Sauce Knowledge: Sauces Introduction
What is Sauce?
- The sauce is a liquid or thick liquid that is served or used in preparing food.
- They are used to add flavor, moisture, and appearance to the food.
- The basic sauce in French cuisine is mother sauce.
- The derivatives of mother sauce are the secondary sauce.
- The sauce made by creations of someone is the chef creation sauce
- Most of the sauces use stock or broth as a base ingredient such as brown sauce, veloute, etc
- The quality of the sauce depends on how you make stock or broth.
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| Basic Sauces Introduction |
Stock and Broth
- The clear liquid is left after slowly cooking food or bones such as meat, poultry, fish or vegetables.
- The liquid is strained and becomes the base used for sauce, soup, and stews.
- Once strained, the stock can be boiled to remove some of the liquid to make a stock thicker and add flavor. The thicker stock is known as reduced stock
Composition of Stock Ingredients
- 50%. Bones
- 100%. Water
- 10 %. Mirepoix, The composition: 4 onion, 2 carrots, 1 celery
- Bouquet garni: A bunch of herbs is thyme, bay leaf, and parsley.
How long to simmer
- Beef or veal stock: 4 – 8 hours
- Chicken stock: 2 – 4 hours
- Fish stock: 30 – 40 minutes
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| Merepoix 4 Onion, 2 Carrot, and 1 celery |
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| Bouquet Garni Thyme, Bay leaf and Parsley stalk |
Types of Stock
- White Stock: Blanching bone and simmer at 85°C - 90°C.
- Brown Stock: Roasting bones at 180°C -190°C and simmer at 85°C - 90°C.
1. How to Make Chicken White Stock
Ingredients
- 2 kilograms. Chicken bones
- 200 grams. Onion
- 100 grams. Carrots
- 50 grams. Celery
- 1 pieces. Bouquet garni
- 10 pieces. Black peppercorns - additional
- 1 pieces. Whole garlic
- 4 liters. Water
Method
- Cut the bones along to 8–10 centimeter.
- Wash and blanch the bones.
- Put the bones into the stockpot and add cold water to cover the surface.
- Simmer a few hours depend on what types and quantity of the bones.
- Put vegetable mirepoix and bouquet garni
- Keep simmering temperature at 85 °C
- Skim of the dirt and foam on the surface of the broth.
- Strain the stock
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| Chicken White Stock |
2. How to Make Brown Stock
- Cut the bones into 8 -10 centimeter
- Put the bones on a roasting pan and roast with heat 180-190 ° C or more, approximately one hour.
- Lift bones from the oven and put in the stockpot, add cold water to cover the bones.
- Remove oil that remains in the roasting baking tray.
- Add mirepoix and tomato paste on a baking tray and roast in the oven until brown, or add mirepoix during the bone slightly brown.
- The last, after brown color, put all together (mirepoix, tomato paste, bone) in the stockpot.
- Furthermore, just as the white stock.
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| Brown Veal Stock |
Types of Thickening Agent
- Beurre manié: Butter and Flour (uncooked)
- Roux: Butter and Flour - 50% + 50% (cooked)
- Slurry: Rice Flour/ Corn starch and Water/ Milk
- Liaison: Cream and Egg Yolk
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| Types of Thickening Agent Beurre manié, Roux, Slurry and Liaison |
Glaze or Glace
What is Glaze?
- Simmering brown stock until slightly thick (gelatinous form).
- The thickness of glace is when the sauce can be stick on the back of a spoon.
- Usually, from a liter of the brown stock becomes ¼ liter meat glace.
- The flavor of glace is tasteful and strong.
- Half of the veal brown stock is demi-glace.
- Half of the demi-glace is glace de viande.
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| Glaze de Viande |
The Secrets How to Make the Perfect Sauces
- Choose high-quality ingredients such as tomatoes, bones, etc.
- Make the stock by following the composition of stock ingredients.
- Use the right thickening agent to make your sauce thick.
- Blanch the bones before you make a stock.
- Never boil your stock or sauce, simmering method is the best method for getting strong and tasteful sauce.
- Be passionate, cook with love and love what you cook.
