Sauce FinishingBeing familiar with the sauce finishing methods you should apply when making a sauce is crucial. It really isn't all that complicated - there are only three basic techniques - but you need to be aware of them and what each one does. Reduction Moisture is released in the form of steam when sauces cook. As steam escapes, sauces thicken and strengthen flavors. This is known as reduction. Straining Smoothness is important in the finishing of sauces. They can be strained through a china cap or a fine mesh chinois. Straining removes any unwanted ingredients and lumps from thickeners as well. Monter Au Beurre Monter au beurre (mohn-tay ah burr) is whisking whole butter into a sauce to give it shine, richness, and flavor. Familiarize yourself with all three of these sauce finishing techniques. Knowing which one to use, and when, will come in handy again and again.
Sauces
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