Classification of

Sauce,Stock,Soups

1
 Classification of Sauces

Incooking,asauceisaliquidorsemi-liquidmadetomakeotherfoods
look,smell,andtastebetter,Becauseofthelackofrefrigerationinthe
earlydaysofcooking,meat,poultry,fish,andseafooddidn'tlastlong.
Saucesandgravieswereusedtomasktheflavorofspoiledfoods.The
"MotherSauces"-AlsocalledGrandSauces,arethefivemostbasicsauces
thateverycookshouldmaster.
Saucesmaybereadymadesauces,usuallybought,suchassoysauce,or
freshlypreparedbythecook;suchasBchamelsauce,whichisgenerally
madejustbeforeserving.Saucesforsaladsarecalledsaladdressing.
Saucesmadebydeglazingapanarecalledpansauces.
Acookwhospecializesinmakingsaucesisasaucier.

2
 Soy Sauce Bechamel Sauce
Salad Dressing
Pan Sauce
 Antonin Careme, founding father of French "grande cuisine," came up
with the methodology in the early 19th Century by which hundreds of
sauces would be categorized under four basic sauces, these were:
"Allemande" based on stock with egg yolk & lemon juice
"Bchamel" based on flour and milk
"Espagnole" is based on brown stock, beef etc.
"Velout" based on a light broth, fish, chicken or
veal.
It wasnt until early on in the 20th Century that Master Chef Auguste
Escoffier updated the classification, replacing sauce Allemande with the
egg-based emulsions (Hollandaise and mayonnaise),and adding tomato.
Escoffier's "Mother Sauces" are still taught to chefs today, and there are
infinite possibilities for variations, since the sauces are all based on a
few basic formulas.
The five Mother Sauces are:
Bchamel Sauce (white)
Veloute Sauce (blond)
Espagnole Sauce (Brown)
Hollandaise Sauce/Mayonnaise (butter)
Tomato Sauce (red)

6
 Veloute Sauce
 Brown Sauce (Sauce Espagnole)
 Hollandaise Sauce
 Tomato Sauce
 Bchamel Sauce
Ingredients
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
Directions
In a medium saucepan, heat the butter over medium-low heat
until melted. Add the flour and stir until smooth. Over medium
heat, cook until the mixture turns a light, golden sandy color,
about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to
boil. Add the hot milk to the butter mixture 1 cup at a time,
whisking continuously until very smooth. Bring to a boil. Cook
10 minutes, stirring constantly, then remove from heat. Season
with salt and nutmeg, and set aside until ready to use.
Chefs Note: This sauce is used to make Mornay sauce, Mustard
sauce, Cheddar Cheese sauce, Vegetable and Seafood sauces.11
 Veloute Sauce
Veloute or blond sauce is basically a Bechamel sauce made with stock
instead of milk.
Veloute sauce is one of the five "mother" sauces of classic French
cuisine. This means that once you know how to make veloute sauce,
you will be able to create a number of other sauces that are derived
from this one.
To make veloute sauce, first of all a roux is prepared. This is done by
mixing together equal amounts of flour and butter to form a paste and
then cooking the paste for a few minutes until is browns slightly in
colour.
At this point a light stock is added, the mixture is whisked or stirred
until a sauce forms and thickens. The stock used can be a chicken, veal
or fish stock, one that is light in colour.
A veloute sauce made with chicken stock should ideally be served with
chicken. Likewise, a sauce made from fish stock should be served with
fish.
There are a number of sauces that have been derived from velout
sauce including:
Allemande sauce - a veloute sauce made from veal stock with egg
yolks and cream added.
Aurore sauce - pured tomatoes are added.
12
 Allemande Sauce
 Aurore sauce
Recipe for veloute Sauce
Ingredients
2 cups of chicken (fish or veal stock)
4 tbsp of flour
4 tbsp of butter
salt and pepper
Method
In a medium sized saucepan melt the butter.
Remove the pan from the stove and quickly stir in the flour.
Return the pan to the heat and cook the paste mixture, stirring frequently
until it turns pale and straw-like in colour. This should take several minutes.
Take the pan off the heat again and whisk or stir in half of the stock. Make
sure that the paste has dissolved and a liquid has formed without any
lumps.
Return the pan to the heat and stir in the remaining stock. Bring the liquid
to a gentle simmer.
Reduce the heat but continue to simmer the sauce for about 25 minutes,
stirring from time to time and skimming off any skin that forms on the top.
Once the sauce has reached the desired consistency, season with salt and
pepper and strain the sauce through a sieve.
Serve warm with your prepared dish. 15
Brown Sauce

