Stock and Sauce - Food and Beverage Division

 

Stock 

Stock is a liquid made from bone, meat, and vegetables added with seasoning and herbs, commonly used for basic sauce, or soup.

Stock Classification

    - White Stock 

    - Brown Stock 

    - Fish Stock 

• White Stock consists of: 
• Beef Bone, Chicken, Pork, or Fish Bone 
• Mirepoix (onion, celery, and carrot) 
• Sachet (Thyme, bay leaf, peppercorn, parsley stems, cloves, and garlic) 
• Brown Stock consists of: 
• Browned beef bone 
• Mirepoix (onion, celery, and carrot) 
• Sachet (Thyme, bay leaf, peppercorn, parsley steams,  cloves, and garlic)
• Fish Stock consists of:
• Fish Bone 
• Mirepoix (onion, celery, and carrot)
• Sachet (Thyme, bay leaf,  peppercorn, parsley steams, cloves, and garlic)

Sauce

The sauce is any liquid that is thickened to impact the flavor and aroma

    Sauce families 

- Lending sauce (Liquid+Thickened) 

- Small sauce (Leading sauce+additional flavoring) 

Any ingredient usually added to impact the texture of the sauce

1. Roux (fat or butter+flour)

2. Cream

3. Egg yolk

4. Cornflour (maizena) 

Basically, there are 2 types of sauce

• Hot Sauce: hot sauce has basic sauce which is can be lowered to

1. Brown sauce (demiglace): Brown stock, mirepoix, tomato paste
2. Tomato sauce: Carrot, onion, garlic, tomato, tomato paste, bacon, stock and thickened by flour.

           Type of hot sauce  

• Bechamel Sauce: Roux (butter, bread flour), milk, onion, clove, bay leaf, salt, nutmeg, white pepper.
• Veloute Sauce: Roux (butter, bread flour), white stock (veal, chicken, or fish) 
• Supreme Sauce: Chicken veloute, heavy cream, butter salt, white paper, lemon juice.
• Allemande Sauce: Veal veloute, egg yolk, heavy cream, lemon juice, salt & white pepper
• White Wine Sauce: White wine (dry), fish veloute, heavy cream, butter, salt, white pepper,  lemon juice.  
• Brown Sauce: Mirepoix, butter, bread flour, brown stock, tomato puree, sachet. 
• Demiglace Sauce: Brown sauce, brown stock
• Diable Sauce: Demiglace, vinegar, butter, onion, pepper
• Madera Sauce: Demiglace, Madera wine, onion
• Perigueux Sauce: Demiglace, chopped truffle 
• Bordelaise Sauce: Demiglace, onion, thyme, red wine, pepper
• Chasseur Sauce: Demiglace, onion, mushroom, white wine, tomato, parsley & tarragon 
• Tomato Sauce: Butter, onion, carrot, celery, bred flour, white stock, tomato puree, sachet, salt & sugar

Read too: about soup and its types 

• Cold Sauce: cold sauce commonly served for salad and dessert. It can be classified as below: 

1. Sauce Mayonnaise: Egg yolk added with mustard, vinegar, and salad oil
2. Sauce Vinaigrette: Vinegar, mustard, chopped parsley, and chives 

            Type of cold sauce 

• Remoulade Sauce: Mayonnaise, capers, pickle, parsley, chervil, tarragon anchovy
• Tartar Sauce: Mayonnaise, chopped pickle, onion, and capers
• Andalouse Sauce: Mayonnaise, tomato paste, red chili
• Chantilly Sauce: Mayonnaise, and cream
• Gribiche Sauce: Mayonnaise, chopped egg, mustard, chopped capers, pickle, tarragon, parsley, chervil 
• Ravigote Sauce: Vinaigrette, capers, pickle 
• Norvigiene Sauce: Vinaigrette, chopped egg, vinegar 
• Peacheur Sauce: Vinaigrette, lobster, spiny lobster
• Nantaise Sauce: Ravigote, lobster, spiny lobster
• Livournaise Sauce: Vinaigrette, egg yolk, anchovy, nutmeg 

Andi Wahyudi

a professional person in Food and Beverage Division with the standard hospitality industry. Keep in your imagination and always try to make it come true. Wish you all the best all viewer.

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