A sauce can be subtle or bold, thin or thick, sweet or savory. You can whip up a buttery coulis to serve over fresh fruit or meld aromatic herbs with stock or wine to bring out the flavor of a poultry dish. Once you have developed a basic understanding of sauce-making principles and have a little practice in the kitchen, there’s no end to the wonderful concoctions you can come up with. Let’s learn how to become skilled in cooking sauces.
Sauce fundamentals
The role of a good sauce is to enhance the flavor of a dish, add moisture and texture, and visually connect the individual components in an appealing way. The presentation is enhanced by the colors and flavors of a sauce, representing a contrasting or complementary arrangement. A coulis adds a final pleasing touch to a meal, inviting diners to enjoy.
Typically, sauce preparation involves combining a liquid with herbs, spices, and other aromatics and heating it until the mixture is more concentrated and the flavor is amplified. Sauces fall into two basic categories: pan sauces and mother sauces. A pan sauce begins with sautéing fish, meat, or poultry in a saucepan. The cooked protein is set aside, leaving small caramelized pieces and the juice from it behind in the pan. Wine is added with aromatics and butter or cream to make a sauce.
Mother sauces are also referred to as French grande sauces. Bechamel, espagnole, and velouté are examples of mother sauces. They are produced using milk or stock for the liquid and a range of aromatics such as carrots, celery, and onions. The mixture is sautéed until it is browned, soft, and translucent, releasing the flavor of the particular ingredients. Spices are added to season the recipe.
In addition, mother sauces are used to create secondary sauces, including Allemande, demi-glaze, and supreme by introducing cream, stock or wine, and additional aromatics. You may hear these called daughter sauces, too.
Start with a base
Decide what you want to use as a base for your sauce and begin there. This is how you’ll build the flavor, starting with a selection of aromatics. Vegetables like garlic, onions, and shallots work well, or you could try mirepoix, which is a mixture of diced onions with carrots and celery, characteristic of French cuisine. Another option for a flavor base is soffritto, the same three-vegetable mix used in mirepoix with garlic added that is common in Italian cooking.
Sauté your base with olive oil, butter, or another kind of fat to encourage the flavors to release and mingle together. At this stage you have the option to add a thickening agent such as flour or tomato sauce or to leave the sauce thin. Continue to simmer the ingredients while you add milk, stock, wine, or a different liquid and your choice of seasoning. As the mixture decreases in volume, skim off any scum that rises to the surface and continue to do this until it’s all gone.
Taste, assess, and adjust
Making a great sauce takes time and attention. As the concoction cooks gently, conduct several taste tests to ensure that the flavor is just what you want. Thinking about the distinct taste profiles can help with this. For instance, if your sauce has a bitter flavor, it could be that the herbs and spices used are coming across a bit too strongly. Adding salt can help to reduce a bitter taste. To increase the sweetness of a coulis, incorporate a little cream or sugar. Including extra butter can promote sweetness or a savory flavor. For a lighter taste, experiment with the acidity of lemon, vinegar, or wine. If the flavors have dissipated during the sautéing process, add a bit more of what is missing towards the end.
There are a few things to know about how a sauce’s consistency can impact the flavor. A thin mixture will release its fragrance into the air, making the aroma more noticeable, while a thicker sauce has a flavor that stays longer on the tongue. Expect to use additional salt and seasonings in a thicker sauce to bring out the flavor. Correcting the consistency of a sauce is fairly straightforward. To modify a too-thin sauce, add a thickening substance, or keep heating the mixture until it decreases in volume. For a coulis that’s too dense, carefully add some liquid. If you want to dilute the flavor at the same time, use water.
In closing
As you practice with different sauce recipes and techniques, you can expand your reach by trying different flavor profiles. Opt for an Asian approach using ingredients like soya sauce and fermented bean paste. Build your repertoire of dessert toppings with a French crème anglaise. Remember, the right sauce can take a dish from good to outstanding.