Stocks_ Sauces_ and Dressings

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					Stocks, Sauces, and Dressings


Stocks
 Made

from unused animal and vegetable trimmings  Widely used for • Soups and stews • Sauces and gravies  Preparing • Requires forethought • Superior to commercial counterpart

Stocks, Sauces, and Dressings


Sauces
5

types • Stock-based
– Espagnole (brown) – Veloute (white)
•

Not stock-based
– Tomato – Hollandaise (most challenging) – Bechamel

Stocks, Sauces, and Dressings


Dressings
 Subset of

sauces  Emulsifications • 2 immiscible liquids blended • Usually a nonpolar and a polar liquid
– Oil and vinegar (mayo) – Oil and water (butter) – Butter and egg yolk (hollandaise)

Stocks, Sauces, and Dressings


Definitions
 Stock
• • • •

Unthickened Flavored with meat and/or vegetables Served by themselves Broth or Consommé

 Sauce
•
•

Thickened Complements other foods

Stocks, Sauces, and Dressings


Definitions (cont’d)
 Reduction

Flavorful • Eliminate H2O  Mirepoix • Combo of onions:carrots:celery • 2:1:1 (by weight)

•

Stocks, Sauces, and Dressings


Definitions (cont’d)
 Bouquet

Garni • Herbs +spices • Sachet
– Cheesecloth sack – Removed easily

 Dressing
• • •

Sauce Usually cold Served with vegetables, salads, some meat dishes