Sauce Making (Starch based / Reduction / Emulsion)

Starch Based Sauces:
- These are thickened using a starch like flour or cornstarch.
- Example: Bechamel or white sauce, made by combining a roux (butter and flour mix) with milk.
- Essential Method: You should gently cook out the flour to remove the grainy texture and then gradually add liquid (like milk) while continuously stirring to prevent lumps.
Reduction Sauces:
- These are made by simmering or boiling a liquid such as a stock, until the volume is reduced, which intensifies the flavor.
- Example: Balsamic reduction, created by simmering balsamic vinegar until it reduces to a thicker syrup.
- Important Point: Frequently monitor the sauce and control the heat carefully to prevent scorching.
Emulsion Sauces:
- These are created when two immiscible (not blendable) liquids, like oil and water, are forced together by an emulsifying agent.
- Example: Hollandaise sauce, which is made by emulsifying butter into egg yolks and acid (usually lemon juice).
- Notable Technique: For a stable emulsion, gradually add the fat to the emulsifying agent while whisking vigorously.