Brown sauce is often called bbq sauce. This is original brown sauce recipe in which onion is
used while in original barbecue sauce little amount of carom is used to give bbq like smell. This
is very popular sauce which is available at every restaurant and served with many fried food
items. It is one of the very simple and easy sauces to make.
Ingredients:
1/2 cup onion (chopped)
1/2 cup tomato paste
1 tbspn brown sugar (or to taste)
1 tspn crushed red chili
1/2 tspn black pepper
2 tbspn white vinegar
1 tbspn Worcestershire sauce
Salt to taste
2 tbspn oil

Procedure:
1. Heat oil in a frying pan and fry onion to make it soft for just 1-2 minutes.
2. Now add rest of the ingredients one by one including tomato paste, brown sugar, vinegar,
pepper, Worcestershire sauce and salt.
3. Mix all the ingredients together and cook on medium flame for 5-8 mins.
4. When oil starts bubbling, switch of the flame and take out the sauce in a bowl and let it cool
at room temperature.
Servings:
This brown sauce is usually served with steaks but you can also use this sauce in making soups
as well.

16
Hollandaise Sauce

Hollandaise sauce is an emulsion of egg yolk and butter, usually seasoned with lemon juice,
salt, and a little white pepper or cayenne pepper. In appearance it is light yellow and opaque,
smooth and creamy. The flavor is rich and buttery, with a mild tang added by the seasonings, yet
not so strong as to overpower mildly-flavored foods.
Use this hollandaise sauce to top asparagus, eggs, or serve with other vegetable recipes.

Ingredients:
1/2 cup butter
2 egg yolks
1/4 teaspoon salt
2 tablespoons lemon juice
few grains cayenne pepper

Preparation:
Melt butter in a double boiler over simmering water (low heat). Beat egg yolks well and add to
butter, stirring constantly with a wire whisk or wooden spoon. Gradually add lemon juice. Cook,
stirring, until thickened and hot. Add salt and cayenne pepper before serving. If sauce is too
thick, add a teaspoon or two of hot water.
Mayonnaise, abbreviated as mayo, is a stable emulsion of oil, egg yolk and either vinegar or
lemon juice, with many options for embellishment with other herbs and spices. Lecithin in the
egg yolk is the emulsifier. It is often cream in color, and may range in texture from that of light
running cream to thick. In countries influenced by France, mustard is also a common ingredient,
whereas in Spain it is made using the same ingredients, but specifically olive oil as the oil, and
never with mustard.
Numerous other sauces can be created from it with addition of various herbs, spices, and finely
chopped pickles.
17
Ingredients
2 egg yolks [ size 2 ] at room temperature
1 teaspoon wine vinegar
275ml [ 1/2 pint ] olive oil at room temperature
salt and pepper
1 teaspoon lemon juice
Method
Place egg yolks in a wide shallow bowl add 2 or 3 drops of
the wine vinegar and whisk well.
Then start to add the oil drop by drop, constantly stirring.
When the mixture is thick and creamy add the rest of the
oil in a thin trickle.
Still stirring until it turns paler in colour.
If the mayonnaise is to thick add a couple of drops of wine
vinegar.
Continue until the oil is used up season with salt and
pepper and a few drops of lemon juice store in fridge.

18
Red/Tomato Sauce

A good tomato sauce is the foundation for so many wonderful dishes - pizza, pasta,
chicken, and fish. Here is a recipe for a basic tomato sauce that starts with onions,
carrots, and celery cooked in a little olive oil, to which garlic, tomatoes and seasonings
are added. Simple and delicious. The sauce can be dressed up with mushrooms,
sausage, olives, wine, and all manner of vegetables.

Basic Tomato Sauce Recipe

Ingredients
2 Tbsp olive oil
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small stalk of celery, including the green tops, finely chopped
2 Tbsp chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes,
peeled, seeded, and chopped
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste

Method

1 Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot,
celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for
15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked
through. 19
Structure of Sauces
The primary sauces are pounded, stewed, stock-based,
starch-thickened, emulsified, preserved, or sweet (which
includes custards, syrups, and fruit pures).
Pounded. The mortar and pestle have been successfully
used to produce an enormous variety of pastes across the
globe, including the Italian pesto and Indian masala already
mentioned. Pures, such as tomato sauce, are rubbed through
a sieve or finely chopped in a food processor.
Stewed. Cooking meat, vegetables, legumes, and/or herbs in
a pot with water or other liquid can produce soups, stews, and
also sauces. An important example is the Italian
accompaniment to pastasciutta, the meat rag or sugo,
known elsewhere as bolognese sauce. The mole sauces from
Mexico are cooked mixtures of many ingredients, including
chili and chocolate in the famous mole poblano used with
turkey.

