The Seven Elements to a Perfect Sauce

The Seven Elements to a Perfect Sauce

1. Bouillon
The Bouillon is the foundation to many sauces and soups. It is an organic and nutritious stock made from boiling fresh meats and vegetables.
2. Texture
In addition to taste, texture is an equally important sensation. Gelatins and fats generate a delightful texture that complements the aromas and flavors of the sauce.
3. Top Notes
The top notes are the aromatic elements within the sauce. Liquors, essences, fragrances, and reductions are used to compose a bouquet of aromas creating the perfect introduction to each dish.
4. Binding
The Binder gives the sauce a unifying texture and thickens the sauce, giving it body and consistency. Common ingredients for binders include flours, starches, fats, and egg yolks.
5. Creamers
Cream sauces are popular and they are made using cream, double cream, and milk. These are essential ingredients for creating the classic cream sauce taste and consistency.
6. Condiments
Condiments can enhance the appearance of any sauce, and provide nuances that make a sauce special. By adding selected spices, herbs, and vegetables, each sauce’s distinctive character is revealed.
7.Fond
The Fond is made by sautéing a meat at a high temperature, skimming the fat, and collecting the browned meat juices. It is strong, flavorful, and versatile base.