Stocks, Soup, and Sauces

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A stock is a liquid made by slowly simmering ingredients in water to extract their flavor. The skill to prepare flavored stocks in classical cuisine is the most important skill. It is the basis of soups, sauces, and most braised foods and stews.

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REMOUILLAGE is a stock that is made from bones that have already been used once to make a  stock.

GLACE is a reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock.

BISQUES are generally made from shrimp, lobster, or crayfish and thickened with a roux for better stability and consistency.

CHOWDERS are hearty soups with chunks of the main ingredients and thickened with roux. The procedures for making chowders are similar to making cream soups, except chowders are not pureed and strained before adding the cream.

The ESPAGNOLE/BROWN sauce is made by thickening the brown stock with a roux.

VELOUTE SAUCE is made from veal, chicken, or fish stocks, and a white or blond roux. The long slow process of cooking this type of sauce gives it a velvety texture and consistency, hence the name Veloute or Velvety.