20
Mortar/Pestle

21
Bolognese Sauce

22
Gravy Sauce

23
 Stock-based. The roasting or baking pan may be deglazed
(residues scraped up with liquid and then reduced) to
provide gravy. Much more important, the fonds
("foundation") of French cooking is stock, which requires
meat, bones, and vegetables to be simmered gently to
extract flavor (often after browning the ingredients by
baking or frying). Stock can be reduced and then reduced
again. The secret is the large quantity of gelatin produced
when collagen in animal connective tissue is heated in
water. Gelatin is a wonderful thickening agent owing to its
peculiar, long molecular structure.
Starch-thickened. Starch in wheat and corn flours is
useful because of its behavior in hot water. Put starch into
cold water and the granules slowly sink, but hot water
disrupts the long starch molecules so that the granules
become amorphous networks of starch and water
intermingled. A little flour can thicken a great deal of liquid.

24
Starch-thickened Sauce
Pork Chops
for

25
 Emulsified. Some sauces acquire their velvety consistency as
emulsions, which are suspensions of one liquid in another with
which it does not ordinarily mix, notably oil in water. The simplest is
a dressing of oil and vinegar (dilute acetic acid) called vinaigrette.
In hollandaise, mayonnaise, and their variations, the heated butter
and oil are suspended with the help of egg yolk as an emulsifier.
Preserved. Vegetables and fruits are cooked and then immersed
in vinegar and spices to make pickles and chutneys. Fish sauces
are fermented, and soy sauce comes from fermenting soya beans.
Bottled sauces have become important, too, notably tomato.
Sweet. Custards are sweet, moist, tender gels of egg protein. A
creamy rather than solid custard is made by stirring continuously
during heating to prevent the proteins from bonding into a solid
mass. Sugar syrup is sugar dissolved in water with heating to arrive
at the desired coloring.

26
Emulsified sauce made
of butter

27
Preserved Sauce

28
Preserved Sauce

29
Custard Sauce(Crme
Anglaise)

30
 Functions of the Sauces
Adding flavor to enhance the meal and also if you overcook something and
dry it out they can bring moisture back into the meal. sauces can also add
many colors to a dish, or even help you use food scraps that would otherwise
be thrown away

Some of the primary functions of a sauce are:

Providing contrast in colours. Ex: Vanilla Ice Cream with Hot Chocolate Sauce.
Helping in digestion of food. Ex: Apple Sauce with Roast Pork.
Enhancing nutritional value of the dish.
Gives tartness, contrast or balances food. Ex: Poached fish served with
Hollandaise sauce.
Enhances flavor of the dish. Ex: Crepe Suzette served with rich orange juice.
Branding Dry ingredients.Ex: Panada Sauce with Durham cutlets.
Improves appearance of dish. Ex Salmon Mayonnaise.
Gives moistness to the food. Ex; Tomato Sauce served with cutlets.
Served as garnish. Ex: Chicken Gelantine.
Gives tartness and sharpness. Ex: Pomfret Colbert served with tartar sauce.

31
 STOCKS
One of the first lessons of any cooking course is learning how to make
stocks. Stocks form the basis of most sauces and soups. A stock is
basically the liquid that eventuates from simmering bones and/or meat
with vegetables, herbs, & seasonings. Types of stock include beef, veal,
chicken, fish, and vegetable. Let's peruse the stock making procedure.
Virtually all stock recipes instruct you to start with bones. I prefer a mix
of actual meat and bones. I find the meat/bone combo to yield a deeper
flavor. For a beef stock I use cubed chuck steak. Never use tender cuts of
meat such as the rib or loin. They do not lend themselves to moist
cooking methods and the flavor will be undesirable.
For chicken stock I use an entire chicken cut up into the standard
anatomical pieces. The standard ratio of bones and/or meat to water is
eight pounds to six quarts.
Most recipes recommend you roast the bones and vegetables in the
oven before placing them in the water. Roasting deepens the flavor and
color of the stock. If your goal is to make a brown sauce from the stock,
you'll want to roast first. Even chicken can be roasted first to make a
'brown 'chicken stock. However, I like the flavor of a stock made from
unroasted meat as well.
32
 If you're going to roast, place the bones in a roasting pan, add a
little olive oil if you'd like, and roast for a half hour at 375
degrees Fahrenheit. Then add the chopped vegetables, (six
ounces of tomato paste if making a beef stock), and continue
roasting until the vegetables are browned. Place everything in
the stockpot, deglaze the pan with some wine and then add that
to the stockpot as well. Fish stock is generally not roasted first.
The vegetable mixture used in making stock is the classic
mirepoix, namely carrots, celery & onions. Use eight ounces of
onion and four ounces each of carrots and celery for six quarts
of water. I also add a few garlic cloves. If you're making a
vegetable stock you will need to increase these amounts and/or
the number of vegetables. Turnips, leeks, cabbage, and
tomatoes are common additions.

