique
Instructor
Sauce – Your
Sauce –
Critique
Critique
Instructors
Critique
Technique
Used
Coherence
Appearance
Temperature
Texture
Sauce
Consistency
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GLOSSARY TERMINOLOGY
Bouquet Garni:
Aromatics tied together in little fagot consisting of
parsley stems, thyme, bay leaves, sometimes with
tarragon, basil, etc. Always removed from the dish
before serving.
Bouquet De Marmite:
A large fagot made with leeks, celery and carrots, tied
together and used in the marmite while making stocks.
Bouillabaisse:
A number of different fish cooked in water or white wine,
with garlic, tomatoes, parsley, onions, olive oil, saffron,
pepper and bay leaves. There are great variations of
this dish.
Brunoise:
A mixture of vegetables (simple-carrots, onions, leeks,
celery) cut into very small diced and cooked in butter or
other fat. It is used in forcemeats, sauces and as
garniture to consommé.
Clarify:
To clear stock with slightly beaten egg white and minced
raw beef, poultry, veal or fish.
Clouter:
To stud something with truffles, ham, tongue. To spike
an onion, carrot or other vegetables with cloves or
sometimes other spices.
Concasser:
As in tomatoes concassees. Tomatoes which have
been skinned, cored and pressed to remove the excess
water and seeds and then chopped roughly.
Court Bouillon:
An aromatic liquid, water, stock, wine, oil, vegetables,
herbs and seasonings in a wide range of combinations,
in which meat, fish and various vegetables are cooked.
Court Bouillon (White):
A court bouillon generally with vinegar and/or flour
added used to cook certain variety of meats and
vegetables that are liable to turn dark.
Colorer:
The addition of something to color. To pass over or
through heat to color.
Cordon:
Thin line of sauce surrounding a finished preparation.
Cuire Au Gras:
To cook with fat element.
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Cuire Au Maigre:
Cuisson:
To cook without fat elements.
The cooking process. Liquor in which ingredients have
been cooked.
Deglacer:
To deglaze-to moisten with wine, cooking liquor or any
liquid.
Demi-glace:
Brown sauce, semi-clear and glossy, prepared by
reducing sauce Espagnole and fond brun, and flavored
with either Madeira or sherry.
Depouiller-Depouillage:
To skin- to free fish from skin and bones. The process
of removing the skin formed by scum and excess fat,
through skimming liquid or sauce while simmering.
Detendre:
To clarify, to thin by adding liquid.
Dorer:
To glaze, to color golden, to brush beaten egg or fat on
an article preparatory to placing in the oven.
Duxelles:
Preparation containing chopped mushrooms and
shallots cooked together in butter. Used for garnish or
filling.
Emincer:
To slice thinly.
Essence:
The word “essence” when applied to meats, vegetables,
etc., means a concentrate of that particular product.
Mostly from well-flavored vegetables.
Essence De Trufles:
A highly concentrated liquid prepared from truffle
peelings, steeped in Madeira or any other heavy wine.
Etuver:
To stew, cook slowly. To cook with a given quantity of
fat keeping covered and without moistening.
Farce-Forcement:
Stuffing made of minced or chopped ingredients with
spices, usually with a binder of panade.
Fecule:
This is pure starch and is principally used for thickening.
Cornstarch or arrowroot may be used.
Fines Herbs:
Most often a mixture of chopped parsley, chervil,
tarragon and chives.
Fondre:
To dissolve, to melt, to cook certain vegetables, keeping
covered, with little or no liquid.
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Fumet:
Glace:
Light essence to strengthen the taste of sauces and
stocks, concentrated stock of fish.
Meat stock reduced to a syrupy consistency.
Glacer, Glacage, Glaze:
To color the surface of a dish or of a sauce under
intense heat. To brush preparations with heavily
reduced stocks to give a brilliant, shiny appearance, a
glossy covering.
Gratiner:
To gratinate, to brown under the grill or quickly in the
oven. Dishes cooked in this way are often sprinkled with
breadcrumbs, butter and possibly grated cheese.
Julienne:
To cut vegetables, meat, fish into long matched fine
strips.
Jus Lie:
Thickened pan juices.
Jardiniere:
A vegetable soup or sauce or a mode of garnishing with
garden vegetables.
Lenten:
Cooking without meats.
