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BASIC SAUCES

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The clear liquid that remains after slowly cooking foods such as meat, poultry, fish, or vegetables.

The liquid is strained and becomes the base that is used for sauces, soups, and stews.

Stock can also be boiled to eliminate some of the liquid, which thickens the stock and intensifies the flavor. This thicker stock is known as reduced stock.

STOCK

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Composition:

Bones 50%

Mirepoix 10% ( carrot, celery, onion )

Water/ air 100%

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Fish Sock

Beef Stock

Chicken Stock

Kinds of Stock

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stockWhite stock

Mirepoix Bouquet garnie

STOCK

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1. White stock : Blanching,

simmer at 85° C - 90° C .

2. Brown stock : Baking bone 180 -190 ° C,

simmer at 85 ° C- 90° C .

Types Of Stock:

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How Long to Simmer

Beef or veal stock 6 – 8 jam

Chicken stock 2 – 4 jam

Fish stock 30 - 40menit

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How to make white stock

1. Cut the bone along the 3 "to 4" or 8-10 cm.2. Wash the bone – by Blanching Method.3. Put the bones - in stock pot and add cold water to cover the surface4. Simmering.5. Put vegetable mirepoix, bouquet garnie or spice sachet.6. Keep simmering temperature at 85 ° C7. Skim of the dirt and foam on the surface of the broth.

A.WHITE STOCK

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White Chicken Stock Recipe

Chicken BonesOnionCarrotsCeleryBouquet garnieBlack peppercornsWhole garlicWater

2 kg200 gr100 gr50 gr1 pcs10 pcs2 pcs4 ltr

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B. BROWN STOCK

Cut - cut bone 8 -10 cm Put the bones on a roasting pan and roast with heat 180-190 ° C

or more, approximately one hour .. Lift bone being brown and put in the stock pot, add cold water

to cover the bones - these bones. Remove oil that remains in the roasting baking tray. Add mirepoix and tomato paste on a baking tray and in oven

until brown, or add mirepoix during the bone slightly brown. The last , after brown color put all together (merepoix, tomato

paste , bone) in the stock pot.. Furthermore, just as the white stock

How to make Brown stock

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Butter & Flour

(uncooked)

Liaison

Cream and Egg

Yolk

Slurry

Rice Flour/ Corn starch

and Water/Milk

Roux

Butter & Flour

50% + 50%(cooked)

Types of Thickening Agent

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3 Kinds of Roux

White Roux Blond Roux Brown Roux

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Aromatic Vegetables :

Bouquet Garnie Recipe (Fresh Version) : 2 sprigs thyme, 5 parsley parsley,1 bay leaf.

Mirepoix .4:2:1Carrot, Onion, Celery

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GLAZE OR GLACE Simmering brown broth continuously until slightly thick

"gelatinous form", size of thickness is when it can be stick on the back of a spoon "coats the back of a spoon". usually from 1 liter brown stock becomes ¼ liter meat glace.

Very rich and strong flavor

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SAUCES Liquid, cream, or semi-solid food served on or used in

preparing other foods.

Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish.

Based European Cuisine, sauce derived from the basic sauce, "MOTHER SAUCE".

Mother Sauce derivatives is "secondary sauce. Sauce is made by the creation of a person "chef creation".

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Brown sauce DEMI GLACE

or ESPAGNOLE

Blonde Sauce VELOUTE

SAUCE

White Sauce BECHAMEL

SAUCE

Red Sauce TOMATO

SAUCE

Yellow Sauce HOLLANDAISE

SAUCE

5 Basic Sauces :

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1. Brown Sauce : Demi-Glace/ Española Sauce

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Brown Stock 3.79 ltBrown Roux 300 grChopped / Roughly cut Onions 300 grChopped / Roughly cut Carrots 200 grChopped / Roughly cut Celery 100 grFreshly Whole black pepperTomato Paste/Puree 100 grBay leavesThymeWhite wine 200 ml

Recipe Brown Sauce - Demi-Glace/ Española Sauce

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Madeira Sauce- Madeira Wine Périgourdine Sauce - Chopped , Sliced Truffles , Madeira.

