Maison II — 5 pieces
Sauces
Every French sauce answers the same question: how do you make a liquid hold onto food? The honest answers are few — starch, reduction, the emulsion — and each one is a method you can watch happen.
Maison II — 5 pieces
Every French sauce answers the same question: how do you make a liquid hold onto food? The honest answers are few — starch, reduction, the emulsion — and each one is a method you can watch happen.
Why cold butter is mounted off the heat — the physics of emulsification, what breaking looks like, and why the window is narrow.
The classical mother-sauce taxonomy read as a map of thickening logic rather than a list to memorise.
A diagnostic on the most common failure in French sauce-making — the emulsion that collapses — and how to bring it back.
Reduction and starch-thickening produce fundamentally different results — and conflating them is the root of many sauce failures.
The most versatile and least-understood of the classical sauces — a white stock thickened with a blonde roux — and the daughters that branch from it.
The other houses