Sauces Without Derivatives
A few sauces do not lend themselves to having derivatives. For example apple sauce and bread sauce.
LAST MINUTE ADDITIVES
To improve a sauces consistency. flavour, texture and appearance certain ingredients can be added immediately prior to serving. Some examples are:
- Liaison of egg yolks and cream: For thickening a sauce once added do not reboil the sauce or it will curdle.
- Sabayon of egg yolks: helps to achieve a good glaze or sheen for dishes finished under a grill. Do not reboil after the addition of a sabayon.
- Chopped beef marrow: Sauce Bordelaise. Again do not reboil after adding the marrow to the sauce.
- Cream: Withstands temperatures up to boiling point.
- Butter: The technique of adding butter to a sauce is known as “monte au beurre” or mounting the sauce with butter. Again do not reboil after adding the butter.
CARE AFTER PRODUCTION
- After a sauce has been made, care must be taken to prevent a skin forming. This may be achieved by providing a tight fitting cover or cartouche.