How to make a good sauce??? Ek achha sauce kaise bnaye??

 MAKING OF A GOOD SAUCE


 1. Always use good quality stock to make sauces. The sauce for chicken should be made only with chicken stock and so on.

2. The sauce should be smooth and glossy unless specified for a purpose.

If the creamy sauce is lumpy, it could mean that the ratio of flour and butter is incorrect.

Adding hot liquid to the roux quickly and not stirring continuously could also result in lumpy sauce

3. Never allow a skin to form on top of a sauce as this will result in lumps, when mixed later. To avoid the formation of the skin, dot the finished sauce with butter or cover it 

4. Cook the sauce for a long time, this would intensify the flavours in the sauce and it with a greased paper. would also provide a gloss to the sauce. To make the sauce glossy, pass it through a muslin cloth or a cheese cloth.

5. Always season the sauce in the end, as the reduction of the sauce will result in a salty sauce.

 6. Skim the sauce whenever necessary; a greasy stock should never be used for making sauce as this will result in a greasy sauce.

 7. Always use correct utensils to make sauces. Cooking white sauce in an aluminium container with a steel whisk will make the sauce turn greyish black and citric sauces vessels will also discolour them. made in copper

8. The flavour of the main ingredient should stand out in the sauce. Extra flavouring, such as mirepoix, should not overpower the flavour of the main ingredient used 

9. For white sauces use only white mirepoix and vice versa.

10. Check the seasoning in the cold sauces before serving, as the seasoning goes down once the sauce is chilled. The coldness numbs the taste buds and hence, we cannot get the right seasoning.

11. Add creams and liaisons only in the end and do not boil the sauce thereafter, otherwise curdling might take place

12. Always cook the flour before adding to a sauce as a thickening agent, otherwise it will taste raw 

13. While storing the sauces in the refrigerator, keep them unfinished. At the time of guests order, heat and add the seasoning and cream or butter as desired.

14. Never store the sauce beyond two days, as the quality will deteriorate.

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