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Chefs Secrets? 'How To' discover the secrets of chefs in the preparation of great sauces and creams. Its all in knowing the correct techniques that have been used forever by great chefs worldwide. Please don't try to use shortcuts, a truly fine chef doesn't take shortcuts...because it's worth the time that you put into your endeavor. A key factor in creating fine cuisine, first and foremost, is the use of the freshest fish, meats [all categories], vegetables, fruits, herbs and products available!

Clarified Butter & Sauces - Compound Butters - Crèmes
Clarified Butter Sauces, Unsalted Butter Sauces, Compound Butters and Crèmes are basics in French cooking, and a must for those who truly love fine French food. Make your butter sauce selection then click on it for the recipe.

TIP: French cooking always calls for unsalted butter. The time to add the salt is when the sauce is finished!

	Clarified Butter & Sauces How to Clarify Butter How to make Almond Butter How to make Black Butter How to make Brown Butter How to make Butter Cream How to make Curried Butter How to make Hazelnut Butter How to make Meuniere Butter How to make Pistachio Butter		Compound Butters How to make Anchovy Butter How to make Chutney Butter How to make Cinnamon Butter How to make Garlic Butter How to make Herb Butter How to make Lemon Butter How to make Lobster Butter How to make Maître de Butter How to make Truffle Butter

	Unsalted Butter Sauces How to make Caper Butter Sauce How to make Mock Hollandaise Sauce How to make Mousseline Sauce How to make Parsley Butter How to make White Sauce Thickening Agents How to make Beuure Manie How to make Roux		French Crèmes [& English Names] How to make French Crème Fraîche Our version of Crème Fraîche American version of Crème Fraîche Crème à l'Anglais Crème au Beurre au Sirop Crème Bechamel - Basic Recipe Crème Chantilly Crème Pâtissière

The Classic French Stocks
In this section we'll tell you all about the great basic stocks to make sauces and soups with, that are noted around the world in the art of fine cuisine. Stock goes under all of these names -- 'Stock', 'Broth' and 'Bouillon'. Stock is the name for the cooking process of meat, chicken, fish, seafood, water, bones and vegetables together without seasonings.

TIP: Never use salt, pepper or seasonings in stocks, this should be added to your sauce or soup as needed towards the finish of the cooking process, or as noted in the specific stock recipe. It can alter the flavor of the stock considerably. Store stocks up to three months in the freezer.

	How to make Fond de Cuisine		How to make Chicken Stock
	How to make Fish Stock		How to make Vegetable Stock
	How to makeSeafood Stock

**Fond de Cuisine - Basic Rich Brown Stock**
	3 lbs. beef bones [beef shank] 1 lb. lean beef 3 - 4 carrots cleaned, cut in 8ths 3 - 4 turnips cleaned, cut in 4ths 2 whole yellow onions peeled	2 lg. leeks soaked and washed, then turn the green part down over the white part and tie into a bundle. 3 quarts cold water 3 cloves or 3 allspice cloves

Add first five ingredients to a heavy stock pot, cover with water and cover pot and bring to a boil. While that comes to a boil -- do the next step.

Cut 1 onion in half. Place cut sides down on heavy duty aluminum foil over low heat of a burner and burn the onion to 1/16 of its depth. This gives the stock a nice rich brown color. Stick the cloves into the other whole onion. Remove scum as it gathers on top of the stock, and add the onions. Skim scum off regularly.

Simmer for 3 hours, remove meat and bones, discard bones and save the meat. Strain the stock and cool it. Use for soups or sauces, and freeze the remainder in pint or quart plastic freezer containers.

The meat leftover is flavorless, but can be used if you cover it with a barbeque or curry sauce, something that hides the meat taste and serve with rice, etc.

**Chicken Stock**
	2 - 1 lb. fryers 4 carrots [do not peel] in 8ths 4 stalks celery, cut in 8ths 2 whole yellow onions in 8ths 1 bunch of Italian parsley tied with cooking string into a bundle.	2 lg. leeks soaked and washed, then turn the green part down over the white part and tie into a bundle. 3 quarts cold water 10 fresh sage leaves [common sage]

Add first six ingredients to a heavy stock pot, cover with water and cover the pot and bring to a boil.

