Different Stocks

White Stock

Description: White stock is a flavorful liquid made by simmering bones, vegetables,

and aromatics. It is almost perfectly clear and light in flavor, which makes it ideal for
very light dishes.
Ingredients: 5 -6 lbs veal bones or 5 -6 lbs beef bones
5-6quarts cold water
8ounces onions, chopped medium
4ounces carrots, cubed medium
4ounces celery, cubed medium
Procedures: 1. If using beef or veal bones, they should be cut into 3-4 inch pieces.
2. Rinse bones in cold water.
3. Blanch the bones; place them in a stock pot, cover with cold water and bring to a boil.
4. Drain and rinse.
5. Place the bones in the stock pot and cover with cold water.
6. Bring to a boil, reduce heat to simmer, and skim the scum carefully.
7. Prepare the sachet by placing the bay leaf, thyme, peppercorns, parsley stems and
whole clove in a square of cheesecloth.
8. Tie with a string, leaving one end long enough to tie to the handle of the stockpot.
9. Add the onions, carrots, celery and sachet to the stock pot.
10. Simmer for required length of time: Chicken 3-4 hours.
11. Beef and veal 6-8 hours.
12. Skim as necessary.
13. Add water if necessary to keep bones covered.
14. Strain through a china cap lined with several layers of cheesecloth.
15. Cool the stock, vented, in a water bath and refrigerate.
Storing Procedures: Step 1:
Cool down the soup or stock to cool room temperature. To hurry up the process, you
can place the pot of freshly prepared stock in a sink with drain stopped, filled with ice
water. Stirring the soup every few minutes can help cool everything down evenly.
Step 2:
Once cool, place the stock in a heavy duty plastic container, or several smaller ones, if
you’d like to divide the stock for multiple uses. Leave a about an inch of empty space at
the top of the container. This is important — liquids will expand when stored at cold
temperatures, so you want to leave a little room for this expansion.
Step 3:
Seal the containers, and place in the refrigerator or freezer. Stock will keep for about a
week in the refrigerator, or 6-8 months in the freezer.
How It Is Reconstituted: 1. Skim the surface and strain off the stock through a china
cup lined with several layers of cheesecloth.
2. Cool the stock as quickly as possible as follows: - Set the pot in a sink with blocks,
rack or some other object under it. ...
3. When cool, refrigerate the stock in covered containers.

Brown Stock

Description: Brown stock is a stock prepared either from bones of veal or beef, or from
a mixture of meats including beef that has been roasted. The roasting produces brown
color and unique flavour.
Ingredients: 5 lbs soup bones, Bare rendering, sawed in 2 inch pieces
1 bunch carrot, unpeeled and chopped
3 yellow onions, unpeeled and chopped
1 head celery, chopped
Procedures: 1. Roast the bones in a 400 degree F oven for about 2 hours, watch so
they don't burn, just want them toasty brown not blackened.
2. Put bones in soup pot.
3. Add 1 quart of water for each pound of bones.
4. For 5 pounds add 1 bunch of carrots, 1 head celery, and 3 yellow onions.
5. Bring the stock to a heavy simmer, uncovered, and cook for 12 hours.
6. Add water if needed.
7. DO NOT ADD SALT!
8. Strain the stock and store in fridge.
9. A layer of fat will form on top.
10. Leave this in place to help seal the stock from air until ready to use.
11. This stock will be gelatinous.
12. If not using all in several days, I place some in vaccum bags and seal for freezing.
Storing: Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and
discard fat before using or storing. Brown stock and its variations can be refrigerated for
up to 3 days or frozen for up to 3 months; thaw completely in the refrigerator before
using.
How It Is Reconstituted: Just bring to a boil, turn off the heat and allow to cool. The
quantity of sauce used depends upon the amount to be cooked--use enough to cover.
When cool, the stock can be reconstituted by skimming off the fat and the volume
brought back to the original amount by adding soy sauce, wine, sugar and spices as
needed.

