10 Stocks and Sauces
WHITE STOCK 3. Adding mirepoix to the white stock and seasonings.
FISH FUMET 1. Sweating the onions, parsley stems and fish bones.
PROCEDURE FOR REDUCING A STOCK TO A GLAZE 1. A properly thickened glaze made from brown stock.
PROCEDURE FOR REDUCING A STOCK TO A GLAZE 2. Chilled glace de viande.
Taillevent dressed as a sergeant-atarms with three cooking pots on his shield from his grave marker.
When thickening stock with roux, either (a) add cold stock to hot roux or (b) add cold roux to hot stock.
PROCEDURE FOR USING BEURRE MANIÉ 1. Knead flour and butter together until smooth.
PROCEDURE FOR USING BEURRE MANIÉ 2. Form the mixture into pea-sized balls, then whisk the beurre manié gradually into a simmering sauce.
PROCEDURE FOR USING A LIAISON 1. Adding hot liquid to the egg yolk and cream mixture.
PROCEDURE FOR USING A LIAISON 2. Adding the tempered egg yolk and cream liaison to the hot liquid.
Visualizing an emulsion. Oil floats on the surface of water before blending.
Visualizing an emulsion. Vigorous stirring disperses the oil throughout the water.
HOLLANDAISE 1. Combining the egg yolks with the vinegar and pepper reduction in a stainless steel bowl.
HOLLANDAISE 2. Whipping the mixture over a double boiler until it is thick enough to leave a trail when the whip is removed.
HOLLANDAISE 3. Using a kitchen towel and saucepot to firmly hold the bowl containing the yolks, add the butter slowly while whipping continuously.