33
 Finally, herbs and seasoning are added, one half hour before
the stock is done for the same reason as the vegetables. The
traditional bouquet garni consists of a few sprigs of parsley
and thyme, and one or two bay leaves. I also add celery
leaves and numerous twists of the pepper mill. (If I'm making
a spicy Mexican soup I'll include either fresh hot peppers with
the mirepoix or crushed dried ones with the herbs
Slowly bring the stock to a boil and then reduce to a simmer.
Leave it uncovered for the entire cooking process. The more
the stock reduces, the more intense its final flavor. Fish stock
is simmered for 30-40 minutes, vegetable for 45 to 60
minutes, chicken for 4-5 hours, and beef or veal for 6-8 hours,
(even though 4 hour beef stock still tastes pretty darn good).
Skim the stock frequently to remove fat and other impurities
that float to the surface. When it's finished strain it through
cheesecloth or a fine sieve. If you're not using it immediately,
immerse the pot of stock in ice water in your sink before
refrigerating. Rapid cooling reduces the chance of bacterial
growth.
34
 To eliminate as much of the fat as possible you may want to
refrigerate it first no matter what you're intended use is. The
next day most of the fat will have congealed on the surface,
making for easy removal. I save 1-2 cup portions of the stock
in plastic containers in the freezer for future sauce making.
Try this sauce with your next meat dish. After you've roasted
or sauted your meat, remove it from the pan. Place the pan
over a high flame and pour in a cup of wine. Scrape off all the
flavorful brown bits stuck to the bottom of the pan as the wine
comes to a boil.
(This is what's known as deglazing). Add one cup of stock,
a few garlic cloves, herbs, salt and pepper. Simmer the sauce
until it's reduced to at least half the original volume. Melt in
some butter at the end, strain the sauce, and pour it over your
meat for comfort food heaven. For a thicker sauce, you can
reduce it even further, or thicken it with flour, corn starch or
arrowroot.

35
 For an advanced technique, take about a quart of your
finished stock and simmer it until it decreases to a syrupy
consistency. You will have an intensely flavored concoction
known as glace de viande. Pour it into ice cube cups and
store in your freezer. When making a sauce, drop one of
these flavor bombs into it for a depth and complexity of
flavor unknown to most mortals.
As stated, stocks form the foundation of many soups. If I'm
making beef vegetable or chicken soup, I will shred pieces
of the meat I used to make the stock and add them to the
soup. However, actual pieces of meat are not included in
some soups either by choice or design. In these instances
you will discard the stock-making ingredients. It may seem
like a waste to throw out the meat but remember, most of
its flavor and substance has been infused into the stock.

36
 Stock definition

1. Stock is a flavoured water

preparation. It forms the basis
of many dishes, particularly
soups and sauces.

37
 Stock is made by simmering various ingredients in water,
including some or all of the following
Meat
Leftover cooked meat, such as that remaining on poultry
carcasses, is often used along with the bones of the bird or
joint. Fresh meat makes a superior stock and cuts rich in
connective tissue such as shin or shoulder of beef or veal are
commonly recommended, either alone or added in lower
proportions to the remains of cooked poultry to provide a
richer and fresher-tasting stock.
Quantities recommended are in the ratio of 1 part fresh meat
to 2 parts water. Pork is considered unsuitable for stock due
to its greasiness (although 19th century recipes for
consomme and traditional aspic included slices of mild ham)
and mutton was traditionally avoided due to the difficulty of
avoiding the strong tallowy taint imparted from the fat.