Vegetable Stock
Description: Vegetable stock is the liquid produced by simmering aromatic vegetables
in water. Often made with a base of onions, celery, and carrots, vegetable stock can
also incorporate leftover vegetable bits and pieces.
Ingredients: 2 large carrots
2 stalks celery, including some leaves
1 large onion
1 tablespoon olive oil
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 large bay leaves
1 teaspoon salt
2 quarts water
Procedures: Step 1:
Chop carrot, celery, and onion into 1-inch chunks.
Step 2:
Heat oil in a soup pot over high heat. Add carrots, celery, onion, scallions, garlic,
parsley, thyme, and bay leaves. Cook, stirring frequently, until vegetables soften and
begin to brown, 5 to 10 minutes.
Step 3:
Add salt and water and bring to a boil. Lower heat and simmer, uncovered, 30 minutes.
Step 4:
Strain. Discard vegetables.
Storing: Once the broth is cool, you can store in an airtight container in the refrigerator
for up to a week. To store for a longer period of time, you'll need to freeze the broth.
Here are a few methods for freezing homemade vegetable broth: Pour the cooled broth
into ice cube trays.
How It Is Reconstituted: To reconstitute, melt an 8 ounce portion of the frozen stock,
add an equal amount of water and a teaspoon of salt. Stir well to dissolve the salt. The
stock will keep in the fridge for up to a week.

Different Sauces
Hollandaise Sauce
Description: Hollandaise sauce is a rich, buttery sauce freshened with the lightest
touch of lemon. A sauce made with egg yolks that are beaten as they are warmed
slightly. Butter is gradually added along with lemon juice to create a thick, creamy
sauce.
Ingredients: Egg Yolks – 3 eggs
Lemon Juice – 1 tablespoon
Dijon – 1 teaspoon
Salt - 1/4 teaspoon
Cayenne Pepper - just a pinch
Butter - 1/2 cup of melted butter
Procedures: 1. Melt the butter in a microwave for about 1 minute until hot.
2. Combine the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high
powered blender and blend for 5 seconds.
3. Slowly stream in the hot butter into the mixture as the blender is running.
4. Pour the sauce into a small bowl and drizzle over your meal!
Storing Procedures: Place the hollandaise sauce in a heatproof bowl. Cover the bowl
with a layer of plastic wrap.
Set the container on a warming plate, but do not place it directly on a stove burner, or
the sauce overcooks or separates. Arrange the plastic wrap so it doesn't touch any hot
surfaces. Store the container on the warming plate for up to one hour before serving.
Pour the leftover sauce into a plastic- or glass-storage bowl. Seal the lid tightly and
place the bowl in the refrigerator. Store the sauce refrigerated for one to two days.
How It Is Reconstituted: In a fresh bowl, start with an egg yolk or 1/2 cup pasteurized
egg product. Slowly whisk or blend in your separate sauce into the egg.
If either of these methods isn’t able to salvage your hollandaise, you’ll have to restart.
Likely something other than the thickness of your sauce is the cause of its separation.
When you do start a fresh sauce here are some pointers to prevent you sauce from
breaking:
Pour your butter in slowly. Too fast and it won’t properly incorporate.
Add 1 tsp Dijon mustard to your bowl or blender before you add in the eggs. The
mustard with stabilize your sauce and will prevent it from separating.
If you notice your hollandaise is too thick while whisking or blending, add 1 tbsp of hot
water before you sauce has a chance to separate.

Tomato Sauce
Description: Tomato sauce is the concentrated product prepared from the liquid
extracted from mature, sound, whole tomatoes. Tomato can refer to many different
sauces made primarily from tomatoes, usually to be served as part of a dish, rather than
as a condiment. Tomato sauces are common for meat and vegetables, but they are
perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes.
Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily,
and the right composition to thicken into a sauce when stewed without the need of
thickeners such as roux or masa. All of these qualities make them ideal for simple and
appealing sauces.
Ingredients: 2 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small rib celery, including the green tops, finely chopped
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon dried basil or 2 tablespoons chopped fresh basil
1 (28 ounce) can whole tomatoes, including the juice, or 1 3/4 pound fresh tomatoes,
peeled, seeded, and chopped
1 teaspoon tomato paste
Kosher salt and freshly ground black pepper to taste
Procedures: 1. Gently cook the onion, carrot, celery, and parsley:
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.
2. Add the garlic:
Remove cover and add the minced garlic. Increase the heat to medium high. Cook for
garlic for 30 seconds.
3. Add the tomatoes, tomato paste, basil, salt, pepper and then simmer:
Add the tomatoes, including the juice and shredding them with your fingers if you are
using canned whole tomatoes.
Add the tomato paste and the basil. Season with salt and pepper to taste.
Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened,
about 15 minutes.
Storing: Let cool completely on the counter — if any lids do not seal completely (the
lids will invert and form a vacuum seal), refrigerate that sauce and use it within a week
or freeze it for up to 3 months. Canned tomato sauce can be stored in the pantry for at
least 1 year.
How It Is Reconstituted: Because tomato paste is a concentrated form of tomato
puree, you can dilute it to the consistency of tomato sauce without much fuss. Adding
one cup of water to three-quarters of a cup of tomato paste will result in a tomato base
with the same texture and thickness as tomato sauce (after some brisk stirring).

