Sauce Making
Lumpy béchamel from adding milk too fast. Under-cooking the roux — raw flour taste. Over-heating hollandaise — eggs scramble above 75°C. Not skimming velouté and espagnole — impurities make them cloudy. Treating the sauces as recipes rather than frameworks — the value is understanding the principle, not memorising ratios.
Lumpy béchamel from adding milk too fast. Under-cooking the roux — raw flour taste. Over-heating hollandaise — eggs scramble above 75°C. Not skimming velouté and espagnole — impurities make them cloudy. Treating the sauces as recipes rather than frameworks — the value is understanding the principle, not memorising ratios.
This is the professional-depth technique entry for French mother sauces, including full quality hierarchy, species precision, and cross-cuisine parallels.
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