Unit 3 ( Sauces (Hollandaise (Requires delicacy, Ingredients:Egg yolk,…
Ingredients: White roux+ White stock
Good on chicken and fish
Thickener in soups
Ingredients: White roux, milk , salt, pepper, and nutmeg(Some times)
Brown stock thickened with brown roux, add tomato paste at the end
Served with red meat
Ingredients: White stock, salt pork, carrots,onions,bay leaf, thyme ,flour, butter,tomatoes
Thickened from a longer reduction
:star:Roux Thickening agent. Three colors: white, pale, or brown . Made by adding = parts of fat and flour
White :4-6 minutes
Blonde: 6-8 minutes
Brown: 15-20 minutes
Ingredients:Egg yolk, lemon juice, butter, seasonings
whisk rapidly in a double boiler on simmering water, and butter at a little at a time.
Good on eggs benedict
Water simmered with vegetables, and meat
Light flavorful liquid
Liquid that forms the foundation of sauces and soups.
:star:Mirepoix- Chopped veggies to add flavor usually celery, carrots, and onion
Bouquet Garni: Fresh herbs and veg. In a bundle added to simmering stock.
Nourishing elements: Fresh bones,meat/fish trimmings, Veg stock
Liquid: Almost always
. Should be cold when beginnig to cook to prevent cloudiness
Made from chicken, fish bones w/ vegetables
Made from beef, veel, and vegetables
purchased in powder form or concentrate form
Slowly cooked bones of lean fish or shellfish
Stock that is reduced and concentrated
No meat products, Vegetables, herbs, spices, and water
Simmered water, vegetables, animal bones
cook 4-6 hours
bouillon, simmered meat and veg.
Include thickening agent: roux, cream
Add bechamel or cream to soup at low heat
:star:Puree, grinding main ingredients into a food processor, make it a course texture.
Cream base, with potatoes
rich, creamy soup made with shellfish
meat, beans, sauce(red or white), variety of spices