Béchamel Sauce
Description: Béchamel sauce is a silky white sauce made from milk and thickened with
butter and flour. Béchamel is comprised of butter and flour that have been cooked
together (a mixture that's also known as a roux) and milk, with just a bit of seasoning.
The result is a silky cream sauce that can be used either on its own or as the base for
countless other sauces.
Ingredients: 5 tablespoons butter
¼ cup all-purpose flour
1 quart milk
1 teaspoon salt, or more to taste
¼ teaspoon freshly grated nutmeg
Procedures: Step 1
Gather all ingredients.
Step 2
Melt butter in a large saucepan over medium heat. Add flour and whisk into the melted
butter until smooth. Cook and stir until flour turns a light, golden, sandy color, about 7
minutes.
Step 3
Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring
to a gentle simmer, then reduce heat to medium-low and continue simmering until the
flour has softened and no longer tastes gritty, 10 to 20 minutes.
Step 4
Season with salt and nutmeg.
Step 5
Serve hot and enjoy!
Storing: Béchamel sauce is best when consumed right after cooking, but you can
refrigerate it for up to three days in a tightly sealed container. Reheat gently on the
stove, stirring in additional milk or cream if the mixture is overly thick.
To freeze béchamel, portion the sauce into heavy-duty freezer bags — it will keep up to
six months. Thaw in the refrigerator before reheating.
How It Is Reconstituted: To reheat, remove the sauce cover and place sauce over low
heat. Stir occasionally with a whisk until heated through. If making any of the variations
ahead of time, do not add any flavourings such as herbs, lemon juice or mustard. Add
any flavourings after the sauce has been reheated.

Espagnole Sauce
Description: Espagnole is a classic brown sauce, typically made from brown stock,
mirepoix, and tomatoes, and thickened with roux. It is a meaty, rich brown sauce made
with beef or veal stock, a brown roux, and enriched with tomato puree and mirepoix
(finely diced carrots, celery, and onions).
Ingredients: 1 bay leaf
3 to 4 sprigs fresh thyme
3 to 4 fresh parsley stems
7 to 8 whole black peppercorns
1 ounce clarified butter
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
1 ounce all-purpose flour
3 cups brown stock (i.e. beef stock)
2 tablespoons tomato puree
Procedures: 1. Fold the bay leaf, thyme, parsley stems, and peppercorns in a square
of cheesecloth and tie the corners with a piece of kitchen twine. Leave one string long
enough so that you can tie it to the handle of your pot to make it easier to retrieve.
2. In a heavy-duty medium saucepan, melt the butter over a medium heat until it
becomes frothy.
3. Add the mirepoix—onions, carrots, and celery—and sauté until lightly browned, about
6 minutes. Don't let it burn.
4. With a wooden spoon, stir the flour into the mirepoix a little bit at a time until it is fully
incorporated and forms a thick paste (this is your roux).
5. Lower the heat to low and cook the roux until it just starts to take on a very light
brown color, 4 to 5 minutes. Again, don't let it burn.
6. Using a wire whisk, slowly add the stock and tomato purée, whisking vigorously to
make sure it's free of lumps.
7. Bring to a boil, lower the heat to low, and add the sachet. Simmer until the total
volume has reduced by 1/3 (you'll have about 2 cups), stirring frequently to make sure
the sauce doesn't scorch at the bottom of the pan, 35 to 45 minutes.
8. Use a ladle to skim off any impurities that rise to the surface.
9. Remove the sauce from the heat, retrieve and discard the sachet.
10. For an extra smooth consistency, carefully pour the sauce through a wire mesh
strainer lined with a piece of cheesecloth.
11. Keep the sauce covered and warm until you're ready to use it. If you won't be using
it right away, cool it completely and refrigerate in an airtight container for up to 5 days.
Storing: Store in an airtight container in the refrigerator for up to 5 days. Reheat over
low heat, whisking constantly, on the stovetop.
You can freeze in an airtight container for up to 3 months.
How It Is Reconstituted: Reheat over low heat from the frozen state, whisking
constantly.

