Essence
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The difference between an Essence and a stock, is an Essence is a particular flavor.

To make an Essence, proceed with your mirepoix, (covered in Lesson 8: Stock, Sauces & Soups Basics, Topic 2: Stocks, Exercise 2: White Mirepoix) as if making a Stock but use a larger quantity of your one selected ingredient. The most prevalent Essences are a, Mushroom Essence (covered in Lesson 8: Stock, Sauces & Soups Basics, Topic 2: Stocks, Exercise 9: Mushroom Essencesand Vegetable Essences. A Vegetable Essence, can be made with any vegetable, but always bear in mind that some vegetables are very strong in flavor. Such as any member of the onion family, celery and root vegetables like turnips and rutabagas. If it’s the particular flavor you want, their flavorful strength can work to your advantage.

Culinary Uses

Essences are usually served with delicate pieces of Meat and Fish, or can be used as flavorings for more complex Sauces. In Modern Cuisine, essences are sometimes bound with Whole Butter or Oil and used as Sauces themselves.