Basic sauce-making techniques (reductions, emulsions, etc.)

Basic Sauce-Making Techniques

Reductions

Reduction is a method of concentrating the flavours in a liquid.
It’s done by simmering or boiling the liquid to evaporate some of the water, thereby reducing its volume.
This technique is often used to create thick, rich sauces, gravies and glazes.
Patiently reducing the sauce allows it to keep its full flavour, while thickening it without the need for thickeners such as flour.

Emulsions

An emulsion is a mixture of two ingredients that would not normally blend well together.
This technique often includes an oil or fat and a water-based liquid. Salad dressings are a common example.
Emulsions can be temporary or permanent. Temporary emulsions like vinaigrettes will separate again if left to stand, while permanent emulsions, like mayonnaise, will remain mixed.
The process generally involves one ingredient (the dispersed phase) being dispersed in another (the continuous phase).
This can be done using mechanical agitation and/or an emulsifier, which helps to stabilize the mixture.

Caramelisation

Caramelisation is the process of heating sugar until it turns a rich brown colour.
This technique is used in making dessert sauces such as caramel sauce.
It can also provide a deep sweet flavour base for savoury sauces as well.
Being cautious not to burn the sugar is crucial, or it will taste bitter.

Infusions

Infusion is a process of steeping ingredients into a hot liquid to extract the flavours.
Common examples are cream infused with vanilla for a custard base, or milk infused with tea leaves for chai.
The key is to choose the right temperature and steeping times to extract the maximum flavour.

Thickening

Thickening is a common technique in sauce making used to create a denser texture, often through the use of a roux (a cooked mixture of butter and flour).
Other thickeners include cornstarch slurry (cornstarch mixed with a cold liquid), egg yolks, and puréed vegetables.
The thickening agent can affect the taste and mouth feel of the sauce, so choosing the appropriate one is crucial.
In all cases, heat is used to activate the thickening properties.

Remember, making a perfect sauce often involves a combination of these techniques. Mastering them will give you the ability to create a great range of hot and cold dessert sauces. As with all cooking techniques, practice is key.