French Cuisine: The Basic Sauces & Stocks

Posted by Larry Ervin Dec 22, 2008

Stock by stock and sauce by sauce, you can build confidence in your cooking just like they do in the best culinary schools. Grab your whisk and belly up to the counter while contributing writer Brian Smith addresses the class.

The Stocks

As Brian says, "Storage is often the main reason home chefs do not make their own stock. Fresh stocks have very short shelf lives. Even when they are refrigerated properly, they tend to sour in 4-5 days. However, they can be frozen, without affecting the quality, for several months. A clever tip is to fill plastic ice cube trays with the stock and freeze. This way a chef can use only the amount he/she needs without defrosting the entire batch."

• Vegetable Stock
• Chicken Stock
• Seafood Stock
• Veal Stock
• Citrus & Saffron Stock

The Sauces

• Beurre Blanc - White Butter Sauce
• Tomato Sauce
• Hollandaise Sauce - a Lemony Butter Sauce
• Béchamel Sauce - a Creamy White Sauce
• Velouté Sauce - a Velvety Cream Sauce
• Espagnole Sauce - a Thick Meaty Brown Sauce

Don't let French terms used in recipes, cookbooks or TV chefs slow you down. Get a quick definition from the Glossary of French Culinary Terms.