STOCK, SOUPS, AND

SAUCES
By Achraf N

MIREPOIX
Mirepoix: A French word that refers to the mixture of coarsely chopped
onions, carrots, and celery. This mixture provides a flavor base for stock.
Braised Chicken Breasts in Tasty Mirepoix Ragout
https://www.youtube.com/watch?v=WaFbxnGmmrg

BOUQUET GARNI
Bouquet garni (boo-KAY gahr-NEE): French for "bag of herbs"; a bundle of
fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.
Easy roast chicken with gravy
https://www.youtube.com/watch?v=wq81HJEP5KU

FUMET
Fumet (foo-MAY): A highly flavored stock made with fish bones; fish stock is
very similar to fumet.
Fumet for Le Bernardin Fish Soup
https://www.youtube.com/watch?v=Oh7oQbQH0IQ

GLACE
Glace (glahs): A reduced stock with a jellylike consistency, made from
brown stock, chicken stock, or fish stock; it is sometimes referred to as
"glaze.
Brazed veal meatballs

https://www.youtube.com/watch?v=8Sh78IAKKUY

JUS(SAUCE)
Jus: A rich, lightly reduced stock used as a sauce for roasted meat.
Homemade Roast Beef Sandwich Au Jus
https://www.youtube.com/watch?v=UfTHBuAwgy8

BECHAMEL
Bchamel (BAY-shah-MELL): A grand sauce made from milk and white roux.
Baked Rigatoni with Bechamel Sauce
https://www.youtube.com/watch?v=E3RnN2itZj8

VELOUTE
Velout (veh-loo-TAY): A grand sauce made from veal, chicken, or fish stock
and a white or blond roux.
Spaghetti with seafood velout
https://www.youtube.com/watch?v=wWUAqFElGoY

GRANDE SAUCES/ MOTHER

SAUCES
Grand sauces: Five classical sauces that are the basis for most other sauces.
These are sometimes called "mother sauces.
This sauce resembles the traditional tomato sauce that we might use on
pasta and pizza

https://www.youtube.com/watch?v=A0hA1glNoNE

DEMI-GLAZE
Demi-glace (deh-mee glahs): A rich brown sauce traditionally made by
combining equal parts espagnole sauce and veal stock.
Filet Mignon with Cabernet Peppercorn Demi-glace
https://www.youtube.com/watch?v=oVeWyrAQ4z4

ROUX
Roux (ROO): A thickener made of equal parts cooked flour and a fat, such
as clarified butter, oil, or shortening.
BROILED STEAK TROPICAL
https://www.youtube.com/watch?v=aGS89KtrBnM

ESPAGNOLE
brown or espagnole sauce (ess-spah- NYOL): A grand sauce made from
brown stock and brown roux.
Beef Tenderloin with Mushrooms and Espagnole Sauce
https://www.youtube.com/watch?v=IfGL0bAVRm0

BEURRE MANIE
Beurre mani (byurr man-YAY): A thickener made of equal parts flour and
soft, whole butter.
For turkey gravy
https://www.youtube.com/watch?v=QoMzED04OoI

SALSA
Salsa: A cold mixture of fresh herbs, spices, fruits, and/or vegetables.
Salsa Chicken
https://www.youtube.com/watch?v=YYnK8H1NVvk

BEARNAISE
Barnaise sauce is a sauce made of clarified butter emulsified in egg yolks,
white wine vinegar and flavored with herbs.
Steak and Eggs Benedict with Barnaise Sauce
https://www.youtube.com/watch?v=00-8l1niPzw

COMSOMME
Comsomme is a clear soup made with concentrated stock.
Mushroom Consomme with Morels and Pastry "Hats
https://www.youtube.com/watch?v=ad169ls2maQ

PUREE SOUP
Puree is a smooth, creamy substance made of liquidized or crushed fruit or
vegetables.
https://www.youtube.com/watch?v=zFsuWYbd3Ls
Pureed Vegetable Soup

CHOWDER
Chowder is a seafood or vegetable stew, often served with milk or cream
and mostly eaten with saltine crackers.
https://www.youtube.com/watch?v=h3zkRJb6_a0
Creole Crab & Corn Chowder

MINESTONE
Minestrone is a thick soup of Italian origin made with vegetables, often with
the addition of pasta or rice.
https://www.youtube.com/watch?v=eHk6NSLGAkc
Minestrone soup recipe

BISQUE
Bisque (BISK): A cream soup made from pured shellfish shells, such as
lobster, shrimp, or crab.
https://www.youtube.com/watch?v=mIfmSLptqsY
Lobster Bisque Recipe