Soups and Sauces

1. Soups and Sauces

3. Soups and Sauces • I. Classification of soups • A. Thin soups

4. Soups and Sauces • I. Classification of soups • A. Thin soups • 1. Broth and bouillon • Simple clear soup without solid ingredients • Broth is a by product of simmering meat or poultry

5. Soups and Sauces • I. Classification of soups • A. Thin soups • 2. Consommé

6. Soups and Sauces • I. Classification of soups • A. Thin soups • 2. Consommé • A rich flavorful stock or broth that has been clarified to be clear and transparent • Strong and flavorful

7. Soups and Sauces • I. Classification of soups • A. Thin soups • 2. Consommé • 3. Clear vegetable

8. Soups and Sauces • I. Classification of soups • A. Thin soups • 2. Consommé • 3. Clear vegetable • a clear seasoned stock with the addition of one or more vegetables (meat or poultry may be added)

9. Soups and Sauces • I. Classification of soups • A. Thin soups • 2. Consommé • 3. Clear vegetable • 4. Clarification • Process of clarifying a stock to produce a consume

10. Soups and Sauces • B. Thick soups • Opaque not transparent, they are thickened either by adding a thickening agent or pureeing one or more of the ingredients

11. Soups and Sauces • B. Thick soups • 1. Thickening agents and techniques • a. Roux is a mixture of equal parts flour and fat (usually butter). They are stirred constantly over heat to form either a white, blonde, or brown roux.

12. Soups and Sauces • B. Thick soups • 1. Thickening agents and techniques • a. Roux • b. Beurre maine equal parts soft raw butter and flour formed into balls. Should be done as a finishing, stir into cook flour butter will give sauce flavor and sheen.

13. Soups and Sauces • B. Thick soups • 1. Thickening agents and techniques • a. Roux • b. Beurre maine • c. Liaison egg yolks and heavy cream used for finishing more than thickening

14. Soups and Sauces • B. Thick soups • 1. Thickening agents and techniques • a. Roux • b. Beurre maine • c. Liaison • d. Cornstarch

15. Soups and Sauces • B. Thick soups • 1. Thickening agents and techniques • a. Roux • b. Beurre maine • c. Liaison • d. Cornstarch • e. Arrowroot

16. Soups and Sauces • B. Thick soups • 1. Thickening agents and techniques • a. Roux • b. Beurre maine • c. Liaison • d. Cornstarch • e. Arrowroot • . “White wash”

17. Soups and Sauces • B. Thick soups • 1. Thickening agents and techniques • a. Roux • b. Beurre maine • c. Liaison • d. Cornstarch • e. Arrowroot • . “White wash” • g. Other vegetable starches

18. h. How starches work • Starches thicken by gelatinization • The starch granules absorb liquid and swell to many time there original size • Granules must be separated or lumps will form (outer granules will gelatinize trapping inner granules in a lump) • Two ways • mixing the starch with a fat • Dissolving in a cold liquid

19. Emulsification • Done with egg yolks • A uniform mixture of two unmixable liquids. • In the case of hollandaise water and butter • The two stay mixed and thick because the butter is beaten into tiny droplets and the egg yolks hold them apart

20. Reduction • Slowly simmering away the liquid leaving a bold intense flavor

21. C. Hearty soups • 1. Gumbo

22. C. Hearty soups • 1. Gumbo • 2. Chili

23. C. Hearty soups • 1. Gumbo • 2. Chili • 3. Vegetable

24. D. Cream soups and chowders • Could be made from a watered down cream sauce • Name after main ingredient • Chowders usually seafood or vegetable • Usually made with milk

25. E. Purées • One or more of the ingredients are pureed to thicken soup. • May be strained but not necessary

26. F. Specialty soups • These are soups that do not easily fit into other classifications

27. 1. Ethnic and regional • Soups that are generally associated with certain etnic groups or geographical areas

28. 2. Cold soups • a. Cucumber • b. Gazpacho • c. Consommé • d. Potato • e. Borscht • f. Fruit

29. G. Finishing soups • . Garnishing and enrichment • Use appropriate garnish for each soup • Something light and colorful • Added at end to float on top • Do not let it sink • Do not let it become soggy

30. G. Finishing soups • . Garnishing and enrichment • . Using base to replace or enhance stock

31. G. Finishing soups • . Garnishing and enrichment • . Using base to replace or enhance stock • Follow instructions on base use proper ratio • Taste and reduce if necessary

32. G. Finishing soups • . Garnishing and enrichment • . Using base to replace or enhance stock • Cooling, storing and reheating procedures • Use ice bath to quickly cool • Do not burn when reheating

33. Sauces • Liquid + thickening agent = leading sauce • Sauce = additional flavorings = small sauce

34. II. Classification of hot sauces • A. The five mother sauces • 1. Espagnole • Brown stock plus brown roux

35. II. Classification of hot sauces • A. The five mother sauces • 1. Espagnole • 2. Béchamel • Milk and white roux

36. II. Classification of hot sauces • A. The five mother sauces • 1. Espagnole • 2. Béchamel • 3. Veloute • White stock plus white or blonde roux

37. II. Classification of hot sauces • A. The five mother sauces • 1. Espagnole • 2. Béchamel • 3. Veloute • 4. Tomato • Tomato plus stock (roux may be optional)

38. II. Classification of hot sauces • A. The five mother sauces • 1. Espagnole • 2. Béchamel • 3. Veloute • 4. Tomato • 5. Hollandaise • Butter plus eggs

39. B. About hot sauces • 1. Derivative (small) sauces

40. 1. Derivative (small) sauces • 2. Common small sauces • a.From hollandaise/bernaise • 1) Maltaise (blood oranges) • 2) Mousseline (unsweetened whipped cream) • 3) Choron (béarnaise with tomato)

41. 1. Derivative (small) sauces • 2. Common small sauces • a.From hollandaise/bernaise • b.From brown stock to jus lié or espagnole • 1) Demiglaze • 2) Bordelaise (marrow) • 3) Chasseur (mushrooms and tomato) • 4) Robert (white wine, lemon juice and mustard) • 5) Marchand de vin (red wine and shallots)

42. 1. Derivative (small) sauces • 2. Common small sauces • a.From hollandaise/bernaise • b.From brown stock to jus lié or espagnole • c.From velouté (velvet) sauce • 1) Supreme (with heavy cream) • 2) Allemande (supreme and liaison) • 3) Aurora (supreme and tomato)

43. 1. Derivative (small) sauces • 2. Common small sauces • a.From hollandaise/bernaise • b.From brown stock to jus lié or espagnole • c.From velouté (velvet) sauce • d.From béchamel • 1) Cream sauce (heavy cream, nutmeg) • 2) Mornay (Gruyére or other Swiss cheese) • 3) Cheddar sauce (cheddar cheese) • 4) Alfredo sauce (Parmesan cheese, garlic and pepper) • 5) Nantua (crayfish or shrimp butter and heavy cream)

44. 3. Choosing and using a hot sauce