Stock and Sauce - Food and Beverage Division



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)


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

  • 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 

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