Larder:
To lard with strips of larding bacon, to introduce small or
large pieces of fat, bacon with a special needle to enrich
a piece of lean meat.
Liaison:
Culinary process (marriage) of combining two or more
ingredients until none of them can be identified – done
with starches, egg yolks, beurre manie, cream, blood,
vegetable puree, etc.
Marinate:
To steep pieces of fish or meat in a prepared liquid of
wine, water and aromatics to both tenderize and flavor.
Smaller pieces may be marinated in lemon juice, wine,
spirits, or oil, with the addition of aromatics.
Marcuer:
To prepare an article before cooking.
Meunierre:
Fish seasoned, lightly floured and pan-fried in noisette
butter, with lemon juice and parsley added to the pan
just before serving.
Mignonnette:
Peeled and crushed finest quality of peppercorn.
Mirepoix:
A basic mixture of diced carrots, onions, and celery
cooked in fat, (usually butter) and sometimes with diced
salt pork, bacon or ham.
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Mise En Place:
A constant state of efficient readiness. A general name
given to those elementary preparations which are
constantly resorted to during the various stages of
culinary preparations.
Moisten:
(Mouiller)-to cover with liquid, stock, wine, etc. or to add
a specific amount of liquid as directed in the recipe.
Monter:
To aerate by whisking or beating egg whites, cream, etc.
Monter Au Beurre:
To finish a sauce by beating while adding nuts or butter,
(usually compounds).
Mousseline:
A sauce or dish lightened with either whipped cream or
beaten egg whites.
Napper:
Synonymous with the word masquer – to mask, to cover
– also used to indicate the moment in cooking when a
substance has reduced or thickened sufficiently to cover
a spoon or spatula without flowing.
Neice:
To battre en neige – to beat egg whites stiffly to a frosty
consistency.
Panada:
Are the preparations which bind the forcemeats are
which ensure their proper consistency when they are
cooked. Can be made with bread and milk, flour and
water, flour and egg yolks.
Papillotte:
Paper or foil case, in which food is cooked and served.
Paysanne:
To cut vegetables or product into triangles.
Poach:
To simmer in a liquid without allowing to boil.
Poeler:
A method of cooking which should be called simply
“butter roasting”; applies not only to meats, but also to
eggs, pot roasts, etc.
Printanier:
A garnish or filling of early spring vegetables cut into
various shapes-also apply to preparation comprising the
same.
Puree:
A puree is any food that is strained through a sieve, so
that it forms a complete mass. Puree applies to any
food, soups or sauces, fruit, vegetables and meat.
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Quenelle:
A poached dumpling made with fish or meat forcemeat
and bound with eggs.
Ragout:
A stew.
Raidir:
To stiffen without cooking.
Reduce, Reduction:
(Reduire) to boil down, (simmering uncovered) a liquid or
a sauce to improve the taste concentration or to raise
the viscosity.
Refresh, Rafraichir:
To place under cold running water fish and vegetables
which have been previously blanched.
Remouillage, Rewetting:
Second boil of a stock after draining away the first
wetting. Will produce a weak stock, used instead of
water to improve next stock.
Revenir:
To turn more or less brown as desired in fat.
Rissoler:
To give a golden color; to obtain a crisp or crusty surface
by turning the food over in a pan, usually in hot shallow
butter or fat.
Roux:
A mixture of butter or other fat and flour cooked together
for varying lengths of time, depending on its particular
use. It is used as a thickening element in sauces.
Sauter:
(Sautéed) To shallow-fry lightly in hot fat, shaking the
pan frequently.
Sauteuse:
A shallow sloping-sided saucepan of various sizes.
Soffritto:
Italian version of mirepoix using garlic, pancetta, herbs
such as parsley, sage or rosemary.
Soufflé:
A class of light, hot or cold preparation of fish, meats,
vegetables, poultry, desserts.
Singer:
To sprinkle or dust a preparation with flour used for
ragout, fricassee, estouffades, soups, etc.
Sweat:
To stew gently in butter without coloring, with added
seasoning so that the ingredients cook in their essence
or juices.
Travailler:
To work or knead with the hands or an instrument.
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Vanner:
To stir sauces occasionally to prevent the formation of a
skin.
Veloute:
A basic sauce prepared with a light roux and veal,
chicken, or fish stock. This sauce is used as the basis
for many other sauces.
White soup of similar foundations. Also, using vegetable stock.
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