Velouté Sauce

Description: A velouté sauce features a white stock thickened with a blond roux,
resulting in a velvety, smooth texture. While the most common type of velouté uses
chicken stock as a base, you can make it with fish stock or veal stock, depending on the
protein in your final dish.
Ingredients: 3 tablespoons butter
3 tablespoons flour
2 cups chicken stock
Salt
Freshly ground white pepper
Procedures: 1. In a saucepan, over medium heat, melt the butter.
2. Stir in the flour and cook for 2 minutes.
3. Whisk in the stock, 1/2 cup at a time.
3. Whisk until smooth.
4. Season with salt and pepper.
5. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes.
6. Remove from the heat and serve.
Storing Procedures: 1. If you don't plan to use the veloute right away, you can keep it
in an airtight container in the refrigerator for up to three days. I like to cover it with
plastic wrap so the wrap is right on top of the sauce.
2. You can also freeze the sauce for 3 months in a freezer-safe container.
How It Is Reconstituted: Reheat from the frozen state, whisking constantly, over low
heat.

Different Soups
Purée Soup

Description: Pureed soups or Potages purées are soups, that are thickened through
pureeing their main ingredients. Main ingredients for most pureed soups are pulses,
vegetables or potatoes.
Ingredients: 1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 pounds sweet carrots, peeled and thinly sliced
Salt to taste
¼ teaspoon sugar
2 quarts water, chicken stock, or vegetable stock
6 tablespoons rice, preferably Arborio
Freshly ground pepper to taste
2 tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish
1 cup toasted croutons for garnish (optional)
Procedures: Step 1
Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add
the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and ½ teaspoon
salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables
are tender and fragrant. Add the rice, water or stock, salt (about 1½ teaspoons), and
sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots
are tender and the soup is fragrant.
Step 2
Blend the soup either with a hand blender, in batches in a blender (cover the top with a
towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine
blade. The rice should no longer be recognizable (it thickens the soup). Return to the
pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and
heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
Step 3
Serve, garnishing each bowl with croutons and a sprinkle of herbs.
Storing: Stand the bag up in the box, pour in the soup and seal the bag. Place it in the
freezer. When it's frozen enough to hold its shape, remove the bag from the box and
freeze. It's best to use soups stored in the refrigerator within 3-4 days for best quality
and within six months in the freezer.
How It Is Reconstituted: Reheat thick purees or soups containing milk, cream, eggs or
cheese over low heat, stirring frequently. Boiling may cause ingredients to separate.
Thaw soups in the refrigerator and use promptly.

Bisque Soup
Description: A bisque is a creamy soup. Your favorite seafood restaurant might make a
delicious lobster bisque. A classic French bisque is made with broth from shellfish —
either crab, lobster, shrimp, or crayfish — although thick, cream-based vegetable soups
are often also called bisques.
Ingredients: 3 tablespoons unsalted butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces cooked baby shrimp
8 ounces crabmeat
2 tablespoons sherry wine
3 tablespoons chopped parsley, cilantro, and/or green onion tops
Procedures: 1. Melt the butter in a Dutch oven or large saucepan over medium-low
heat; add the chopped green onion and celery. Sauté, stirring, until tender, about 2
minutes.
2. Blend the flour into the butter and vegetables until well incorporated. Continue
cooking, stirring, for about 2 minutes.
3. Warm the milk in another saucepan over medium heat.
4. Slowly stir the warmed milk into the butter and vegetables. Continue cooking, stirring
until thickened, about 3 minutes.
5. Add the freshly ground black pepper, tomato paste, and heavy cream.
6. If desired, puree the soup in a blender or food processor at this point and then return
it to the saucepan.
7. Stir in the shrimp, crab, and sherry. Bring it to a simmer.
8. Serve hot, garnished with parsley, cilantro, and/or chopped green onion tops.
Storing: Allow lobster bisque to cool to room temperature but don't let it sit out too long.
Stir well before preparing to freeze it. Place into a heavy-duty freezer bag or an airtight
freezer-safe container. Freeze in this manner for up to 3 months.
How It Is Reconstituted: Soups that call for the addition of cream or milk tend to
separate during reheating, resulting in a grainy texture. If possible, hold off on adding
dairy products to the recipe until the reheating process to prevent this separation from
happening.