Reduce heat low to medium, and simmer for 2 1/2 - 3 hours. Add the fresh sage leaves during the last 10 minutes of cooking time.

Remove from the heat and cool some. Line cheesecloth in a large strainer and strain the stock through it, then use it or freeze as noted in basic stock recipe.

You can make small batches of chicken stock by using the giblets, wings, back and neck of a chicken along with carrots, parsley and onions to use in making a sauce.

**Fish Stock**
	1 T. unsalted butter 2 lbs. any whitefish [cod, halibut] with bones and fish heads [eyes removed] 2 c. celery sliced very thin 2 c. sweet onions sliced thin 1 leek soaked, washed, sliced very thin	1 bunch of Italian parsley washed and tied with cooking string into a bundle. 1 c. white wine [dry white] Juice from 2 fresh lemons 2 quarts cold water

Fish stock is a delicate stock compared to other stocks and isn't simmered for hours on end, but rather is flavor enhanced within about a half hour.

In a heavy stockpot over low heat, add the butter and coat the bottom of the pot. Add the celery, onions, leek, parsley, lemon juice, cover and sweat them for about 3 minutes. This is not sautéing them, but rather more like steaming them over very low heat until fairly soft.

Add the fish to the vegetables, cover and sweat for about 5 minutes. When the bones start to soften, add the water and wine. Cover pot, bring liquid to a boil, then uncover, keep the scum removed while the stock simmers over low heat.

Remove from the heat and cool some. Line cheesecloth in a large strainer and strain the stock through it, then use it or freeze as noted in basic stock recipe.

TIP: This stock can be used as a base for fish soups, fish stews and sauces. It can be used in making fish and rice dishes, and clear fish broth soups

**Seafood Stock**
	1 T. unsalted butter 2 lbs. any whitefish [cod, halibut] with bones and fish heads [eyes removed] 2 c. celery sliced very thin 2 c. sweet onions sliced thin 1 leek soaked, washed, sliced very thin	1 bunch of Italian parsley washed and tied with cooking string into a bundle. 1 c. white wine [dry white] Juice from 2 fresh lemons 2 quarts cold water

Seafood stock is used in bouillabaisse and other traditional seafood bisques, soups and stews.

In a heavy stockpot over low heat, add the butter and coat the bottom of the pot. Add the shellfish shells, celery, onions, leek, parsley, lemon juice and sauté them for about 5 - 10 minutes minutes.

Add the water and wine, cover and bring to a boil, reduce heat and simmer for about 25 minutes, keeping the scum removed while the stock simmers

Remove from the heat and cool some. Line cheesecloth in a large strainer and strain the stock through it, then use it or freeze as noted in basic stock recipe.

**Vegetable Stock**
	3 - 4 carrots [do not peel] in 8ths 3 - 4 stalks celery, cut in 8ths 3 - 4 parsnips [do not peel] in 8ths 2 leeks soaked and washed, then turn the green part down over the white part and tie with string into a bundle.	2 whole yellow onions peeled and cut into 8ths 8 garlic cloves in 4ths 4 quarts water 1 cup cold water 1 Bouquet garni [bouquet garni]

TIP: If sautéing [and this is the faster method], do one vegetable at a time, they'll brown more quickly [with fewer pieces in the skillet or sauté pan]. However roasting the vegetables definitely adds more flavor than sautéing them.

If using roasting pan method to brown vegetables - Preheat oven to 450°, otherwise ignore, and continue.

Place first five ingredients in a roasting pan into a very hot pre-heated oven at 450°. Roast the vegetables until brown, about 45 minutes to an hour. Or you can sauté them quickly in a heavy duty skillet until brown. By browning the vegetables, it gives them a wonderful flavor which will enhance the stock overall.

While the vegetables are browning by either method above, add water to a heavy stock pot, put the lid on and bring to a boil.

Remove the vegetables from the roasting pan or skillet and add to the water in the stockpot. Add the cup of cold water to either the pan or skillet that your browned the vegetables in, and stirring with a spatula get all the remnants from the browned vegetables and add to the stockpot, along with the garlic and bouquet garni. Bring liquid to a boil again, put the lid on and reduce heat to low and simmer for 1 hour.

Remove from the heat and cool some. Line cheesecloth in a large strainer and strain the stock through it, then use it or freeze as noted in basic stock recipe.

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