A sauce is a flavored, thickened liquid which is served with foods such as meats, seafood and vegetables.
A sauce adds moisture, flavor, richness, appearance, interest and appetite appeal.
SAUCE BUILDING TECHNIQUES
1.- Temper roux with liquid.
2.- Bring to a boil (use a heavy saucepan) .
3.- Reduce to a simmer to ensure natural convection movement. Depouillage or skim to remove impurities.
4.- Add accessory elements. Examples include: tomato product, onion cloute (onion studded with cloves and bay leaf), bacon, vegetables and seasonings.
5.- Simmer until the four properties of a sauce are reached.
6.- Strain with a fine strainer.
7.- Serve, or cool and store for future use.