Soups and Sauces

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Soups and Sauces
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Soups and Sauces

• I. Classification of soups
• A. Thin soups

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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

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Soups and Sauces

• I. Classification of soups
• A. Thin soups
• 2. Consommé

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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

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Soups and Sauces

• I. Classification of soups
• A. Thin soups
• 2. Consommé
• 3. Clear vegetable

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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)

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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

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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

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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.

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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.

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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

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Soups and Sauces

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

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Soups and Sauces

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

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Soups and Sauces

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

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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

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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

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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

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Reduction

• Slowly simmering away the liquid leaving a bold
  intense flavor

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C. Hearty soups

• 1. Gumbo

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C. Hearty soups

• 1. Gumbo
• 2. Chili

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C. Hearty soups

• 1. Gumbo
• 2. Chili
• 3. Vegetable

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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

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E. Purées

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

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F. Specialty soups

• These are soups that do not easily fit into other
  classifications

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1. Ethnic and regional

• Soups that are generally associated with certain
  etnic groups or geographical areas

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2. Cold soups

• a. Cucumber
• b. Gazpacho
• c. Consommé
• d. Potato
• e. Borscht
• f. Fruit

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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

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G. Finishing soups

• . Garnishing and enrichment
• . Using base to replace or enhance stock

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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

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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

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Sauces

• Liquid thickening agent leading sauce
• Sauce additional flavorings small sauce

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II. Classification of hot sauces

• A. The five mother sauces
• 1. Espagnole
• Brown stock plus brown roux

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II. Classification of hot sauces

• A. The five mother sauces
• 1. Espagnole
• 2. Béchamel
• Milk and white roux

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II. Classification of hot sauces

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

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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)

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II. Classification of hot sauces

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

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B. About hot sauces

• 1. Derivative (small) sauces

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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)

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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)

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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)

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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)

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3. Choosing and using a hot sauce