Flavored liquid made from meat and meat bones
Often includes vegetables for additional flavor
Soup stocks may be made from
Purchased soup "bases"
Look for bases with meat, NOT salt as the first ingredient
a flavored, thickened liquid. it is usually formed by adding seasonings, flavorings, and a thickening agent to stock.
A sauce made by deglazing pan drippings from roast meat or poultry and combining them with a roux or other starch and stock.
a stock made with fish bones or shells from shellfish and vegetables simmered in a liquid with flavorings
water simmering with vegetables , seasonings and an acidic product such as vinegar or wine; used for simmering or poaching fish, shellfish or vegetables
mirepoix that does not include carrots and may include chopped mushroom (and mushroom trimming), parsnips. It is used for pale or white sauces and stocks
a connective tissue that is more flexible than bone and that protects the ends of bones and keeps them from rubbing together
tissue of mesodermal origin consisting of e.g. collagen fibroblasts and fatty cells
a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin
To swirl or stir a liquid (usually wine or stock) in a pan to dissolve cooked food particles remaining on the bottom or "fond"; the resulting mixture often becomes the base for a sauce.
French word for "rewetting"; a stock produced by reusing the bones left from making another stock. After draining the original stock from the stockpot, add fresh mirepoix, a new sachet and enough water to cover the bones and mirepoix, and a second stock can be made. A remouillage is treated like the original stock; allow it to simmer for four to five hours before straining. A remouillage will not be as clear or as flavorful as the original stock, however. It is often used to make glazes or in place of water when making stocks.
leading sauces w/ accessory and/or auxillary elements added
-accessory element: added to sauce for flavor
french for "white butter"; an emulsified butter sauce made from shallots, white wine and butter
French for "red butter"; an emulsified butter sauce made from shallots, red wine and butter
cooked for a few minutes, enough to cook out the raw flavor of the flour. stop cooking before the color begins to change. used for bechamel and other white sauces
Cooked slightly longer than white roux and should begin to take on a little color as the flour caramelizes. Used in ivory-colored sauces, such as veloute, or where a richer flavor is desired.
the principle means used to thicekn sauces. combination of equal parts, by weight, of flour and fat, cooked together to form a paste
A white sauce made by thickening milk with white roux. Basic bechamel is one of the mother sauces, one of the five mother sauces, comprised of a roux thickened with milk, flavored with an onion pique and nutmeg. Ratio: 1 lb white roux to 1 gallon milk
A leading sauce made of brown stock, mirepoix, and tomatoes thickened with brown roux; often used to produce demi-glace
a basic sauce made from white or brown stock used in the preparation of derivitive sauces (typcally veal stock reduced by half)
sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings
Sauce made of egg yolks, butter, lemon and vinegar; can be served over eggs benedict.
Also know as Fond lie; a sauce made by thickening brown stock with cornstarch or similar starch; often used like a demi-glace, especially to produce small sauces
French for "black butter"; used to describe whole butter cooked until dark brown (not black); sometimes flavored with vinegar or lemon juice, capers and parsley and served over fish, eggs and vegetables