1. 10 Stocks and Sauces

3. Mirepoix ingredients

4. Figure 10.1 Principles of stock making.

5. Figure 10.2 Venting a stockpot.

6. Lifting fat from the surface of a cold stock.

7. WHITE STOCK 1. Adding water to bones for white stock.

8. WHITE STOCK 2. Skimming the white stock.

9. WHITE STOCK 3. Adding mirepoix to the white stock and seasonings.

10. BROWN STOCK 1. Caramelizing the bones.

11. BROWN STOCK 2. Deglazing the pan with water.

12. BROWN STOCK 3. Caramelizing the mirepoix.

13. BROWN STOCK 4. Adding the proper amount of water.

14. FISH STOCK Adding cold water to fish bones.

15. FISH FUMET 1. Sweating the onions, parsley stems and fish bones.

16. FISH FUMET 2. Adding cold water and seasonings.

17. VEGETABLE STOCK Adding cold water to sweated vegetables.

18. COURT BOUILLON

19. PROCEDURE FOR REDUCING A STOCK TO A GLAZE 1. A properly thickened glaze made from brown stock.

20. PROCEDURE FOR REDUCING A STOCK TO A GLAZE 2. Chilled glace de viande.

22. White, Blond and Brown Roux

23. Taillevent dressed as a sergeant-atarms with three cooking pots on his shield from his grave marker.

24. Cooking the roux.

25. When thickening stock with roux, either (a) add cold stock to hot roux or (b) add cold roux to hot stock.

27. Whisking cornstarch slurry into simmering liquid.

28. PROCEDURE FOR USING BEURRE MANIÉ 1. Knead flour and butter together until smooth.

29. PROCEDURE FOR USING BEURRE MANIÉ 2. Form the mixture into pea-sized balls, then whisk the beurre manié gradually into a simmering sauce.

30. PROCEDURE FOR USING A LIAISON 1. Adding hot liquid to the egg yolk and cream mixture.

31. PROCEDURE FOR USING A LIAISON 2. Adding the tempered egg yolk and cream liaison to the hot liquid.

32. Visualizing an emulsion. Oil floats on the surface of water before blending.

33. Visualizing an emulsion. Vigorous stirring disperses the oil throughout the water.

34. Using a wire whisk to finish a sauce with whole butter.

35. Using a hand blender to finish a sauce with whole butter.

37. BÉCHAMEL

39. VELOUTÉ

40. ALLEMANDE SAUCE

41. SUPRÊME SAUCE

42. ESPAGNOLE (BROWN SAUCE)

43. DEMI-GLACE

44. TOMATO SAUCE 1. Passing the sauce through a food mill.

45. TOMATO SAUCE 2. The finished sauce.

46. Broken hollandaise separates, appearing thin and curdled.

47. HOLLANDAISE 1. Combining the egg yolks with the vinegar and pepper reduction in a stainless steel bowl.

48. HOLLANDAISE 2. Whipping the mixture over a double boiler until it is thick enough to leave a trail when the whip is removed.

49. HOLLANDAISE 3. Using a kitchen towel and saucepot to firmly hold the bowl containing the yolks, add the butter slowly while whipping continuously.

50. HOLLANDAISE 4. Hollandaise at the proper consistency.