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Restaurant Quality Sauces – Techniques

May 24, 2019 0 Comments


Mounting Sauces

Finishing a Sauce

To add a bit of fat and additional flavors right at the end of the cooking process to round out flavors and ensure the sauce has a silky mouthfeel. This is especially important when making a pan sauce that is based on deglazing and reduction.

Reduction alone can leave a sauce tasting a little one dimensional. Before a reduction sauce is truly done, a chef knows to swirl in just a bit of heavy cream, cool butter or compound butter (butter kneaded together with other flavoring agents, such as fresh herbs, spices, citrus zest, etc) to create a more mellow and well-rounded flavor profile and to enrich a sauce for a more luxurious mouthfeel.

When finishing with butter or compound butter, it is called mounting. Always mount butter off the heat into a very warm but not steaming sauce.

Add a little bit of cool butter at a time while swirling the pan or whisking. What you are doing here is creating an emulsion, so adding the butter slowly will help keep it from separating.



Last modified on Fri 24 May 2019 12:58 pm

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