Soups and Sauces

Soups and SaucesSoups and Sauces


I.I. Classification of soups Classification of soups

A.A. Thin soups Thin soups



A.A. Thin soups Thin soups – 1.1. Broth and bouillon Broth and bouillon

Simple clear soup without solid ingredientsSimple clear soup without solid ingredients

Broth is a by product of simmering meat or poultryBroth is a by product of simmering meat or poultry




2.2. ConsomméConsommé




2.2. ConsomméConsommé– A rich flavorful stock or broth that has been A rich flavorful stock or broth that has been

clarified to be clear and transparent clarified to be clear and transparent – Strong and flavorfulStrong and flavorful





3.3. Clear vegetableClear vegetable





3.3. Clear vegetableClear vegetable– a clear seasoned stock with the addition of a clear seasoned stock with the addition of

one or more vegetables (meat or poultry may one or more vegetables (meat or poultry may be added)be added)





3.3. Clear vegetableClear vegetable

4.4. ClarificationClarification– Process of clarifying a stock to produce a Process of clarifying a stock to produce a

consume consume


B.B. Thick soupsThick soups– Opaque not transparent, they are thickened Opaque not transparent, they are thickened

either by adding a thickening agent or either by adding a thickening agent or pureeing one or more of the ingredientspureeing one or more of the ingredients


B.B. Thick soupsThick soups– 1.1. Thickening agents and techniques Thickening agents and techniques

a.a. Roux is a mixture of equal parts flour Roux is a mixture of equal parts flour and fat (usually butter). They are stirred constantly and fat (usually butter). They are stirred constantly over heat to form either a white, blonde, or brown over heat to form either a white, blonde, or brown roux.roux.



a.a. RouxRoux

b.b. Beurre maine equal parts soft raw Beurre maine equal parts soft raw butter and flour formed into balls. Should be done butter and flour formed into balls. Should be done as a finishing, stir into cook flour butter will give as a finishing, stir into cook flour butter will give sauce flavor and sheen.sauce flavor and sheen.



a.a. RouxRoux

b.b. Beurre maine Beurre maine

c.c. Liaison egg yolks and heavy cream Liaison egg yolks and heavy cream used for finishing more than thickeningused for finishing more than thickening



a.a. RouxRoux


c.c. LiaisonLiaison

d.d. Cornstarch Cornstarch



a.a. RouxRoux


c.c. LiaisonLiaison


e.e. ArrowrootArrowroot



a.a. RouxRoux


c.c. LiaisonLiaison



.. “White wash” “White wash”



a.a. RouxRoux


c.c. LiaisonLiaison



.. “White wash” “White wash”

g.g. Other vegetable starches Other vegetable starches

h.h. How starches work How starches work

Starches thicken by gelatinizationStarches thicken by gelatinizationThe starch granules absorb liquid and The starch granules absorb liquid and swell to many time there original sizeswell to many time there original sizeGranules must be separated or lumps will Granules must be separated or lumps will form (outer granules will gelatinize form (outer granules will gelatinize trapping inner granules in a lump)trapping inner granules in a lump)Two ways Two ways – mixing the starch with a fatmixing the starch with a fat– Dissolving in a cold liquidDissolving in a cold liquid

Emulsification Emulsification

Done with egg yolksDone with egg yolks

A uniform mixture of two unmixable A uniform mixture of two unmixable liquids.liquids.

In the case of hollandaise water and butterIn the case of hollandaise water and butter

The two stay mixed and thick because the The two stay mixed and thick because the butter is beaten into tiny droplets and the butter is beaten into tiny droplets and the egg yolks hold them apartegg yolks hold them apart

Reduction Reduction

Slowly simmering away the liquid leaving a Slowly simmering away the liquid leaving a bold intense flavorbold intense flavor

C.C. Hearty soupsHearty soups

1.1. GumboGumbo


1.1. GumboGumbo

2.2. Chili Chili


1.1. GumboGumbo

2.2. Chili Chili

3.3. VegetableVegetable

D.D. Cream soups and chowders Cream soups and chowders

Could be made from a watered down Could be made from a watered down cream saucecream sauce

Name after main ingredientName after main ingredient

Chowders usually seafood or vegetable Chowders usually seafood or vegetable

Usually made with milkUsually made with milk

E.E. Purées Purées

One or more of the ingredients are pureed One or more of the ingredients are pureed to thicken soup.to thicken soup.

