I bought a Norwegian cooking magazine today, called "Maison Mat Vin" (Read: Maison food and wine).
It's not even close to Gourmet, Bon Appetite and Intermezzo, but it had an interview with the winner of Bocuse d'Or 2004, the Norwegian chef Charles Tjessem, and he gives out his tips on how to make a good sauce and I thought I'd share:
1) When you add wine to a sauce it should be totally reduced. Onion, butter and wine should have the consistency of marmelade before you add more liquid.
2) Avoild bullion. It too often makes the sauce too salty!
3) If you add some heavy cream to the sauce before you add the butter the sauce won't separate.
4)If you want a shiny sauce, add the butter - witch should be ice cold- little by little by whisking it into the sauce.
5) Do not bring the sauce to boil after you have added butter.
6) A dash of lemon juice can do wonders to a sauce.
7) If the sauce tastes too bitter, add acid (lemon juice) and sugar.
smileys/bigeyes.gif If the sauce tastes too acid, add sugar.
9) If the sauce is too salt, you will probably have to start all over smileys/frown.gif
Eva smileys/smile.gif
It's not even close to Gourmet, Bon Appetite and Intermezzo, but it had an interview with the winner of Bocuse d'Or 2004, the Norwegian chef Charles Tjessem, and he gives out his tips on how to make a good sauce and I thought I'd share:
1) When you add wine to a sauce it should be totally reduced. Onion, butter and wine should have the consistency of marmelade before you add more liquid.
2) Avoild bullion. It too often makes the sauce too salty!
3) If you add some heavy cream to the sauce before you add the butter the sauce won't separate.
4)If you want a shiny sauce, add the butter - witch should be ice cold- little by little by whisking it into the sauce.
5) Do not bring the sauce to boil after you have added butter.
6) A dash of lemon juice can do wonders to a sauce.
7) If the sauce tastes too bitter, add acid (lemon juice) and sugar.
smileys/bigeyes.gif If the sauce tastes too acid, add sugar.
9) If the sauce is too salt, you will probably have to start all over smileys/frown.gif
Eva smileys/smile.gif