Sauces Finishing Techniques

Beurre Manié — Kneaded Butter and Flour Thickener

Beurre manié is the emergency thickener of the French kitchen — equal parts soft butter and flour kn…

Liaison — Egg Yolk and Cream Thickening

Liaison is the classical French technique for enriching and lightly thickening a sauce using a mixtu…

Monter au Beurre — Butter-Mounting a Sauce

Monter au beurre is not a sauce but the most important finishing technique in the French sauce kitch…

Reduction — The Universal Concentrating Technique

Reduction is the most fundamental technique in the saucier's arsenal — the evaporation of water from…