Chowder Soup
Description: A chowder is a rich, hearty soup with seafood or chicken that starts with a
base of salt pork or bacon and a mix of vegetables like onions, celery, and potatoes.
Most chowders are creamy, but one in particular—Manhattan clam chowder—has a
tomato base.
Ingredients: 2 cups peeled and diced potatoes
½ cup diced carrots
½ cup diced celery
¼ cup chopped onion
1 teaspoon salt
4 cups water, or as needed to cover
2 cups milk
¼ cup butter
¼ cup all-purpose flour
2 (15 ounce) cans whole kernel corn, drained
2 ½ cups shredded Cheddar cheese
Procedures: Step 1
Place potatoes, carrots, celery, onion, and salt into a large pot. Add water to cover and
bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are
tender, about 20 minutes; do not drain.
Step 2
When the vegetables are almost finished, combine milk, butter, and flour in a small
saucepan over medium-low heat. Whisk constantly until butter melts and mixture is
smooth and thick, 5 to 10 minutes.
Step 3
Pour hot milk mixture into cooked vegetables. Add corn and Cheddar; cook and stir until
Cheddar melts, about 3 minutes.
Storing: Leftover seafood chowder will keep in the fridge for 3-4 days. Seafood
chowder can also be frozen in an airtight container up to 4 months.
How It Is Reconstituted: You can then reheat it in a saucepan on the stove, or in a
bowl in the microwave.

Velouté Soup
Description: A velouté soup is different from a cream soup, as the base of a velouté is
a roux, rather than water. Velouté soups can be either meat or vegetable based, and
when eaten, are a velvety texture, lending to the name velouté which translates from the
French to mean 'velvety'.
Ingredients: 2 tablespoons unsalted butter
⅓ cup sifted all-purpose flour
4 cups homemade or store-bought chicken stock
Procedures: Step 1
Melt the butter in a medium saucepan over medium heat. Add flour and cook, stirring
constantly, for 1 minute (the flour should not take on any color).
Step 2
Pour in stock, whisking to incorporate fully, and bring to a boil. Reduce to a simmer and
cook for 10 minutes, whisking fairly often, to cook out raw flour taste and thicken the
liquid (it should reach the consistency of heavy cream).
Storing: Store it in the fridge. Keep it in a sealed, airtight container.
How It Is Reconstituted: Place a thin layer of water or stock in a heavy-bottomed pot
prior to adding the chilled soup. The thin layer of liquid on the bottom of the pot will help
to prevent the soup from scorching as it heats.

Vegetable Soup

Description: Vegetable soup is prepared using vegetables, leafy greens, mushrooms,

and roots as main ingredients. Some fruits, such as tomato and squash, are considered
vegetables in such a context. Vegetable soup can be prepared as a stock- or cream-
based soup. Basic ingredients in addition to vegetables can include beans and
legumes, grains, tofu, noodles and pasta, vegetable broth or stock, milk, cream, water,
olive or vegetable oil, seasonings, salt and pepper, among myriad others. Some
vegetable soups are pureed and run through a sieve, straining them to create a smooth
texture. It is typically served hot, although some, such as gazpacho, are typically served
cold. Vegetable soup is sometimes served as a starter or appetizer dish.
Ingredients: 2 Tbsp olive oil
1 medium yellow onion, chopped
2 large carrots , chopped
1 cup chopped celery
28 oz canned diced tomatoes
60 oz vegetable broth, low-sodium
3 medium potatoes, diced
1 cup green beans, chopped
3 bay leaves
2 tsp salt, or to taste*
1 tsp ground black pepper
1 cup frozen sweet corn
1 cup frozen sweet peas
1/2 cup green onions, chopped
1/4 cup fresh parsley, chopped
Procedures: 1. Preheat a heavy soup pot or dutch oven over medium heat and add 2
Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring
occasionally until golden.
2. Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves,
salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25
minutes.
3. Once the vegetables are tender, add corn, sweet peas, green onion, and parsley.
Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and
serve warm.
Storing: To maximize the shelf life of cooked vegetable soup for safety and quality,
refrigerate the vegetable soup promptly in covered airtight containers. Properly stored,
cooked vegetable soup will last for 3 to 4 days in the refrigerator.
How It Is Reconstituted: To make a delicious and healthy soup in minutes, just add
water or stock. Use 2 parts liquid to 1 part Dried Vegetable Soup Mix. Rehydrate in
boiling water for 10 to 15 minutes or in cold water for 1 to 2 hours.