Yield - 1 Gallon
2 lg. Carrots, Rough Cut
4 pc. Celery, Rough Cut
1 lg. Onion, Rough Cut
1 lg. Tomato, cut in half
6 pc. Mushrooms
1 oz. Dried Porcini Mushrooms
1.5 Gallons Water
1 pc. Bay Leaf
6 pc. Peppercorns
1 oz. Herbs (Thyme, Parsley, Rosemary, Other)
Salt & Pepper, To Taste
Seasonal Vegetables, As Desired
Place the vegetables in a stockpot and add water, add remaining ingredients and bring to a boil, reduce heat to simmer the stock. Using a ladle, skim the impurities off the surface of the stock (repeat several times). Stock should simmer for 1-3 hours until it has flavor and color. The stock can be fortified with vegetable base to obtain a richer flavor. Taste and adjust seasonings with salt and pepper.
To finish a stock most Chefs use a chinoise, it makes a stock or sauce perfectly smooth and more refined. Strain off the stock into another container, use the stock immediately or place in a cold water bath to cool as quickly as possible.
Chefs Note: This stock can be used for many different soups and sauces, it can also be stored for several days in the refrigerator or frozen in bags for several months.
What is a sauce?
A sauce is a flavorful liquid that is usually thickened. A sauce is used to add flavor, moisture, richness and appearance to foods. Sauces also add an interesting and complex level to many foods. Sauce making techniques are basic skills but they take practice to master. Many of the best sauces are made from stocks. Every Chef knows from experience that a good sauce will compliment and enhance good food!
"Leading Sauces" or Mother
Sauces are Bechamel, Veloute, Espagnole, Tomato and Hollandaise. From these leading sauces, thousands of other sauces can be made!
Click the links below for leading sauce recipes.
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