Stocks, Sauces, and Dressings

							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