STOCK, SOUP AND SAUCES

STOCKS
• Stocks are flavorful liquids
used in the preparation of
soups, sauces, and stews,
derived by gently simmering
various ingredients in water.
They are based on meat,
poultry, fish, game, or
seafood, and flavored with
mirepoix, herbs, and spices.
• There are different French terms used for
stocks, including; fond,  bouillon, fumet,
and nage. The term fond, meaning base, is a
fitting definition for these liquids because they
are the foundation of many different food
preparations.
 Stocks contain four essential parts: a major
flavoring ingredient (bones), liquid, aromatics,
and mirepoix:

• The major flavoring ingredient consists of bones

of meat, fish bones for fish stock and
vegetables for vegetable stock.
• The liquid most often used in making stock is
water.

• Aromatics are herbs, spices, and flavorings that

create a savory smell; these include sachet
d'épices or bouquet garni.
 sachet d'épices 
• A sachet
d'épices (pronounced "sa-
SHAY DAY-pees"), or spice
sachet, is a small sack
containing herbs and spices
that is used to add flavor to
stocks, soups, casseroles,
and sauces. It literally
means "bag of spices" in
French.
 bouquet garni
• The bouquet garni is a bundle of herbs
usually tied together with string and
mainly used to prepare soup, stock,
casseroles and various stews. 
Oignon Pique
means pricked
onion. It is
done by
pricking the
whole and
peeled onion
with a bay leaf
using a whole
clove 
OIGNON BRULEE
• Mirepoix is a mixture of coarsely chopped
onions, carrots, and celery that is used to
flavor stocks, soups, and stews.
 KINDS OF STOCKS
• White stock – made from beef or veal bones
• Brown stock – beef or veal bones that has
been browned. It is used for making
espagnole.
• Fish stock – made from trimmings of fish meat
and bones.
• Vegetable stock – made from vegetables.
 REMOUILLAGE
• A French word that means "re-wetting".
Remouillage is a stock that is made from
bones that have already been used once to
make a stock. The stock is weaker that the first
stock and is sometimes called "second stock".
It is sometimes used for water in making
another stock or is reduced to make a glace.
 SAUCES
• Is a thick liquid served with food, usually
savory dishes, to add moistness and flavor.
 FIVE MOTHER SAUCES

• BECHAMEL
SAUCE
(white roux + milk)
 Veloute Sauce
• (white or blonde roux + white stock)
 LIAISON
• A liaison is a mixture of egg yolks and heavy
cream that is used to enrich a soup or sauce at
the end of the cooking process (usually 1 part
yolk to 3 parts cream).
 Hollandaise Sauce
• Egg yolk + butter
 Espagnole (Brown sauce)
• Brown roux + brown stock
 LEADING SAUCES
THICKENING AGENT LIQUID = MOTHER SAUCES

WHITE ROUX MILK = BECHAMEL

WHITE / BLONDE WHITE STOCK = VELOUTE

ROUX

EGG YOLK BUTTER = HOLLANDAISE

BROWN ROUX BROWN STOCK = ESPAGNOLE

/BROWN SAUCE

(OPTIONAL) TOMATO PLUS = TOMATO SAUCE

STOCK
 ROUX
• a cooked
mixture of
equal parts
of fat and
flour used in
making
sauces.
 Tomato Sauce
• Tomato plus
stock + (optional
roux)
 STAGES OF ROUX

• WHITE
• BLONDE
• BROWN
 SOUPS
• Soup is a primarily liquid food, generally
served warm or hot, that is made by
combining ingredients of meat or vegetables
with stock, water, or another liquid.
 CLASSIFICATION OF SOUPS
• Clear soups/thin soups
• Thick soups
• Specialty or National soup
 CLEAR SOUPS
• Clear soups are all based on a clear, un-
thickened broth or stock. They may be served
Plain or garnished with a variety of vegetables
and meats.
• 1. Broth and bouillon are two terms used in
many ways. In general, they both refer to Simple,
clear soups without solid ingredients.

• 2. Vegetable soup is a clear, seasoned stock or

broth with the addition of one or more
vegetables.

• 3. Consommé is a rich, flavourful stock or broth

that has been clarified to make it perfectly Clear
and transparent, a well-made consommé is one
of the greatest of all soups.
 THICK SOUP
• unlike clear soups, thick soups are opaque
rather than transparent. They are thickened
either by adding a thickening agent, such as a
roux, or by puréeing one or more of their
Ingredients to provide a heavier consistency.
• 1. Cream soups are soups that are thickened
with roux, beurre manié, liaison, or other
added thickening agents, plus milk and/or
cream. Cream soups are usually named after
their major ingredient, such as cream of
Chicken or cream of asparagus.
• 2. Purées are soups that are naturally
thickened by puréeing one or more of their
ingredients. They are not as smooth and
creamy as cream soups. Purées are normally
based on starchy ingredients. E.g. puree de
lentils 
• 3. Bisques are thickened soups made from
shellfish.
• 4. Chowders are hearty soups made from fish,
shellfish, and/or vegetables. Although they are
made in many ways; they usually contain milk
and potatoes. E.g. Calm Chowder
 SPECIALTY OR NATIONAL SOUP
• soups that are native to particular countries or
regions.

Minestrone:                   Italy
French Onion Soup :     France
Gazpacho :                   Spain
Scotch Broth :               Scotland
 Commonly used garnishes for soups
• Croutons dices or other shapes made from bread,
toast, pastry. 
• Grated parmesan served with croutons on one side.
• Cream unsweetened whipped cream or sour cream. 
• Meats usually small dices or juliennes.
• Pastas noodles, spaghetti, other pasta products
• Vegetables cut in various sizes, shapes-juliennes,
round slices, dices of spring vegetables