Butter. Robert Sauce - White Wine , Onions , Mustard ,Butter Bordelaise - Red Wine Reduction , Poached Marrow ( sumsum

sapi ) Chasseur Sauce - Mushroom , Shallot , White Wine ,Tomato

concassé Mushroom Sauce –sliced mushroom, cream. Lyonnaise Sauce - Onions fried in butter

Brown Sauce - Demi-Glace Derivatives

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2. Blonde Sauce: Velouté Sauce

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Velouté Sauce ;Butter 50 grFlour 50 grchicken stock 0.5 ltsalt, Freshly ground white pepper

Recipe Blonde Sauce - Velouté Sauce

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Curry Sauce : Veal Stock , Onions , Apple ,Curry ,Coconut Milk Normande Sauce : Fish Stock , Mushrooms , Oysters , Egg Yolk ,

Butter , Cream Diplomate Sauce : Sauce Normande , Lobster Butter , Lobster ,

Truffle Suprême Sauce -: Chicken Stock , Reduced Heavy Cream Aurore : Sauce Supreme , Tomato Puree Hongroise Sauce : Sauce Supreme (Veal Base) , Chopped

Onion , Paprika Powder, White Wine,Butter Allemande Sauce : Veal Valoute , Cream, egg yolk

Blonde Sauce - Velouté Sauce Derivatives

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3. White Sauce: Béchamel

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Butter 75 gr flour 75 gr milk 1 lt salt freshly grated nutmeg

Recipe White Sauce - Béchamel

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White Sauce - Béchamel Sauce Derivatives

Cardinal Sauce : Fish Stock ,Truffle , Cream , Lobster Butter,

Lemon Juice

Crème Sauce : Cream , Lemon Juice

Mornay Sauce : Butter , Gruyère & Parmesan Cheese

Soubise Sauce : Cream, Sautéed Chopped Onion,

Oeufs à l'Anglaise : Diced Hard Boiled Egg, Nutmeg

Aomard à l'Anglaise : Anchovy, Cayenne, Lobster

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4. Red Sauce: Tomato sauce

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Tomato sauce: Roma tomatoes (plum tomato) 1.5 kgOlive oil 125 grMinced garlic 50 grFinely diced onion 250 gr Tomato Paste (additional)Finely chopped Basil leavesSaltwhite pepper

Recipe Red Sauce - Tomato sauce

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Nantua ( Crayfish Sauce ): Mirepoix (Onion, Celery, Carrot)

fried in Crayfish Butter , White Wine , Cognac, Tomatoes , Fish

Velouté ,Cayenne

Portugaise : Fried Onions, Tomato Concassé, Meat

Glaze ,Garlic, Parsley

Provençal : Sliced Mushrooms, Sugar, Garlic Parsley, Oil

Marinara : White Wine , Oregano, Seafood

Puttanesca sauce : Cappers, Black Olive,Anchovie

Arabita : Chili Flake (Dried Chili)

Amatriciana : Sliced Onion, Slice Bacon, Chili Flake.

Red Sauce - Tomato Sauces derivative

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5. Yellow Sauce: Hollandaise Sauce

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egg yolks 4 pcslemon juice 15 grunsalted butter 150 grcayennesalt

Recipe Yellow Sauce : Hollandaise Sauce

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Yellow Sauce - Hollandaise Sauce Derivatives

Foyot : Bearnaise with Meat Glaze Maltaise : Blood Orange (fresh orange juice) Mousseline : Whipped Cream Noisette : Brown Butter Paloise : Bearnaise , Mint leaves Bavaroise : Reduction of Pepper (cayenne pepper),

Horseradish, Thyme, Cream Crayfish Sauce ,Garnished w/Crayfish Tails

Béarnaise : Tarragon , Chervil, redauction vinegar (Shallat, tarragon vinegar, black pepper, bay leaf.

Choron : Béarnaise with Tomato Ketchup (Tomato Sauce)

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Compound Butter Sauce (Butter sauce)

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1. Café De Paris2. Orange Butter3. Maître D hotel4. Herb butter5. Garlic Butter

Compound Butter Sauce (Butter sauce)

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Mole sauce (Mexican sauce) : Sauce made from blended chili pepper ( Bell pepper, Jalapeno, Red Chilli, ect )

Coulis : Sauce made from puree of vegetable or fruit

Indonesian basic paste : - White Paste : Garlic, Shallot, Candle nut, Ginger. - Yellow Paste: White Sauce, Turmeric. - Red Paste : Shallot, Garlic, Red Chili, Tomato

Notes

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