A glace though can be useful as a natural enhancement to enrich weak sauces. They are also prohibitively expensive and are therefore not practical in a casual dining operation. Sauces prepared in this manner will have an intense flavor unobstructed by thickening agents. A reduction of a stock, called a glace, is prepared by cooking down and concentrating its flavor which also increases the viscosity. Because meat contains gelatin, a natural thickening agent, it has a savory richness that lingers on the tongue. Many of the classic European sauces involve various types of stocks (veal, chicken, lamb, poultry, game, fish, and seafood), and wines. Reduction – The simplest type of a sauce is derived from pan juices of roasted or sautéed proteins including meat, poultry or fish, along with the addition of a prepared stock, wine, and other suitable liquids that are reduced to concentrate and enhance flavors. Foams tend to be temporary unless stabilizers are incorporated into them, or as in the case of bread or cakes, when then item is baked. Emulsion sauces include hollandaise, béarnaise, mayonnaise, and beurre blanc.įoam – Incorporating air into cream or other products, sometimes with the aid of leavening agents including yeast (beer, sparkling wine), creates thick textures. Suspension – Pureed foods especially vegetables, fruits, and herbs.ĭispersion – Starches, pectin, and gelatin work by swelling and absorbing liquids to create viscosity in sauces, jams, and aspic.Įmulsion – Two or more normally unmixable liquids including fats and oils, combined with emulsifiers of cream, egg yolk (which contains lecithin), ground herbs, and spices. Thickening agents fall into one of the following areas. Contemporary trends have brought the use of refined starches and even foams into the mainstream of culinary arts. Emulsions of fats and liquids are used in hollandaise and mayonnaise sauces. They are as simple and crude as a whitewash made with flour and water, as light as a slurry made of arrowroot, or as complex as a dark brown roux. There are numerous ways to thicken and enrich sauces, soups, stews, and other dishes. Adding a starch thickener helps the sauce cling to the tongue but is can block flavors so they may require more seasoning or flavoring. Thin sauces have a more intense and direct flavor impact but will not have as lasting an effect on the palate. The goal of thickening a soup or sauce is to add viscosity, texture, and mouth-feel, helping the food to linger on the tongue and taste buds.
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