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Stocks, Thickeners, and Sauces Guide

Module 2B covers the preparation of stocks, thickeners, and sauces, detailing the appropriate ingredients and techniques for both Asian and Western cuisines. It includes recipes for various sauces such as béchamel, hollandaise, and vinaigrettes, along with tips for achieving proper consistency and flavor. Additionally, it provides guidance on stock storage and the use of sachet d'épices for enhanced flavor.

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kaitlyntan
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6 views5 pages

Stocks, Thickeners, and Sauces Guide

Module 2B covers the preparation of stocks, thickeners, and sauces, detailing the appropriate ingredients and techniques for both Asian and Western cuisines. It includes recipes for various sauces such as béchamel, hollandaise, and vinaigrettes, along with tips for achieving proper consistency and flavor. Additionally, it provides guidance on stock storage and the use of sachet d'épices for enhanced flavor.

Uploaded by

kaitlyntan
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Module 2B

STOCKS, THICKENERS, AND SAUCES

General Notes:

— if it is an Asian dish, use Asian thickeners like cornstarch; if it is a


Western dish, use butter or roux
— the same goes with garnish, Asian: chives, coriander/cilantro; Western:
parsley
— proper sauce consistency: GENERALLY should coat back of spoon and
is pourable; exceptions include stir-fry sauce which should be thick, etc.
— not that some ingredients such as potatoes and rice thicken liquids
naturally
— stocks can be stored in the freezer for up to 6 mos.; note that water
expands when frozen
— stocks can be stored in ice cube trays, muffin trays, or high quality
mason jars
— for bones, you can reboil until disintegrates; refrigerate for day to be
able to get fat more easily and then freeze; strain for impurities; LOW HEAT
— start with cold water to dissolve certain proteins
— BEEF 6-10 hours; CHICKEN 2-6 hours; FISH 20-40 min.

Sachet dʼepices

– bayleaf
– thyme
– garlic
– peppercorn
– parsley

White Stocks

– mirepoix
– main ingredient (chicken, beef, vegetables, fish, shellfish)
– water
– sachet dʼepices

Brown Stocks

– saute mirepoix
– main ingredient COATED IN TOMATO PASTE (chicken, beef, vegetables,
fish, shellfish)
– water
– sachet dʼepices

Roux

– butter and flour


– can be white, blonde, brown, or dark brown roux depending on how long
you cook it

Béchamel/Cream Sauce

– white roux
– milk (increments)
– salt and pepper

Velouté

– blonde roux
– white stock
– salt and pepper

Espagnole

– brown roux
– brown beef stock
– salt and pepper

Tomato Sauce

In a saucepan, sauté mirepoix until soft. Then, add in garlic and red wine.
Reduce completely. Add in tomato sauce and season. Let it simmer until the
tomato sauce isnʼt as runny.

– olive oil
– mirepoix (onion, celery, and carrots; minced)
– garlic (minced)
– red wine (reduce)
– tomato sauce
– salt and pepper

Mayonaise

In a bowl, mix in the egg yolk(s), vinegar, and mustard. Then, add the oil in
increments while whisking to THICKEN and to mix well. Whisk until it reaches a
mayonnaise consistency and until it turns white-ish.

– egg yolk(s)
– mustard (1 tsp.)
– white wine vinegar (1 tsp.)
– oil
– lemon juice
– salt and pepper

Hollandaise

In a pan, melt butter. Add a little bit of white wine vinegar and shallots. Strain
and set aside. In another bowl, vigorously whisk the egg yolks in a stainless
steel bowl and until the mixture is thickened. Place the bowl over a saucepan
containing barely simmering water (or use a double boiler,) the water should
not touch the bottom of the bowl. Be careful not to let the eggs get too hot or
they will scramble. Slowly drizzle in the melted butter and continue to whisk
rapidly until the sauce is thickened and doubled in volume. Remove from heat,
whisk in lemon juice, cayenne, pepper, and salt.

– butter
– white wine vinegar
– shallots (minced)
– egg yolks
– lemon juice
– cayenne powder
– salt and pepper

Compound Butter

After mixing everything together, roll it tightly in a sheet of plastic wrap and
refrigerate or freeze until ready to use. Slice when ready to use and top on
steaks, fishes, etc.

– butter (softened to be able to mix with other ingredients)


– parsley (minced)
– rosemary (minced)
– thyme (minced)
– salt and pepper

**for garlic compound butter, add minced garlic


**optional: add as dash of acid (lemon, lime, etc.)

Sauce Robert

In a saucepan, saute the shallots and then add white wine. Reduce the white
wine then add espagnole sauce. Add in the thyme and mustard when almost
done. These release bitter flavors when cooked for too long. Strain and serve.
– oil
– shallots (minced)
– white wine (reduce)
– espagnole
– thyme
– mustard
– brown beef stock (to adjust consistency)
– salt and pepper

Sauce Diane

– oil
– shallots
– white wine
– espagnole
– cream
– brown beef stock
– salt and pepper

Thousand Island

– shallots (minced)
– mayonaise
– ketchup (until color of sauce becomes orange-y)
– red and green bell pepper (minced)
– parsley (minced)
– salt and pepper

*take out white parts of bell pepper (a little bitter and does not look good)
*optional: put a dash of tabasco

Tartar Sauce

– shallots (minced)
– cornichon (minced)
– mayonnaise
– egg (cut using spider or use knife to slice into small pieces)
– parsley (minced)
– coriander leaves (minced)
– lemon juice
– salt and pepper

*acid accents saltiness?

