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  • Basic Finishing Techniques in Sauce Making

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    Camilla Kaye Flores
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    Basic sauce making techniques include reduction to concentrate flavors and adjust textures, straining sauces to remove lumps, deglazing pans to incorporate flavorful fond, and enriching sauces with butter, cream, or egg yolks for richness and smoothness while seasoning with salt, pepper, acid, alcohol, or spice to develop flavor.

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    Basic sauce making techniques include reduction to concentrate flavors and adjust textures, straining sauces to remove lumps, deglazing pans to incorporate flavorful fond, and enriching sauces with butter, cream, or egg yolks for richness and smoothness while seasoning with salt, pepper, acid, alcohol, or spice to develop flavor.

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    © All Rights Reserved
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    7K views4 pages

    Basic Finishing Techniques in Sauce Making

    Uploaded by

    Camilla Kaye Flores
    Basic sauce making techniques include reduction to concentrate flavors and adjust textures, straining sauces to remove lumps, deglazing pans to incorporate flavorful fond, and enriching sauces with butter, cream, or egg yolks for richness and smoothness while seasoning with salt, pepper, acid, alcohol, or spice to develop flavor.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 4

    Basic Finishing Techniques in

    Sauce Making
    1. REDUCTION
    * Using reduction to concentrate basic flavors.
    * Using reduction to adjust textures.
    * Using reduction to add new flavors.
    2. STRAINING
    * This is very important in order to
    produce a smooth, lump free sauce.
    3. DEGLAZING
    * To deglaze means to swirl a liquid in a saute pan.
    4. ENRICHING WITH BUTTER AND CREAM
    * Liaison mixture of egg yolks and cream added to sauce to give extra
    richness and smoothness.
    * Heavy cream - added to give flavor and richness
    to sauce.
    * Butter - gives extra shine and smoothness to the
    sauce.
    5. SEASONING
    * Adds and develop flavor.
    Ex.
    *Salt *White pepper
    *Lemon juice *Sherry and Madeira
    *Cayenne

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