| 1
|
Brown meat in oil or butter (clarified
butter won't burn) |
| |
|
| 2. |
Pour off the excess fat leaving the small
browned bits in the pan |
| |
|
| 3. |
Add any one of a variety of liquids (wine,
vinegar, stock, spirit, juice or water) to
deglaze the pan, then reduce until
syrupy. |
| |
|
| 4. |
Add a secondary liquid to create the base
for your sauce (try stock, demi-glace, cream,
juices from roasts reduced, reduced
stock,etc.) |
| |
|
| 5. |
Add ingredients to enrichen the sauce
including: puréed vegetables, cream,
roasted garlic, foie gras, mustards, dash of
vinegar, spices, herbs, zests, liqueurs
(sparingly), butter, or reduced
cream |
| |
|
| 6. |
Taste |
| |
| 1. |
Correct texture as
needed. |
|
- |
If the flavor is good but the sauce is too
thick, add water, cream or stock |
|
- |
If the sauce is too thin, add butter piece
by piece, or starches such as: cornstarch, a
beurre manie (flour blended with whole butter)
or vegetable purée |
|
- |
If the flavor is too weak and the sauce is
too thin, reduce the sauce and then adjust the
flavor |
| |
|
|
| 2. |
Correct flavor as
needed. |
|
- |
too salty: add water or stock to dilute if
thick; add lemon juice or vinegar judiciously,
or reduced cream, if sauce is thin. |
|
- |
too sour: add salt, butter, or reduced
cream |
|
- |
too sweet: add lemon juice or vinegar
judiciously |
|
- |
too bitter: add reduced cream, honey,
syrup, or a vegetable purée |
|
- |
too weak: reduce sauce, add things with a
punch: fish paste, Asian sauces, demi-glace,
barbecue sauces, worcestershire sauce
etc. |
|