May be strained but not necessaryMay be strained but not necessary

F.F. Specialty soupsSpecialty soups

These are soups that do not easily fit into These are soups that do not easily fit into other classificationsother classifications

1.1. Ethnic and regional Ethnic and regional

Soups that are generally associated with Soups that are generally associated with certain etnic groups or geographical areascertain etnic groups or geographical areas

2.2. Cold soupsCold soups

a.a. Cucumber Cucumber

b.b. GazpachoGazpacho

c.c. Consommé Consommé

d.d. PotatoPotato

e.e. BorschtBorscht

f.f. FruitFruit

G.G. Finishing soups Finishing soups

.. Garnishing and enrichment Garnishing and enrichment – Use appropriate garnish for each soupUse appropriate garnish for each soup– Something light and colorfulSomething light and colorful– Added at end to float on topAdded at end to float on top

Do not let it sinkDo not let it sink

Do not let it become soggyDo not let it become soggy


.. Garnishing and enrichment Garnishing and enrichment

.. Using base to replace or enhance Using base to replace or enhance stock stock



.. Using base to replace or enhance Using base to replace or enhance stockstock– Follow instructions on base use proper ratioFollow instructions on base use proper ratio– Taste and reduce if necessaryTaste and reduce if necessary



.. Using base to replace or enhance Using base to replace or enhance stockstock

Cooling, storing and reheating procedures Cooling, storing and reheating procedures – Use ice bath to quickly coolUse ice bath to quickly cool– Do not burn when reheatingDo not burn when reheating

SaucesSauces

Liquid + thickening agent = leading sauce Liquid + thickening agent = leading sauce

Sauce = additional flavorings = small Sauce = additional flavorings = small saucesauce

II.II. Classification of hot sauces Classification of hot sauces

A.A. The five mother sauces The five mother sauces – 1.1. Espagnole Espagnole

Brown stock plus brown rouxBrown stock plus brown roux


A.A. The five mother sauces The five mother sauces – 1.1. EspagnoleEspagnole– 2.2. Béchamel Béchamel

Milk and white roux Milk and white roux


A.A. The five mother sauces The five mother sauces – 1.1. EspagnoleEspagnole– 2.2. BéchamelBéchamel– 3.3. Veloute Veloute

White stock plus white or blonde roux White stock plus white or blonde roux


A.A. The five mother sauces The five mother sauces – 1.1. EspagnoleEspagnole– 2.2. BéchamelBéchamel– 3.3. Veloute Veloute – 4.4. Tomato Tomato

Tomato plus stock (roux may be optional) Tomato plus stock (roux may be optional)


A.A. The five mother sauces The five mother sauces – 1.1. EspagnoleEspagnole– 2.2. BéchamelBéchamel– 3.3. Veloute Veloute – 4.4. Tomato Tomato – 5.5. Hollandaise Hollandaise

Butter plus eggsButter plus eggs

B.B. About hot saucesAbout hot sauces

1.1. Derivative (small) sauces Derivative (small) sauces


2.2. Common small sauces Common small sauces – a.From hollandaise/bernaise a.From hollandaise/bernaise

1) Maltaise (blood oranges)1) Maltaise (blood oranges)

2) Mousseline (unsweetened whipped cream)2) Mousseline (unsweetened whipped cream)

3) Choron (béarnaise with tomato)3) Choron (béarnaise with tomato)


2.2. Common small sauces Common small sauces – a.From hollandaise/bernaise a.From hollandaise/bernaise – b.From brown stock to jus lié or espagnole b.From brown stock to jus lié or espagnole

1) Demiglaze1) Demiglaze

2) Bordelaise (marrow)2) Bordelaise (marrow)

3) Chasseur (mushrooms and tomato)3) Chasseur (mushrooms and tomato)

4) Robert (white wine, lemon juice and mustard)4) Robert (white wine, lemon juice and mustard)

5) Marchand de vin (red wine and shallots) 5) Marchand de vin (red wine and shallots)


2.2. Common small sauces Common small sauces – a.From hollandaise/bernaise a.From hollandaise/bernaise – b.From brown stock to jus lié or espagnole b.From brown stock to jus lié or espagnole – c.From velouté (velvet) saucec.From velouté (velvet) sauce

1) Supreme (with heavy cream)1) Supreme (with heavy cream)

2) Allemande (supreme and liaison)2) Allemande (supreme and liaison)

3) Aurora (supreme and tomato)3) Aurora (supreme and tomato)


2.2. Common small sauces Common small sauces – a.From hollandaise/bernaise a.From hollandaise/bernaise – b.From brown stock to jus lié or espagnole b.From brown stock to jus lié or espagnole – c.From velouté (velvet) saucec.From velouté (velvet) sauce– d.From béchameld.From béchamel

1) Cream sauce (heavy cream, nutmeg)1) Cream sauce (heavy cream, nutmeg)

2) Mornay (Gruyére or other Swiss cheese)2) Mornay (Gruyére or other Swiss cheese)

3) Cheddar sauce (cheddar cheese)3) Cheddar sauce (cheddar cheese)

4) Alfredo sauce (Parmesan cheese, garlic and pepper)4) Alfredo sauce (Parmesan cheese, garlic and pepper)

5) Nantua (crayfish or shrimp butter and heavy cream)5) Nantua (crayfish or shrimp butter and heavy cream)

3.3. Choosing and using a hot Choosing and using a hot sauce sauce

Soups and Sauces

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