Sauce craft
6 short explainers. Read them in order, or jump to the question you have right now.
- 85Pan sauce in five minutesSearing leaves browned bits stuck to the pan. That's fond. Pour in about 120 ml (1/2 cup) of wine or stock, scrape the bits loose and boil until reduced by…
- 86Béchamel step by stepBéchamel is a roux (equal parts butter and flour) with milk whisked in. The butter coats the flour grains so they spread without clumping, and the starch…
- 87Hollandaise: warm, not hotHollandaise is butter whisked into yolks and lemon juice. Lecithin in the yolk coats tiny butter droplets and holds them in the sauce. Keep it at 60 to…
- 88Vinaigrette ratioClassic vinaigrette is 3 parts oil to 1 part vinegar or lemon juice, like 3 tablespoons of oil to 1 of vinegar for a big salad. The oil coats the leaves…
- 89Lump-free gravyGravy starts with pan drippings, which are fat and browned bits. Stir in about as much flour as fat and cook it 2 minutes until it smells nutty. Whisk in…
- 90Stock vs brothStock simmers from bones for 4 to 6 hours (chicken). It's rich in gelatin and sets like jelly when cold. Broth is mostly meat, simmered 1 to 2 hours,…
