10 Keys to Making the Perfect Sauce
What’s in a Sauce?
Have you ever wondered what constitutes a great sauce? What makes a restaurant quality sauce melt in your mouth, and keep you craving for more? Learn the secret on how to create your own signature gourmet sauce that tastes like a chef made it.
You’ll find that not only are sauces the perfect compliment to the foods you prepare, but they can also be very time-consuming in the making. Most sauces have several involved steps in the process of reaching a desired taste and consistency.
The Sauce Bible
As you may already know, there are a countless number of books that have been written about sauce making over the years. They go into great detail about the preparation of classical sauces and the more creative concoctions that la nouvelle cuisine has brought us over the last decade.
One of the best books I’ve come across is Sauces, Classical and Contemporary Sauce Making by James Peterson, a bible for sauce preparation.
I have included some basic rules of sauce making so you can feel like a chef making your own gourmet sauces at home:
- Review the menu to get an idea or theme for the meal you want to prepare.
- Become familiar with the basic sauce cooking techniques and the interaction of the various ingredients for sauces you want to prepare.
- Consider the colors, textures, flavors and styles when serving more than one sauce at a meal.
- A basic sauce recipe is meant to encourage improvisation. Take full advantage of the opportunity.
- Sauces should be appropriate for the season and for the occasion.
- One sauce is adequate for a meal, two sauces are the ultimate, and three sauces can overwhelm the overall presentation.
- Avoid strong flavored sauces at the beginning of a meal.
- Try not to combine hot sauces with cold sauces on the same plate.
- The sauces should be made to compliment one another.
- The most important idea to remember when you are cooking is that, from these basic rules, comes the freedom to try a variety of flavors, textures and colors. You’re only limited by your own imagination.
A Good Stock
You’ll discover that a good stock is a base for excellent sauce making. And you’ll find it’s probably the most time consuming ingredient used in any sauce. Short cuts are just not the same.
A rich and flavorful tasting stock takes hours to prepare. The process begins with shopping for bones and trimmings that usually need to be roasted in the oven. After the roasting process they then need to be cooked with water, herbs, seasonings, and wine. This requires long hours of cooking, reducing and more cooking.
To make a really authentic stock or demi glace requires a preparation and cooking process time of 12 to 48 hours, a daunting and time-consuming task for most cooks to consider.
The most important thing to remember…There’s no need to make your own!
One company, More Than Gourmet, has made a tremendous impact on the cooking world. They’ve created a line of meat, seafood, and vegetable stocks and demi glace made the old fashioned way. They’ve spent long hours preparing and cooking in batches all the natural goodness and just the right ingredients needed to create a line of top quality demi glace and stocks.
Originally created for and used by professional chefs, it is now enjoyed by a growing number of home cooks, personal chefs, and caterers.
James Petersen, author of the James Beard award-winning book Sauces says, “After tasting the product (More Than Gourmet Demi-Glace Gold) I was instantly converted.”
For more information, please visit www.clubsauce.com and learn about our fabulous recipes and professional line of More Than Gourmet demi glace and stocks. We carry four different demi glace and over twelve different stocks, including fish, seafood/lobster, chicken, beef, veal, lamb, turkey, duck and more.
They’re simple, easy to use products that will add a natural richness and depth of flavor to all your favorite sauces, soups, stews, rice and pasta dishes, stir-fry, braising liquids and more.