38
Meat for Stock

39
Bones
Veal, beef, and chicken bones are most commonly
used. The flavour of the stock comes from the
cartilage and connective tissue in the bones.
Connective tissue has collagen in it, which gets
converted into gelatin that thickens the liquid. Stock
made from bones needs to be simmered for longer
than stock made from meat. Pressure cooking
methods shorten the time necessary to extract the
flavour from the bones.
Mirepoix
A combination of onions, carrots, celery, and
sometimes other vegetables. Often the less desirable
parts of the vegetables (such as carrot skins and
celery ends) are used since they will not be eaten.
40
 Fish Bones for fish Roasted Chicken
stock bones for stock

Beef Bones for Beef stock

41
Mirepoix

42
Herbs and spices
The herbs and spices used depend on availability and local
traditions. In classical cuisine, the use of a bouquet garni
(or bundle of herbs) consisting of parsley, bay leaves, a
sprig of thyme, and possibly other herbs, is common. This is
often placed in a sachet to make it easier to remove once
the stock is cooked.
Today, ready-made stock and stock cubes consisting of
dried, compressed stock ingredients are readily available.
These are commonly known as bouillon cubes,

43
Bouquet garni Parsley Bay Leaf

Sprig of thyme Bouillon cubes

44
 Stock or broth?
The difference between broth and stock is
one of both cultural and colloquial terminology
but certain definitions prevail. Stock is the
thin liquid produced by simmering raw
ingredients: solids are removed, leaving a
thin, highly-flavoured liquid. This gives
classic stock as made from beef, veal, chicken,
fish and vegetable stock. Broth differs in
that it is a basic soup where the solid
pieces of flavouring meat or fish, along
with some vegetables, remain. It is often
made more substantial by adding starches
such as rice, barley or pulses. Traditionally,
broth contains some form of meat or fish:
nowadays it is acceptable to refer to a strictly 45
vegetable soup as a broth.[
 Types
Chicken stock should be cooked for 34 hours.
Fish stock is made with fish bones and finely chopped
mirepoix. Fish stock should be cooked for 3045 minutes
cooking any longer spoils the flavour. Concentrated fish stock
is called "fish fumet
Fond blanc, or white stock, is made by using raw bones
and white mirepoix. Chicken bones are the most common for
fond blanc.
Fond brun, or brown stock. The brown color is achieved by
roasting the bones and mirepoix. This also adds a rich, full
flavour. Veal bones are the most common type used in a fond
brun. Tomato paste is often added (sometimes thinned tomato
paste is painted onto the roasting bones). The acid in the paste
helps break down the connective tissue helping accelerating
the formation of gelatin, as well as giving color to the stock.

46
 Glace viande is stock made from bones, usually from veal,
that is highly concentrated by reduction.
Ham stock, common in Cajun cooking, is made from ham
hocks.
Jus is a rich, lightly reduced stock used as a sauce for roasted
meats. Many of these are started by deglazing the roasting pan,
then reducing to achieve the rich flavour desired.
Lamb stock should be cooked for 5 hours. To make a lamb
jus, start with a chicken stock and roasted lamb necks and bones.
Master stock is a special Chinese stock used primarily for
poaching meats, flavoured with soy sauce, sugar, ginger, garlic,
and other aromatics.
Prawn stock is made from boiling prawn shells. It is used in
Southeast Asian dishes .
Veal stock should be cooked anywhere from 8 hours.
Vegetable stock is made only of vegetables. It is common
today.
47
 Ham Stock
Glace Viande Lamb stock

Prawn Stock Vegetable stock

48
Preparing stock
A few basic rules are commonly prescribed for preparing
stock:
The stock ingredients are simmered starting with cold water.
This promotes the extraction of collagen, which may be
sealed in by hot water.
Stocks are simmered gently, with bubbles just breaking the
surface, and not boiled. If a stock is boiled, it will be cloudy.
Salt is usually not added to a stock, as this causes it to
become too salty, since most stocks are reduced to make
soups and sauces.
Meat is added to a stock before vegetables, and the "scum"
that rises to the surface is skimmed off before further
ingredients are added.
If the cook wants to remove the fat, after the stock is finished
it is cooled and the fat which floats, separates, and solidifies
into globs within the stock and can be removed with ease.
Stocks can be frozen and kept indefinitely but are better
fresh.
49
 Dressings and miscellaneous sauces

Vinaigrette
The basic French dressing, Vinaigrette, is 3 parts of Oil to 1 part of
Vinegar. The oil and vinegar are vigorously whisked together with
a little pepper and salt just before dressing a salad.Vinaigrette is a
temporary emulsion as the two ingredients will separate soon
after they are mixed. Always shake the vinaigrette before it is
used.

50