Soups and sauces

Types of Soups and Sauces

• Consommé is a type of clear soup made from richly flavoured stock or bouillon that has been clarified, a process usually involving a simmering mix of egg whites, beef or fish, vegetables, and herbs.
• Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans.
• Velouté is a savoury sauce, made from a roux and a light stock. It is one of the five “mother sauces” of classical French cuisine.
• Béchamel is another “mother sauce”, made from a white roux (butter and flour) and milk. It is often served with white meats, and used as a base in many other sauces.
• Hollandaise is an emulsion of egg yolk, melted butter and lemon juice (or a white wine vinegar). It is usually used for egg dishes, vegetables, and light poultry dishes.

Preparing and Cooking Soups and Sauces

• The key to a successful consommé is in the clarification process, which gives it its clarity and concentrated flavour.
• While making a bisque, ensure the shellfish are cooked thoroughly. Strain efficiently to achieve the classic smooth texture.
• Making a velouté involves whisking stock into a roux over medium heat until the mixture thickens. The sauce should then be simmered for about an hour.
• Béchamel sauce requires constant stirring to prevent lumping. Once the milk is added, stir until the sauce thickens.
• Preparing hollandaise requires gently heating the egg yolks while adding melted butter little by little, to form an emulsion. Adding the butter too quickly could lead to the sauce separating.

Finishing Techniques for Soups and Sauces

• Consommé is usually garnished with finely diced vegetables, herbs, or other ingredients that should remain crisp and vibrant.
• Bisque could be finished with a swirl of cream, a sprinkle of fresh herbs, or a squeeze of citrus juice.
• Velouté can be refined by straining, and then enhanced with cream or butter before serving.
• Béchamel sauce can be finished with grating of nutmeg or addition of cheese turned into Mornay sauce.
• Hollandaise can be finished with a squeeze of fresh lemon juice for a bright, tangy flavour.

Safety and Hygiene in Soups and Sauces Preparation

• Follow basic food safety practices such as washing hands and cleaning utensils.
• Do not eat raw sauces as they may contain harmful bacteria from the eggs used.
• Remember to follow use-by dates on dairy products such as milk and cream.
• Be cautious of cross-contamination, notably from raw to cooked food items.

Sustainability and Quality of Soups and Sauces

• Source sustainable ingredients such as free-range eggs and locally sourced dairy and meat for your soups and sauces.
• Try to reduce waste by correctly measuring ingredients and using left-over vegetables in soups.
• The quality of soups and sauces depends a lot on the ingredients used. Using high-quality stocks, fresh herbs, and good dairy will usually result in a better-tasting product.