momrecipeideas.com

It is said that one of the things that distinguishes a good cook from a great one is the quality of their sauces. A well made complementary sauce can transform an ordinary meal into something exceptional. It can spice things up, add creamy richness, enhance the flavor of a dish’s main ingredient, balance texture and often adds a touch of elegance to the presentation.

1. Good sauces are the result of time and care. Never rush the process of sauce making.

2. Whenever possible, use homemade stock; if not, be selective about store-bought alternatives. Chilled prepared stock, available in large supermarkets, is good alternative for special sauces.

3. Choose the right-sized pan for the quantity of sauce being made. A heavy-based pan with good conduction properties gives the best control. Use a suitable-sized mixing spoon or whisk. Never use metal spoon or whisk in a non stick pan.

4. Liquid should be added gradually, especially when there is a danger of lumps forming.

5. Cook sauces slowly to “cook out” the taste of the flour.

6. Huge amount of acid can inhabit thickening, so the quantity of starch should be increased accordingly. This is only relevant to vinegar rich sauce, for example in pickles.

7. Some ingredients such as cheese, concentrated tomato paste, and egg yolks cause a sauce to thicken further on cooling slightly. Be aware of this should you intend to serve it warm or cold.

8. Seasoning and flavoring ingredients should be added in stages while preparing some sauces. A sauce that is simmered for a long period or reduced by boiling should not be seasoned to taste until after it is cooked, as the flavor will be more concentrated at the end of the cooking time.

9. If a starch thickened sauce becomes lumpy, remove the pan from the heat and whisk the mixture vigorously. If this does not work, press the sauce through a fine strainer, then return to heat and simmer until reduced if it is too thin. Add liquid if sauce is too thick. Remember to whisk or stir in the liquid to avoid a repeat performance of sieving out lumps.

10. It is important to prevent a sauce from overcooking while it is kept hot. If heat can not be reduced without simmering then sit the sauce pan in a roasting pan of hot water.

11. Always remember: Sauces should not be kept warm for long periods, as this may encourage bacterial growth that could result in food poisoning. They should be kept hot by placing them over a pan of hot water.

12. Many decorative effects can be achieved when serving sauce. For example, instead of pouring sauces over food, try flooding the plate with sauce, carefully placing food on top of it. Creativity is the key to its unique presentation e.g. small dots of sauce can be dropped into a flooded plate of sauce, then featured or marbled into distinctive patterns by dragging a tooth pick through the dots.