Creating a smooth and homogeneous sauce can sometimes feel like a daunting task. However, with the right technique, you can sidestep the nightmare of sauces breaking during cooking. This recipe reveals a simple trick to ensure your sauces succeed every time. Follow the steps carefully, and your guests will be impressed by your culinary skills.
Ingredients
Utensils
Preparation
Step 1
In a saucepan, melt the butter over low heat.
Step 2
Add the flour all at once and mix vigorously with a wooden spoon to form a roux. *A roux is a mixture of butter and flour cooked over low heat, used to thicken sauces.*
Step 3
Gradually incorporate the liquid cream while continuously whisking with the electric whisk. This prevents the formation of lumps.
Step 4
Add the chicken broth cube and continue whisking until it dissolves completely.
Step 5
Next, incorporate the powdered mustard and nutmeg. Season to taste with salt and pepper.
Step 6
Bring the sauce to a boil and then reduce the heat, continuing to stir for 10 minutes until it thickens.
Chef’s Tip
To prevent your sauce from breaking, always use an electric whisk to properly emulsify the ingredients, especially when adding the cream.
Wine Pairings
This creamy sauce pairs beautifully with a dry white wine such as Chardonnay or Sauvignon Blanc.
Extra Information
The origin of sauces dates back to ancient times when they were used to mask the flavors of less fresh foods. Today, they have become true flavor enhancers in gastronomy.
