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Part Four: Stocks, Sauces, and Soups

Part Four: Stocks, Sauces, and Soups. Chapter 16: Sauces. Brown Sauces. Espagnole Demi-glace Jus de veau li é Pan sauce Reduction sauce. Make the Brown Sauce. Brown the trim and/or bones and mirepoix Add a sachet or other aromatics as the flavor develops

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Part Four: Stocks, Sauces, and Soups

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  1. Part Four: Stocks, Sauces, and Soups Chapter 16: Sauces

  2. Brown Sauces • Espagnole • Demi-glace • Jus de veau lié • Pan sauce • Reduction sauce

  3. Make the Brown Sauce • Brown the trim and/or bones and mirepoix • Add a sachet or other aromatics as the flavor develops • Strain the sauce using a fine-mesh sieve or a double thickness of cheesecloth • Evaluate the quality of the finished brown sauce

  4. White Sauces • Velouté • White veal stock • Chicken stock • Fish stock • Vegetable stock • Béchamel • Milk

  5. Make the White Sauce • Sweat the aromatics in fat and incorporate roux and liquid • Add desired aromatics and simmer for 30 minutes, stirring frequently • Strain the sauce

  6. Tomato Sauce • Raw or cooked • Meat-flavored or vegetarian • Smooth, coarse, or chunky • Starch-thickened or not • Fresh or canned tomatoes

  7. Make the Tomato Sauce • Cook the onions until tender and to the desired color before adding the tomatoes • Add the tomatoes and any remaining flavor ingredients and simmer until the flavor is fully developed

  8. Hollandaise Sauce • Water • Egg yolks • Butter • Acid

  9. Make the Hollandaise Sauce • Prepare all the mise en place • Make the standard reduction • Add the egg yolks to the reduction and whisk over barely simmering water until thickened and warm (145°F/63°C) • Stabilize the bowl and whisk in the butter • Evaluate the quality of the finished hollandaise

  10. Beurre Blanc • White wine • Shallot • Butter • Cooking liquid (Cuisson) – optional • Cream – optional

  11. Make the Beurre Blanc • Make the reduction of acid, shallots, and aromatics • Incorporate the butter • Check the seasoning • Strain, if desired • Evaluate the quality of the finished beurre blanc

  12. The Purpose of Sauces • Introduce complementary or counterpoint flavors • Add moisture or succulence • Add visual interest • Adjust texture

  13. Sauce Pairing • Suitable for the style of service • Matched to the main ingredient’s cooking technique • Appropriate for the flavor of the food with which it is paired

  14. Guidelines for Plating Sauces • Maintain correct temperature • Consider the texture of the food being served • Serve an appropriate portion of sauce

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