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Unit 3 (SAUCES (bechamel (-Made up of: WHITE ROUX, MILK, SALT, PEPPER and…
Unit 3
SAUCES
bechamel
-Made up of: WHITE ROUX, MILK, SALT, PEPPER and NUTMEG. It is used as a thickener in soups. Lean veal and onions also could have been included, but are not used as much nowadays. it tastes creamy.
veloute
Veloute means velvety. it is made by cooking pale roux and white roux into a glossy emulsion. It isn't normally something you would see out front on a lot of dishes, but It is the basis for many of them.
hollandaise
this is made up of eggs, lemon juice, butter and cayenne pepper. The trick to making this sauce it to NEVER stop whisking, and to add the butter in slowly. It tastes best over eggs, asparagus, and some fish. 
espanole
This is made with brown stock and brown roux and tomato paste is added in at the end. With this sauce it is important to skim the top every TWO hours. It is served with red meat.
sauce tomate
Sauce tomate is like a regular tomato sauce but thickened. It is made with white stock, salt pork, carrots, onions, bay leaf, thyme, flour, butter and tomatoes.
SOUPS
cream
Any soups that cream is added to at the end is considered a cream soup. They have smooth, rich textures and flavors. An example of a cream soup is hamburger cream soup.
puree
These types of soups are thickened through pureeing their main ingredients. vegetables are most common to be pureed
broth
made with water, solid pieces of meat, fish or vegetables. Used as a base in many soups.
specialty
chili
Chili can be considered a stew and is filled with many ingredients with the main ones being beans, ground meat, and tomatoes. Many spices are added to this as well.
chowder
Chowder soups are usually made with milk, tomatoes, salt pork, onions, and other vegetables. Seafood chowders are common as well.
bisque
this is a smooth, creamy and highly seasoned soup. Tomato bisque is an example of this soup.
BROTHS
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vegetable
this broth has a base of either water or stock, then meat or fish are added in and brought to a boil, and vegetables are added in later.
STOCKS
beef
beef stock is the liquid made after beef bones have been simmering in the water to extract all of the flavor
chicken
chicken stocks are made more from the bony parts and tends to have a richer flavor.
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