Tomato Salsa
– red bell pepper (minced)
– red onion (minced)
– garlic (minced)
– tomatoes (concasse, take out stem cap then slice into quarters; press flat
then slice off skin with knife parallel to table)
– chili (roll to loosen seeds inside, then take out top part and squeeze out
seeds, slice into rings)
– coriander leaves (minced)
– calamansi
– salt and pepper

Honey Mustard

In a bowl, mix the ff. ingredients, add the oil in increments and whisk to
THICKEN and to mix well.

– shallots (minced)
– garlic (minced)
– red/white wine vinegar or apple cider (2 tbsp.)
– mustard (1 tsp.)
– honey (1 tbsp.)
– oil (until desired thickness)
– salt and pepper

French Vinaigrette

In a bowl, mix the ff. ingredients, add the oil in increments and whisk to mix
well.

– shallots (minced)
– garlic (minced)
– red/white wine vinegar (1 tbsp.)
– mustard (1 tsp.)
– olive oil (2 tbsp.)
– salt and pepper

Common questions

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Tomato sauce preparation involves sautéing mirepoix, adding garlic and reduced red wine, then mixing in tomato sauce to simmer and thicken. It is cooked until the runny consistency is reduced, producing a smooth mixture. In contrast, tomato salsa uses fresh ingredients with a focus on textural variety. Tomatoes are concassé, and combined with ingredients like minced red bell pepper, red onion, garlic, and coriander after removing seeds. Both flavor enhancements and chopping techniques highlight the difference: sauce is more about melded flavors, while salsa prioritizes freshness and crunch .

Overcooking herbs like thyme and mustard in Sauce Robert can have significant negative impacts on the flavor profile. These herbs are added towards the end of cooking because prolonged heat exposure brings out bitterness, which can overpower the sauce and detract from its balanced taste. Leaving them too long in the heat compromises not only the sauce’s taste but also its intended aromatic subtleties, thus undermining the chef's control over the final dish .

To achieve proper emulsification and texture when preparing mayonnaise, gradual oil incorporation is critical. Begin by mixing egg yolks with vinegar and mustard, then slowly add oil in increments while whisking continuously. This creates a stable emulsion and prevents separation. Additionally, maintaining room temperature for all ingredients helps emulsification. Rapid or excessive oil addition can cause the mixture to split, resulting in a lumpy texture instead of a smooth, thick mayonnaise .

The color of the roux in a sauce is directly related to the cooking time and influences both flavor and texture. A white roux, cooked briefly, is used for delicate sauces like béchamel, offering a light flavor. A blonde roux introduces a mildly nutty taste, suitable for velouté. Darker roux, cooked for longer, produce rich flavors and thicker consistency, essential in sauces like Espagnole. Each stage requires precise timing to avoid bitterness or an overpowering taste, thereby affecting the sauce's overall balance .

The type of stock used is directly proportional to the flavor profile of sauces like Velouté and Espagnole. Velouté, a light-bodied sauce, uses white stock (typically chicken or fish), which provides a delicate backbone suitable for complementing lighter fare. In contrast, Espagnole utilizes brown beef stock, lending the sauce its rich, robust nature ideal for heartier dishes. The stock’s inherent characteristics influence the sauce's depth, ensuring the final product aligns with culinary intentions, whether it be the subtlety or intensity required .

To prevent fat separation in compound butter, ensure all ingredients are at room temperature, allowing for easier mixing without the risk of clumping. Softened butter should be mixed gently but thoroughly with the herbs and spices without overworking, which can cause the butter to melt and separate. Using a plastic wrap to roll and compact the mixture tightly helps maintain a uniform consistency. Chilling immediately sets the butter, preserving the intended flavor and texture distribution across the compound .

Mirepoix and a sachet d'épices are crucial for imparting foundational flavors in both white and brown stocks. Mirepoix, consisting of onions, celery, and carrots, adds aromatic sweetness and complexity. In white stocks, these are used as-is to keep flavors subtle, while in brown stocks, they are sautéed and coated in tomato paste for richer, caramelized notes. A sachet d'épices, which may include bayleaf, thyme, garlic, and peppercorns, further enriches the broth with herbal and spiced complexity, essential for nuanced flavor development in the resultant stocks .

Hollandaise sauce demands careful temperature control and rapid whisking to prevent the eggs from overheating and scrambling. The bowl containing whisked yolks is placed over simmering water, ensuring indirect heating. Rapid whisking while gradually incorporating melted butter leads to a stable emulsion and desired thickness. Overheating or slow whisking could result in a broken sauce with scrambled eggs, compromising both texture and flavor .

Proper storage of stocks preserves their quality and usability by preventing quick spoilage and facilitating portioned use. Stocks can be stored in the freezer for up to six months, enhancing their shelf-life. Using ice cube or muffin trays allows for convenient portioned use in recipes, avoiding waste. Utilizing high-quality mason jars can also prevent the risk of broken glass due to expansion from freezing water, maintaining a clean storage environment .

In culinary practices, using culturally appropriate thickeners and garnishes is critical for maintaining the authenticity and balance of a dish. For Asian dishes, thickeners like cornstarch are preferred, while Western sauces might use butter or a roux. Likewise, garnishes such as cilantro are typical in Asian cuisines, whereas parsley is common in Western dishes. This consideration ensures that the flavor profile and texture align with cultural expectations and traditional taste experiences .

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