Sauces And Soups

Sauce Vierge

Sauce vierge is one of my all time favorite sauces. The word "vierge" is French for "virgin," meaning that the ingredients in a vierge are not cooked. This is the sauce that we use for our heirloom tomato caprese, which I will demonstrate in an upcoming video.

Further Information

This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.

 

 

How to Make White Chicken Stock

In this video, I demonstrate a classic version of white chicken stock. White stocks in general are commonly used for more subtlety flavored sauces, consumes and broths. It is also the base for the French Mother Sauce Veloute.

The technique of blanching bones before making a stock is commonly used in Asian cuisine, where a lot of their recipes favor delicately flavored broths that are hard to achieve with roasted bones and mirepoix.

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This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.

 

 

Classic Fish Stock

In this video, we go over how to make a classic version of fish stock. While the process is pretty straight forward, here are some main points to keep in mind:

  • The classic ratio of fish bones to mirepoix is 10:1. So for every ten pounds of fish bones, you'll need one pound of mirepoix (which is a 2:1:1 ratio of onions, celery and carrots, by weight). But like most recipes, feel free to adjust ratios to fit your own personal taste preferences.

  • The mirepoix is steamed with butter and white wine at the bottom of the stock pot to help release their aromas but it will also help prevent the delicate flesh and bones from sticking to the bottom of the pot and scorching.

  • The white wine used for fish stock shouldn't be overly acidic, tannic or oaky. The overall amount of wine used is a matter of taste, but a one cup per every 10 cups of water is a good starting point. However, the white wine isn't critical and can be omitted if desired.

  • Fish stock should only be simmered for 45-60 minutes max to help preserve its delicate flavor.

Futher Resources

This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.
 

Composed Cauliflower Soup: The Completed Dish


In a previous video, I demonstrated how to make a cauliflower soup base. In this video, we will complete the dish by presenting what is called a "composed soup," where the garnishes are placed in a bowl and the soup base is poured table side.

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The list can go on, but instead, what are your ideas? How can you take fresh pasta and turn it into your own unique dish? Let me know in the comments!

This post is part of our ongoing Completed Dish Video Series, which shows you how to combine multiple techniques into a restaurant quality dish. For more information, you can also view our How To Cook Video Index.

 

 

How to Reinforce and Reduce Chicken Stock | Video


This video will demonstrate how to concentrate roasted chicken stock by reducing and reinforcing its flavors. This concentrated stock can then be used to make "a la minute" sauces, a cornerstone of sauce making during the hauté cuisine movement. Reinforced stocks are still commonly used in high end kitchens today, using reduction to concentrate and thicken a sauce instead of the more classic roux or liason.


Further Information


This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.
 

Cauliflower Soup Recipe | Video



This video will teach you how to make a cauliflower soup base that can be served as is or doctored with different components and garnishes. I will also release a completed dish video that will demonstrate how we plate and serve this soup at Stella.

Simple Soup Ratio

For every one head of cauliflower you will need:
  • 4 ounce whole butter (always unsalted)
  • 1 yellow onion - Here's how to julienne an onion if your unfamiliar with that technique.
  • 1 large shallot (or two small)
  • 3 cloves of garlic (peeled)
  • 2 leeks (white and light green)
  • 1 cup white wine
  • 1 cup heavy cream
  • Enough water to cover
  • Kosher salt to taste
To see how this soup is plated and served, click here.

Tools Used In This Video


This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.
 

Classic Mornay (Cheese) Sauce | Video



This video will teach you how to make a classic mornay (cheese) sauce which is a secondary sauce (derivative) of bechamel, a French Mother Sauce.

Further Information:

This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.
 

Escoffier's Bechamel Sauce | Video



In a previous video I demonstrated how to make what I called a "semi-classic" bechamel sauce, which is the version most commonly taught in culinary schools today. However, sauce bechamel has gone through a few evolutions since it's debated creation.

One of the more common stories is that sauce bechamel was originally created by Louis de Bechamel's chef, who of course named his famous sauce after the guy signing the paychecks (celebrity chefs didn't exist in the 17th century). This "original" version of bechamel was actually a veloute or stock based sauce that was thickened with fresh cream.

Marie-Antoine Careme (1784-1883), considered to be the founder of haute cuisine, continued the tradition of making a stock based sauce, thickened with fresh cream and mounted it at the end of simmering with a liason (see links below).

Along came Escoffier (1886-1935), who's contribution to haute cuisine was to modernize and simplify Careme's complex recipes and ornate style. Escoffier also had the most influence on our understanding of the "Five French Mother Sauces," which he listed as hollandaise, veloute, tomat, espagnole and bechamel. It is at this point this point that bechamel became the milk based sauce thickened with a white roux that is commonly taught in culinary schools today.

Still influenced by Careme's bechamel flavors, Escoffier's version calls for "frying" white veal and minced onion together in butter, without allowing it to brown. This mixture is then added to the roux thickened milk with the addition of thyme, simmered for one hour, strained and seasoned with nutmeg, white pepper and salt.

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This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.
 

"Culinary School" Bechamel Sauce | How To Video



This video will teach you how to make the most common version of béchamel taught in culinary schools today.

Further Information


This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.
 

How To Make A Stabilized Beurre Blanc Using Xanthan Gum | Video



This video will teach you how to make a stabilized beurre blanc using Xanthan Gum.

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This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.
 
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